Fish were stored until the canning line was ready for them. They used to be stored directly on the cannery floor. Gaps between the large floor timbers allowed air to circulate and keep the fish cool.
To reduce the risk of contamination, large holding bins were eventually installed. Fish were sorted by species and by freshness. This ensured that the first fish coming into the cannery would be the first fish canned. The bins evolved over time from crude wooden boxes to aluminum, stainless-steel, or plastic containers.