sign in sign up
<<
Home , Stockfish

00003007t0000,000000000 0,0, 00000,0000000000,0000,0000,0,,000,,000, 000 000 000000000000,000,

V " 1111V7 • • z • fP .NO, %4- s 4r;:**, "rat 14 1 4 al It "RA 6, ..„ ■• • ' 104 • 4•• 1, I' -;ff. \ • ' 111'1:14*7

• 414.4 • •""*. VI • .4 t ;o•

0

A

4+1111E •

September, 1957

PUBLISHED MONTHLY BY THE DEPARTMENT OF FISHERIES OF CANADA

CON TEN TS

VOL. 10 NO. 3

FEATURES

Inspection Vessel Joins Fisheries Fleet 3 Canada's Sardine Fishery 4 Mobile Inspection Laboratory 8 New Methods in Cannery Operations 9

CANADIAN FISHERIES NEWS

Newfoundland 4-H Club Features Fish 10 Canadian Fisheries Exhibit in New York 10 Pacific Survey 11 Pollution Pipeline 11 Toxicity Tested 11 B. C. Fishery 12 New Research Vessel 12 Fisheries Figures For July 13

FISHERIES NEWS FROM ABROAD

Chemical Paper Tests Fish Freshness 15 Buys Icelandic Stockfish 15 : Export Table, January-June, 1957 16

CURRENT READING 17

COVER PHOTOGRAPH: An important part of a New Brunswick sardine canning plant is the packing section, which is manned ex- clusively by women. For further details on this industry see ar- ticle beginning on Page 4.

The contents of TRADE NEWS have not been copyrighted and may be reprinted although ence to the source would be appreciated. For further information regarding TRADE NEWS to the Director of Information and Educational Service, Department of Fisheries, Ottawa, C Inspection Vessel Joins Fisheries Fleet

The "Belle Bay" at her launching_._ PECIALTY is the word for the motor launch "Belle Bay" which slid down the builder's ways S When the "Belle Bay" goes into service in at Owen Sound, Ontario, late in August to join the November this year she will be fully-equipped with far-flung fleet of the federal Department of Fish- scientific and navigational devices to fulfill this im- eries. portant role. Perhaps the showpiece of the excep- tional craft will be the laboratory which, in layout The trim, 69-foot vessel is specially de- and equipment, will provide the scientific team with signed, specially builtand will be specially equipped all the facilities necessary to their work. to serve the Newfoundland industry.

Among the auxiliary services, the electric The only vessel of its kind in North America, power supply is worthy of note. This will be pro- the "Belle Bay" is in reality a floating laboratory. vided by diesel generators independent of the ship's Her career will be an extension of the service which s e r v i c e with an output sufficient to illuminate a the Department provides through its Fish Inspec- small village. A bottled gas system will supply the tion Laboratory in St. John's, Newfoundland. ship's domestic and laboratory requirements.

COMPLICATED PROBLEMS Navigational aids will include radio-tele- Underlining the Department's activities in this phone, depth recorder and radar. The ship's crew respect is the objective of helping the fishing in- will consist of three men and the scientific work dustry turn out top quality food products from the will be carried out by a bacteriologist and a tech- abundant resources of the seas and the vast inland nician. water areas. But each area -- the Pacific, the At- lantic and the inland -- presents its own problems Of welded steel construction, the "Belle Bay" and those in Newfoundland are complicated by the is a single screw, raised forecastle type with rak- difficulties that exist in communication and the lack ing stem round at the deck and a c u r v e d raking of roads to many coastal areas. transom stern. She is 17 feet in beam, and in salt water will draw not more than 4 feet 10 inches with Added to this is the fact that the quick-freez- crew and effects, freshwater and fuel supplies, and ing plants are widely dispersed around the rugged stores aboard. Her cost, fully equipped, will be coastline and in many cases located in areas inac- over $125,000. cessible by the usual land services. These factors compound the ordinary problems involved in trans- A 2,700 mile trip through inland waterways porting highly perishable samples to the St. John's and a portion of the Atlantic faced the "Belle Bay" Inspection Laboratory for the necessary scientific after her launching. This takes her through part of tests. Lake Huron, all of Lakes Erie and Ontario and the St. Lawrence River with their locks and canals, In the past the Department has tackled these and finally across Cabot Strait to Newfoundland. obstacles by utilizing both its own helicopters and She is expected to arrive there during the second chartered aircraft to provide speedy transport. The week in October when installation of the laboratory "Belle Bay" will bridge this costly and frequently equipment will immediately be started to enable the inconvenient gap by making it possible to conduct vessel to go into operation within the shortest pos- ugh refer. the scientific tests on the spot.. sible time. tie EWS write a, Canada -3- CANADA'S SARDINE INDUSTRY

Charlotte County, the picturesque southwest corner of New Brunswick is the noted for many things: its scenic valleys, tin forested hills, quaint native placenames, pb site of early Canadian history-making, to in mention but a few. But its chief claim to ce fame on the fisheries scene at any rate, ph lies in the fact that it is the heart of the thi Canadian sardine industry, home of the lir largest sardine canning plant in the Brit- ish Commonwealth. The "Rollins" and the "Cemetery" herring weirs at St. Andrews, N. B. The "Rol- This fame is b a s e d on the vast tr' lins" (foreground) has no top twine, in- schools of young herring, canned as sar- wt dicating that it is not rigged for fishing. dines, which swarm into the Bay of Fundy op waters yielding abundant silvery harvests fa to the local fishermen, giving employment cc to nearly one thousand shoreworkers, and fr making a valuable contribution to the uc Sardine carrier being unloaded at province's economy and to the nation's be wharfside of canning plant. Fleets food shelves. of these boats operate a shuttle -Or service between the weirs and the Striking evidence of this fishery is to canneries. seen in the many weirs, large corral-like liv enclosures, which dot the coastline in this ha area of notably high tides. Fish schooling or along by the shore a r e diverted into the p1 weirs by fences stretching in to the land- fu wash and the fishermen run a seine in around the inside of the weir, gathering the catch within. la From July to September fishermen a work their weirs in which most of the t1 catch is made. Seines account for further it large quantities through the fishing sea- sons. But even the combined catches from these two methods fail to satiate the it lusty appetite of the canneries and addi- c tional supplies are often b ought from ∎ v. Nova Scotia and Maine fishermen. la The canneries' collecting boats, a called buyers by the fishermen, roam far it ti to keep the plants supplied, and maintain a busy shuttle service. They collect the fish live from the weirs, loading them a into scrupulously clean holds to ensure their arrival at wharfside inthe best pos- fi sible condition. a

-4- Largest operation

of its kind in the

British Commonwealth

:sque Similar careful attention is given ck is the sardines in the factories, from the Leys, time the collecting boats arrive at the nes, plants until the fish emerge tidily wrapped g, to in attractively labelled cans. The pro- m to cessing story is told in the accompanying rate, photographs which give an indication of I the the high degree of efficiency which under- f the lines this industry. lrit- SELF-CONTAINED PLANT Giant of the sardine canning indus- vast try is the huge plant at Black's Harbour sar- which is completely self-contained. This undy operation is replete with a can-making . e sts factory which turns out the containers, vent covers and even the familiar "keys" that Hoisting out sardines from carrier to and frequently accompany the finished prod- plant flumes in which they go to holding the uct. At nearby Willington there is also a pens. on's boat building plant.

At present there are canning fac- 'y is tories operating at Black's Harbour, Wil- Dipping out sardines from holding pens into like lington, Back Bay, Beaver Harbour, Fair- flume leading to flaking machine. this haven on Deer Island and Wilson's Beach ding on Campobello Island. There is another the plant at Seal Cove, Grand Manan Island, ind- fully equipped and ready at any time to go eine into operation. ring In 1956 New Brunswick s a r dine landings totalled 25, 807,000 pounds with nen a landed value of $566,000. Production of the the canneries was 836,987 cases contain- ther ing 20 pounds each. ,ea- hes Closely integrated with the sardine the industry is the herring fishery and pro- idi- cessing industry which turns out a wide -om variety of products. The herring catch last year was 45,575,000 pounds, valued its, at $471,000 to the fishermen. Process- far ing leaned heavily towards the popular Lain "kippered snacks" of which 58,181 cases the were produced. Large quantities were Lem also canned or proCessed and preserved ure in other ways, used as bait for the os- fishery or in the production of fertilizer, animal feed, meal and oil.

-5- Flume to flaking machine hopper; convey- Removing flakes from continuous cooker -n- or taking sardines to continuous cooker. and racking preparatory to drying.

Packing of sardines into the con- tainers is done exclusively by J women, who develop amazing dex- t terity in snipping off the heads and NA tails with scissors and placing the Ni sardine s uniformly in the cans. a a Trays of pre-cooked sardines are i fed to the packing lines on a con- NA, veyor while the cans are similarly ti brought to handy, overhead bins.

Feeding cans to conveyor which takes Leaving the packing line the cans of sar- them to sealing machine -Q- dines go through sealing machine. oker Inspecting cans on conveyor from sealing Automatic retorts in which sardines get machine to steam retorts. second cooking.

on- by After coming from the re- .ex- torts, the cans of sardines are and washed, cooled, labelled, the wrapped and boxed for storage and ultimate shipment. Shown are is a section of cooling bin into on- which the cans are shunted by Lrly the worker in the background. as.

sar- Covering kippered snacks and feeding Cans of kippered snacks, in their distinc- cans to exhaust tunnel prior to sealing. tive oval can, being labelled and wrapped. Mobile Fish Inspection Laboratory B whicl rece] butto son I

canna stora ing c c onni wide, dry a

The truck-trailer assembly which houses the lab- The central work area showing various items of in br oratory equipment whicl ing fi HE PHOTOGRAPHS on this page show the Mo- T bile Fish Inspection Laboratory operated inthe this t Maritime provinces by the Inspection and Consumer fresh Service of the federal Department of Fisheries. It brine provides supplementary service to that given to the apprc fishing industry by the Department's inspection lab- oratories at Halifax, Shediac, St. Andrews and Charlottetown, as well as two smaller mobile labo- ture 1 ratories. any I pump The new laboratory is based in Halifax and is and b capable of providing complete technological service tempi anywhere in the Maritimes area on short notice. It is 34 feet long and eight feet wide, and has been carefully designed to allow adequate working and coils storage space in addition to the special equipment 12. 1 needed to investigate problems encountered in fish and a and processing and packing. f Scientist carrying out controlled test of fillets ation, with water

wharf pass veyor grees ning.

type it is 5. fish clean, addin,

Technician operating autoclave used for steriliza- Technician conducting tests to determine the purity tion of equipment of water used in a lobster meat plant od me

-8-

New Methods in Cannery Operations

RITISH COLUMBIA salmon canners lose no op- D portunity to exploit scientific developments which may help to increase plant efficiency. Most recent example of this is seen in the new "push- button" cannery now completed and in use by Nel- son Brothers Fisheries at Steveston, B.C.

Among many innovations in the new Steveston cannery is the first steel refrigerated sea water storage tank system used in a fish cannery, replac- ing conventional wooden fish bins. A series of 10 connected tanks, 70 feet in total length and 16 feet wide, will hold at capacity 350,000 pounds of fish dry and 250,000 pounds in refrigerated brine.

The principle involved is the ,storage of fish in brine at a constant 30 degrees, the temperature which has been found to be most effective in keep- ing fish fresh over extended periods.

Fis hing boats and fish packers equipped with this type of storage use sea water. In the cannery fresh wat er is used with salt added to bring the brine up to two per cent salinity. This amounts to approxim ately one 100-pound sack of salt per tank. Steel refrigerated brine storage tanks in fish cannery. The brine is cooled to the required tempera- ture by a single-unit heat exchanger which can cool ganization. With older type wooden fish bins it is any or all of the tanks. B rine is centrifugally necessary to keep the cannery operating just so long pumped from the tanks through the heat exchanger as any fish are in the bins, since in this type of and back into the tanks. A thermostat regulates the storage spoilage is rapid and inevitable after a rel- temperature at an even 30 degrees. atively short period of time, depending on the spe- cies and condition of the fish. With the new refrig- The heat exchanger consists of brass tubing erated brine storage tank, fish could be kept safely coils through which passes the refrigerant: Freon for as long as a week if necessary. This means that 12. This is a radical departure from the steel coils the cannery can operate on a five-day, 40-hour and ammonia more generally used in fish refriger- week, eliminating overtime and the possibility of ation. The inner surfaces of the tanks are protected fish spoilage. with paint and each tank is insulated with two-inch waterproof foam-glass. FURTHER PROTECTION The addition of minute quantities of aureomy- Salmon unl o a de d at the Steveston cannery cM, now an accepted procedure in fish preserva- wharf, a few feet distant from the storage tanks, tion, in Canada, renders the chance of spoilage even pass directly into the tanks, after sorting, on con- less likely. veyor belts. Once in storage they remain at 30 de- grees temperature until they are removed for can- The origin of refrigerated brine cooling sys- ning. tems is credited to Dr. A. G. Huntsman of the Fish- eries Research Board of Canada. In 1931, in the Many advantages are claimed for this new Maritimes, Dr. Huntsman advanced the theory that type of fish storage. From a sanitation standpoint while freezing temperatures caused some break- it is said to be a marked improvement over wooden down of tissue in fish, and therefore loss of fresh- fish bins, the tanks being easily and thoroughly ness, near freezing temperatures would halt the cleaned by hosing. Sterilization can be effected by advance of bacterial action without damage to the adding sterilizing agents to the cleansing water. flesh.

For the cannery operator the new meth- At the Board's Vancouver Station J.S.M. od means a saving in money and more efficient or- Harrison and S. Roach began work, in 1953, on the (Continued on page 12.)

-9- vitec Canadian Fisheries News info/ dian

Newfoundland 4-H Club Features Fish on C The federal Department of Fisheries in New- beyond the allotted period. During this initial year Hari foundland is co-operating with 4-H Club field work- only three clubs have engaged in the project and Yorl ers and the Adult Education Division of the provin- Dr. O'Neill hopes that all clubs in fishing centres men cial Department of Education in a "Fish Pro- will eventually participate. the gramme" which has been assigned to 4-H Club Fish members in selected areas of Newfoundland. This year the "Fish Programme" has em- T. F phasized the "Catching and Curing of ". Club Brat Although the programme might be considered members have been required to make and set a hand co-o a "natural" for 4-H Clubs in fishing areas, it is the trawl and cure, by and drying, one-half mati first of its kind ever developed in Canada. The quintal of fish. During local and district Achieve- Fish secretary-manager of the Canadian Council on 4-H ment Days the will be di s played and Clubs, J. D. Moore, of Ottawa, told a recent meet- judged for quality by competent federal Fishery ing of the "Fish Programme Committee" that the Officers. project has aroused keen interest. Two producers of well-known national television shows had ex- PRATICAL PROJECT Paci pressed to him the hope that they might be able to Next year, 4-H Clubs in other areas will par- sear film some phase of the programme for presentation ticipate Ma project dealing with the lobster fishery. theii to audiences across Canada. Members will make standard size lobster traps and ies will fish them. It is planned that clubs will market sciel The Department of Fisheries has provided their catches co-operatively to commercial opera- Paci much of the background information from which 4-H tors. H. M Club leaders develop practical and theoretical in- atur, struction for members. Officers of the Department The content of the third phase of the "Fish plan] have worked very closely with the leaders and have Programme" has not yet been decided, but it will 1500 conducted short training courses for them. In addi- probably include the salmon fishery, when once tion, departmental personnel will act as judges at again 4-H Club members will "learn through do- local and district Achievement Days. ing". in v cont, Although the programme has been organized The "Fish Programme" presents a unique op- for on a three-year basis, Dr. Florence O'Neill, Direc- portunity to the federal Department of Fisheries to stati tor of Adult Education for Newfoundland and the get across to young Newfoundlanders the import- over province's representative on the Canadian Council ance of conservation to the fisheries. Full advant- data on 4-H Clubs, expects the programme to continue age is being taken of this opportunity. seas grai part M. I Canadian Fisheries Exhibit in New York F. NI Canadian fishery products are on a seven- week display in The Canadian Showroom at Rocke- feller Center, N. Y. About 40 Canadian firms are displaying a wide variety of packaged products giv- ing fish brokers and buyers and others in the New York area an opportunity to see the many types of rive high-quality products which stem from Canada's mill widely diversified industry.

An attractively illustrated pamphlet is being cal distributed during the display. It emphasizes that life, Canada has long enjoyed an international reputation of F for fish of the finest quality. "This is due, in Res , part," the pamphlet states "to the purity and cold- ness of its waters, and in part to its advanced tech- niques of processing and packaging. The superior, was natural quality of Canada's fisheries products is Rive further safeguarded from sea to buyer by careful care inspection and quality c ontrols . " arei- (Continued on next page)

-10- Enquiries about Canadian products are in- Plans for the expansion altered the situation. vited and those outside of Canada wishing additional Oceanographic studies by Dr. John P. Tully of the information are asked to contact the nearest Cana- Research Board's Pacific Oceanographic Group re- dian Government Commercial Representative. vealed that at certain stages of low water in the So- mass the increased effluent would accumulate at the The display opened on September 11 and ends river entrance and could be dangerous to fish. on October 31. Guests were officially greeted by Department of Fisheries biologists and engi- 1 year Harry A. Scott, Canadian Consul General in New York, and S. V. Allen, Deputy Consul General (Com- neers teamed with the Research Board to devise -t and plans for the protection of salmon runs. The pulp !ntres mercial). The opening was attended by members of the industry headed by Gordon O'Brien, Manager, company adopted them and incorporated special Fisheries Council of Canada. Also present were fishery requirements in overall expansion plans. em- T. R. Kinsella, of the Agriculture and Fisheries Water will be stored in the Great Central lake Club Branch, Department of Trade and Commerce, who and released when necessary to keep the mouth of hand co-ordinated the display, and T.H. Turner, Infor- the river clear at all times. In addition the pulp -half mation and Educational Service, D epar t m ent of company will build a trestle which will carry the ieve- Fisheries of Canada. waste through a pipeline 1,000 feet into the middle I and of the harbour. 5hery Pacific Survey

Scientific and technical personnel from the Pacific Oceanographic Group of the Fisheries Re- Toxicity Tested par - search Board of Canada at Nanaimo, B.C., are on tery. Scientists of the Fisheries Research Board their third summer cruise and the fourth in a ser- of Canada, at the Nanaimo Biological Station, have 3 and ies of oceanographic surveys as part of the overall constructed biological assay apparatus which will irket scientific programme under the International North era- enable them to make laboratory tests of the toxicity Pacific Fisheries Commission. While at sea, on of various materials in water under various closely H. M.C.S. "Oshawa," they will take water temper- controlled conditions. atures and obtain samples of plankton at various Fish planned stations in an area reaching as far west as will The new equipment is expected to be of mate- 1500 miles offshore and south to Latitude 40. once rial assistance in current fish conservation re- do- searches, particularly in connection with pulp A total of 4,000 drift bottles will be released mills, chemical and other plants which normally in various parts of the cruise area. Each bottle discharge toxic effluents. contains a card promising a reward of one dollar op- for its delivery to the Fisheries Research Board s to station at Nanaimo. Similar drift bottles released ort- over the past three years have provided valuable ant- data on the set of Pacific Ocean currents at varying seasons, according to Dr. John P. Tully, Oceano- grapher in Charge. The 1957 oceanographic survey party is he ad e d by A.J. Dodimead and includes M. P. Sinclair , D.G. Robertson, D. Kirchgette, F. M. Boyce, H. Menkes and N.K. Chippendale. Pollution Pipeline

Protection of salmon runs into the Somass river system on completion of the Port Alberni pulp mill, Vancouver Island, has been assured.

Pulp mills, which normally discharge chemi- Proportion apparatus developed at Fisheries Re- cal effluent, often harmful and even lethal to fish search Board's Biological Station at Nanaimo, B.C. life, are watched closely by the federal Department of Fisheries and its scientific arm, the Fisheries Research Board of Canada. The effects of toxic material generally have been assessed by placing fish in a container, intro- In the original Port Alberni plant the effluent ducing water containing a known amount of the toxic was discharged into the estuary of the Somass material and keeping the fish under observation Riv er, but the volume of the stream was enough to over a period of time. The new apparatus, how- car Ty and disperse harmful chemicals over a wide ever, is a "continuous flow-proportioning" device, are a so that no harm to fish resulted. advantageous in permitting the continuous replace- ment of the solutions to which the fish are exposed. The test fish are housed in six tanks in which the New Research Vessel controlled flows of "contaminated" water may be maintained at any desired rate of flow and tempera- ture. Fish in each of the tanks are subjected to va- CANA rious known levels of contamination from toxic test materials. ATLA C The apparatus is able to maintain a series of H pre-set conditions simulating a marine or fresh- P water environment, while scientists make periodic R checks and obtain data on the condition and behav- H iour of fish subjected to the addition of various lev- P els of a toxic material. H

S Si B.C. Tuna Fishery Si Possibilities of a full scale tuna fishery off A the British Columbia coast glimmered briefly in the 0 early part of August, only to recede as bad weather L and changing conditions dashed the hopes of sev- C eral hundred B.C. fishermen. SI 0 Reports of substantial catches by United States tuna fisher men from schools that moved Newest vessel to be taken into the service of the PAC IF steadily northward along the coasts of Oregon and Fisheries Research Board of Canada on the Pacific P Washington gave rise to anticipations that this year, coast is "Noctiluca" which recently went into serv- H after a lapse of seven blank years, commercial tuna ice as a supply vessel for the Board's salmon in- S( fishing would return to B.C. vestigation station at Port John, B.C. "Noctiluca" H is 33 feet in length with a 9'6" beam and is powered S: Federal Fisheries Protection Cruiser by a 55 horse-power diesel engine. She is equipped 0 "Howay" was directed to include an exploratory with radio-telephone. SI sweep of offshore waters as part of its regular pa- trol duties. The "Howay" carried trolling poles BY PE rigged amidships and tuna fishing gear. For the B o c c a s i on Captain C. P. Power , master of the NEW CANNERY METHODS ... N "Howay" took with him Inspector J.H. Beadnell, in (Continued from page 9.) N charge of fishing operations. P problem of cooling and maintaining fish at the de Q The "Howay" left Victoria August 1 and found sired low temperatures. This work was closely N water and feed conditions excellent 100 miles south correlated with that of Dr. H.L. A. Tarr, who was of Amphitrite Point. In test fishing she caught 11 then making important discoveries in testing the 1 tuna on the first day, the first one being a 24 pound use of antibiotics as food preservants. albacore. In three days of cruising and fishing the Fisheries vessel took a total of 20 fish. Repeated tests indicated that fish would retain their freshness for considerable periods at a tem- B r o a d cas t s on the fishermen's band were perature of 30 degrees. The use of brine as the made three times daily, giving the position, water contact agency was the next step and practical ap- Cod fi temperature and colour, numbers of fish caught and plication followed. Cod fi other related information. Cod fi First tests under practical conditions were Haddo On the strength of this information several made in fishing boats and fish packers. Several Herrii Canadian boats began fitting out and two actually improvements have since been made and now the Macke started for the area. fishing industries of British Columbia and the Lobst( United States on the Pacific coast are making in- Sardin Unfortunately bad weather set in on August 5. creasing use of this principle in fish storage. Halibu The Canadian boats already scouting the area, as Silver well as several American fishermen were unable to Acting in a consulting capacity for the Ste- C oho, operate and later returned to harbour. When the veston cannery installation Mr. Harrison and Mr. Sockel weather cleared tuna had scattered and conditions Roach found the planning relatively simple. Space Pink, had changed. A tuna fishery for B. C. fishermen was no problem; and ample power was available Whitef did not materialize. from the all-electric cannery. Lake 'I

-12- Fishery Figures For July SEAFISH: LANDED WEIGHT AND LANDED VALUE May-July 1956 May-July 1957 '000 lbs $'000 '000 lbs $'000 CANADA - TOTAL 710,126 37,544 675,002 33,114

ATLANTIC COAST - Total 623,268 23,868 568,016 22,137 Cod 319,088 7,254 282,768 6,591 Haddock 34,190 1,075 32,328 1,010 , Hake & Cusk 25,666 461 25,592 492 Rosefish 23,226 504 16,348 344 Halibut 2,349 545 2,658 518 Plaice & Other 31,006 953 32,083 973 Herring & Sardines 79,364 762 89,041 999 Mackerel 12,918 422 11,819 385 1,, 277 397 2,554 627 Salmon 2,490 868 1,752 678 Smelts 52 7 32 5 Alewives 15,687 143 11,017 152 Other Fish 36,553 342 26,798 283 32,576 9,571 27,769 8,494 Clams & Cuahaugs 4,161 211 3,287 153 777 318 1,094 407 Other Shellfish 1,888 35 1,076 26 of the PACIFIC COAST - Total 86,858 13,676 106,986 10,977 'acific 3,538 231 5,045 352 se rv- Halibut 16,871 3,588 17,044 2,735 m in- Soles & Other Flatfish 3,530 152 2,647 148 iluca" Herring 15,506 230 41,132 604 we red Salmon 40,542 9,131 37,014 6,854 lipped Other Fish 3,757 97 1,150 27 Shellfish 3,114 247 2,954 257

BY PROVINCES British Columbia 86,858 13,676 106,986 10,977 Nova Scotia 158,921 9,129 170,744 9,206 New Brunswick 75,110 2,784 67,322 2,572 Prince Edward Island 21,464 2,387 17,408 2,143 be de - Quebec 71,447 2,314 79,353 2,277 losely Newfoundland 296,326 7,254 233,189 5,939 Lo was ug the MID-MONTH WHOLESALE PRICES, July, 1957 PRICES PER CWT. PAID TO FISHERMEN (Week ending July 20th.) Montreal Toronto 1956 1957 retain Halifax --f- tern- $ $ Cod Steak 3.50 3.25 is the Market Cod 3.50 3.25 al ap - Cod fillets, Atl. fresh, unwrapped lb. 260 . 298 Haddock 4.00- 5.00 4.00- 5.00 Cod fillets, Atl. frzn. , cello 5's lb. .207 .248 Plaice 3.50 3.25 Cod fillets, smoked lb. .311 .326 Yarmouth were Haddock fillets, fresh, unwrapped lb. . 351 . 385 Haddock 5.00 4.00- 4.50 wer al Herring kippered, Atl. lb. 235 .259 Black's Harbour w the Mackerel, f rzn. ,round lb. .157 .181 Sardines 2.00 2.00 ad the Lobster canned, fancy case 48-1's 37.60 37.80 St. John's, Nfld. ig in- Sardines, canned case 100-4s 9.02 9.10 Cod 1.75- 2.00 1.75- 2.00 Halibut, frzn. , dr. , Pacific lb. . 361 . 388 Haddock 3.00 Silverbright, frzn. , dr. lb. .473 .440 Rosefish 2.00 2.00 : Ste - Coho, frzn. , dr. lb. . 572 561 Vancouver I Mr. Sockeye, canned, gr. A case 48-is 22.30 21.86 Ling Cod 7.00-12.00 7.00- 8.00 Space Pink, canned, gr. A case 48--is 12.81 12.98 Gray Cod 5.00 3.50- 5.00 ilable Whitefish, fresh lb. . 382 . 342 Soles 6.00- 8.00 5.00- 9.00 Lake , frzn. lb. .448 . 384 Salmon (Redspring) 36.00-50.00 28.00-42.00

Fishery Figures For July

STOCKS AS AT END OF JULY CANADIAN EXPORT VALUE OF FISHERY PRODUCTS, May - June 1956 1957 ( 1 000 lbs) ('000 lbs) (Value in Thousands of Dollars)

1956 1957 TOTAL - Frozen Fish,Canada 68,044 66,783 Total Exports 21,654 19,277 Frozen-Fresh, Sea Fish - Total 42,228 42,967 By Markets: Cod, Atlantic, fillets & blocks 12,040 10,235 United States 17,003 15,182 Haddock, fillets & blocks 4,785 2,526 Caribbean Area 2,496 2,893 Rosefish, fillets & blocks 2,201 1,908 Europe 1,597 676 Flatfish (incl. Halibut) , fillets & blocks 2,741 2,204 Other Countries 558 526 Halibut Pacific, dr. & steaks 8,787 10,647 steaks 1,609 2,422 Other Groundfish, dr. & By Forms: 1,197 " fillets & blocks 564 Fresh and Frozen 13,814 13,067 3,802 5,291 Salmon Pacific, dressed & steaks Whole or Dressed 3,390 3,784 814 893 Herring Atlantic & Pacific Salmon, Pacific 565 760 3,832 4,592 All Other Sea Fish, all forms Halibut, Pacific 595 697 1,053 1,052 Shellfish Cod, Haddock, Pollock, etc. 78 105 4,927 6,836 Frozen - Fresh, Inland Fish - Total Swordfish 0 1 , round or dressed 104 665 Other Seafish 556 529 Pickerel (Yellow), fillets 565 421 Whitefish 669 715 Sauger, round or dressed 40 237 Pickerel 339 362 Tullibee, round or dressed 120 270 Other Freshwater Whitefish, round or dressed 846 1,836 Fish 588 615 Whitefish fillets 89 216 Fillets 4,378 4,740 Other, all forms 3,163 3,191 Cod, Atlantic 1,244 1,205 Haddock 1,052 1,245 Frozen - - Total 2,701 3,058 Rosefish, Hake, Cod Atlantic 1,741 1,630 Pollock etc. 177 79 Sea Herring, 513 584 Flatfish 783 691 Other, all forms 447 844 Pickerel 648 805 Other 472 715 Frozen for Bait and Animal Feed 18,188 13,922 Shellfish 6,046 4,543 Lobster(live, meat) 5,771 4,154 Salted and Pickled Fish, Atl. Coast Other 275 389 Cured 2,894 3,028 Wet -Salted - Total 22,490 24,252 Smoked 231 128 Herring 136 64 Cod 17,239 15,143 Other 95 64 Other 5,251 9,109 Salted, Wet or Dried 2,274 2,684 Cod 1,928 2,252 Dried - Total 5,357 6,522 Other 346 432 Cod 4,947 5,713 Pickled 389 216 Other 410 809 Herring 205 131 Mackerel 103 26 Boneless - Total 747 439 Other 81 59 Cod 720 433 Canned 1,766 1,466 Other 27 6 Salmon, Pacific 753 516 Sardines 318 393 Pickled - Total (barrels) 17,580 30,921 Lobster 628 491 Herring 3,816 8,081 Other 67 66 Mackerel 3,326 7,523 Miscellaneous 3,180 1,716 Alewives 10,438 15,317 1,808 Meal 979 Oil 551 67 Bloaters (18 lb. boxes) 218,591 339,743 Other 821 670

-14-

Fisheries News From Abroad HERY Chemical Paper Tests Fish Freshness

The freshness of fish has been shown by lay- "If boxing could replace shelfing, more space ing strips of chemically impregnated paper on the would be released for plant to freeze the early skin and gills, according to a recent issue of "The catch, On the other hand if boxing replaces bulking Fishing News." The quality revealed is related to 1957 it seems likely that more space will be used." the colour changes in the paper strips, and the test 19,277 appears to work as well with flat fish such as lemon FURTHER WORK PLANNED sole and plaice as with cod and haddock. Further tests were made of the heat flow in British R a i lw ay s vans running between Hull and 15,182 The annual report of the Food Investigation London. These suggest that the present type of in- 2,893 Board of the United Kingdom says The Torry Re- sulated van has relatively little thermal advantage 676 search Station is considering how to apply such over the non-insulated type, probably because nei- 526 tests on an industrial scale, to assist the distribut- ther has an insulated floor. Further work is ing side of the industry. The method has also been planned on vans in motion. applied to smoked white fish with promising results. 13,067 On freezing and cold storage of cod the report 784 About 7,000 fish temperatures were taken on says that previous experience suggested the rate of Hull and Grimsby fish markets and fish merchants' freezing had little effect on quality. "The results 697 premises last year. At Grimbsy, where rectan- just reported run counter to this, and apparently to gular containers are stacked four or five high, there the practical code, although it is not suggested at 105 was a maximum average difference of three degrees this stage that the code should be altered." 1 to four degrees in the fish in the different layers. 529 Eight voyages were made by the Grimsby 715 It was found that after being iced in the nor- trawler Northern Wave for the freezing of white fish 362 mal commercial manner fish at the centre cools at sea. The fishermen found no difficulty in operat- slowly and even after 10 hours was still at 35° F. ing the plant or in working in the low temperature 615 No significant difference was found between bulk cold store. In spite of its complexity no serious 740 and shelf fish. troubles developed in the plant due to the motion or 205 to any other causes. Z45 To improve the stowing of fish on trawlers, boxing at sea and stowage in chilled sea water, or "This represents a considerable achievement 79 a combination of the two, are being considered. in refrigerating engineering by the manufacturers," 691 Various designs of boxes to suit a trawler's hold comments the report. When the eighth voyage ended 305 are being studied. the ship was reconverted. 715 543 54 389 Nigeria Buys Icelandic Stockfish 3,028 Stockfish production is one of the oldest crafts freezing were introduced. Stockfish production was L28 of . Right through the ages from the 13th discontinued completely, except for home consump- 64 century up to recent times, it was the nation's prin- tion with the Icelandic native coldtable dish of hard- 64 cipal item of export. Now it is back in favour be- fish. i84 cause Nigeria wants the product more every sea- :52 son, says "The Fishing News." An abrupt change was forced on Iceland in t32 1952 when the British fish market was suddenly 16 Stockfish is a winter manufacture, from Sep- closed to it. And the best substitute market has 31 tember until April or May. Cod is regarded as a proved to be Nigeria which, because of its hot cli- 26 better base than haddock for stockfish. It is gutted mate, finds stockfish an ideal diet otherwise denied 59 and, with head lopped off, hung in pairs knotted to- to its people. 1,466 gether over wooden stacks. 16 93 The racks cover acres of hillside around Favourable weather conditions in Denmark 91 every Icelandic fishing town and village. Stockfish this year have benefited the fishing industry, on the 66 dries for three months until it is stony hard. In this home market as well as with regard to exports. 1,716 condition it will not readily spoil. During the first six months of the year, exports of 79 fish and fish products to 66 different countries, in- 67 Other methods of curing fish affected the in- creased by 15 per cent over exports during the cor- 70 dustry early in the present century as icing and responding period in 1956.

-15- Nor way EXPORTS OF PRINCIPAL FISHERY PRODUCTS

January - June, 1957 C

For comparative table see "Trade News", October 1956 V F Quantities in Thousands of Pounds. Value in Thousands of Kroners F TOTAL p MEAL OILS DESTINATION EXPORTS MAINLY COD HERRING FISH 1

Quan. Value Fresh Fro- Dry Wet Stock- Fresh Fro- Salted Medi- Others d zen Salted Salted fish zen cinal

th.lb. th. kr . th.lb. th.lb. th.lb. th.lb. th.lb. th.lb. th.lb. th.lb. th.lb . th.lb. th.lb . th.lb.

1,286 - 110 - Canada 1,729 3,814 - - - - - 333 a 2,051 1,182 335 f U. S.A. 19,387 35,634 - 1,859 223 108 27 - - 4,540 10,921 n Other Western F Hemisphere

- 55 - Argentina 68 93 - 13 - - U 216 Brazil 30,586 50,349 - - 30,370 ------1. Cuba 3, 149 5, 616 - - 3, 149 - - ' - - 33 280 Mexico 617 1,009 - 304 ------U - - Neth. West Indies 223 360 - - 223 ------F 33 - Peru 108 248 - - 75 - - - - Venezuela 624 1,293 - - 624 - - - -

Europe t 3,136 62 177 C Austria 3,761 2,777 - - - - 386 - 51 143 Belgium 14, 151 8,301 1,109 913 - 134 657 1,581 479 9,997 3,164 Czechoslovakia 30,827 13,365 2,523 - - - 7,528 17,596 1,973 57 - 509 5,248 - 20 C Denmark 5,988 3,329 62 - - 388 - - 137 133 - 73 - Finland 263 178 - - - - 190 44 1,261 France 36,623 20,771 3,965 88 - - 1,817 2,529 2,362 796 23,761 88 - V Germany (East) 79,816 21,435 1,614 - - - 32,583 30,475 15,018 38 - 82 1,484 C Germany (West) 96, 358 32, 308 71 3, 977 - - 77 58, 832 12,344 2,787 437 19, 047 - Greece 1,059 642 - 351 - 708 ------V 16 1,034 11 677 10,083 13,348 597 1,166 53 3,797 2,732 - - - 19,117 364 463 V 26,080 15,009 284 1,484 - 132 3,574 2,000 51 95 882 Poland 21,051 7,958 1,101 - - - 6,251 13,536 - : - - Portugal 6,897 7, 639 - - 6,897 ------Eire 49 95 ------49 - Roumania 4, 079 1, 208 - - - - - 4,079 - - - - - 91 349 Spain 6,420 9,175 - 5,980 - - - - - f 10, 046 163 Sweden 16, 050 16, 195 1,347 2,549 - - 362 .. 3,848 187 f 4, 664 2 - Switzerland 4, 666 3, 628 1, 058 ------119 1 United Kingdom 95, 044 64,332 16, 044 831 - - - 18, 200 1,405 - 8,866 49, 579 - U. S. S. R. 77,755 28,688 2,968 - - 11,418 66,337 -

Other Countries - - Australia 2, 077 3,978 ------2,077 - New Zealand 377 783 ------377 - - 1. Liberia 210 338 - - - - 210 - - - - Fr. Equat. Africa 2, 854 4, 599 - - - 2, 373 - - - 481 - C 24,590 - -• - 448 - - Br. W. Africa 25,038 44,596 - - - S Portuguese Africa 1,682 2,785 - - 1,682 ------U. of South Africa 2,132 4,239 ------2,132 - - Egypt 35 53 - 35 ------2,723 Israel 3,825 1,798 - - - - 1,102 - - 42 f Indonesia 42 45 ------1,488 2,609 423 445 Others 9,856 11,905 130 3,160 849 430 291 163 2,377 664 t 3,471 9,962 TOTAL Jan. -June/57 661, 568 443, 916 25, 223 24, 028 50,477 5,431 30, 566 123, 716 93, 157 112, 162 30, 363 153,012 8,961 TOTAL Jan. -June/56 745, 050 475, 121 22, 526 20,756 58, 161 2,736 26,.899 128, 573 91, 885 149,900 32, 678 197,010 4,639 t is Note: Not included in this table are 2, 827 thousand pounds of salted cod valued 1,415 thousand kroner exported during the first six months of 1956, and 1, 832 thousand pounds of the same product valued at 1, 038 thousand kroner for the comparable period in 1957.

t d

-16-

Current Reading

"The Freezing Preservation of Foods." Third In dealing with fishery products, the book completely revised and augmented edition in two covers all of the important factors involved in the volumes (1957). Volume I. - "Freezing of Fresh delivery of the highest quality commodities to the Foods" by Donald K. Tressler, Ph.D., and Clifford consumer. Among these are criteria of freshness, F. Evers, B.S. , M.S. The Avi Publishing Com- important details connected with preparation for pany Inc. , Westport, Conn. , U.S.A. Pp. 1214+xxi; freezing, prevention of undesirable changes during 151 Tables, 282 Figures; Price (postpaid): $18.00 freezing and storage as far as this is possible in the Others domestic, $19.00 foreign. light of present knowledge, glazing, prevention of rancidity, filleting, steaking, brining, etc., and in th.lb. The first volume of this latest effort of two addition an interesting "flow-chart of commercial well known authors brings up to date the published fisheries" is given, from which useful conversion and, in some cases, unpublished information on the factors may be deduced. 335 freezing preservation of foods. It, therefore, aug- ments the data in their original treatise "The While all of the above data are of particular Freezing Preservation of Fruits, Fruit Juice and interest to pr o c essors, cold storage operators, Vegetables" published two decades ago and enlarged wholesalers and retailers, there is something also upon in 1943, to include some aspects of the freez- for the fisherman. The more important methods of ing of meat, poultry, fish, shellfish and dairy prod- catching fish are outlined and methods of freezing 280 ucts, and which formed the first edition of "The fish at sea are described, particularly•the develop- Freezing Preservation of Foods". ment work performed on the trawler "Delaware" by the technological section of the U.S. Fish and Wild- In the light of the rapid advances made in the life Service. technology of food freezing, particularly in such 177 commodities as concentrated fruit juices and pre- The book is written in a manner understand- 143 pared and precooked foods, the authors evidently able by the layman, with technical details connected 3,164 20 chose to deal with the freezing of fresh foods in with quality determinations being mainly confined to Volume I in as comprehensive a manner as a single a very useful appendix. Each of the 31 chapters 1,261 volume would permit; while the freezing of pre- has a well selected list of references, and the index 1,484 cooked and prepared foods is dealt with in a second appears to be reasonably complete. volume to appear also in 1957. Their choice is ob- 677 463 viously a happy one because it is conducive to ra- All those interested at all in the freezing of 882 pidity in referencing. fishery products will want this book as a ready ref- erence. - 0. C. Young (Fisheries Research Board Volume I of this third edition has something of Canada). 349 for everyone concerned with the freezing of fresh 163 foods, no matter where their special interests may 119 lie. Those sections dealing with historical back- "Longline and Troll Fishing for Tuna in the ground may be c onsi der e d somewhat sketchy in Central Equatorial Pacific. January 1955 to Feb- parts, but this volume was evidently intended to be ruary 1956," by Edwin S. Iversen and Howard 0. practical above all else, therefore, some of the Yoshida, (Special Scientific Report -- Fisheries No. more academic considerations had to be minimized 203, U.S. Fish and Wildlife Service, Washington, in order that the most important practical aspects D. C . ) could be covered adequately within the covers of a single volume. The results of nine fishing cruises made by vessels of the Pacific Oceanographic Fishery In- The amount of relevant information on the vestigations of the U.S. Fish and Wildlife Service, freezing method of preserving foods contained in made to the Line Is lands area over a 12-month 445 this book is most gratifying. It covers data on the period are discussed in this report, which is con- foods themselves, and the changes that occur dur- cerned mainly with the distribution and abundance 9,962 ing their preparation, freezing, cold storage and of yellowfin tuna in that region. Summaries of re- 8,961 thawing. It also deals with transportation,market- sults to date on the general study of yellowfin abun- dance are included, together with a report on the as of ing, cooking and serving of frozen foods and em- phasizes the importance of quality control in the progress made in a tagging programme. frozen food industry. In addition, the principles of refrigeration are described, and useful informa- Seven reports on POFI longline tuna fishing in tion is given on designs of warehouses, freezers of the central equatorial region have now been pub- different types, insulating materials, refrigeration lished. They provide general information on the systems, home freezing e quipment and locker biology of the yellowfin, its abundance and distribu- plants. tion.

-17- A year ago, the life of this fine lobster was reprieved. Then small, he was thrown back into the sea—allowed to grow into a bigger, more profitable catch. By throwing back shorts, lobster fishermen are actively cooperating with the Department of Fisheries to conserve their own great industry.

The one that got away ! MANY LOBSTERS CAUGHT in the Atlantic fishing grounds go back into the sea. Some are small and are reprieved to grow in size and quality. Some are berried—egg-carrying lobsters— willingly surrendered to go back and multiply. During close seasons, no traps are laid. This keeps their numbers at a safe level to ensure good catches in future years. By following these vital conservation methods, the lobster fishing community wholeheartedly cooperates with the Depart- ment of Fisheries and safeguards the prosperity of its industry and livelihood. The annual market value of Canadian lobsters has been Atlantic lobster fishermen use these specially estimated at 15 million dollars. The Department of Fisheries and constructed traps—built to allow undersized lobsters to escape. This is only one of the the lobster fishing industry are jointly concerned to preserve conservation methods by which the industry this important national asset. is safeguarded.

DEPARTMENT OF FISHERIES OTTAWA CANADA

HON. J. ANGUS MACLEAN, M.P., MINISTER • GEORGE R. CLARK, DEPUTY MINISTER