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 Method of trade that existed between fishermen and merchants (store owners), also referred to as the “credit system.”  Was a cashless or barter system whereby, in exchange for their seasons catch, the merchant would give the fisherman and his family “credit” in his store based on the quality (grade) and amount of fish  The family could then acquire such essential items as fishing gear, food and clothing

After the fish were caught and “made,” fishermen would bring them to the merchant to be graded or culled.  The “cull” determined the value of the saltfish and, the price the fisherman would get for his catch  Cullers worked for the merchant and examined each individual fish to determine its grade.  Quality of the fish was essential, for individual fishing families, but also to merchants and the saltfish industry as a whole

 For a fishing family, a good cull could help them out of debt. For the merchant, having fish of higher quality meant he could sell it for a better price.  Generally, there were four different grades of fish, Merchantable – Fish of superior quality. The fish had to have a nice yellow colour, be split properly, dried properly, and have no defects. Madeira – Medium grade fish. Defects that might qualify fish for this grade included blood or stains on the fish, cracks in the flesh, or fish that was poorly split.  Cullage – The lowest commercial grade, it included fish that was poorly split, had been exposed to rain or too much sun, or was missing body parts.  Tomcod – A grade used to describe smaller fish, regardless of the quality of its cure.