The document describes the process of sardine canning in France in the early 20th century. Once delivered to the factory by fishermen, sardines are gutted, sorted by size, brined, washed, arranged to dry, fried, drained of oil, packed into tin cans with olive or peanut oil, sealed, boiled in water, cooled, cleaned, and packed into crates for distribution. The French preferred olive oil but peanut oil was also used to appeal to less expensive international markets.