Historic Cannery and City Drive
(Ket-C)

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Come with us as we explore Ketchikan, the one-time "Salmon Capital of the World," and visit the George Inlet Cannery, a retired salmon canning facility set in the Alaskan wilderness.

Your knowledgeable driver/guide will provide a lively narration highlighting Ketchikan's colorful history as you pass through the city's original residential area beside the creek's shores. Then, while journeying south along the Tongass Narrows and George Inlet, you'll capture views of Pennock and Annette islands, the native community of Saxman and the southern rural residences.

Ketchikan's vast salmon runs fostered the town's original development. At one time there were over 30 bustling salmon canneries and hundreds of fishing boats. Today, the commercial fishing industry is still an important part of the local economy, culture and folklore.

On arrival at the George Inlet Cannery, you'll stroll through the rain forest, pass a scenic stream and enter a world where the air was once punctuated by the sound of several languages as workers toiled day and night to harvest and process the abundant Alaska salmon. You'll hear tales of the fascinating world of fish pirates, fish traps and seine boats as you explore this unique attraction.

When built in 1913, this site was known as the Libby, McNeill and Libby Cannery and remained in operation until 1959. While watching a short video, you'll be transported back to the days when rugged men and women accomplished amazing feats of skill and ingenuity without the aid o modern technology. "Old-timers" will be on hand to provide information and to answer question. later, you'll taste Alaskan salmon and learn the process by which it went from the fisherman's net to the can and from there to markets all over the world.

Your return to Ketchikan will feature the stories and history of Southeast Alaska's native culture and a drive through a local totem park. Before returning to the ship, you'll also see infamous Creek Street and the Thomas Basin boat harbor.

Approximately 3 hours.



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Last modified: July 25, 2005.