“Topping and tailing” the pilchards. The fish are taken from the mass in the middle of the table and, after being cleaned, are dropped into a water flume, which carries them down to wire baskets.
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https://paperspast.natlib.govt.nz/periodicals/WWKOR19440214.2.8.2
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Korero (AEWS), Volume 2, Issue 3, 14 February 1944, Page 16
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35“Topping and tailing” the pilchards. The fish are taken from the mass in the middle of the table and, after being cleaned, are dropped into a water flume, which carries them down to wire baskets. Korero (AEWS), Volume 2, Issue 3, 14 February 1944, Page 16
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