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The amateur fisherman, when confronted with such a volume of sea life as pictured, is liable to lose all sense of reason. Not so the men of the Gisborne Fisheries to them it's all in a day's work.

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In come the fish from the trawlers, they are sorted and weighed according to type, then forward through the processes of cleaning, scaling, filleting.

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After being strung on to hooks the fish are carried by overhead railings onto a weighing machine a nd checked in by manager Robert Zame

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There into the freezing chambers

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Fish are cleaned and de-scaled in one operation. They are loaded into a circular drum.

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Which is rotated while water is fed through at pressure.

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Filleting

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Relaxing over morning tea - Ron O'Connor, Hector Te Pairi, Chris Peachey, Joseph Concitta