Chinese laborers stood around the tables, 
cutting off fins, heads, and tails. The 
fish were then thrown on another moving 
belt and carried to the cleaning machines 
to have the scales and insides removed. 
Men still do the killing in some canner¬ 
ies, but in the newest ones their place 
has been taken by a machine called the 
Iron Chink. 
When the salmon have been well 
cleaned and the skin removed, the ma¬ 
chine dumps them into a tank of water. 
Then they are carried through a row of 
round knives that are tinning rapidly. 
THE CANNERY IS USUALLY BUILT NEAR THE FISHING GROUNDS, 
RIGHT BY THE WATER'S EDGE. 
37 
