Category:Apex Fish Company

Subcategories

This category has only the following subcategory.

Media in category "Apex Fish Company"

The following 15 files are in this category, out of 15 total.

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  Anacortes waterfront, ca 1916 (MOHAI 6318).jpg 700 × 530; 50 KB
  
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  Cannery workers, Apex Fish Co, Seattle, Washington, 1913 (INDOCC 477).jpg 768 × 580; 68 KB
  
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  FMIB 44702 Mechanical Filler This machine takes the dressed fish and automatically fills the cans Note the gloves worn by operators This.jpeg 1,286 × 974; 701 KB
  
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  FMIB 44705 Sanitary Double Seamer Automatically seals cans by double crimping the tops without the use of acid or solder This View.jpeg 1,313 × 974; 701 KB
  
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  FMIB 44708 Cooling Room Cans are convened from retorts to cooling room, where each can receives its final test This View illustrating.jpeg 1,221 × 823; 701 KB
  
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  FMIB 44709 In the Storage Warehouse Showing 150,000 cases of canned salmon, ready for lacquering, labeling and boxing This View.jpeg 1,221 × 818; 678 KB
  
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  FMIB 44710 Apex Fish Company's Plant at Anacortes Note that all operators in the packing of salmon are provided with gloves--changed twice.jpeg 1,286 × 737; 510 KB
  
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  FMIB 44712 Salmon Warehouse Exterior view of the fireproof warehouse of the Apex Plant.jpeg 1,302 × 689; 412 KB
  
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  FMIB 44713 Birdseye View of the Apex Fish Company's Plant, Anacortes, Wash This plant, owned by Lee Wakefield, represents the acme of.jpeg 1,969 × 1,404; 1.39 MB
  
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  FMIB 45018 First Salmon Cannery, Established 53 Years Ago.jpeg 328 × 1,286; 120 KB
  
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  FMIB 45045 Hood Industrial Tractor Hauling 8 12 Tons of Salmon at Apex Fish Co Anacortes, Wash.jpeg 1,033 × 581; 263 KB
  
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  FMIB 47616 Ready for the Tops These cans have just come from the Automatic Sanitary Filler and are being put through the topping machine.jpeg 1,323 × 1,006; 676 KB
  
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  FMIB 47617 Passing Through the Exhaust Boxes Every can travels a distance of 300 feet through the steam box, requiring 15 minutes and at a.jpeg 1,291 × 963; 731 KB
  
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  FMIB 47618 Ready for the Retorts After leaving the double seamer the cans are put into coolers, piled on trucks and wheeled to the retorts.jpeg 1,291 × 974; 621 KB
  
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  FMIB 47619 Retorts Here the sealed cans are cooked for an hour and fifteen minutes at a temperature of 242 degrees farenheit and a pressure.jpeg 1,189 × 807; 660 KB