In 1878 Malen Rumbelow 2nd  formed the business of Rumbelow and Sons. All eight of his children would help prepare and smoke the fish in the family fish shed on the shore. 

His daughters Alice, Jane, Ada and Grace would scale the fish and the brothers would gut  and fillet the mullet in preparation for smoking. Less inviting jobs were carried out in the Fish Shop (known as Bachelors' Hall) and in the Fish Shed. Young Grace used to help scale the mullet  while Henry would 'cut' and Malen would 'gut'. 

After that part of the process the fish would be spread out on benches to drain for a certain time, then sliced down the back right through from the tail to the head and lastly threaded on wire through the eyes. Once this grisly procedure was over the fish were hung up in the three smokerooms in which the smell of burnt sawdust filled the air.

As there was no ice or refrigeration in those days, smoking was the only way of keeping fish. That meant first of all filling kerosene tins with water and then putting in enough salt until a fresh egg would float in it. There was then enough brine to cure the fish.

Godfrey, who was also always badly seasick, had the task of taking the smoked fish to market in Adelaide by horse and trolley, changing horses at Willunga. He also hawked the fish locally in place of his Aunt Alice.