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

The Maine Sardine Museum in Jonesport celebrates the history of an industry that once employed thousands.

Photo Credit : Markham Starr

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.
*Photo Credit : Markham Starr*

Each tray of sardines holds 25 cans.
*Photo Credit : Markham Starr*

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.
*Photo Credit : Markham Starr*

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.
*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.
*Photo Credit : Markham Starr*

Did you know about New England’s long sardine cannery history? See more of Markham’s work at: www.markhamstarrphotography.comThis post was first published in 2010 and has been updated.

Markham Starr

More by Markham Starr