Lively Morgue Posts Vintage Photograph of 3 Men Fishing in the Hudson River in 1947

April 18, 1947: “In my forty-five years of shad fishing, this was the slowest season to get under way I’ve ever seen,” said Harry E. Lyons, owner of the boat pictured, in The Times’s News of Food. It warned that shad was “an especially bony fish so that it is best to have the bones removed at the market. Some stores, such as the Gristede ones, bone most all the shad that they sell.” The article also included a recipe for baked stuffed shad that was “Times-tested,” as in “tried in The New York Times kitchens.“
April 18, 1947: “In my forty-five years of shad fishing, this was the slowest season to get under way I’ve ever seen,” said Harry E. Lyons, owner of the boat pictured, in The Times’s News of Food. It warned that shad was “an especially bony fish so that it is best to have the bones removed at the market. Some stores, such as the Gristede ones, bone most all the shad that they sell.” The article also included a recipe for baked stuffed shad that was “Times-tested,” as in “tried in The New York Times kitchens.“
Photo: Lively Morgue
(photo back)
(photo back)
Photo: Lively Morgue

The Lively Morgue is a daily photo blog from the New York Times in which an original photo from the newspaper's archives is reposted along with tidbits of information gleamed from the historical article it accompanied. Along with a rescan of the original photograph, the backs of each photo are also scanned, giving a behind-the-scenes look at the editorial process of one of the world's best newspapers.

Today's posting features a shot from April 18th, 1947 showing three men fishing in the Hudson River near the George Washington Bridge.

April 18, 1947: “In my forty-five years of shad fishing, this was the slowest season to get under way I’ve ever seen,” said Harry E. Lyons, owner of the boat pictured, in The Times’s News of Food. It warned that shad was “an especially bony fish so that it is best to have the bones removed at the market. Some stores, such as the Gristede ones, bone most all the shad that they sell.” The article also included a recipe for baked stuffed shad that was “Times-tested,” as in “tried in The New York Times kitchens.“

The original article from 1947 has more.

Something wrong with this post? Let us know!

Brought To You By…