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1.
University of Washington Fish Research Station, Salmon Study, Big Beef Creek, Washington, ca. 1966
2.
Heritage of the Sea
3.
Pike Place Market, Fish Throwers, Seattle, Washington, 1993
4.
Save Fish From Spoiling, issued by Canada Food Board. Fish will keep longer cooked than raw, so that surplus fresh fish should be cooked by steaming, boiling or baking. It can be reheated when needed. Or again, fish can be baked in a granite pan with the addition of a quantity of weak vinegar, salt, pepper and a bay leaf. This pickled fish is excellent either hot or cold. Any left-over fish (not pickled in vinegar) can be used to make creamed fish, scalloped fish, fish pie or fish chowder
5.
Fish wheel, Copper Center, Alaska, 1941-1943
6.
Barges towed by the Wild Goose Company's sternwheel steamboat PAULINE on the Fish River, ca. 1903
7.
Painting of fish
8.
Iron Chink fish processor, Seattle, ca. 1909
9.
Interior View of Car Showing Arrangement of Cans of Fish
10.
Fish Hawk; United States Fish Commission Steamer Fish Hawk
11.
Ninth Annual Report of the State Fish Commissioner to the Governor of the State of Washington
12.
Solomon Calvo holding large fish in front of the Waterfront Fish and Oyster Co., Pike Place Market, Seattle, ca. 1918
13.
Native American women and children with fish, probably on an Olympic Peninsula beach
14.
Native Americans cleaning fish, probably on an Olympic Peninsula beach
15.
Fish drying rack with fish and nets, Alaska
16.
Chilkat fish traps, Chilkoot River, Alaska, 1894
17.
Gitksan fish trap and baskets beside Skeena River, British Columbia, 1910
18.
Fish market near the Seattle waterfront, ca. 1917
19.
Watch the Fish Counter, issued by Canada Food Board. Everyone who lunches at the downtown cafeteria comes up against this problem every day--meat or fish. It is a sign of the times that the fish counter gets so much attention now. Once it was little more than a Friday institution. Now it is an all-the-week-round affair.
Watch the man who swings up regularly for a plate of fish. He's a good food conservationist and he is more in pocket than the other fellow who keeps to a meat diet, in spite of all he is hearing about the advantages of using more fish.
20.
Common Pond Fish; Fresh Water Sun Fish; Pomotis vulgaris--Cuvier
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