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Historic Fisheries
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Historic Fisheries
Commercial cannery crab cooking pot.
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(5.52 MB)
Preparing crab for placement on what appears to be a variant of CRABMAC II forcleaning and debacking.
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(2.07 MB)
Cleaned and debacked crab on what appears to be a CRABMAC II.
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.jpg
(2.14 MB)
Cleaned and debacked crab on what appears to be a CRABMAC II.
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.jpg
(4.12 MB)
Cleaned and debacked crab on what appears to be a CRABMAC II.
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.jpg
(4.37 MB)
Picking crab meat at cannery
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(2.34 MB)
Picking crab meat at cannery
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(3.21 MB)
Picking crab meat at cannery
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(3.67 MB)
Picking crab meat at cannery
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(2.24 MB)
Removing the back shell and stomach contents of dungeness crab at the PointChehalis Packers plant.
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(4.08 MB)
Point Chehalis Packers processing plant.
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(2.83 MB)
King crab found in Alaskan waters. The USF&WS; sent an expedition toinvestigate the potentialities of the king crab as a source of food for America. They reported that meat from the legs of one full grown king crab will fill 8cans.
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(2.95 MB)
Cargo of crabs. Packed for shipping, a crab cargo on its way to consumersthroughout the Nation.
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(2.54 MB)
How to fillet a flatfish. Position is important. Stand firmly on both feet, 30degree angle to the table.
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(2.93 MB)
How to fillet a flatfish. Position is important. Stand firmly on both feet, 30degree angle to the table.
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(2.84 MB)
How to fillet a flatfish. Start the cut at this point on the bottom side. C
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(3.28 MB)
How to fillet a flatfish. Pull the fish to the left as you cut forward. E
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(2.97 MB)
How to fillet a flatfish. Lift the fillet, cut down with the blade close to thehead. G
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(2.74 MB)
How to fillet a flatfish. Cut forward to complete the cut. H
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(2.77 MB)
How to fillet a flatfish.A sharp knife makes a clean cut. I
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.jpg
(2.84 MB)
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