Tuna Fishing & Canning | Vintage Documentary | ca. 1930

● Please SUPPORT my work on Patreon: https://bit.ly/2LT6opZ ● Visit my 2ND CHANNEL: https://bit.ly/2ILbyX8 ►Facebook: https://bit.ly/2INA7yt ►Twitter: https://bit.ly/2Lz57nY ►Google+: https://bit.ly/2IPz7dl ✚ Watch my "Old America" PLAYLIST: https://bit.ly/2rOHzmy Vintage documentary created by Del Monte Foods about how Tuna is caught, harvested and then canned for consumption. The best part is the fishing. Tuna after tuna is hauled onto the ship, and the narrator is chirping encouragement to the fishermen while they throw fish after fish onto the boat. Impressive! Then after that it's off to the plant. Pretty ordinary stuff here follows about how the fish is canned... Except for one tiny thing. The women putting the tuna in the can are doing it by hand. About the Tuna: A tuna is a saltwater finfish that belongs to the tribe Thunnini. Thunnini comprises fifteen species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max. length: 50 cm (1.6 ft), weight: 1.8 kg (4 lb)) up to the Atlantic bluefin tuna (max. length: 4.6 m (15 ft), weight: 684 kg (1,508 lb)). The bluefin averages 2 m (6.6 ft), and is believed to live for up to 50 years. Tuna and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). Tuna Fishing: Found in warm seas, Tuna is extensively fished commercially, and is popular as a game fish. The most important species for commercial and recreational tuna fisheries are yellowfin, bigeye, bluefin, albacore and skipjack. Between 1940 and the mid-1960s, the annual world catch of the five principal market species of tunas rose from about 300 thousand tons to about 1 million tons, most of it taken by hook and line. With the development of purse-seine nets, now the predominant gear, catches have risen to more than 4 million tons annually during the last few years. Of these catches, about 68 percent are from the Pacific Ocean, 22 percent from the Indian Ocean, and the remaining 10 percent from the Atlantic Ocean and the Mediterranean Sea. Skipjack makes up about 60 percent of the catch, followed by yellowfin (24 percent), bigeye (10 percent), albacore (5 percent), and bluefin the remainder. Purse-seines take about 62 percent of the world production, longline about 14 percent, pole and line about 11 percent, and a variety of other gears the remainder 3. Tuna as food: Tuna are widely regarded as a delicacy in most areas where they are shipped, being prepared in a variety of ways for the sake of achieving specific flavors or textures. When served as a steak, the meat of most species is known for its thickness and somewhat tough texture. Canned tuna was first produced in Australia in 1903, quickly becoming popular. Tuna is canned in edible oils, in brine, in water, and in various sauces. Tuna may be processed to be "chunked" or "flaked". In the United States, 52% of canned tuna is used for sandwiches; 22% for salads; and 15% for casseroles and dried and pre-packaged meal kits. In the United States, only Albacore can be sold in canned form as "white meat tuna"; in other countries, yellowfin is also acceptable. While in the early 1980s canned tuna in Australia was most likely Southern bluefin, as of 2003 it was usually yellowfin, skipjack, or tongol (labelled "northern bluefin"). Tuna Fishing & Canning | Vintage Documentary | ca. 1930 TBFA_0048