SLIDE SHOW: The Last Sardine Cannery Closes

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8422.jpg

  "I'll always be a packer" says Lela Anderson (shown here at the now closed Stinson Sardine plant in Prospect Harbor, Maine).

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8423.jpg

  The closure of Stinson's is a blow to the coastal community of Prospect Harbor.

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8424.jpg

  At one time the Maine coast boasted over 50 thriving sardine plants. Stinson's was the last survivor until closing in April 2010.

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8426.jpg

  Herring become "sardines" when processed and canned.

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8427.jpg

  Packing fish steaks requires dexterity and endurance.

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8429.jpg

  Each tray of sardines holds 25 cans.

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8430.jpg

  Trays of fish are steamed at 208 degrees in the pre-cooking stage.

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8431.jpg

  Lela Anderson rarely missed a day in her 55 years at the plant.

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8432.jpg

  Once the cans are sealed, they are cooked at 250 degrees for 35 minutes.

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8433.jpg

  The Maine Sardine Museum in Jonesport celebrates the history of an industry that once employed thousands.

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8434.jpg

  Ron and Mary Peabody have devoted themselves to keeping the heritage of the Maine sardine alive in their Maine Coast Sardine history museum. Http://www.mainesardinemuseum.tripod.com

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8435.jpg

  Lela Anderson's hands bear witness to a lifetime of cutting fish.

  

• Photo/Art by Markham Starr

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/8428.jpg

  Lulu and Alma were considered the fastest packers.

  

Photographer Markham Starr captured one of the last days of operation at the Stinson Sardine plant in Prospect Harbor, Maine.

View more slideshows of Maine from Yankee Magazine:

Maine Lobster

Maine Coastal Odyssey

See more of Richard’s work at: www.rschultz.com

See more of Markham’s work at: www.markhamstarrphotography.com
 

• Hover over photo and click on arrow to advance the slideshow.
• Click the “i” in the upper left corner of the photo for credit and location information.