Kauffman Commentary

Keeping Track of Travel

The Daily Catch

Straight from the Atlantic

In 1920 the Pinhais family started to can sardines. Due to the needs from the war, canned foods were a much needed product.

They added written notes to the pulley to communicate between offices.

The safe with the secret tomato sauce recipe.

Below the women prepare the pickles, carrots and peppers to go into the tins. The men test the sardines to assure the quality of the fish. The sardines are then soaked in salt water. They then cut the fish in one swipe and put them individually head down into a basket. At this point they are steamed at approximately 300 degrees for 10 minutes. This keeps them from smelling and tasting so fishy.

After cooking they place the whole sardines into a tin on the assembly line. The talented women know exactly how many to put into the tin to measure 90 grams exactly. The next stop on the conveyor adds oil to the tin, filling the tin completely. It goes through a mechanized sealer and then a sterilizer.

The wrapping and boxing crew are experts, unlike our groups. One of the women did not want to retire. She is 80 and going strong. All of the daily catch is canned by the end of the day.