This is one of a set of three films commissioned by the YFA from students from York St John University. They feature interviews with an ex-fishermen and ex-seaman, a fish merchant's son, and fishing historian Robb Robinson. The films cover the history of fishing in Hull with footage from films held by the YFA of fishing at sea and of St Andrew's Docks. Record 1 A Film by Alexandros Ntigkaris, Darren Mountain, Andriy Chomanicz The film opens with Robb Robinson explaining that there...

This is one of a set of three films commissioned by the YFA from students from York St John University. They feature interviews with an ex-fishermen and ex-seaman, a fish merchant's son, and fishing historian Robb Robinson. The films cover the history of fishing in Hull with footage from films held by the YFA of fishing at sea and of St Andrew's Docks. Record 1 A Film by Alexandros Ntigkaris, Darren Mountain, Andriy Chomanicz The film opens with Robb Robinson explaining that there was only ever one dock devoted to fishing in Hull, from the 1880s to 1975, and that was St Andrew's Dock. The interview is intercut with images of the dock taken from YFA films from the 1950s and 1960s. Robb Robinson explains the workings of the dock and the surrounding fishing industry. He is followed by David Harrison giving an account of the work of the bobbers loading the baskets with fish from the ships onto the dock, with film of this being carried out. He goes on to explain the workings of the fish market where the kits, full of fish, would be bought, again shown in the film. Robb Robinson explains that the auction was a Dutch auction, starting at a high price and going downwards, which is still the way it works to this day. David Harrison explains that they tried to make 5 stone of fillets out of every 10 stone of fish, with the waste being made into dog biscuits, cattle feed and 'allsorts'. He also explains that de-scaling the fish, shown in the film, was only done to order, that the fish would be boxed up with ice and taken to the back of the docks to be taken by truck and train around the country. The work was hard and monotonous, and everyone was a joker to combat this. The dock owners used to inspect the fish and if it wasn't of the right quality would 'ground' the Captain of the trawler for 6 months, a practice called 'spragged', where they would be excluded from working. A trawler couldn't come back with an empty ship, no matter what the weather, or pain of losing one's job. End Credits - Many thanks to the interviewees: David Harrison and Robb Robinson and the Hull History Centre, footage courtesy of The Yorkshire Film Archive