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00:00:00 - Introduction

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00:00:55 - Fishing; hook-and-line for herring; gill nets for perch, some herring.

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00:01:39 - 1918 best year for fishing. Caught 250 lbs. herring in one day hook-and-line.

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00:02:11 - Describes use of gill nets. Left fish in nets one week before hauling in.

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00:02:35 - 17 or 18 years old when he began fishing; fished with his brother.

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00:03:08 - Occupational history; farming, shipyards, carpentry work. Hired out to help out fishermen; the Peltiers and Robillards. Paid $1.50 per day in ca. 1918.

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00:04:51 - Owned 15-20 gill nets.

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00:05:09 - Didn't use pound nets because it's "a bigger job fishing pound nets."

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00:05:36 - His jobs on the ice; chopping holes in ice, pulling nets in, taking fish out when lifted.

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00:06:07 - Shipped fish to depot in Maplewood; tagged and put in boxes. No market in Green Bay, mainly in Chicago. In 1924-25 market opened up in Green Bay.

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00:07:39 - Fishing "interesting," "cold."

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00:08:05 - Running a farm and fishing. Did chores in morning; arrived home at 5:00 to do chores at night; milked and fed cows, fed horses.

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00:08:36 - Farming was more important economically than fishing. Fishing considered a sideline.

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00:09:08 - Depression years. No price on milk, cattle, pigs. Raised wheat, oats, rye, barley and hay at that time. Milked ca. 15 cows, hauled to cheese factory. Got 10 [cents] per lb. for fish (perch and herring). Fishing of same importance at other times.

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00:11:54 - Difficult times on ice--makeshift bridges to get across cracks in ice.

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00:12:44 - Did no summer fishing. Most in area fished gill nets, some had pound, too.

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00:13:36 - Robillards, Peltiers and LaViolettes main fishing families. Fishermen from Suamico, Oconto set nets on this side of the Bay.

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00:14:49 - Smelts; dip nets used in Sugar Creek.

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00:15:49 - Felt there were few regulations; license required for net fishing only.

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00:16:18 - No fishing organizations; "everyone worked on his own."

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00:17:03 - Why quit fishing; getting older, found other jobs. Stopped in 1930. Her family's fishing experience is related.

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00:25:13 - Didn't sell many fish directly to local people.

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00:25:24 - Smoking fish. Smokehouse on property. Built of brick--old wooden one caught fire from grease and burned. Describes process; soak in brine overnight. Smoking itself takes 3 hrs. per 100 fish. Taste best when warm. In 1920-21 did most smoking; more fish. Smoked ca. once a week; everytime nets in. Used maple or apple wood. Fish then could keep for about 2 weeks. Pickled herring and smelt. Most people in area had smokehouses; also smoked pork and salted it.

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00:30:11 - Ate one or two meals of fish per week. Her family ate it every day. Her mother smoked the fish in the family. Mrs. Macaux doesn't smoke fish herself; never learned from her mother.

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