In the early years cans were hand packed in wooden crates. Later, cans were packed using a box-up machine, which would place cans into each box. The box lids were applied manually and nailed down. Cardboard subsequently replaced wooden boxes providing a more economical container for shipping.
Once boxed, the canned salmon was stored at the cannery or centralized company warehouse. From there the product was distributed throughout North America or exported to markets in Britain and Europe.