dunfishn.

Brit.

/ˈdʌnfɪʃ/, U.S.

/ˈdənˌfɪʃ/

Forms:

α. 1700s–1800s dumfish, 1700s– dumbfish Brit. /ˈdʌmfɪʃ/, U.S. /ˈdəmˌfɪʃ/.

β. 1800s– dunfish.

Origin: Formed within English, by compounding. Etymons: dun adj., fish n.¹

Etymology: < dun adj. + fish n.¹In α. forms probably originally a phonological variant of the β. forms (although these are first attested later), later influenced in form by dumb adj.

Now historical.

1. New England. Cod or similar fish cured by being lightly salted and, over a period of several months, alternately dried in the air and left piled in a dark storeroom to sweat (sweat v. 10b), a process imparting a distinctive dark reddish-brown colour to the cured fish. Also: fish caught to be cured in this way; cod.The process was particularly associated with the Isles of Shoals, a small archipelago off the coasts of New Hampshire and Maine, but fell into disuse during the 19th cent. (cf. quot. 1873 at dun v.¹ 2b).In the 19th cent. also known as dun codfish (see dun adj. Compounds 3).

ΘΚΠ

the world > food and drink > food > animals for food > seafood > [noun] > fish > cured fish > salted or pickled fish

pickle-herring1463

round shore-herring1469

split herring1469

white herring1469

white-salted herring1469

ling fish1489

pickled herring?1577

mudfish1600

old ling1600

sea-stick1604

cor1624

crux-herrings1641

red fish1728

dunfish1746

sea steak1798

caveach1822

fair maid1823

dun codfish1839

crape-fish1856

black herring1883

rollmop1892

schmaltz herring1912

stink-fish1913

stinking fish1935

Spithead pheasant1948

α.

1746 Boston Weekly News-let. 2 Oct. 2.2 Choice good Dum Fish to be sold.

1762 Boston Evening Post 11 Jan. (advt.) Choice Dumb Fish and Connecticut Pork.

1817 T. Jefferson Let. 8 Feb. in Papers (2015) Retirement Ser. XI. 66 I have to ask the favor of you to furnish me with a Kental of good dumbfish.

1858 Graham's Illustr. Mag. July 52/1 A real old dum fish..that is turned to the color of mahogany is very good.

1978 S. Faxon et al. Stern & Lovely Scene: Visual Hist. Isles of Shoals 34 The cod was cured in a special process to produce the famous dun or dumbfish.

β. 1817 National Advocate (N.Y.) 3 Jan. 50 quintals dun fish.1819 J. Hopkinson Let. 19 Apr. in D. Webster Private Corr. (1857) I. 305 I have heard you Boston folks brag that the codfish we get are not the thing; but you have a certain animal called a ‘Dun fish’, much superior.1873 C. Thaxter Isles of Shoals 83 A real dunfish is handsome, cut in transparent strips, the color of brown sherry wine.1921 S. E. Morison Maritime Hist. Mass. xix. 303 Swampscott..remained the last place where the delectable dunfish was properly cured.2002 I. C. Rogers Motoo Eetee xviii. 363 He was being pickled like a cod, a dunfish soaked in brine and hung in the wind.

2. Canadian regional(chiefly Newfoundland). Cod that has become discoloured as a result of faulty drying or curing, rendering it unsuitable for export. Cf. dun adj. 4.

ΘΚΠ

the world > food and drink > food > animals for food > seafood > [noun] > fish > cured fish > fish discoloured through faulty curing

dunfish1799

1799 W. Waldegrave Let. 9 May in Colonial Office & Predecessors: Newfoundland Orig. Corr. (P.R.O.: C 194/42) f. 69 The Fish call'd dumb fish, is that which from not being properly dried, remaining too long stack'd on the Flakes, or from other causes, becoming heated, acquires a sort of mouldiness.

1819 L. A. Anspach Hist. Island Newfoundland xv. 441 The weather..softens the fish and gives it a black, snuffy, or dun colour. Some people prefer this dun fish for present use; but it will not stand the voyage.

1832 J. McGregor Brit. Amer. I. iii. vi. 232 The broken fish, dun-fish, or whatever will not keep in warm countries, but which is generally equally good for domestic consumption.

1939 R. B. Ewbank Public Affairs Newfoundland 61 It has been proved that stores where pink or dun fish has been kept become infected and unless treated will carry forward the germ to the following year.

1997 C. Boyd in J. E. Candow & C. Corbin How Deep is Ocean? xii. 176 If fish got wet or received too much sun, it was ‘dun’ fish, unsuitable for the export market.

This entry has been updated (OED Third Edition, September 2018; most recently modified version published online March 2022).

单词	dunfish
释义	dunfishn. Brit. /ˈdʌnfɪʃ/, U.S. /ˈdənˌfɪʃ/ Forms: α. 1700s–1800s dumfish, 1700s– dumbfish Brit. /ˈdʌmfɪʃ/, U.S. /ˈdəmˌfɪʃ/. β. 1800s– dunfish. Origin: Formed within English, by compounding. Etymons: dun adj., fish n.¹ Etymology: < dun adj. + fish n.¹In α. forms probably originally a phonological variant of the β. forms (although these are first attested later), later influenced in form by dumb adj. Now historical. 1. New England. Cod or similar fish cured by being lightly salted and, over a period of several months, alternately dried in the air and left piled in a dark storeroom to sweat (sweat v. 10b), a process imparting a distinctive dark reddish-brown colour to the cured fish. Also: fish caught to be cured in this way; cod.The process was particularly associated with the Isles of Shoals, a small archipelago off the coasts of New Hampshire and Maine, but fell into disuse during the 19th cent. (cf. quot. 1873 at dun v.¹ 2b).In the 19th cent. also known as dun codfish (see dun adj. Compounds 3). ΘΚΠ the world > food and drink > food > animals for food > seafood > [noun] > fish > cured fish > salted or pickled fish pickle-herring1463 round shore-herring1469 split herring1469 white herring1469 white-salted herring1469 ling fish1489 pickled herring?1577 mudfish1600 old ling1600 sea-stick1604 cor1624 crux-herrings1641 red fish1728 dunfish1746 sea steak1798 caveach1822 fair maid1823 dun codfish1839 crape-fish1856 black herring1883 rollmop1892 schmaltz herring1912 stink-fish1913 stinking fish1935 Spithead pheasant1948 α. 1746 Boston Weekly News-let. 2 Oct. 2.2 Choice good Dum Fish to be sold. 1762 Boston Evening Post 11 Jan. (advt.) Choice Dumb Fish and Connecticut Pork. 1817 T. Jefferson Let. 8 Feb. in Papers (2015) Retirement Ser. XI. 66 I have to ask the favor of you to furnish me with a Kental of good dumbfish. 1858 Graham's Illustr. Mag. July 52/1 A real old dum fish..that is turned to the color of mahogany is very good. 1978 S. Faxon et al. Stern & Lovely Scene: Visual Hist. Isles of Shoals 34 The cod was cured in a special process to produce the famous dun or dumbfish. β. 1817 National Advocate (N.Y.) 3 Jan. 50 quintals dun fish.1819 J. Hopkinson Let. 19 Apr. in D. Webster Private Corr. (1857) I. 305 I have heard you Boston folks brag that the codfish we get are not the thing; but you have a certain animal called a ‘Dun fish’, much superior.1873 C. Thaxter Isles of Shoals 83 A real dunfish is handsome, cut in transparent strips, the color of brown sherry wine.1921 S. E. Morison Maritime Hist. Mass. xix. 303 Swampscott..remained the last place where the delectable dunfish was properly cured.2002 I. C. Rogers Motoo Eetee xviii. 363 He was being pickled like a cod, a dunfish soaked in brine and hung in the wind. 2. Canadian regional(chiefly Newfoundland). Cod that has become discoloured as a result of faulty drying or curing, rendering it unsuitable for export. Cf. dun adj. 4. ΘΚΠ the world > food and drink > food > animals for food > seafood > [noun] > fish > cured fish > fish discoloured through faulty curing dunfish1799 1799 W. Waldegrave Let. 9 May in Colonial Office & Predecessors: Newfoundland Orig. Corr. (P.R.O.: C 194/42) f. 69 The Fish call'd dumb fish, is that which from not being properly dried, remaining too long stack'd on the Flakes, or from other causes, becoming heated, acquires a sort of mouldiness. 1819 L. A. Anspach Hist. Island Newfoundland xv. 441 The weather..softens the fish and gives it a black, snuffy, or dun colour. Some people prefer this dun fish for present use; but it will not stand the voyage. 1832 J. McGregor Brit. Amer. I. iii. vi. 232 The broken fish, dun-fish, or whatever will not keep in warm countries, but which is generally equally good for domestic consumption. 1939 R. B. Ewbank Public Affairs Newfoundland 61 It has been proved that stores where pink or dun fish has been kept become infected and unless treated will carry forward the germ to the following year. 1997 C. Boyd in J. E. Candow & C. Corbin How Deep is Ocean? xii. 176 If fish got wet or received too much sun, it was ‘dun’ fish, unsuitable for the export market. This entry has been updated (OED Third Edition, September 2018; most recently modified version published online March 2022). < n.1746
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