That is the new and oddly underreported book by Mark Kurlansky, about Clarence Birdseye and the early history of frozen food. I found it consistently good and enjoyable, here is one excerpt:
Birdseye asked himself many questions about food and survival in the subarctic. Why, he wondered, did people in Labrador eat lean food in the summer but a tremendous amount of fat in the winter? The ultimate winter survival dish was something he called bruise, which is sometimes known as brewis, a combination of dried and salted food mixed with a tremendous amount of fat. Usually it was salt cod, hardtack, flour, and water, baked hard and mixed with cubed salt pork, and then boiled and served like a hash with huge globs of melted pork fat. Bowls of melted fat were often served on the table to spoon onto food. Birdseye laughed when heard a host say, “Have some more grease on your bruise,” but everyone then took a few spoonfuls. It was a Sunday morning breakfast favorite. He remembered that people also ate a great deal of grease in the Southwest, where it was hot in the summer. They would open a can of corn and eat it with pork fat.
Here is one picture of fish and brewis. I found this book especially interesting on the early history of European-settled Labrador.