We went to the Monterey Bay Aquarium with Emily's good friend, Shawna and her family. Every time we go, I try to focus on something different to see and appreciate.
This time it was the new art displays made out of recycled materials. Truly creative work of arts.
Their Seahorse exhibit exceeded the popularity of the former Jelly Art. In March, they will open a new Jellies exhibit. Can't wait to check that out!
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| Huge shrimp |
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| Longsnout Seahorse |
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| Moray Eels |
The Bird Aviary was, of course, a must-stop. Some of Emily's favorites were:
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| Black Oystercatcher |
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| Marbled Godwit |
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| Semipalmated Plover |
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| Black Necked Stilt |
An exhibit I never paid attention to until now was the history of the site of the MBA. Monterey's fish industry started right here. Chinese fisherman built a village in 1850 selling dried fish and squid to Chinese markets. After it burnt down in 1906, Knut Hoveden built a cannery here in 1916. The Hovden Cannery was a sardine cannery.
The sardines were caught, cut, canned then cooked. They were pre-cooked in open cans then they were drained, sauced and sealed and put in huge pressure cookers. The pressure and steam cooked and sterilized the fish inside their cans. How efficient!
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| The assembly line in packing the sardines in the cans. |
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| They actually steamed/cooked the sardines when they were sealed in the cans. |
A great bit of history!
1 comment:
It's interesting to know about the process of canning the sardines and the history of it. Next time I think I will try to eat some can sardines with much appreciation!
Mom
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