Maine

Final Days at the Last Sardine Cannery in the United States | Photos

Photographer Markham Starr captured one of the last days of operation at the Stinson Sardine cannery in Prospect Harbor, ME, ending more than 100 years of local history. 

By Markham Starr|Jun 17 2016|

Final Days at the Last Sardine Cannery in the United States

Coffee By Design | Portland, Maine

Photo Credit : Katherine Keenan
At one time the Maine coast boasted over 50 thriving sardine plants. In 2010, the Stinson Sardine cannery in Prospect Harbor, Maine was the last sardine cannery remaining not just in Maine, but in the whole of the United States. Photographer Markham Starr visited the plant on one of its last days in operation, capturing images for the Yankee feature “The Last Sardine Cannery” by Mel Allen. Here, we share a bonus collection of some of our favorite images that we weren’t able to include in print.

Final Days at the Last Sardine Cannery in the United States

"I'll always be a packer" says Lela Anderson (shown here at the now closed Stinson Sardine plant in Prospect Harbor, Maine).
“I’ll always be a packer” says Lela Anderson (shown here at the now closed Stinson Sardine plant in Prospect Harbor, Maine).
Photo Credit : Markham Starr
The closure of Stinson's is a blow to the coastal community of Prospect Harbor.
The closure of Stinson’s is a blow to the coastal community of Prospect Harbor.
Photo Credit : Markham Starr
At one time the Maine coast boasted over 50 thriving sardine plants. Stinson's was the last survivor until closing in April 2010.
At one time the Maine coast boasted over 50 thriving sardine plants. Stinson’s was the last survivor until closing in April 2010.
Photo Credit : Markham Starr
Herring become "sardines" when processed and canned.
Herring become “sardines” when processed and canned.
Photo Credit : Markham Starr
Packing fish steaks requires dexterity and endurance.
Packing fish steaks requires dexterity and endurance.
Photo Credit : Markham Starr
Each tray of sardines holds 25 cans.
Each tray of sardines holds 25 cans.
Photo Credit : Markham Starr
Trays of fish are steamed at 208 degrees in the pre-cooking stage.
Trays of fish are steamed at 208 degrees in the pre-cooking stage.
Photo Credit : Markham Starr
Lela Anderson rarely missed a day in her 55 years at the plant.
Lela Anderson rarely missed a day in her 55 years at the plant.
Photo Credit : Markham Starr
Once the cans are sealed, they are cooked at 250 degrees for 35 minutes.
Once the cans are sealed, they are cooked at 250 degrees for 35 minutes.
Photo Credit : Markham Starr
The Maine Sardine Museum in Jonesport celebrates the history of an industry that once employed thousands.
The Maine Sardine Museum in Jonesport celebrates the history of an industry that once employed thousands.
Photo Credit : Markham Starr
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
Ron and Mary Peabody have devoted themselves to keeping the heritage of the Maine sardine alive in their Maine Coast Sardine history museum.
Photo Credit : Markham Starr
Lela Anderson's hands bear witness to a lifetime of cutting fish.
Lela Anderson’s hands bear witness to a lifetime of cutting fish.
Photo Credit : Markham Starr
Lulu and Alma were considered the fastest packers.
Lulu and Alma were considered the fastest packers.
Photo Credit : Markham Starr
Did you know about New England’s long sardine cannery history? See more of Markham’s work at: www.markhamstarrphotography.com This post was first published in 2010 and has been updated. 

Markham Starr

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  1. Just the type of Yankee article that I look forward to seeing in each issue. Markham Starr’s photographs are really captured the essence of the people involved . Hope to see more of his work in Yankee!
    Keep featuring our New England traditions and attractions,
    Linda Sylvester

    Reply

  2. People Like Miss Lela are the :salt of the earth” people. What a woman. And such a sad tale!

    Reply

  5. Would love to see an article in Yankee Magazine about the Inn at the Wharf in Lubec, Maine, a former sardine cannery that is now a unique Inn and lobster business. We found this by accident, thanks to a motel that sent us there as they had no vacancies. What a terrific find! We went back for a second visit. Hope to see this someday in your magazine. Thank you.

    Reply

  6. It’s so sad, that something as simple and good as a sardine, has to come from a foreign country. It makes me not even want to eat them anymore, but…..I really really like them. I just wish, they could somehow, be processed in our own country again 🙁

    Reply

  7. I went to UNH and graduated from it. I had a car and spent a great deal of time on the southern Maine coast, very close to UNH. I remember seeing the Maine Sardines billboards in very far southern Maine along the road. I enjoy eating marinated herring, which I always keep in the fridge, and didn’t realize sardines are the same fish. Yes, it is very sad we now are forced to eat “foreign sardines”!!!!!!!! The herring I eat is from Canada, it says so on the jar, it is not domestic from this country, either. I enjoyed watching the television program A Taste of History, hosted by chef Walter Staib. He was allowed to actually cook in the real kitchens at historic houses (he even researched his recipes to assure they were authentic!!!!!!), including the Adams estate in Quincy, MA. He had a restaurant in Philadelphia, in a very historic building, where plans were actually made concerning the Declaration of Independence in what is now Independence Square, which I have visited. I love history and I loved his programs, which, unfortunately, are no longer being broadcasted. One of his programs (he had several there) from Mt. Vernon, George Washingtons’ estate, which is on the Potomac River, which I also visited and ate lunch there, which we really fun with period dressed wait staff, said George Washington harvested river herring, for profit, marinated them and sold them. Chef Staib also said, since there is so much salt used in the pickling process, if you eat chopped up apples with the herring it cuts the salt in the herring and the pieces of apple absorb the salt, which also makes them very delicious. I tried this and it was very tasty and nutritious!!!!!!!

    Reply

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