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NOAA's Historic Fisheries Collection
Catalog of Images

5850 thumbnail picture
Precooking of yellowfin tuna
1965 circa
5851 thumbnail picture
Yellowfin tuna wrapped for frozen storage
1965 circa
5852 thumbnail picture
Loin of yellowfin tuna
1965 circa
5853 thumbnail picture
Frozen yellowfin tuna
1965 circa
5854 thumbnail picture
Precooked yellowfin tuna
1965 circa
5855 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
5856 thumbnail picture
How to fillet rockfish - Second cut - Drive knife in along the backbone. B
Oregon, Astoria 1946 October
5857 thumbnail picture
How to fillet rockfish - Third cut - Cut flesh ___ from spine with the tip of the blade. D
Oregon, Astoria 1946 October
5858 thumbnail picture
How to fillet rockfish - Same action as D. E
Oregon, Astoria 1946 October
5859 thumbnail picture
How to fillet rockfish - Same action as D. F
Oregon, Astoria 1946 October
5860 thumbnail picture
How to fillet rockfish - Widen the cut to clear flesh from rib structure as you cut forward. G
Oregon, Astoria 1946 October
5861 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
5862 thumbnail picture
How to fillet rockfish - Second cut - left hand side. K
Oregon, Astoria 1946 October
5863 thumbnail picture
How to fillet rockfish - Continuation of second cut, left hand side. L
Oregon, Astoria 1946 October
5864 thumbnail picture
How to fillet rockfish - Third cut - left hand side. M
Oregon, Astoria 1946 October
5865 thumbnail picture
How to fillet rockfish - Third cut - left hand side. N
Oregon, Astoria 1946 October
5866 thumbnail picture
How to fillet rockfish - Final cut - left hand side. O
Oregon, Astoria 1946 October
5867 thumbnail picture
How to fillet rockfish - Skin of rockfish fillet. R
Oregon, Astoria 1946 October
5868 thumbnail picture
Filleting knives are kept in water when not in use. B
Oregon, Astoria 1946 October
5869 thumbnail picture
Filleting knife. A
Oregon, Astoria 1946 October
5870 thumbnail picture
Filleting knives. C
Oregon, Astoria 1946 October
5871 thumbnail picture
Apparently testing for weight of shrimp vs. breading in packaged seafood. The operator is adding a weighed sample of breaded shrimp to an experimental debreader. The principal of paddle agitation was found to give the most efficient removal of all types of breading.
1958 circa
5872 thumbnail picture
Grading breaded shrimp. After the breading is removed from a sample of shrimp by churning, shrimp are drained for a fixed time and then weighed to measure the loss and show whether the sample meets Government standards or whether breading is excessive.
1958 circa
5873 thumbnail picture
This is the debreading machine that is in most general use by shrimp breading plants. The geared shafts on each side of the center shaft permit the use of double brushes but these are less effective for removal of breading than the paddle. Debreading equipment with paddle supplied by the Capitol Tool and Manufacturing Company.
Maryland, College Park BCF Laboratory 1958 May
5874 thumbnail picture
Preparation of frozen raw breaded shrimp
1955 circa
5875 thumbnail picture
Plate of oysters on the half-shell, using lettuce leaf for cup. Fishery marketing.
1955 circa
5876 thumbnail picture
Beginning of fish dinner
1958 circa
5877 thumbnail picture
Preparing fish dinner. Perhaps tuna salad.
1958 circa
5878 thumbnail picture
Preparing fish dinner.
1958 circa
5879 thumbnail picture
Preparing fish sticks for dinner
1958 circa
5880 thumbnail picture
Preparing fish sticks for dinner
1958 circa
5881 thumbnail picture
Fish cookery demonstration
Maryland, College Park BCF laboratory 1960 circa
5882 thumbnail picture
Fish cookery demonstration
Maryland, College Park BCF laboratory 1960 circa
5883 thumbnail picture
Fish cookery demonstration
Maryland, College Park BCF laboratory 1960 circa
5884 thumbnail picture
Fish cookery demonstration
Maryland, College Park BCF laboratory 1960 circa
5885 thumbnail picture
Sue Wieters, economist, preparing to cook lobster.
Maryland, College Park BCF laboratory 1960 circa
5886 thumbnail picture
Sue Wieters, economist, preparing to cook lobster.
Maryland, College Park BCF laboratory 1960 circa
5887 thumbnail picture
Anna Davies, economist, preparing to cook lobster.
Maryland, College Park BCF laboratory 1960 circa
5888 thumbnail picture
Artwork - Alaska codfish (Gadus macrocephalus). Drawing by D. Haines.
5889 thumbnail picture
Artwork - Atlantic codfish (Gadus morhua)
5890 thumbnail picture
Unloading cod from holding tank aboard BCF vessel DELAWARE.
Massachusetts, Woods Hole 1961 June 16
5891 thumbnail picture
Alaska codfish (Gadus macrocephalus).
Alaska, False Pass
5892 thumbnail picture
Codfish photographed at 1300 feet
Massachusetts, offshore of Georges Bank 1965 circa
5893 thumbnail picture
Artwork - Priestfish or black codfish (Sebastes mystinus). A type of rockfish known sometimes as blue rockfish.
California, Monterey Bay
5894 thumbnail picture
Black cod (Anoploma fimbria), or commonly called sablefish.
California, Monterey Bay
5895 thumbnail picture
Artwork - Cultus cod or ling cod (Ophiodon elongatus)
5896 thumbnail picture
Artwork - How the large mesh works. Large mesh nets allow baby fish to escape and grow until they become marketable 2 1/2 year old fish.
5897 thumbnail picture
Packaging fillets at Paragon packing
Astoria, Oregon 1946 October
5898 thumbnail picture
Washing fillets at Paragon packing.
Astoria, Oregon 1946 October
5899 thumbnail picture
Sorting and packing fillets for freezing - note veteran with insignia on assembly line. Must be just post-World War II.
Astoria, Oregon 1946 October

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Last Updated:
May 12, 2014