National Geographic : 1942 Mar
Revolution in Eating 307 Photo-Art "Butchers" Clean Tons of Salmon Daily in an Astoria, Oregon, Cannery First the operator removes the head. Then he grasps the tail and cuts off the fins. The belly is split, viscera taken out, and the "meat" is washed and passed through a brine solution, to be sliced for packing into cans. Chinooks, silversides, and other varieties are piled in this "butchering room" of the Columbia River Packers.