Cutting Salmon to Fit the Can
From the sliming tables, the perfectly cleaned salmon were conveyed to the 'gang knives'. Dressed in an apron, heavy gloves, a hat and rubber boots, a Chinese worker threw each clean, wet salmon onto a slotted, ferriswheel-like escalator. This lifted the salmon up through a set of spinning circular blades called gang knives. These blades were spaced apart to cut the fish into lengths equal to the height of the cans being filled. The taller 1 lb cans needed much thicker slices of salmon than the 1/2 lb cans or the even shorter 1/4 lb cans.