(NARRATOR) FISH HARBOR, WHERE 15 CANNERIES WAIT FOR THE SILVERY HARVEST OF THE SEA.

FISH-PACKING PLANTS HAVE MADE LOS ANGELES THE LARGEST FISH CANNING CENTER IN THE WORLD, A $100 MILLION BUSINESS.

THIS INDUSTRY IS AN IMPORTANT CONTRIBUTION OF THE HARBOR TO THE ECONOMY OF LOS ANGELES AND TO THE WEST'S FOOD SUPPLY.

HUELL FOR YEARS, CANNERIES WERE PART NOT ONLY OF THE ECONOMY OF SOUTHERN CALIFORNIA BUT THE LANDSCAPE AS WELL.

PEOPLE TOOK THEM FOR GRANTED, AS IF THEY'D ALWAYS BE THERE.

CANNERIES WERE PART OF WHAT TERMINAL ISLAND AND SAN PEDRO WERE ALL ABOUT.

BUT OVER THE YEARS, FOR A VARIETY OF REASONS, THIS ONCE THRIVING INDUSTRY BEGAN TO FADE AWAY, UNTIL BY THE 1980s, THE LAST CANNERY ON THE LOS ANGELES WATERFRONT CLOSED.

IT WAS THE END OF A VERY COLORFUL ERA.

HUELL BUT GUESS WHAT?

A CANNERY IS NOW BACK HERE ON TERMINAL ISLAND.

AND WE'RE DOWN HERE.

IT'S VERY EARLY IN THE MORNING AND WE'RE WATCHING A BOAT THAT'S COME BACK IN FROM BEING OUT FISHING FOR I GUESS A LONG TIME.

HOW LONG HAVE THEY BEEN OUT AT SEA?

WELL, FISHING IS VERY GOOD SO THEY ONLY WENT OUT FOR ABOUT A WEEK.

AND THEY WERE ABLE TO FILL UP WITH BLUE FIN CAUGHT LOCALLY HERE.

HUELL NOW, I'M STANDING HERE WITH JOE HAMBY, AND YOU'RE PRESIDENT OF THIS CANNERY THAT STARTED BACK UP HERE ON TERMINAL ISLAND, RIGHT?

THAT'S RIGHT.

WE'VE BEEN PACKING SINCE THE MIDDLE OF JUNE.

THIS CANNERY HAD BEEN SHUT DOWN, IT WAS IN BANKRUPTCY.

WE BOUGHT IT OUT OF BANKRUPTCY, AND WE'RE GETTING UP TO FULL PRODUCTION NOW.

HUELL WELL, LET'S TAKE A LOOK.

LOOK AT THIS.

NOW, WHAT ARE WE LOOKIN' AT COMING UP HERE IN ON THE BUCKET?

WELL, THIS IS CALIFORNIA BLUE FIN.

THIS FISH HAS BEEN FROZEN ON BOARD AFTER IT WAS CAUGHT.

THE GUYS IN THE HOLD ARE TAKING IT OUT OF THE FISH HOLD.

IT'S ONLY 12 DEGREES.

THIS IS HARD FROZEN.

WE CAN GO OVER THERE AND KNOCK ON IT IT'S SO COLD.

THIS IS REALLY GOOD FOR THE QUALITY WHEN YOU TAKE THE HEAT OUT OF THE FISH QUICKLY.

HUELL OH, MY GOSH!

LOOK AT ALL THESE FISH.

YOU'RE RIGHT.

THAT IS HARD AS A ROCK.

THAT IS AMAZING.

AND NOW MY HAND SMELLS LIKE THIS WHOLE AREA DOES BECAUSE THIS CANNERY CERTAINLY CAN'T SNEAK UP ON YOU, CAN IT?

NO.

THIS FISH ITSELF DOESN'T SMELL BECAUSE IT HAS BEEN HARD FROZEN.

BUT IN THE PROCESS OF COOKING THE FISH AND WE RENDER, WE MAKE FISH MEAL AND DO THE WASTE WATER TREATMENT; THAT'S WHAT CAUSES THE ODOR, THE BYPRODUCTS.

LIKE WHEN YOU CUT THE GUTS OUT OF THIS STUFF, IT SMELLS.

HUELL THEN YOU MUST HAVE A LOT OF BYPRODUCTS GOING, BECAUSE, I'M TELLING YOU, THERE'S A DEFINITELY FISHY SMELL HERE TODAY.

NOW, IS THIS AREA OF TERMINAL ISLAND THE AREA THAT WOULD HAVE BEEN FILLED WITH CANNERIES IN YEARS PAST?

IN FACT, YOU CAN SEE ACROSS THE WAY THIS GREEN STRUCTURE BETWEEN, JUST TO THE RIGHT OF THAT RED BOAT AND TO THE LEFT OF THE CAREER BOY, IN THE BACKGROUND.

THAT WAS SARKUS CANNERY, WHEN THEY LEFT AND WENT TO PUERTO RICO AND SAMOA... AND THAT WAS LEFT HERE AND THEY SOLD IT TO A FISHERMAN'S CO-OP TO MAKE AN EFFORT AT CANNING MACKEREL, SQUID AND SARDINES, BUT THAT TOO WENT BANKRUPT.

HUELL LOOK AT ALL THE GUYS.

NOW ARE THESE ALL ACTUAL FISHERMEN?

WOULD THEY ALL HAVE BEEN ON THIS BOAT?

OR ARE THESE GUYS THAT JUST COME ON BOARD TO HELP LOAD UP WHEN IT COMES IN?

SOME OF THESE GUYS ARE THE UNLOADERS WHICH ARE HIRED BY THE BOAT TO UNLOAD THE FISH; AND THE OTHERS, HALF OF THEM WOULD BE THE CREW.

THE CREW DOESN'T LIKE TO DO THE UNLOADING.

THEY HAVE OTHER JOBS TO DO LIKE MAINTAINING THE BOAT AND GETTING IT READY TO GO FISHING AGAIN.

HUELL NOW, WOULD THESE ALL HAVE BEEN GUYS THAT HAD DONE THIS IN THE PAST, BEEN PUT OUT OF WORK AND BEEN PUT BACK TO WORK BECAUSE YOUR CANNERY IS OPEN?

CERTAINLY, THE UNLOADERS ARE PEOPLE THAT ARE BACK TO WORK.

THE FISHING BOATS HAVE, LET'S SAY, REDUCED THEIR ACTIVITY BECAUSE THERE WAS NO ONE TO BUY THEIR FISH, EXCEPT MAYBE EXPORTERS, BUT NOW THESE GUYS ARE MAKING QUICK TURNAROUNDS AND FRANKLY DOING QUITE WELL.

HUELL YEAH, SO THERE'S SOME GOOD MONEY IN IT?

YEAH, FOR THEM, WITH FISHING SO CLOSE BY AND BEING ABLE TO LOAD UP 140 TONS WORTH OF FISH.

SOME OF THIS IS WORTH $1,000 A TON.

YOU CAN DO THE MATH YOURSELF.

IF YOU CAN DO THAT ONCE A WEEK, YOU'RE DOING ALL RIGHT.

HUELL THE CANNERIES ARE BACK?

YEAH; YEAH, LOOKS LIKE IT'S GONNA BE GOOD, A GREAT THING, I THINK SO.

HUELL DID YOU THINK THEY'D EVER BE BACK?

NOT LIKE OLD TIME, FOR SURE.

NOT LIKE OLD TIME.

I DON'T KNOW IF YOU KNOW OLD TIME, IT WAS A GREAT PLACE BECAUSE THERE WERE 3 OR 4 FACTORIES TOGETHER.

BUT I THINK IF THEY COME IN THIS AND ANOTHER ONE, IT'S GONNA BE A GREAT THING.

HUELL YEAH.

WHAT DID YOU SAY TO ME?

NOW YOU SMELL LIKE FISH.

HUELL HOW DO YOU GET RID OF THAT FISHY SMELL?

PERFUME.

TAKE A SHOWER EVERY DAY, TWO TIMES A DAY.

HUELL YEAH, BECAUSE IT KIND OF GETS... YEAH, YOU DO.

AFTER YOU SWEAT, IT WILL COME OUT, SO TAKE HOT SHOWERS.

HUELL SO, IN OTHER WORDS IT GETS IN YOUR SYSTEM?

YEAH.

SO YOU GOTTA PUT A LOT OF PERFUME WITH IT.

HUELL HOW LONG HAVE YOU BEEN IN THIS BUSINESS?

ABOUT 17.

HUELL 17 YEARS?

17 YEARS.

HUELL SO ANYBODY WHO KNOWS YOU IS USED TO YOU SMELLING LIKE FISH?

ASK THE OLD LADY.

ASK THE OLD LADY.

SHE'S USED TO IT.

[LAUGHTER] NOW, THIS IS OUR THAWING AREA.

HUELL YOUR WHAT?

THAWING, THIS IS WHERE THE FISH IS THAWED OUT.

SEE IN HERE, ALL THIS FISH, THIS ALBACORE IS BEING THAWED OUT TO BE BUTCHERED AND THEN COOKED LATER TODAY.

THIS SYSTEM USES A BIG SUMP TANK, LIKE A BIG SWIMMING POOL WHERE THE WATER CIRCULATES THROUGH THESE TANKS AND IS CHLORINATED AND FILTERED.

AND YOU CAN THAW OUT A BIN OF BASICALLY ONE TON OF FISH IN ONE BIN.

IT TAKES ABOUT AN HOUR AND-A-HALF OR SO DEPENDING ON THE SIZE AND SPECIES OF THE FISH.

HUELL BOY, YOU ARE THAWING OUT A LOT OF FISH BACK HERE?

JUST LIKE MOM USED TO DO.

HUELL YEAH, SURE.

[LAUGHTER] HUELL ALL RIGHT.

THIS IS FASCINATING.

DON'T YOU THINK?

I MEAN, THIS IS EXCITING FOR ME?

EVERYONE THAT COMES THROUGH HERE IS FASCINATED BY THE PROCESS BECAUSE THEY WONDER HOW DO YOU GET THAT TUNA IN A LITTLE CAN AND WHAT GOES INTO IT?

HUELL NOW, WE ARE MISSING THE BUTCHERING ROOM BECAUSE YOU TOLD ME THE BUTCHERING PEOPLE DON'T START UNTIL AFTERNOON?

UNTIL THE FISH IS THAWED OUT.

BUT WE'LL SEE THAT LATER.

HUELL OKAY, WHAT HAVE WE GOT HERE?

THESE ARE OVENS?

WE CALL THEM THE PRECOOKER BECAUSE THE TUNA, AFTER IT'S BUTCHERED, AND FIRST WE TEST IT AND MAKE SURE IT'S GOOD ENOUGH QUALITY AND DOESN'T HAVE SPOILAGE, IT'S BUTCHERED AND COOKED AND GOES INTO THE CAN, THESE CYLINDRICAL THINGS HERE ARE RETORTS WHERE THE CANS ARE SANITIZED SO ANY BACTERIA PICKED UP ANYWHERE ALONG THE PROCESS IS KILLED HERE.

HUELL OH, LOOK!

LOOK WHAT WE GOT HERE.

THAT'S THE PACKING ROOM; AND IT LOOKS LIKE SOME OF THE LADIES ARE GOING ON BREAK.

HUELL OH, MY GOSH!

EVERYONE'S JAW DROPS IN THIS ROOM BECAUSE THIS IS A HUGE ROOM FULL OF PEOPLE CLEANING FISH.

WHAT YOU SEE HERE IS THE FISH COMING FROM THE COOLING ROOM AND THESE GUYS, THE MEN ARE PUTTING BASKETS OF FISH ON CLEANING TABLES FOR THE LADIES TO CLEAN.

YOU CAN WATCH, THEY ARE SCRAPING THE SKIN, TAKING THE HEAD OFF, TAKING THE BONES OUT, SEPARATING ALL THE DARK MEAT SO WHAT WE PUT UP ON THE TABLE ON THE TOP GOES ON THE CONVEYOR IS FISH THAT GOES INTO THE CAN.

HUELL THIS IS EXACTLY THE WAY I HAVE SEEN IT IN ALL THE OLD FILMS THAT TALK ABOUT THE WAY IT USED TO BE HERE?

YEAH, THERE'S NO SUBSTITUTE FOR THE DEXTERITY AND THE CONTROL THAT A WOMAN THAT HAS A LOT OF EXPERIENCE TO MAKE THE FISH QUALITY THE BEST YOU CAN POSSIBLY GET.

THERE'S NO MACHINE THAT CAN DO THIS.

WE LIKE TO SEE... YOU CAN LOOK AT THESE LADIES.

MOST OF THEM HAVE 10, 15, 20 YEARS' EXPERIENCE CLEANING TUNA.

AND THEY'RE VERY, VERY GOOD.

THESE ARE OUR STARS BECAUSE ANY DEFECT THAT GOES IN THE CAN WOULD HAVE TO PASS BY ALL OF THESE LADIES, AND THEY DON'T ALLOW THAT TO HAPPEN.

HUELL NOW, YOU'RE THE SUPERVISOR HERE?

YES, I AM.

HUELL SO HOW MANY LADIES ARE YOU SUPERVISING HERE?

RIGHT NOW WE HAVE 159 CLEANERS.

AND THEN WE HAVE ABOUT 10 INSPECTORS, AND SO WE SUPERVISE QUITE A BIT.

HUELL SO THE JOB HERE IS "CLEANER"?

EXACTLY.

THESE WOMEN ARE CLEANERS HERE, THEY CLEAN THE LOINS AND PUT THEM ON THE MACHINE.

HUELL HOW DO YOU TRAIN SOMEONE TO BE A CLEANER?

SOME HAVE EXPERIENCE ALREADY THAT HAVE WORKED HERE, AND SOME WE JUST TEACH THEM HOW TO DO IT.

IT TAKES TIME, BUT THEY GET THE HANG OF IT.

HUELL LET'S WALK OVER HERE.

SHE'S CLEANING THIS BIG, BIG PIECE OF FISH HERE.

HOW DOES THIS WORK?

ACTUALLY, WHAT SHE DOES IS CLEAN IT, TAKES THE SKIN OFF FIRST; AND THEN SHE GOES WITH THE BELLY, CLEANS THE BELLY AND MAKES SURE THE BELLY IN THE FISH IS VERY WELL CLEANED, AND SHE TAKES IT BY PIECES.

ONCE SHE BREAKS OFF THE PIECES, SHE CLEANS THE MIDDLE, CLEANS IT OUT AND PLACES IT ON TOP OF THE BELT TO BE CANNED.

WE TAKE OUT BONES, THE BLOOD, WE SEPARATE IT AND CLEAN IT AND PLACE IT UP ON THE BELT.

HUELL YEAH, BECAUSE HERE IS THE BONE TRAY DOWN HERE?

RIGHT; THIS HERE IS CONSIDERED THE GARBAGE WHERE THEY PICK UP, THE GUYS COME IN AND PICK UP THE GARBAGE THAT'S PLACED HERE.

HUELL NOW, WHAT HAPPENS TO THE BONES?

DO THEY DO ANYTHING WITH THEM?

ACTUALLY, I THINK WHAT THEY DO IS PLACE THEM, TAKE THEM OUT, AND I DON'T KNOW EXACTLY WHAT THEY DO WITH THEM BUT... HUELL THAT'S NOT YOUR RESPONSIBILITY?

RIGHT, I TAKE CARE OF MY CLEANERS AND MAKE SURE THE JOB IS WELL DONE.

HUELL LOOK AT ALL THESE LADIES.

HI, LADIES, HOW ARE YOU?

I'LL TELL YOU WHAT, I THINK EVERYBODY IS GLAD TO BE WORKING HERE.

YES, DEFINITELY.

THEY'RE GLAD THE COMPANY IS BACK IN BUSINESS, AND WE'RE DOING REALLY WELL.

SO THEY'RE DOING REALLY WELL.

HUELL BOY, LOOK AT THE FISH.

IT'S JUST, YOU GOT IT STACKED UP HERE ON A CONVEYOR BELT?

RIGHT, RIGHT.

WHAT IT IS, WE HAVE TRIED TO ORGANIZE IT WITH WHERE WE CAN TAKE IT TO THE MACHINE TO BE CANNED.

HUELL LOOK HOW IT MOVES.

LET'S WALK DOWN HERE.

WE HAVE ANOTHER HEAD SUPERVISOR THAT WORKS WITH ME.

HUELL OH, NOW WE GOTTA WHOLE OTHER THING GOING DOWN HERE.

COME OVER HERE AND TALK TO US A MINUTE.

COME DOWN HERE.

HOWDY, HOW ARE YOU?

FINE, THANK YOU.

HUELL NOW, HOW LONG HAVE YOU BEEN WORKING WITH FISH LIKE THIS?

31 YEARS.

31.

HUELL 31 YEARS!

YES.

HUELL SO YOU KNOW FISH PRETTY WELL, DON'T YOU?

YES.

HUELL IS IT A PRETTY GOOD JOB?

YES, YEAH.

HUELL SO DID YOU THINK YOU WOULD EVER BE BACK HERE?

OR DID YOU THINK IT WAS CLOSED FOREVER?

HE SAYS, I COME.

HUELL YOU'RE JUST GLAD TO BE BACK?

YES, GLAD TO BE BACK.

HUELL WHAT'S HAPPENING NOW?

CAN YOU EXPLAIN WHAT'S HAPPENING DOWN HERE?

WHAT THEY'RE DOING IS THEY'RE PACKING A SOLID PACK, AND THEY SEPARATE OUT FROM THE SOLID LOINS ANY FLAKE.

THEN WE PACK THE FLAKE SEPARATELY BECAUSE IT'S A DIFFERENT PRODUCT.

HUELL LET'S GO LOOK AT IT.

LET'S GO LOOK AT IT.

HUELL NOW THIS LOOKS LIKE THE TUNA THAT I KNOW AND LOVE RIGHT HERE?

YES.

I CLEAN THE LOINS AND THE FLAKE AND LOOKING FOR THE BONE, NO BONE, NO SKIN, NO BLOOD.

THIS IS A SPECIAL PACK.

THIS IS GOOD FISH.

IT'S FLAKE ONLY.

IT'S NICE.

HUELL "FILLET"?

WELL, NO; THIS IS WHAT WE CALL "FLAKE."

MAYBE IT LOSES SOMETHING IN THE TRANSLATION.

BUT THIS IS WHAT-- WE SEPARATE THIS FLAKE FROM THE LOIN OR ACTUALLY IN THE CLEANING PROCESS YOU GENERATE SOME FLAKE.

SOME PEOPLE MIX THE FLAKE WITH THE LOIN AND GET RID OF IT THAT WAY.

WE DON'T; WE SEPARATE IT AND PACK IT FOR PEOPLE WHO WANT FLAKE SO THAT OUR SOLID PACK AND CHUNK PACK HAVE VERY LITTLE FLAKE IN IT.

HUELL "FLAKE," I'VE NEVER HEARD OF THAT BEFORE?

YEAH, LOOK AT THIS.

THIS IS FLAKE.

I CAN TOUCH THIS BECAUSE THIS WILL BE SANITIZED IN THE RETORT LATER.

HUELL WAIT A MINUTE, YOU'RE PUTTING YOUR HANDS IN THAT?

NO PROBLEM BECAUSE AFTER THIS IS IN THE CAN AND THE CAN IS SEALED, WE HEAT IT UP TO A TEMPERATURE WHERE IT KILLS ALL BACTERIA.

HUELL SO I CAN TOUCH THIS NOW?

YES, YOU CAN.

YOU CAN TASTE THIS.

THIS IS GOOD.

SEE, IT'S DRY?

HUELL HOW COULD I EAT THIS NOW IF IT HASN'T BEEN SANITIZED?

WELL, YOU TAKE A LITTLE RISK NOW, BUT YOU'RE A BIG, STRONG GUY.

[LAUGHTER] WE EAT IT EVERY DAY WHEN WE COME TO SEE WHAT THE FLAVOR AND TEXTURE OF THE FISH IS, WE EAT THIS EVERY DAY OFF THE LINE.

HUELL VERY GOOD.

YES, VERY GOOD, VERY GOOD.

HUELL NOW, THIS LADY IS WORKING ON?

THIS IS SKIP JACK, THIS IS A SMALLER SPECIES OF TUNA.

THIS GROUP HERE IS DOING A PROTOCOL PACK WHERE WE'RE TESTING THE FISH BEFORE WE START THE MASS PRODUCTION.

THIS IS LIKE A SAMPLE PACK.

HUELL SO YOU'RE EXPANDING?

YEAH.

HUELL DOING DIFFERENT KIND OF FISH?

WE PACK WHAT THE FISHERMEN CAN CATCH.

HUELL HAVE YOU WORKED HERE LONG?

FOR SEVEN YEARS.

HUELL SEVEN YEARS.

WOULD YOU RECOMMEND IT?

IS IT A GOOD JOB?

YES, EVERYTHING IS GOOD HERE.

IT'S GOOD JOB AND GOOD FOOD.

HUELL AND WHAT?

GOOD FOOD.

HUELL GOOD FOOD?

SO HOW MUCH TUNA DO YOU EAT?

A LOT, EVERY DAY.

TWO OR THREE CANS.

HUELL AH-HA.

AND DO YOU EVER SLIP A LITTLE BIT RIGHT NOW JUST LIKE OUT OF THE BOX THERE?

YEAH.

HUELL AND HAVE A LITTLE TASTE?

YOU WANNA, OR ME?

HUELL CAN YOU GIVE ME A TASTE?

NOW, THIS IS A GOOD, CLEAN PIECE?

OH, SHE'S GONNA FEED ME.

HUELL HMMM.

[SPEAKING SPANISH] HUELL VERY GOOD.

YOU LIKE WORKING HERE?

YES.

HUELL GOOD JOB?

YEAH, GOOD JOB.

HUELL YOU HAVE PEOPLE HERE OF ALL AGES WORKING HERE, DON'T YOU?

YEAH, WE DO.

OUR AVERAGE EXPERIENCE IS PROBABLY MORE THAN 10 YEARS.

IN FACT OUR WAGES ARE BASED ON THE AMOUNT OF SENIORITY.

SO THE YOUNGER WORKERS WHO AREN'T AS ADEPT AS THESE EXPERIENCED LADIES START AT A LOWER LEVEL AND THEN THEY WORK THEIR WAY UP.

HUELL SO THERE REALLY IS A PECKING ORDER OF SENIORITY HERE?

OH, VERY MUCH.

HUELL ALL RIGHT; NOW WHERE ARE WE GOING?

WE'RE GOING TO WALK AROUND TO WHERE THE CANS ARE FIRST FILLED AND THEN SEALED.

WE'LL BE WALKING BACKWARDS ALONG THE PROCESS, BUT YOU'LL ALSO BE ABLE TO SEE SOME OF OUR REGULAR PACK BASED ON THE LOINS.

NOW, HERE COMES THE BONE GUY RIGHT HERE.

I ASKED SOMEBODY EARLIER WHAT HAPPENS TO THE BONES.

WHAT DOES HAPPEN TO THE BONES?

YOU SEE, ALL OF THIS IS SEPARATED BY THE LADIES CLEANING THE FISH.

THEY TAKE OFF THE HEADS AND AND TAILS AND BONES AND SKIN.

ALL OF THOSE THINGS GO INTO REDUCTION TO MAKE FISH MEAL SOLD FOR ANIMAL FEED OR FERTILIZER.

HUELL SO YOU DON'T WASTE ANYTHING?

NOT AT ALL.

HUELL HERE COME THE FISH ON THE CONVEYOR BELT OVER HERE.

I'LL TELL YOU WHAT... YOU'RE NOT GONNA RUN OUT OF FISH ANY TIME SOON?

WELL, WE WOULD LIKE TO BASE EVERYTHING ON FISH DIRECTLY FROM THE BOATS.

BUT FISHING IS SEASONAL.

SO WE HAVE TO HAVE A BIG STOCKPILE OF FROZEN FISH IN OUR 6,000-TON FREEZER.

HUELL HERE ARE MORE OVENS OVER HERE?

THAT'S ANOTHER AREA.

LET'S WALK ACROSS TO WHERE WE CAN SEE THE CANS AND THE FISH GOING INTO THE CANS.

HUELL BOY, THERE IS SO MUCH...

THERE IS SUCH A SENSE OF ACTIVITY AND EXCITEMENT IN THIS ROOM.

THIS IS AN EXCITING PLACE.

EVERYONE LIKES TO SEE THE FISH ON THE DOCK.

BUT WHEN THEY COME TO THIS ROOM YOU REALLY GET A FEELING OF ENERGY AND ENTHUSIASM.

THESE PEOPLE ARE SO UPBEAT ABOUT DOING A JOB WHICH IS IN FACT, REPETITIOUS.

BUT WE ALWAYS HAVE DIFFERENT FISH AND DIFFERENT STANDARDS OF PACK.

HERE WE CAN PACK ANY WAY THE CUSTOMER WANTS.

THEY TELL US THEY WANT THIS KIND OF FISH, THIS KIND OF FILL WEIGHT, THIS KIND OF CLEANING.

WE CAN DO WHATEVER THEY WANT BECAUSE WE CAN CONTROL ON THIS EVERY DAY DIFFERENTLY.

HUELL I DIDN'T REALIZE TUNA WAS SUCH A BIG HUNK OF MEAT.

THERE'S A LOT OF FISH THERE?

YEAH, IT SEEMS LIKE GOD MADE TUNA FOR US, FOR PEOPLE TO EAT.

THERE'S HARDLY-- THE PERCENTAGE OF RECOVERY, IF YOU TAKE SOME SPECIES, YOU HAVE SO MUCH WASTE.

BUT IN THESE BIGGER FISH, WE GET 60 PERCENT OF USABLE, JUST PERFECTLY WHITE MEAT THAT CAN BE CANNED.

HUELL THAT'S JUST A LOT OF MEAT UP HERE?

ALSO, THE TUNA IS A GREAT SWIMMER.

IT EATS-- IT'S VERY FAST THROUGH THE WATER AND HAS A GREAT DIET.

SO IT ALL TURNS INTO MUSCLE.

AND THIS MUSCLE IS WHAT YOU SEE, PACKED AND PUT INTO THE CAN.

HUELL THAT'S WHY TUNA IS SO POPULAR.

THAT'S WHY SO MANY PEOPLE EAT IT.

IT'S BEEN THAT WAY FOR ABOUT A HUNDRED YEARS I THINK; AND WE'RE CONTINUING THE TRADITION.

HUELL NOW, WE'RE GETTING DOWN TO BUSINESS HERE?

YEAH, THIS IS OUR INSTITUTIONAL FOOD SERVICE PACK.

FOUR POUNDS OF TUNA, LOOK IT'S ALL LOINS AND BIG PIECES.

THIS IS THE POINT OF NO RETURN.

THIS FISH HAS BEEN CHECKED OVER AND THEY ARE NOW PUTTING INTO THIS TROUGH AND FEEDING INTO THIS FILLING MACHINE, AND THE CANS ARE FED BY GRAVITY DOWN AND THEN THE FISH IS PRESSED INTO THE CAN AND TRAVELS DOWN THE LINE WHERE WATER AND SALT-- HUELL SO THIS IS LIKE...

THIS IS YOUR PRIMO MEAT RIGHT HERE, THE BEST STUFF RIGHT HERE?

ACTUALLY, IT'S NOT.

THIS IS OUR STANDARD PACK.

YOU WOULD HAVE TO SEE THAT, IF WE HAD A SOLID PACK WHERE THERE ARE NO PIECES AND PERHAPS EVEN AN ALBACORE PACK WITH THE PURE, PURE WHITE MEAT, THAT WOULD BE THE MOST EXPENSIVE PACK THAT WE WOULD DO.

HUELL NOW, CAN I PICK UP A PIECE OF THIS?

OH, SURE.

THIS, THIS IS PERFECT.

THIS IS SANITIZED LATER SO IT DOESN'T MATTER THAT WE'RE TOUCHING IT.

THAT'S A NICE LOIN.

NO DEFECTS.

YOU CAN MAKE A STEAK OUT OF THAT IF YOU WANT.

THAT'S PERFECT.

HUELL LOOK AT THE SIZE OF THESE... LOOK AT THIS.

AND THE BONES ARE ALL OUT OF HERE; THIS IS PURE MEAT?

THERE IS NO BONE, NO SCALES, NOTHING BUT EDIBLE TNA.

HUELL THIS ABOUT FOUR TUNA FISH, FIVE TUNA FISH SANDWICHES RIGHT HERE.

MAYBE FOR YOU.

FOR OTHER PEOPLE, 10.

HUELL NOW WHAT IS THIS?

WELL, THIS IS A LIGHT MEAT FOOD SERVICE PACK.

YOU SEE THE SALT IS ON THE TOP.

HUELL THAT'S SALT THERE?

YEAH, BECAUSE THIS FISH...

WHEN WE TESTED IT, WE SAW IT WASN'T SALTY ENOUGH.

WE LIKE TO SEE ABOUT 1.8 PERCENT SALT.

HUELL OKAY; LET'S PUT THAT BACK DOWN HERE, AND THEN IT GOES DOWN THE LINE.

AND WHAT IS THIS?

WATER?

NO, THAT'S A VEGETABLE BROTH THAT ADDS TO THE FLAVOR OF THE CANNED TUNA.

HUELL VEGETABLE BROTH?

YES, IT IS.

THEN WATER IS ADDED RIGHT AFTER.

HUELL OH, HERE'S THE WATER DOWN HERE.

NOW, DO YOU PUT OIL IN AS WELL OR IS ALL YOUR STUFF WATER?

WELL, WE CAN PACK ANYTHING THE CUSTOMER WANTS.

THE MAJORITY OF OUR PRODUCT IS SPRING WATER.

BUT WE DO PACK ALMOST EVERY DAY AN OIL PACK.

ONE REASON IS THE OIL PACK IS PARTICULARLY ATTRACTIVE TO US BECAUSE THE IMPORTS HAVE ABOUT A 30 PERCENT DUTY ON OIL PACK, BUT ONLY A 12-1/2 PERCENT DUTY ON WATER PACK.

HUELL SO THIS IS SPRING WATER YOU'RE PUTTING IN IT RIGHT NOW?

SO THAT WILL DISSOLVE THE SALT AND PENETRATE THE WATER THROUGH THE CAN, MAKE IT EVEN MOISTER, HAVE MORE MOISTURE IN IT, MAKE A BETTER TEXTURE.

AND THEN WHEN IT COMES OUT, IT'S LIKE A BIG MEATLOAF.

YOU DUMP IT UPSIDE DOWN AND IT'S LIKE A BIG MEATLOAF.

HUELL NOW FOR THE FIRST TIME TODAY, WE HAVE COME TO A QUIET PLACE.

AND WHAT'S GOING ON IN HERE?

THIS IS JIM ROW, OUR QUALITY ASSURANCE GUY, DOING CAN CUTTING.

HUELL HI.

DID I SEE YOU SNIFFING A CAN OF TUNA THERE?

YES, I'M SMELLING FOR THE ODOR AND ANY OFF-ODORS AND REAL GOOD TURKEY, CHICKEN ODORS THAT WE HAVE IN THE CANS.

HUELL SO HOW DOES THIS?

WHAT ARE YOU DOING HERE?

TELL US WHAT'S HAPPENING?

WE'RE BREAKING IT APART AND LOOKING FOR THE TEXTURE, A NICE FIRM TEXTURE.

WE'RE ALSO LOOKING FOR COLOR, ANY KIND OF CLEANING DEFECTS.

AND WHAT WE SEE HERE IS NICE, FIRM TEXTURE.

AND IT'S GOT A GOOD ODOR AND IT'S A NICE COLOR.

IT'S A BEAUTIFUL PACK.

HUELL YOU'RE THE ASSISTANT OVER HERE?

YES.

HUELL YOU LOOK LIKE A DOCTOR OVER HERE?

OH, I SEE.

HUELL WHAT DO YOU DO?

YOU WRITE ALL THIS DOWN?

ALL THE THINGS HE TOLD ME TO WRITE.

HUELL SO IF THERE'S A PROBLEM OR?

YEAH; AND I TELL HIM, "NO, JIM" SOMETIMES.

HE HAVE TO AGREE WITH ME.

HUELL OH, SO YOU'RE CHARGE IN HERE, I GOTCHA.

AREN'T ALL WOMEN IN CHARGE?

HUELL HOW DOES THIS-- HOW DID YOU GET TO BE THE TESTER?

DOES HE HAVE A GOOD NOSE?

YEAH, HE'S BEEN TO A NOSE SCHOOL, ACTUALLY.

WE CALL IT A SENSORY ANALYSIS SCHOOL DONE BY THE NATURAL MARINE FISHERY SERVICE DEPARTMENT OF COMMERCE.

AND THEY SENT ME TO SCHOOL.

AND THEY TAUGHT ME HOW TO SENSORY ANALYZE FISH.

HUELL IN OTHER WORDS, HOW TO SMELL TUNA?

RIGHT.

HUELL I THOUGHT YOU WERE KIDDING?

NO, I'M SERIOUS.

AND THEY RATE STUDENTS ACCORDING TO THEIR ABILITY, AND HE HAD THE HIGHEST RATING.

SO YOU HAD THE HIGHEST RATING IN THE ABILITY TO SMELL.

NOW, HOW DO YOU SMELL?

THIS IS EXCELLENT TUNA, BY THE WAY.

HUELL YOU SQUASH IT ALL UP?

AND THEN YOU SMELL IT.

THIS HAS A NICE TURKEY SMELL TO IT.

HUELL IT DOES SMELL LIKE TURKEY.

WAIT A MINUTE.

GOOD STUFF, REALLY GOOD STUFF.

THEN WE TASTE IT AND IT TASTES EITHER CHICKEN OR TURKEY.

IF IT DOESN'T, IT DOESN'T PASS THE MUSTARD.

HUELL HOW MUCH TUNA DO YOU EAT A DAY?

WELL, ACCORDING TO MY SIZE... AS YOU CAN GUESS, QUITE A LOT.

HUELL YOU BETTER START TASTING TUNA PACKED IN WATER INSTEAD OF IN OIL?

OVER 300 CANS A DAY, WE OPEN.

HUELL OH, COME ON!

NO, WE DO, WE DO.

HUELL YOU TEST 300 CANS OF TUNA A DAY?

WE DO A PRETEST, WHICH IS A PROTOCOL TEST FOR DELIVERY OF TUNA TO MAKE SURE WHEN IT GOES INTO PRODUCTION IT'S A GOOD GRADE.

HUELL OH, MY GOSH.

THERE'S NOTHING RANDOM ABOUT THIS, HUELL.

HUELL WELL, YOU'RE BACK.

ARE YOU GONNA BE ABLE TO MAKE IT?

IT'S A TOUGH BUSINESS, ISN'T IT?

IT'S NOT-- IS IT DAY-TO-DAY OR DO YOU THINK IT'S GONNA WORK THIS TIME?

I THINK IT'S GOING TO WORK BECAUSE OF THE COMMITMENT OF EVERYONE THAT'S INVOLVED IN THIS.

AND I'M TALKING ABOUT THE CUSTOMERS TOO BECAUSE THEY NEED A DOMESTIC PACKER.

IT'S VERY INCONVENIENT FOR THEM TO RELY ON FOREIGN SUPPLIERS.

IF OUR CUSTOMERS WILL SUPPORT US AND UNDERSTAND WHAT WE'RE TRYING TO DO AND APPRECIATE THE QUALITY THAT WE'RE PUTTING INTO THE CAN, WE'LL MAKE IT.

HUELL AND YOU'RE PUTTING PEOPLE TO WORK RIGHT HERE ON TERMINAL ISLAND?

YEAH, I THINK IN OUR BROCHURE WE SHOULD PUT THESE HUNDREDS OF PEOPLE ON THE COVER WITH SMILES ON THEIR FACE SO THE CUSTOMERS APPRECIATE WHAT'S GOING ON.

HUELL YEAH.

WELL, HERE IT IS, CALIFORNIA-- BOY, IT'S LOUD AROUND HERE.

CALIFORNIA SUNSET: GOURMET, YELLOWFIN TUNA, PACKED IN SPRING WATER, CAUGHT IN ONE OF OUR AMERICAN BOATS RIGHT OVER HERE, BASED IN SAN PEDRO.

CLEANED, CANNED, PACKED AND PACKAGED RIGHT OVER HERE IN YOUR CANNERY?

BY AMERICAN UNIONIZED LABOR, I SHOULD SAY.

AND EVERYONE IS PROUD OF IT.

WE'LL PUT THAT AGAINST ANYBODY'S TUNA, ANY DAY.

THAT'S A GOURMET PACK ONLY FOR OUR SPECIAL CUSTOMERS.

BUT THIS STUFF IS BEYOND BELIEF.

YOU OPEN THAT AGAINST ANOTHER CAN OF TUNA, THERE'S NO COMPARISON.

HUELL OKAY, WE GOT THE CAN OF TUNA RIGHT HERE AND, I GUESS WE GO FROM THE END HERE, YEAP, THESE GUYS ARE STILL UNLOADING OVER HERE.

THEY'RE NOT EVEN CLOSE TO BEING AT THE BOTTOM.

HERE THEY ARE, RIGHT HERE... UNLOADING THE TUNA...

THE CANNERY BUSINESS IS BACK HERE IN SAN PEDRO ON TERMINAL ISLAND, BACK IN BUSINESS.

CAPTIONED BY THE LLOYD E. RIGLER & LAWRENCE E. DEUTSCH CAPTIONING CENTER AT KCET.

"VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM: