National Geographic : 1941 Jul
George Whiteley, Jr. Deft-fingered Men, Working at Top Speed, Clean Cod on a Mass-production Basis onaSteam Trawler From the shallow boxes at right the fish are transferred to bins beside the cleaning tables (left). There one man, the"cut throat," ripsopen thecod's belly. Next, the "header" removes the intestines, saves the cod liver for tonic purposes, and pulls off the head. Then the"splitter" removes thebackbone, and thefishgo into the tubs of water for washing (center). Finally the cod are salted and stowed in the hold. If the fish are to be kept fresh, they aremerely gutted and packed inice.