After my 2.5 hour hike, I hopped back in the car and headed east on Hwy. 16 to the small town of Port Edward where the North Pacific Cannery is located.
Tourist season was just capped in the area, but the General Manager, Laurie Davie had agreed to give me a private tour in between her, and her staff, cleaning up what they label as "Prince Rupert's Premiere Tourist Destination." I had seen pictures online, but I was dumbfounded with the sheer scale of the Cannery. It's huge with many of the original buildings intact. Original architecture and the pristine BC wilderness set the backdrop for a unique and engaging experience.
Laurie told me it was their busiest season ever this past year. Visitors, she told me, were able to take guided tours, just as I was undertaking. In fact there are two different tours available when the facility is open from May 1st to October 1st (10am-5pm).
The Industry Tour explores North Pacific Cannery’s industrial buildings, workspaces, and equipment, taking you on a journey from the earliest days of manual salmon canning to the highly-mechanized plants that operate today.
The Cannery Life Tour explores the unique experiences of workers of First Nations, Japanese, Chinese, and European descent, discussing the types of work, the living conditions, and the family and cultural connections that were fostered on remote cannery villages such as this. This tour also includes the site's two semi-restricted buildings, the First Nations Net Loft and Company Store.
With Laurie as my guide, she gave me what I jokingly called "the Royal Tour." As I entered the "net room," I was taken aback by its size and scale. Looking at the remnants of nets and fishing gear hanging from the rooftop and scattered on the weathered floors, I could almost hear the sounds of the Japanese who were largely tasked with net mending. At most of these canneries, labour was divided according to race and culture, with Japanese fishing and net mending, First Nations fishing and working on the cannery line, Chinese on the cannery line and cooking, and Europeans fishing and managing. They all lived and worked in close proximity with one goal in mind - can salmon to sell to the rest of the world.