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NOAA's Historic Fisheries Collection
Catalog of Images

5750 thumbnail picture
Cleaned and debacked crab on what appears to be a CRABMAC II.
A Chesapeake Bay cannery 1968 August
5751 thumbnail picture
Picking crab meat at cannery
A Chesapeake Bay cannery 1968 August
5752 thumbnail picture
Picking crab meat at cannery
A Chesapeake Bay cannery 1968 August
5753 thumbnail picture
Picking crab meat at cannery
A Chesapeake Bay cannery 1968 August
5754 thumbnail picture
Picking crab meat at cannery
A Chesapeake Bay cannery 1968 August
5755 thumbnail picture
Removing the back shell and stomach contents of dungeness crab at the Point Chehalis Packers plant.
Alaska, Cordova 1968 April
5756 thumbnail picture
Point Chehalis Packers processing plant.
Alaska, Cordova 1968 April
5757 thumbnail picture
King crab found in Alaskan waters. The USF&WS sent an expedition to investigate 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 8 cans.
1940 King Crab Expedition
5758 thumbnail picture
Cargo of crabs. Packed for shipping, a crab cargo on its way to consumers throughout the Nation.
1940
5759 thumbnail picture
How to fillet a flatfish. Position is important. Stand firmly on both feet, 30 degree angle to the table.
Oregon, Astoria 1946 October
5760 thumbnail picture
How to fillet a flatfish. Position is important. Stand firmly on both feet, 30 degree angle to the table.
Oregon, Astoria 1946 October
5761 thumbnail picture
How to fillet a flatfish. Start the cut at this point on the bottom side. C
Oregon, Astoria 1946 October
5762 thumbnail picture
How to fillet a flatfish. Pull the fish to the left as you cut forward. E
Oregon, Astoria 1946 October
5763 thumbnail picture
How to fillet a flatfish. Lift the fillet, cut down with the blade close to the head. G
Oregon, Astoria 1946 October
5764 thumbnail picture
How to fillet a flatfish. Cut forward to complete the cut. H
Oregon, Astoria 1946 October
5765 thumbnail picture
How to fillet a flatfish.A sharp knife makes a clean cut. I
Oregon, Astoria 1946 October
5766 thumbnail picture
How to fillet a flatfish. On a diagonal line, cut straight down to the bone structure. J
Oregon, Astoria 1946 October
5767 thumbnail picture
How to fillet a flatfish. Drive the blade in along the backbone. K
Oregon, Astoria 1946 October
5768 thumbnail picture
How to fillet a flatfish. Pull the fish to the left as you cut forward. L
Oregon, Astoria 1946 October
5769 thumbnail picture
How to fillet a flatfish. Cut over the ribs, not through them. M
Oregon, Astoria 1946 October
5770 thumbnail picture
How to fillet a flatfish. Cut the flesh loose from the spine with the point of the blade. N
Oregon, Astoria 1946 October
5771 thumbnail picture
How to fillet a flatfish. Widen the return cut as the blade approaches the head. O
Oregon, Astoria 1946 October
5772 thumbnail picture
How to fillet a flatfish. Lift the fillet and cut forward. P
Oregon, Astoria 1946 October
5773 thumbnail picture
How to fillet a flatfish. The blade must be flexible to make a clean cut. Q
Oregon, Astoria 1946 October
5774 thumbnail picture
How to fillet a flatfish. Do not cut into the bones or fins. R
Oregon, Astoria 1946 October
5775 thumbnail picture
How to fillet a flatfish. The spine is always used as a guide for the head. S
Oregon, Astoria 1946 October
5776 thumbnail picture
How to fillet a flatfish. The fish should look like this after the fillet is removed. T
Oregon, Astoria 1946 October
5777 thumbnail picture
How to fillet a flatfish. Skin the top and sides of sole fillets. U
Oregon, Astoria 1946 October
5778 thumbnail picture
How to fillet a flatfish. Skin of sole fillet. V
Oregon, Astoria 1946 October
5779 thumbnail picture
Cooked fish platter - marketing fish
1960 circa
5780 thumbnail picture
Cooked fish platter - marketing fish
1960 circa
5781 thumbnail picture
Cooked fish platter - marketing fish. Strange resemblance to cookie platter.
5782 thumbnail picture
Fish platters encompassing many species of fish and shellfish designed by Miss Irene Hickey, Home Economics Director, Michigan Consolidated Natural Gas Co., Detroit. Demonstration sponsored by the War Food Administration, Fish and Wildlife Service, and the Detroit Wholesale Fish Dealers Association.
Michigan, Detroit 1944 November 30
5783 thumbnail picture
Artwork by K. Howe - Technique for filleting fish
5784 thumbnail picture
Artwork by K. Howe - Technique for filleting fish
5785 thumbnail picture
Artwork - Technique for producing fish steaks
5786 thumbnail picture
Artwork by K. Howe - Technique for filleting fish
5787 thumbnail picture
Artwork by K. Howe - Technique for filleting fish
5788 thumbnail picture
Precooking of yellowfin tuna
1965 circa
5789 thumbnail picture
Yellowfin tuna wrapped for frozen storage
1965 circa
5790 thumbnail picture
Loin of yellowfin tuna
1965 circa
5791 thumbnail picture
Frozen yellowfin tuna
1965 circa
5792 thumbnail picture
Precooked yellowfin tuna
1965 circa
5793 thumbnail picture
How to fillet rockfish - First cut - Hold knife diagonally close to the head. Cut down and in toward the head to the bones. A
Oregon, Astoria 1946 October
5794 thumbnail picture
How to fillet rockfish - Second cut - Drive knife in along the backbone. B
Oregon, Astoria 1946 October
5795 thumbnail picture
How to fillet rockfish - Third cut - Cut flesh ___ from spine with the tip of the blade. D
Oregon, Astoria 1946 October
5796 thumbnail picture
How to fillet rockfish - Same action as D. E
Oregon, Astoria 1946 October
5797 thumbnail picture
How to fillet rockfish - Same action as D. F
Oregon, Astoria 1946 October
5798 thumbnail picture
How to fillet rockfish - Widen the cut to clear flesh from rib structure as you cut forward. G
Oregon, Astoria 1946 October
5799 thumbnail picture
How to fillet rockfish - Hold fish with head away from you to begin first cut on left hand side. J
Oregon, Astoria 1946 October

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Last Updated:
November 10, 2017