“The story of tuna is a short but merry one,” – Tuna: As You Like It, c. 1960, Tuna Research Foundation
ONCE ALBERT HALFHILL INTRODUCED THE STEAM COOKING PROCESS in 1903, tuna took a place beside sardines and mackerel, as a palatable fish. A taste for tuna was growing and World War II military contracts with the canneries added a second shift. Cannery women were paid 20 cents more per hour on the night shift.
INTO THE 1950s, the tuna industry set its sights on maintaining its level of production. Advertising took advantage of popular faces and the larger canning corporations marketed with attractive labels and brightly colored booklets geared toward homemakers.
Star-Kist Advertising Booklet, 1953. Canneries competed for consumer attention with bright informational booklets geared toward homemakers and children.