Gallery
The work on the Spit
Halibut off the boats, sockeye through the line, and product on its way to market — a look at a season on the Homer Spit.
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Craning a brailer bag of halibut up off the boat -
Offloading a fisherman's fresh catch of halibut -
The crane operator brings up bags of halibut -
Positioning totes for the halibut offload -
Sizing and sorting the halibut -
Belly-icing and toting up the day's fish -
De-racking frozen sockeye for the glaze tank -
Loading frozen sockeye onto the trailer -
Forklifting totes of frozen sockeye to the container -
Loading the trailer — up to 40,000 lb net -
Product headed to market — U.S. and Canada -
Pulling salmon roe from the flash freezer -
A rack out of the flash freezer -
Stacking frozen salmon roe bound for Japan -
Roe packed for the Japanese market -
Nick: this tote's ready for the truck -
Spit locals — gull chicks waiting on lunch -
A mother gull keeps watch over her three -
The Homer Spit from the air — 4.5 miles into Kachemak Bay -
The small-boat harbor out at the end of the Spit -
Boats in the harbor, mountains across Kachemak Bay -
The Homer Spit harbor — an earlier era -
Offloading at the Spit dock, years back -
AFF totes stacked outside 'the fish factory' -
The Fish Factory sign on the dock -
The 'Welcome to the SPIT' sign -
Halibut coming off the boat -
Hauling a brailer bag of sockeye off the tender -
The crew running sockeye -
Forklifting insulated totes onto the truck -
Nick Heras in the plant office -
Bill Lancaster on the dock — the biggest flag in Homer behind him -
Jeff Choinski on the dock crane -
Shoveling ice out of the tender hold to get to the fish -
Digging through the ice for the last of the sockeye -
Loading sockeye into brailer bags on the tender -
Brailer bags of sockeye, ready to swing to the dock -
Unloading sockeye off the tender into brailer bags -
A brailer bag comes off the dock into an AFF tote -
The skipper checks the work — thumbs up -
Feeding sockeye into the deheading machine -
Spooning the fresh sockeye on the line -
Keeping it clean on the line — quality first -
Placing sockeye on the line -
Checking the belly cavity on the line -
Breaking the sockeye apart before glazing -
Getting ready to glaze and case up the sockeye -
Glazing the frozen sockeye before casing up -
De-racking frozen sockeye for the glaze tank -
Racking fresh sockeye for the blast freezer -
Placing fresh sockeye on the rack for the flash freezer -
Casing up the frozen sockeye for cold storage -
Toting up sockeye before it ships to cold storage -
Toting fresh sockeye to the truck, bound for Vancouver -
Size grading fresh seafood before the blast freeze -
A quick smile before glazing the sockeye -
Sea otters floating in the harbor -
Bill, proud of his garden