“The Story of Tuna” dates to 1953 and presents a look at the tuna industry in the 1950s, with images of fishermen working on the West Coast, packing plants, and cans of Starkist tuna. Made for the French Sardine Company, possibly by Roach-Beaudette Enterprises Inc. at the Hal Roach Studios in Culver City.

This documentary-style narration tells the story of how Star-Kist tuna is caught, processed, and delivered to consumers, highlighting the intense effort and skill behind every can.

00:00: the story begins with an introduction to Star-Kist tuna, emphasizing its superior taste and smaller size. Hollywood star Billy Burke is mentioned as a fan, setting the stage for a deeper look into the journey behind every can of tuna. Viewers are invited into the dramatic world of tuna fishing in the South Pacific .0:44: The powerful Star-Kist fleet, which departs from San Diego and Los Angeles. These sturdy, clean ships can hold over 300 tons of tuna and are built to withstand the roughest seas. Each ship carries a crew of 16, sometimes remaining at sea for extended periods if fish are scarce.

During 1:22: Crew prepares for long voyages. 2:22: The captain’s knowledge and leadership are highlighted. Different pole sizes for different fish weights, ranging from 35 to over 100 pounds. 3:30, the first fishing stop is off Baja California, where sardines are caught for live bait. These sardines are essential for successful tuna fishing and are stored in tanks with fresh seawater.

5:10: The voyage continues toward the Galápagos Islands. As the boats near the fishing grounds, porpoises are spotted. Though not tuna, these mammals often swim with tuna schools, prompting the captain to follow them in hopes of finding fish.

6:14: Tuna are finally located, and the fishermen begin single-pole fishing. Live bait is tossed overboard to attract tuna to the squids. As soon as a fish is caught, the hook is quickly removed, allowing the line to go right back into the water.

Between 7:30: The capture of 60- to 70-pound tuna. The fishermen work from racks just above water level, risking injury and requiring both skill and strength. The tuna feed with their heads up, making them susceptible to the hook in the upper mouth.

8:33:The teamwork and energy onboard are evident as the deck fills up with fish.

At 10:01–11:18, the ship stops off the coast of Central America, meeting a sister ship. As fishing resumes, a man hooks a tuna too large for one pole. Some fish require brute strength to bring in, and teamwork becomes vital. The men adapt quickly to changing conditions and fish size.

In 11:18: a storm hits, making fishing dangerous. Huge waves crash over the dec. It’s risky work, yet the men remain focused and determined.

Between 13:32: Despite rough seas, morale is high and teamwork flawless. Fish pour over the rail. 15:15: 300 tons of tuna are on board. The boats head back to port. 16:29: Fish are weighed and sent into holding tanks, where they’re slowly thawed under continuous fresh water. 17:22: Tuna are washed, cleaned, and cooked at 218°F for several hours. Light and dark meat are separated, with the prized light meat going to cutting machines for portioning before packing.

At 18:04: Cans are packed with precision—salt and oil are added, weights are checked, and anything underweight is adjusted. Cans are steamed, cooled, labeled, and prepared for distribution at a high speed.

Finally, from 19:15: Hollywood hostesses, including Billy Burke, serve Starkist proudly. The tuna’s journey from ocean to table is one of adventure, precision, and pride. Every can delivers the thrill of the catch in every bite.

The French Sardine Company, later known as StarKist, was located in San Pedro, California, specifically in Fish Harbor on Terminal Island. It was founded in 1917 by Martin J. Bogdanovich. The company’s main plant was situated at 580-582 Tuna Way, according to a Facebook post from the Port of Los Angeles

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