On board processing

The first job after hauling in the catch was to gut the fish. This involved removing the insides of the fish to stop it deteriorating. The gutted fish would be washed, packed in ice and stored below decks in the Fishroom. Fish livers were kept for extraction of fish oil. On stern trawlers the fish was dropped below decks immediately after it was hauled on board. gutting was carried out below decks also.