111111Mar MI* an INVESTIGATION INTO the HANDLING of INSHORE FISH on the BURIN and BONAVISTA PENINSULAS

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111111Mar MI* AN INVESTIGATION INTO THE HANDLING OF INSHORE FISH ON THE BURIN AND BONAVISTA PENINSULAS.

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AN INVESTIGATION INTO THE HANDLING OF INSHORE FISH ON THE BURIN AND BONAVISTA PENINSULAS BY S.G. RIDEOUT AND G.P. BONNELL INSPECTION DISTRICT #2 NEWFOUNDLAND REGION FISHERIES AND MARINE SERVICE DEPT. OF FISHERIES & THE ENVIRONMENT ACKNOWLEDGEMENTS

The authors are grateful for assistance provided by

Inspection Personnel of the Burin-Bonavista Peninsula sub-districts, processing plant management and fishermen of the Burin-Bonavista Peninsulas. PREFACE

Inshore fishing has been a way of life in this Province for hundreds of years involving many communities and a large number of fishermen and their families. Since John Cabot reported the large quantities of fish around our shores there have been many countries and people involved in harvesting this resource. Fishermen settled virtually every cove in our coastline and merchants became established to handle the fish trade. Fishing was and still is a major part of the socioeconomic structure and development of the

Province.

Even though we have had an inshore fishery for centuries, there remains some facets of the operation which have not shown the improvements necessary to meet todays quality standards. Therefore, we may at times find ourselves in a subordinate position regarding our fish products when compared to other fish producing countries. Some of the reasons stem from the handling of fish by fishermen themselves and the lack of co-ordination in fishery development from harvesting to the finished product.

It is evident we have to strive for maximum utilization of our inshore fishery resource if we are to have maximum employment and maximum economic return. Not a pound should be wasted. The only way to achieve this is to produce quality products which will be in demand by markets of the

world and be capable of competing with fish products from

other nations.

In 1976 Inspection District #2 of the Newfoundland

Region, Fisheries and Marine Service, Fisheries and Environment

Canada, decided to try and establish some of practices and

methods currently employed in the inshore fishery which

would be detrimental to producing first quality fish products.

Much had been known already but field work was necessary

to support the documentation. Therefore, utilizing existing

staff plus term employees our District set out to locate

the problems. Field data was recorded and the report written

by supervisors S.G. Rideout and G.P. Bonnell covering the

study on the Burin and Bonavista Peninsulas respectively. fr

We felt it advisable to have the report on the study written

in two parts because each area had its own specific problems.

The conclusions and recommendations given in the report

are based on collected data and other observations made

during the study period. Now is the time to plan for necessary

improvements.

G.W. Snow, District Inspection Officer, Inspection District #2 Newfoundland Region. PART I

BURIN PENINSULA. TABLE OF CONTENTS BURIN PENINSULA PAGE Map 1 - Location of communities monitored during Inshore Fish Study

Description of communities covered by Study ii

Procurement of raw. material (Inshore) iii

Inspection personnel involved in Study iv Introduction

1. Authority 1

2. Background 1

3. Objectives 3

4. Outline of Study 3

5. Study Procedures 4 General Observations

A. Fishing Effort

1. type of boats 4

2. types of gear 6

B. Handling at Sea

1. gutting and washing 6

2. icing 7

3. times and temperatures 7

4. condition of fish 8

5. duration of trips 9

6. handling practices 10

/2 -2-

Table of Contents (Cont'd) PAGE C. Landing Facilities

1. method of discharge 10

2. holding/handling facilities 11

3. availability of ice 13

4. disposition of landings 14

5. holding time 14

D. Transportation

1. types and condition of vehicles 15

2. method of loading 15

3. use of ice and covers 16

4. distance and road conditions 16

E. Discharge at plant

1. method of discharge 17

2. temperatures 18

3. round fish quality 18

F. Processing

1. storage time 19

2. processing procedures 20

3. quality assessment 21

4. type of pack 22

5. delays before freezing 22

/3 -3-

Table of Contents (Cont'd)

CONCLUSIONS AND RECOMMENDATIONS PAGE

A. Fishing Effort 24

B. Handling at sea 25

C. Landing facilities 28

D. Transportation 30 •

E. Discharge at plant 31

F. Processing 32 Map 2 - Primary disposition of inshore fish by settlement on the Burin Peninsula

Map 3 - Facilities available at fishing communities on the Burin Peninsula

Fish landings and disposition for communities covered by Study. APPENDIX I

Forms used for each phase of Study. Pages 1 & 2. APPENDIX II

Summary of Phase I. Pages 1 to 7. APPENDIX III

Grades-Groundfish (Atlantic Coast) APPENDIX IV

Inplant Worksheet APPENDIX V

Summary of inplant worksheet. Pages 1 to 3. APPENDIX VI

Summary of Phase II. Pages 1 to 3. APPENDIX VII C

1\-1, - • v • ; I • 1/4, / r , Terren—vme . MAP 1 • n y„....--1 4•' , art' VoUy ; f .\\° ‘., 1 L._...,...c;4,,s`1.\,• 001,V. Ca: \ ,•0`..". Location of communities B ql y -.0 monitored during Inshore C7.../ one1"e H.ar c oboz Harbour ribonugreaM i 1 e ‘, :I i t.:7 . ). . I) t Pt 'point Fish Study. • Bay L'Argenr7„...K•Zule Bay Ea•i2 tI ntaint St Berder. " I I Big Head Mater Head

Grand Jersey Head

oP )

4. e • r . ;z:.• Paint Enrage. •

,rj • Great Para41...f..)

', ,4 island SAartreol I \ 4 ,)Long o Embirlaysip Island tan tc., Hai Island 14' •,c- Devil Brook Head ret'll• ilEilitabeP°tritt 1:1 "") Island 4 %. Garnish Jean de MU, • Frenchman:7 7 • Spanish M• •• .../"2:2 PLACE\NTIA . •••••••••• Ira "rh/ Mooring \ It., • Cove. utl , to Pt 144,A ...••••• C"44 iinV . ••■ • \ I \y' lerhNr Grand Bract • d1 I Grand H. et, Bois

Famine Pt Grand 'Tides Cove Head Monier. Grand Ba Head Bonk Frr•Mroter Poi R. ► 7,r.,ove I BAY fortune Head 11Anae-au up

• otuile .1)/ (ePgru roll Pd •• • e, ; A Illu Brae t

i ' Burin j. „„.z istand / :Beach Pi • nch Pi/ 6gFarBYT11% ' Dania' Pt 41Jille Burin I

71 • :I ) ,.• 51,, for ~ .:" / ta Cotten Head t i ... • 14.% `,...... e.j• Point Crewe l,nfies 'N:k,"•4.' Saylor Head n 9 Tiorlo o Lit iti a B u y 41,0d1e Hi" • •h Beach 0 Bac/ . Lawn Head Cope ROM mem " Point ‘$•1(s* •061..4s/;••\•(%# :$ • Green i40 e %, ..4 -" INSHORE FISH STUDY ii

DESCRIPTION OF COMMUNITIES COVERED BY STUDY

NO. NO. TYPE OF GEAR USED PLACE POPULATION BOATS FISHERMEN IN ORDER OF PRIORITY

Baine Harbour ' 204 16 40 Cod traps, gill nets and line trawl.

Red Harbour 340 10 40 Cod traps, gill nets and line trawl

Fortune 2,500 23 116 Otter trawl, gil nets and line trawl

Lawn 997 24 80 Cod traps, gill nets and line trawl •

Lord's Cove 451 23 40 Cod traps, gill nets and line trawl

Burin* 4,240 62 85 Gill nets, cod traps. and line trawl

St. Lawrence 2,900 17 • 30 Cod traps, gill nets and line trawl

* Including the following communities which land fish directly at the plant at Burin: Corbin, Port au Bras, Mortier, Fox Cove, Epworth, Burin Bay, Black Duck Cove, Collins Cove and Burin Bay Arm. iii

INSHORE FISH STUDY

PROCUREMENT OF RAW MATERIAL(INSHORE)

TYPE PROCESSING PLANTS OF OPERATION COMMUNITIES FISH PURCHASED FROM

3 ooth Fisheries(Can) Co. Ltd., fresh/frozen Garnish, Frenchman's Cove, ortune. Grand Beach, Fortune, Point May Allen's Island, Point au Gaul, Lord's Cove and Lawn.

3 onavista Cold Storage Co. Ltd., fresh/frozen Grand Beach and Lamaline. 3 rand Bank.

ishery Products Ltd., fresh/frozen St. Lawrence, Little St. 3 urin. Lawrence and Burin.

F ishery Products(Marystown) Ltd., fresh/frozen Little Bay, Baine Harbour, vi arystown. Red Harbour and Rushoon.

anadian Saltfish Corporation, saltfish Lawn. awn. "feeder" plant

T.; iv INSHORE FISH STUDY

INSPECTION PERSONNEL INVOLVED IN STUDY

NAME PLANT RESPONSIBILITY LANDING SITES

A. Ward Fishery Products(Marystown) Ltd., Red Hr. Baine Hr. F. Hawe Marystown St, Lawrence and Burin

Fishery Products Ltd, Burin '

J.F. Rogers & Booth Fisheries(Can) Co. Ltd., Lawn,.Lord's Cove S.G. Rideout Fortune and Fortune Bonavista Cold Storage Co. Ltd., Grand Bank

Lawn Saltfish Plant, Lawn

NB: Seasonal personnel, W. Bath and W. Evans, had limited responsibility for some fish landed by longliners at Fortune and Burin.

tr.'. • INTRODUCTION

1. Authority In early 1976, District 2 of the Inspection Branch, Newfound- land Region, was requested to initiate a comprehensive study of the catching, handling and processing procedures connected with the inshore fishery in the area. The study commenced in mid-June and terminated late in July due mainly to financial restraints imposed on the Branch.

Despite the brief span, sufficient information was gathered by personnel involved so as to assess problems associated with fish quality and suggest recommendations for improvement.

All sections of the District were concerned with the Study but the contents of this report deal only with the Burin Peninsula sub- district.

2. Background

Prior to the take-over by the fresh and frozen industry, salt cod was the principal product of communities on the Burin Peninsula.

Quality was of a relatively high standard as the cod fishery was a way of life for the residents. Processing was often carried out in its entirety by the fisherman with little time lost between catching and salting. The fish was then either sold dried or in the salt bulk stage to exporters in the larger centres of the Peninsula.

With advancing technology, there was a demand for larger quantities of fresh/frozen groundfish for the US market, and this was

/2 -2-

instrumental in the construction of fresh fish processing plants at

some of the main ports. Contracts to procure catches of fresh fish were often entered into by fishermen and buyers and, as the additional work connected with saltfish was eliminated, an increasingly greater.

percentage of the landings was sold in this manner. This shift in catch disposition saw an increase in the length of time between catching and processing as fish that would have been placed under salt almost immediately was now trucked to remote processing plants, often without ice.

The main source of raw material for processing facilities on the Peninsula is the offshore fishery which operates on a year-round basis. This is largely supplemented in early spring and summer by the inshore trap fishery and to a lesser extent by fishermen using trawl and gill nets. Cod generally pursue the caplin on its annual spawning migration close to shore and their arrival is anxiously awaited by residents of many communities whose income is almost entirely derived from the inshore fishery. Fresh and frozen processing plants also welcome the extra landings as their usual supplies of raw material are greatly diminished by the refitting of the trawler fleets.

The inshore fishery has had a series of good and bad years with the peak probably being reached in 1968 when one trap operator at Lawn alone landed nearly one and a half million pounds of fish in a short period. Although the season was limited in 1976, trap fishermen experienced a good year quantity-wise and better prices, plus payments under the Federal Government Subsidy Program, accounted for a higher average earned income.

/3 -3-

Landings for each community covered are attached as Appendix . I. 3. Objectives

Since the reasons for poor quality are often caused by the

inadequate handling practices of fishermen and transporters, it was felt

advisable to observe the fish from time of catching until its eventual

disposition as a finished product. Data obtained by Inspection Officers would be used to:

(a) Ascertain if there is quality deterioration and at what

stage it occurs.

(b) Observe handling practices for each operation.

To a lesser extent, observations were to be made regarding the feasibility of gutting trap cod and the need for icing fish before and during transportation to plants. The need for better landing, holding and transportation facilities were also examined.

4. Outline of Study

The study analyzed problems associated with each aspect of the inshore fishery and provided recommendations as to how an effective program could be developed that would ensure a better quality finished product. The following areas were studied.

Phase I - Outside Plant

Catching and handling on-board fishing vessels

Discharge and handling ashore

Transportation

Discharge at plant -4- Phase II - In-Plant

Holding shed

Filleting Area

Packaging Area

Finished Product Assessment.

Copies of forms used for each phase are attached as Appendix II.

5. Study Procedures

The exercise was under the direction of the Sub-District

Supervisors with four inspeCtion officers involved on the Burin

Peninsula. Some assistance was also obtained from two seasonal employees

during the summer months.

Three types of fishing vessels - trap boats, longliners and

dories/skiffs were examined with major inshore fishing communities

(Lawn, Lord's Cove, Fortune, St. Lawrence, Burin, Baine Harbour and

Red Harbour) being selected for the Study.

Fish were examined from catching until it was actually pro-

cessed and pertinent data recorded. Every attempt was made to retain

the identity of batches of fish from catching until final processing without it receiving any different treatment than would be normal.

GENERAL OBSERVATIONS A. Fishing Effort

1. Type of Boats

Three types of boats were monitored during the study. A

description of each follows:

/5 -5-

(a) Trap Boats: Those consisted of planked open boats generally

in the size range of 34' - 35' LOA except in Lawn where

they were somewhat larger to 35' - 38' and one unusually

large craft at St. Lawrence that measured 42'. Load

capacity averaged from 15,000 - 25,000 lbs of fish largely

depending on weather conditions. The trap fishery usually

starts in early May and runs until mid-August.

All boats checked during the season had been painted

prior to the commencement of the fishery and were well

maintained having been hosed with water after fish was

discharged. Water was normally unchlorinated being

obtained from the harbour except where fish was landed

directly at a processing facility when plant supplies

were used.

(b) Longliners: Vessels of this type range from 38' LOA to

52' LOA. Hold capacity is approximately 18,000 lbs to

25,000 lbs of iced fish. The fishing season extends from

April to September/October. A few however operate until

December using Danish seine during the latter part of the

season. Holds and fish handling areas were all fairly

well maintained with painting being carried out periodically.

After discharge the holds were disinfected and hosed with

chlorinated water as nearly all vessels landed their

catches at processing plants.

/6 -6-

open type boat generally carries a crew of two men.

Capacities range up to 2,000 lbs of fish. Fishermen

usually commence in late May and finish in early

September. Painting is carried out before the commence-

ment of the fishery and daily maintenance consists of

washing fish compartments with buckets of unchlorinated

water from harbour or chlorinated water from plant lines.

2. Types of gear:

Trap fishermen mainly concentrate on cod traps with each

operation having from 1-5 traps set at one time. Crews number

from three to six men per boat.

Longliners normally carry a three man crew and use gill nets

and longlines with otter trawls/danish seines being used

frequently. Incidental activities sometimes include salmon gill-

netting and lobster fishing. Gill nets are set in fleets with

each vessel having between 20-30 nets in the water.

The open dory and skiff fishermen use baited trawl, gill

nets and jigger depending on the abundance of bait. Gear

handled by those fishermen is on a much smaller scale than for

other types.

B. Handling at Sea:

1. Gutting and washing:

All fish caught by trap fishermen are landed in the round

state. Lcngliner fishermen mostly gut or bob-tail fish between

hauls. Washing consists of buckets of sea water dumped over the

fish when it is gutted.

/7 -7-

Dory fishermen often gut their catch on the way from the

fishing grounds mainly because a higher price is paid for

dressed fish. Containers of sea water are thrown over the fish

or they are immersed in the ocean as gutting takes place.

2. Icing:

Fish caught by trap boats and dories is never iced. Icing

would not be practical on either type due to space aboard boats

and the method of stowing fish when it comes aboard.

Longliners which return to port the same day also rarely

carry ice. However on voyages which range from 2-5 days,

operators carry sufficient ice to cool the catches in the hold.

Those latter trips are usually concerned with otter-trawling

for perch and Banish seining for flatfish and are at greater

distances from landing sites.

3. Times and Temperatures:

Times were recorded for each trip when the first fish came

aboard and again when the vessel reached port and had started

discharging. This was done in order to determine total time

that had elapsed and to give an average of the length of the

trips.

Ambient temperatures were checked during the trips as it

was felt that surrounding temperatures would have some effect

on the quality of the fish on board the vessel. Water

temperatures were also taken throughout the trips by means of

lowering a thermometer three to four feet below the surface.

/8 -8-

In order to ascertain any increases in the temperatures

of the fish from the time it was taken aboard until it was

discharged, a random number were checked by means of insert-

ing a steel-clad thermometer in the muscle.

A summary of the temperatures are given in the Summary

of Phase I, attached as Appendix III.

4. Condition of Fish:

As the trap fishery occurs when caplin are in abundance,

nearly all cod were observed to be moderate to heavily bloated

with this bait. Autolytic spoilage of this fish would thus

occur more rapidly as the fish were landed and transported in

the round state.

Fish taken by gill nets and trawl were on the average

only moderately bloated during the caplin run.

Gill nets were tended on the average every two days and

there were only a small percentage of chaffed and "scrubbed"

fish that had to be discarded. It was estimated that

approximately 60% of gill net fish were alive when taken aboard

the vessel while for the cod trap and trawl fishery this

figure was close to 100%.

Much of the cod taken by cod traps, particularly during the

first run, is of a very small size. Although one of the

requirements for qualifying under the Temporary Groundfish

Assistance Program specified a minimum length of 14", little

culling was undertaken by fishermen and this limit was

/9 -9-

difficult to enforce. Nearly all plants on the other hand set

a limit of 16" but only in some cases were fishermen penalized

for fish that did not meet this standard.

Mesh size in the drying twine of cod traps is now larger

mostly because of Department conservation regulations. With

the increase in mesh size, an increase in the amount of meshed

fish results. This fish breaks down in quality much more

quickly because of the struggle while entangled and also the

rough treatment it receives while being released. It is

difficult to approximate the amount of fish meshed because it

is governed by the size of the run, the volume taken and the

mesh size. From experience in the inshore operation a fair

estimate would be 1500 lbs of fish for every 10,000 lbs taken. .01

5. Duration of Trips

Cod traps are generally set close to the ports and trips

were of 4-6 hours duration. Dory fishermen fish on the average

of 6-8 hours and the same can be said for the one day trip of

longliners.

As was stated previously longliners that use otter trawls

for redfish and plaice often go farther afield and trips are

from 2-5 days.

Average length of trips for vessels monitored is shown

as Appendix III.

/10

-1 0-

6. Handling Practices: While it is true that most fishermen are now more aware

of treating the fish as food, some undesirable practices were

observed. These can be listed as follows:

(a) Walking on and through fish on-board the vessels.

(b) Fish not covered in trap boats and not placed in holds

of longliners during most one-day trips.

(d) Unnecessary d'elays before discharging fish at landing sites (this is frequently the case where fishermen might

want to dispose of his salmon catch before dealing with

the groundfish).

One important improvement noted the past year was the

banning of forks in most instances for discharging boats.

Fishermen were encouraged to use dip-nets for this purpose

and the reponse was favourable. The resulting factor was

thus a much lower instance of blood spots in the fillets when

processed.

C. LANDING FACILITIES 1. Method of - Discharge:• Discharge of inshore boats, whether at a landing site or

processing plant, is nearly always by the tub-and-winch method.

The fish is transferred to the tubs either by hand or dip-nets

and then taken by winch to the receiving catform.

One exception to this is where the vacuum discharge

system is used to unload longliners at plants. This method is /11 -11-

used when quantities are large enough and when the facilities

are not being used by trawlers.

The fish holding and discharging net for open boats as

described in the booklet "Materials Handlina Systems to Increase

Productivity of Inshore Fishery" (Newbury, 1975), has not been

experimented with trap boats in the area as yet. It is felt

that if the necessary equipment for discharging and weighing

fish were installed at landing sites, this system could be a

workable one.

Fish temperatures were taken at time of discharge and

are shown in Appendix III.

2. Holding/Handling Facilities:

Most holding facilities at landing sites are of the

elevated hopper type. These hoppers were built wi'h capacities

to suit the average landings of the community where each is

located. The fish after being weighed is dumped through a

hatch on the platform deck into compartments that are con-

structed of T&G lumber with the interior surfaces lined with

sheet galvanize or aluminum.

At St. Lawrence the fish is held in water in elevated

metal tanks inside the community stage.

Discharge and holding facilities are the property of the

plants that buy the fish and pre-season maintenance is

carried out by the companies concerned. Most facilities were

found to be in good condition although a few are in need of

extensive repairs.

/12 -12-

Daily maintenance consists of hosing fish compartments and decks with unchlorinated salt water. In many cases the chlorine compound "Diversol" is spread liberally over the surfaces before being washed down. Most operations were considered to be kept clean although there were'a couple of — instances where the surrounding areas were littered with the remains of decomposing caplin and other fish.

All units except St. Lawrence are equipped with non- approved water supplies that are pumped from the harbour.

The facility at St. Lawrence however is supplied by fresh water from the municipal system.

One unfavourable practice that was found at some places such as Law, and Lord's Cove was of numerous children wading through the =fish in hoppers and boats for the purpose of cutting out , od tongues. This was halted completely after unit attendants were advised of the detrimental effects that were being caused to the fish quality.

Although the hoppers are used for temporarily holding fish awaiting transportation to a plant, most of the settlements lack true holding facilities. Many however have community stages that were primarily built for the use of fishermen to

salt their catches and although they are in good ,edition, are only used for salting small quantities of fi ' and the storage of fishing gear and bait. With an adequ supply of ice, the stages could very well be used for hole .g fresh fish

/13 -13-

but the actual need for retaining quantities overnight in a

community are almost non-existent during the trap fishery.

The salt fish "feeder" plant at Lawn is equipped with

bins for holding round fish prior to processing. However

the cod is usually processed immediately as it is landed

and the discharge hoppers used as temporary storage areas.

The new plant recently constructed at Baine Harbour which

is expected to be in operation during the coming season,

will likely be on the same basis.

3. Availability of Ice

There is no ice used at the discharge/holding hoppers

and their design makes it impractical for icing stored fish.

Suitable areas would also have to be constructed for

storing ice if it were trucked from a processing plant and

companies for those reasons refused to supply the landing

sites.

At St. Lawrence, a limited amount of ice was trucked

from Burin and often intermixed with water and fish in the

metal tanks when holding times were longer than usual.

The weather during the trap fishery on the Southern tip

of the Peninsula is unique. This period of the year usually

sees an abundance of fog, cool temperatures and an absence

of direct sunlight. The raw material is thus protected

naturally by those conditions which prohibit a faster rise

in temperatures of the fish flesh than would be found in

some areas.

/14 -14-

Disposition of Landings

The larger percentage of fish landed is processed for

the fresh-frozen market. At Lawn an increased caoacity

by the salt fish plant there resulted in a greater share

of the landings being purchased by that operation.

At communities which are farther removed from processing

plants, the usual practice is for the fishermen to salt

their catches in private stages or in community stages where

they are available. Higher prices paid for salt-bulk cod

also led trap fishermen in areas such as Baine Harbour and

Red Harbour to salt a greater proportion of their catches

rather than selling fresh. This is not practiced at places

such as Lawn and Lord's Cove even on days when an oversupply

of raw material prevents processing plants from purchasing

inshore fish, thus preventing trap fishermen from tending

their gear.

A glut in the fish at fresh and frozen plants is some-

times relieved by trucking ouantities to other localities,

e.g. Cupids. This is done directly from the landing sites or

from the plants themselves.

Disposition of landings is shown in Appendix I.

5. Holding Time

Fish moves regularly from the hoppers when there is a

large volume being landed. However, when fish is scarce,

landings are held until a full truck load can be forwarded.

In this latter case, a delay of several hours is frequent.

/15 -15-

The longer holding time is also normal after the trap

fishery is over when boats use gill nets and trawl. The

smaller quantities landed by those boats mean that all fish

would have to be received before a. truck was made available.

It is during those periods that a supply of ice should be

available at landing sites as there is definitely a loss in

the quality of fish affected.

D. Transportation

1. Types and condition of Vehicle

The almost universal method of transporting fish from

landing site to processing plant is in bulk by steel or wood

body dump trucks. The fish is generally separated vertically

in the bodies by wooden pen boards so as to prevent as much

crushing as is possible.

Those private vehicles are used for a variety of

purposes from construction industry to freighting cargo

when not used for transporting fish and box designs are not

always ideal. However, all vehicle boxes were painted and

operators utilized the cleaning systems available at the plant

after discharging the fish.

2. Method of Loading

Loading of trucks is accomplished by backing under the

elevated hopper and the sloped floor of the compartments

allows fish to drop 3-4 feet into the truck; it is difficult

to assess whether any damage occurs during loading.

/16 -16-

At St. Lawrence, the fish is flumed by water from the

tanks to the truck boxes.

Apart from this sytem, wooden boxes (up to 500 lbs.

capacity) have been used to transport fish by truck to

other points on the Island.

3. Use of Ice and Covers

As stated earlier, there was no ice available at landing

sites for holding fish and this was mostly the case for the

fish while being transported.' Although this was to be a

requirement for the 1976 fishing season, opposition by

companies was so strong that this policy was dropped. The

Company purchasing fish from St. Lawrence however made some

attempt to cool catches with sparse amounts of ice sometimes

thrown on top of the load in the trucks.

Where quantities of trap cod were trans-shipped from one

plant to another outside the Peninsula, operators realized

the need for good icing of the load and this was done without

hesitation.

All fish were suitably covered while being transported by

truck as plants and drivers were advised of the intention by

Inspection Officers to strictly enforce Section 21 of the Fish

Inspection Regulations; as a result there were no violations

noted in the sub-district.

4. Distance and Road Conditions

Extensive road construction on the Peninsula within the

past few years has seen a great improvement in transportation

and many routes are now paved. This has resulted in the

/17 -17-

elimination of dusty conditions while allowing for faster

transfer of round fish from landing points to processing

plants.

One section that was less than ideal was from Pt. May

to Lawn on the southern tip of the Peninsula which was

undergoing up-grading and reconstruction. This was in very

rough condition for the whole season and vehicles enroute to

Fortune were subject to much dust and a slower rate of

speed; delays caused by break-downs of vehicles were however

at a minimum. • Distances from landing sites to processing plants ranged

from 15 to 37 miles with times taken being from 11 hour to

21/2 hours. Times and distances are shown in Appendix III.

E. Discharge at Plant

1. Method of Discharge When fish is delivered by truck to a plant it is dumped

into a large receiving hopper. A stream of water is directed

into the box of the truck to facilitate easier discharge.

From there the fish is handled by each plant as follows:

Burin - Flumed by water to tanks in holding shed which contained circulating sea water and ice.

Marystown - Boxed and weighed in 400-5G0 lb lots with

ice in some cases being spread on top.

Grand Bank Washed in receiving hopper and transported

Fortune by conveyor to concrete pens and iced down

or directly put into production.

/18

' s :7.: .7- • -18-

All truck bodies were cleaned and disinfected with

chlorinated water. Tarpaulin covers also received the

same treatment.

At Lawn, where boats landed directly at the feeder plant,

the fish was discharged by tub and hoist and then sent to

the receiving area where it was gutted and headed. It was

then taken by boxes to the main processing area for

splitting and salting.

Discharging of boats landing at other plants is

basically the same with the tub and hoist system being used. • The fish is taken from the wharf area by transfer containers

and either iced in pens, tanks or boxes depending on the

plant where it is landed. As was stated earlier, larger

quantities of fish aboard longliners are sometimes dis-

charged by the vacuum system.

Temperatures

A record of temperatures of each batch of fish was

taken on arrival at the plant. Ambient temperatures were

also measured at this time.

Procedures followed were the same as those on board

fishing vessels and during discharge at landing sites.

Averages are shown in Appendix III.

3. Round Fish Quality

An assessment of the quality of the round fish was taken

by Inspection Officers at time of arrival at the processing

/19 -19-

plant. This followed the criteria, as laid down by the guide-

line "Grades - Groundfish (Atlantic Coast)" (AppendixIV).

In all cases no visible deterioration had occurred to

trap fish due mainly to the short time lapse from the water

to the plant. This was not always true for small boats

(dories) and longliners where catches were exposed to hot

weather without covers for a considerable length of time.

In those cases a noticeable softening of the fish was evident

which was made more pronounced by the fact that much of the

fish was dead when it was taken aboard the vessel at sea.

F. Processing

1. Storage Time

All plant operators recognize the need to process the

trap fish as soon as possible after arrival as the glutted

condition is conducive to faster decomposition. One

consideration however is that when the fish is passing

through the rigor mortis state, it is difficult to handle

and fillet. It is therefore preferable to process after

this stage has passed.

In general there was as little delay as possible in

processing trap cod and if it were necessary to hold the fish

overnight it was chilled either by icing in pens or in

holding tanks. Fish held overnight were mainly catches

received from the evening haul thus the storage time

/20 -20-

before the next work shift was greatly reduced. In one plant

(Marystown) it was a continuing struggle to ensure that

proper icing was maintained as it was the policy of this

plant to usually hold the fish for processing the following .

day. Most plants adopted the policy of refusing to purchase*

fish from the evening hauls on week-ends. In this way there

was no trap fish carried over for processing in the following

week.

It is concluded that th.ere was little loss of quality

while the inshore round fish was under the control of the

plant during the 'last season. This can be attributed to the

fact that overall landings did not necessitate a larger

carry-over as was the case when there was a greater abundance

of fish available.

2. Processing Procedures

When the inshore fish is ready to be processed it is

flumed separate from offshore fish by water to the filleting

tables or automatic machines and filleted in the gut-in state.

The fish travels a sufficient distance in the flumes and the

tumbling action results in adequate roundfish washing.

Other processing before packaging consists of skinning,

trimming and candling (there is a moderate to heavy in-

festation by parasites from some areas). When fish is stored

for any length of time, texture of the fillets is often very

soft due to the following reasons;

/21 -21-

(a) the glutted condition of the gut-in trap cod.

(b) small size of fish which results in a slower rate

of filleting.

(d) higher temperatures inside the plants.

(e) delays along processing lines.

(f) higher temperatures of processing water (particularly

fresh water) in some plants during summer.

Efforts are continually being made to prevent unnecessary

delays but the end product is often so soft that it is not

suitable for certain type packages.

3. Quality Assessment

Examination of the finished product was carried out by

officers using the In-Plant Worksheet, sample attached as

Appendix V. This was done in order to assess the following:

1. texture of the fillets, and

2. bruising and bloodspots.

As was mentioned above there are a number of reasons for

soft texture and this was frequently encountered. Ihe

importance of cool temperatures and of processing tcap cod

as soon as possible after landing must thus be taken into

consideration in avoiding this.

Bruising was often somewhat of a problem this being

caused by walking over and through bulks of fish; the series of

dropping into hoovers and vehicles may also be factors.

/?2 -22-

Blood spots were found to be much lower and can only be

attributed to the banning of pitchforks at many locations.

Results of the checks of end-line samples are shown

in Appendix VI.

4. Type of Pack

Fillets from inshore fish qualified 'for all types of packs

employed in the particular plant where it was produced. Often

the soft texture of fish stored for longer periods was only

suitable for block production while fish that was processed

immediately as it was landed was put into the higher priced

products, e.g. IQF and Custom-packs.

The one misconception about the block pack is the

general belief that it is used only as a "catch-all". This

may have been true in the past, but this product often

contains 100% firm, Grade I fillets and it is not unusual for

a plant to process nearly all trap fish in this manner.

Therefore it cannot be concluded that trap fish was an inferior

product if the demand was for blocks rather than l's or 5's.

5. Delays before Freezing

Officers are constantly concerned about delays in freezing

packaged fish as it felt that such delays can only be

detrimental to quality. This applied also to quantities

monitored while the Study was in progress and it is the over-

all consensus that such delays were minimal. This can be

/23 -23- attributed to the fact that for the most part, round fish supplies at plants during the season were steady and uniform and there were no large build-up created by having too much fish on hand. This problem was very real, in past years when a greater abundance of fish was received and build-ups caused by the resulting production created greater quantities of packaged fish than could be frozen in an acceptable time limit. As well all plants have extended their freezing capacity and are now better equipped to process greater quantities of fish.

A complete summary of Phase II (In-plant) is attached as Appendix VII.

-24- ■ CONCLUSIONS AND RECOMMENDATIONS

A. Fishing Effort

Nearly all boats, except for the isolated instance, were well

maintained and kept clean daily. Owners were on the whole

conscientious and regarded their boats as a valuable investment.

The following changes are recommended:

1. Trap Boats

(a) the construction of smaller holding compartments would

avoid a crushing effect on the fish and allow for

easier movement through the boat without walking

through fish.

(b) all boats should be equipped with .a false bottom so

as to prevent contamination of fish by bilge water

and oil.

2. Longliners

(a) insulated bulkheads should separate the fish hold from

the engine room so as to minimize heat transfer.

(b) toilet facilities would allow for better hygienic

habits by crew members.

other smooth, impervious material.

(d) gear operation, particularly gill nets, should be

limited to the number that can be tended in one day.

/25 -25-

B. Handling at Sea 1. Trap Boats A most important factor to be considered is that the trap

fishery commences when ambient temperatures are on the

increase. This, associated with the fact that the fish are

concentrated in shallow waters which are affected to a great

degree by the ambient temperatures, result in higher fish

temperatures when caught. Prolonged holding times without

ice would thus contribute toward a rapid softening of the

flesh after death.,

Another important factor affecting quality is that the

fish are glutted with caplin - a very acid fish - which

contributes to an accelerated break-down of the belly wall..

At most communities, the fishing grounds are only a

short distance from unloading facilities. Therefore, a

large percentage of the fish are still alive when unloaded.

A review of temperatures taken during the Study will

indicate that there is no great increase from time of

catching until discharge due mainly to the short trips at

sea.

It is concluded that putting of trap fish at sea would

not in itself result in any improvement in quality. As

well as the impracticability of gutting on-board small

boats, the practice would be very time consuming and

result in a further break-down of the fish flesh. The

matter of offal becoming entangled in fishing gear and

thereby hampering operations is also not to be overlooked.

/26 J -26-

It is felt that some measures should be implemented

towards improving quality of fish while at sea. These can

be summed up as follows:

(a) trap boats should be equipped with covers to

protect fish from sun and weather.

(b) unnecessary walking on and through fish when the

boat is loaded should be avoided. (The use of

boards as walkways for moving around the boat

would possibly eliminate the need for walking

through bulks of fish. This might take the

form of movable boards or a fixed design that

would not interfere with hauling the trap.)

the first fish taken aboard should be iced. This,

however, would be restricted to the fact that only

a few locations have ice supplies at present.

(d) the use of forks should be halted.

(e) the need for larger size meshes in drying twine of

cod traps should be reassessed. This is obviously

not acheiving the intended purpose of allowing

undersized fish to escape but causing greater

quantities to become enmeshed.

Recommendations (a) to (d) would also contribute to

better quality of fish caught by dory and skiff fishermen.

/27 -27-

2. Longliners

Although lonaliners are only used on a small scale in

the area, quality of fish landed is often less than ideal.

This can be attributed to (1) poor handling practices aboard -

vessels, and (2) use of gill nets.

There can be no doubt that the quality of gill net

fish is consistently lower than that taken with other

types of gear. A prime contributing factor to low quality

is that the fish die shortly after meshing and nets are,

all too frequently; left for several days between haulings

even under the best weather conditions. Thus, when the fish

are recovered the flesh is extremely soft, has developed

extensive red off-colouring in the flesh and has undergone

general quality deterioration.

Handling aboard the vessels is often careless and a

general lack of concern was noted on vessels monitored.

Outstanding items that were observed consisted of:

(a) fish left on deck with no ice or covers during

one day trips.

(b) fish inadequately iced on longer trips.

soon as fish taken aboard.

(d) fish, after gutting, not receiving sufficient

washing.

/28 -28-

(e) walking on fish when hauling gear.

Remedial action to correct those deficiencies are

qUite obvious as the longliners are equipped with facilities

to implement the required operations.

Although one must admit that there are times when

gill nets cannot be hauled daily due to stormy weather, it

is also a fact that the only way gill net fish can be of

good quality is by hauling on a daily basis. Certainly

there is no good reason why some fishermen continue the

practice of hauling their nets only every three to four days,

or even more lengthy periods. Possibly the solution would be

for plant operators and other fish buyers to pay less than

top prices for gill net fish.

C. Landing Facilities

The standard facility at landing sites away from processing

plant is the elevated hopper except for one settlement where

metal tanks are used

Water supplies, except at St. Lawrence, are taken from

unapproved sources, namely adjacent harbours waters.

Although there are a number of government owned community

stages, none are used to any great extent to hold either fresh

fish awaiting transportation or salt bulk fish produced by

fishermen.

Holding times in hoppers are normally of short duration

except where smaller landings are experienced. For this reason,

no ice is supplied to the facilities. /29 -29-

Gutting is not carried out at any of the locations prior to transportation. It is doubtful whether gutting would improve quality of the trap cod because of the short holding time and is

considered to be impractical at present because (1) there are no -- facilities available to dress fish and no suitable place for offal disposal, (2) the fish is of a small run and gutting would be very time consuming, especially when good catches are being taken (3) no ice is available for chilling the fish, and (4) some companies refuse to buy gutted trap fish unless proper handling procedures can be applied.

It is felt that the following guidelines should apply to the discharge/holding system:

(a) hoppers that require extensive repairs or replacement

should be replaced with new installations that would

permit icing of stored fish and permit icing of fish

being loaded into trucks for transportation.

(b) ice should be supplied to buying stations and used

for holding fish in hoppers, particularly when longer

storage times are necessary.

required.

(d) landing sites be supplied with adequate water from

approved sources.

(e) community stages be more fully utilized for holding

fresh fish and processing of salt bulk by fishermen.

/30 -30-

1 (f) experiment with net bags in trap boats to ascertain

whether this operation would he a feasible one.

(a) speed at all times be applied in discharging boats

and in directing fish to processing plants.

(h) the present winch system at St. Lawrence be replaced

by a faster method so as to reduce time currently

spent in discharging boats (the capacity at present

only allows for 75 lbs of fish to be hosted at . a

time.)

(i) fishermen be advised of the need to dscharge their

groundfish as soon as possible after arrival in port.

Unloading and discharge facilities at processing plants

appear to he satisfactory and are well maintained. Forks however

are still being used at one location for discharging small boats and

there is no apparent reason why this practice should not cease

immediately.

D. Transportation

Fish is transported from the landing sites by dumptrucks with

average time taken ranging from one-half and two and one-half hours.

Except in rare cases the fish is un-iced. As was stated earlier,

the boxes of trucks are not always ideal because the trucks are used

for a variety of jobs.

1 Newbury, A.D. Materials Handling Systems to increase Productivity of the Inshore Fishery, 1975.

/31 -31-

Road construction recently has resulted in better routes

and the transportation time from landing site to plant has thus

been considerably reduced. One advance made during the past

year was the enforcing of the regulation pertaining to covers for

fish while being transported which was sadly lacking in other

years.

Suggestions relating to improvement are:

(a) vehicles used for transporting fish should be owned by the Company; this would allow for better control.

(b) suitable boxes be used for transporting fish where

possible.

vestigated.

(d) all fish be iced when it is loaded aboard the trucks.

E. Discharge at Plant

Fish delivered to plants by truck is discharged in a

relatively simple manner. The load is dumped into hoppers and

the fish is then either iced or sent directly to the processing

lines. Mainly because of faster dispatching from the landing sites,

fish temperatures were found not to have increased significantly

enough to cause quality deterioration in trap fish. On the

other hand, quantities landed by longliners and other boats

directly at plants, showed a higher range of temperatures. This

/32 -32-

was due to fish left unprotected from direct sunlight for long

periods.

Trap fish was graded as 1st quality in all cases when

received. There were cases of acceptable quality and even some

reject in fish landed by other boats. Reasons for this have

previously been given.

Some practices that need attention are as follows:

(a) all inshore fish should receive adequate washing when

received at the plant.

(b) fish, not intended for immediate processing, should be

heavily iced.

a time as possible.

. Processing

Most plants endeavour to process trap fish as soon as it is

received while others prefer to wait until the rigor mortis stage

has passed.

Quality was generally good at plants during the season

although there were some problems with texture of the finished

product. This was discussed earlier and some reasons given for

the loss of quality.

It is felt that some important factors in maintaining good

quality fish inside the plants are (a) minimizing storage time

of round fish (b) eliminating delays along processing lines (c)

avoiding unnecessary handling and (d) freezing fish immediately

after it is packaged. -33- General

Throughout the study various problems connected with handling

practices and conditions have been isolated. Some would require only -

minor efforts for correction while others may need major, and

probably, controversial action.

It is the consensus of Inspection Officers that. the lack of

adequate handling and transportation facilities is a significant cause

of poor quality in the inshore fishery. In this regard, government

and industry should co-operate in pr'oviding better tools for the

use of the fishermen. On the other hand educational work should be

carried out among fishermen so that they fully understand the increas-

ing need for better quality fish products in the world markets.

Grano Lai rigi.:•,:,.7. -, . ■ ....I P , ” ..., 'V • 1, r-d14.i) ' ,...<' A? /' (.-- • t. ■ rreevtlle TAN ,,,. ..f' j../ il / - , I ./' - Tr nc ri:ngl)shHartinur J •,• 41 )::: 7r,r'i'. • ,' - in. b 7r.d / V'M O •-dtallern TA. MAP 2 Ha 0 11.'''''6'''s , . „ *. 11V47N:\ 4/C,' ,., 4 .4; --, ‘,.m...% ci- 1 - ,,,•.„.„...... -- Mtn. .— ' , Primary disposition of 13:a y 0 ' ...„ „.., . inshore fish by settlement Harbour Mille CI ,.. °^Q H arbour Pi I Ragged Poirdir-Nt, on the Burin Peninsula. Bay L'Argerr `..rue Bay E.

(2) Fresh & Frozen goes F nteine St Berne B,a Heart Sal tfi sh Plant • Miner Mean .1, S CI A Sal ted by Grand Jersey Head t;,,. • Nk.,,) fishermen Grandy PI , ;.•*'; ■ to /?.nnos 4. "; ( .e/2 Jrbou'• °p,1 ' ".a‘ • '.5 • West Hears/rat le/ e t - • • I /,' e xam , .‘,/,' Burn Cove (/ ••'• /11 • =, '1 '". • • Point Em s& /0. Little Pat Ai.. jI‘ ,/,/ • , Grem OP.') • Cross I *4-.0 ) } e(e —3 Mortice% I A island kr loop ). Island Ertitierieys I c7 o oast arboin0 Flat Island AO ••• • •fort ,'/Jude Head Devil Brook EliubeUt L,4.) Island 0 • Garnikh Jeande J 0 Frenchmen,'': NTIA x• Speni•hli• PLACE Mooring A While PI ter Cr"' 1 Liu'. (. 44I /Vor —".h•-•/C) 1,14, es ....I. 60 r s V (.j Grand Beacil Pt ),. Boil Grand it re.,. ...

• Famine PI el el i Grand Cove Head Grand Barth Hean Stank° /,—,,,,.,.., , . 17,,,:\.. .Si... ‘11/4-41-e.n..,'" I srin'sC..m. \ ‘...• ,;;;•\,..)• ■•■• B • 611 \ \4 Sslatanu.v) ,:c9.,.... ,y Fortune Hearn L'Ans•au. ,,

Dantrac PI .1.1) LIM:Burin 1 e,_ ' rd) /1 ./"." ...... / ,' a Corbin Head 1.1oF;." •';1/::b. v'd \ ndai I ppyg Cy •we 1,11 lee $auker Head I ; ten Ilny -/ 'intl., • La. 'Odle Head I • ij .h li:•....h • soc lie Via 1 0 ` Lawn Head ROW/ P0014'...s.N...... \\Z \ Groan .ey :.-,./•6-"". F i C cylont au Gaul • or Sal t Fish Feede, -Plant constructed at , itilen'slals,:b „ . Baine Harbour; expected to commence / •-• 1:-

101 • • :‘ r ' r•- )...-/N Torrenceville ..J.- ll.,,..., ,„...*. nil rat liarbez.„isnc i ....IR K.- 7 Ii km 0 '—ifittern • 'N• ' i,..)(:,.). cos to:o4, MAP 3 13 in y 04") .? M dse , • (;•.; s„ rr- *ii,v1/4, • Harbour Mille ",cow PI Raged Point ar-4) a';,“ttle Bay E.. Facilities available at'fishing Bay L'Argen ■ communities on the Burin. , "0,...... !...... St Barna Isle I., Peninsula'. - ' Bad Head ;i• yawn Elevated Discharge/Holding Hopper 4?) Mdier Mead ea Grand Jersey Heed C) Government-owned Community Stage GL•le PI • ,.1 1 -1/./ ( ROMP m Fresh and.Frozen Fish Plant o V& Bosa 1 arlvou• %%J , OS . / Weil Heed . ..,' e.CIP'?.,,, ._ .,/1 , LEI Saltfish "Feeder" Plant Bur Cave! - 111.111:.:.'.14 I) • / i P'eiel lamer .,,,,,, ...:., ,....,j 1 • Wily Pa ..baa,. e 1- Crai

)11.

0 Emeariers Ip • Odom, Red I are. Plat Wand • le Devil Brook Head Jude izebeth. ) Island Caral IS. Jean do Bei. Proachira,. , NTIA Mooring 'At le PI Gear 1 toy, OD *Ism. •■••

Grand Beecll PI • Grand (.71roli • Famine PI Grand Grand Bank Hean Bank Mealier.

Fortune Head

Island Beach Pi wrera une

Burin I EI 51,, Cam Head 1°.61:•". 1 I a;1,%:'' Peel Came I Sauker Heed Lowe Day Hiaci Lawn Head \.,) Cape Rom Ppm L • it I au Lis Al APPENDIX I

FISH LANDINGS AND DISPOSITION FOR CO MUNITIES COVERED BY STUDY •-■

TOTAL DISPOSITION - % LANDED COMMUNITY LANDINGS FRESH/FROZEN SALTED • ROUND

2 f 923,007 628,007 295,000 • 75% 2 9 1,188,529 822,529 366,000 7 0%

c 1,410,713 1,410,713' . 42%

d 3,917,088 1,576,413 2,34 0,675 90%

b 1,416,494 1,416,494 73% 2 . 2,233,163 2013,163 120,000 19% 2 e 1,713,437 1,613,437 100,000 59%

TOTALS . 12,802,431 9,580,756 3,221,675

1. Including the following communities which land fish directly at the plant at Burin: Corbin, Port au Eras, Mortier, Fox Cove, Epworth, Burin Bay, Black Duck Cove, Collins Cove and Burin Bay Arm.

2. Estimates only.

APPENDIX II FISHERIES & MARINE SERVICE - INSPECTION BRANCH PAGE lof 2 INSHORE FISH STUDY - PHASE I LANDING SITE DATE PLANT

A. CATCHING 1. TIME 2. WATER TEMP. 3. FISH TEMP. 4.AMB. TEMP.' 5. WEATHER 6. QUANTITY BY SPECIES 7. SIZE OF FISH 8. GENERAL (cond. o f fish, etc. B. HANDLING ON-BOARD 1. TYPE OF BOAT(pens, shelving, covering, etc.) 2. TYPE OF GEAR 3. FORKS USED 4. TIME LAPSE(catching to stowage) 5. FISHERMEN'S WORK HABITS

C. DISCHARGE 1. TIME FROM GROUNDS TO LANDING SITE 2. TIME AWAITING DISCHARGE 3. TIME DISCHARGING 4. FISH TEMP. AT DISCHARGE 5. METHOD

D. HANDLING ASHORE - LANDING SITE 1. TYPE OF FACILITY 2. CONDITION 3. ICED/CHILLED 4. HOLDING TIME 5. GENERAL OBSERVATION

E. TRANSPORTATION 1. METHOD OF LOADING 2. TYPE OF VEHICLE 3. VEHICLE OWNER 4. VEHICLE COND. 5. OTHER USES OF VEHICLE 6.COVERINGS USED 7. TYPE OF COVERINGS 8. ICED/CHILLED 9.FISH TEMP. 10.DISTANCE 11.TIME TAKEN 12.ROAD COND.

F. DISCHARGE AT PLANT 1. FISH TEMP. 2. UNLOADING METHOD 3. AMB. TEMP. 4. TIME WAITING 5.TIME DISCHARGING 6.TRUCKS CLEANED 7. TRUCKS DISINFECTED 8.CARE OF COVERINGS 9. ROUND FISH WASHING 1O.DISPOSITION OF FISH

APPENDIX II PAGE 2 of 2 FISHERIES & MARINE SERVICE - INSPECTION BRANCH INSHORE FISH STUDY - PHASE II

PLANT DATE SPECIES IN-PLANT PROCESSING A. HOLDING SHED 1. QUANTITY OF FISH 2. POST MORTEM AGE ON ARRIVAL 3. ICED OR CHILLED 4. TIME HELD IN PLANT 5. ICED OR CHILLED 6. HOLDING METHOD (pens, boxes, etc.) 7. FORM(gutted, round, etc.) 8. METHOD OF CONVEYANCE TO FILLETING TABLES 9. FISH TEMP. 10. PROCESSING WATER TEMP. 11. FRESH OR SEA WATER 12. QUALITY OF RAW MATERIAL 13. GENERAL HANDLING PRACTICES

. FILLETING AREA 1. WET OR DRY LINES 2. MECHANICAL FILLETERS 3. FILLETS CONVEYED (flumed, belts, pans) 4. FRESH OR SALT WATER 5. GENERAL OBSERVATION OF PROCESSING PROCEDURES

C. PACKAGING AREA 1. FISH TEMP.(before pkging) 2. FISH QUALITY(hefore pkging) 3. TYPE OF PACKAGEWs, 5's, IQF, etc. 4. TOTAL TIME(filleting to pkging) 5. PRODUCTION/SHIFT 6. TIME FROM PKG. TO FREEZING (delays) 7. GENERAL OBSERVATIONS

COMMENTS: A LANDING SITE: a PLANT: 1 2 3

A. CATCHING 0530. 0(130 1. Time 2. Temp. • w501 f 34352 w 4 )1■710 laa5 w 3. Weather 0 4. Quantity 2,200 4,800 B. HANDLING 1. Type of boat Longliner trap 2. Type of gear Gill nets Cod traps 3. Time lapse 2 hrs. 11/2 hrs. C. DISCHARGE 1. Time 21/2 hrs. 45 mins. a. Grounds to site b. Awaiting disch. c. Discharging 2. Fish temp. 48° F - D. HANDLING ASHORE I. Facility 2. Holding time E. TRANSPORTATION I. Fish temp. 2. Distance 3. Time taken' F. DISCHARGE AT PLANT I. Temp. fida 64 f 4A - 1 a 54 f 2. Time a. waiting Nil 3 mins. 15 mins. 30 mins. b. discharging Iced Processed 3. Disposition

LEGEND: WEATHER TEMPERATURE I. Cloudy 0 I. Water W 2. Sunny 2. Fish F 3. Rainy. 3. Ambient A

- Temperatures in Fahrenheit i-AGE- 2 of 7 LANDING SITE: b PLANT: B 1 2 3 4 A. CATCHING 1. Time - 0520 1710 I _ 2. Tcop. ' w 4 df421a4W 4 1f A5 1 1'1 If la If la 3. Ueather * 6 4. Quantity 4, 2,0002,

B. HANDLING - 1. Type of boat Trap . Trap 2. Type of year Cod traps Cod traps 1 hrs. 2 hrs. 3. Time lapse . . C. DISCHARGE '- - 1. Time a. Grounds to site 13 mins. 40 mins. b. Awaiting disch. 10 mins. Nil c. Discharging 20 mins. 25 mins. 2. Fish temp.. 43°F 46°F D. HANDLING ASHORE ' - 1. Facility Hopper Hopper $,- 2. Holding time 1 3/4 hrs. 25 mins. E. TRANSPORTATION . 1. Fish temp. 44°F 46 o_r 2. Distance J 30 miles 30 miles 3. Time taken 1 3/4 hrs. 11/4 Lis. F. DI'CHARGE AT PLANT . 1. Temp. 'fig. a 60 f 48- a 60 f a f a ?.. Time a. waiting '15 mins. Nil b. discharging - 15 mins. 5 mins. 3. Disposition I Processed Iced

LEGEND: WEATHER TEMPERATHRE s 1. Cloudy 8 1. l!atr 2. Sunny 2. Fish 3. Rainy ,,1 3. Arr,bient A

Taciperatures in Fahrenheit PAGE 3 of 7 LANDING SITE: c PLANT: 1 3 4 A. CATCHING 1. 11-6e- 0610 0600 w401 f40 6.42 w 421f 411a 4E w f w If 2. Temp. ' I la 3. Weather 0 4. Quantity 1,000 3,600 B. HANDLING 1. Type of boat Longliner Longliner 2. Type of gear Gill nets Gill nets 3. Time lapse 8 hrs. 64 hrs. C. DISCHARGE 1. Time a. Grounds to site 45 mins. 30 mins. b. Awaiting disch. 14 hrs Nil c. Discharging 20 mins. 20 mins. 2. Fish temp. 60°F 45° F D. HANDLING ASHORE 1. Facility 2. Holding time E. TRANSPORTATION 1. Fish temp. 2. Distance 3. Time taken F. DISCHARGE AT PLANT 1. Temp. a f a a 2. Time a. waiting 14 hrs Nil b. discharging 20 mins. 20 mins. 3. Disposition Iced Iced

LEGEND: WEATHER TEMPERATURE • 1. Cloudy 1. Water 2. Sunny 2. Fish

1 1 1 3. Rainy • • • 3. Ambient A

- Temperatures in Fahrenheit

1 PAGE 4 of 7 LANDING SITE: PLANT: B 2 3 4 . . 1 A. CATCHING 1. Time 0515 0550 1550* 0605 2. Temp. • w401 f41 I a43 w 39 f 421a14 w 4{1f 471a 54 w 45If 48 a 46 I I, 3. Weather ... a * * 4. Quantity 12,900 20,600 400 8,750 B. HANDLING . 1. Type of boat trap trap . trap trap 2.. Type of gear cod trap cod trap cod trap cod trap 3. Time lapse 1 3/4 hrs. 11/2 hrs. 15 mins. 2 hrs. C. DISCHARGE 1. Time a. Grounds to site 50 mins 30 mins 25 mins 35 mins b. Awaiting disch. Nile 5 mins Nil Nil c. Discharging 25 mint 55 mins 5 mins 15 mins 2. Fish temp. 42°F - 44°F 47° F 50°F D. HANDLING ASHORE • 1. Facility Hopper Hopper Hopper Hopper 2. Holding time Nil 50 mins .. 21/2 hrs. 45 mins. E. TRANSPORTATION 1. Fish temp. 42°F 44° F 50°F 2. Distance 37 miles 37 miles 37 miles 3. Time taken 1 hr. 1 3/4 hrs. 11/2 hrs. F. DISCHARGE AT PLANT 1. Temp. • A:44 a 58 f 45. a 60 f a f52 a 62 2. Time a. waiting Nil 15 mins. Nil b. discharging 10 mins. 10 mins. 5 mins. 3. Disposition Iced Iced Iced

LEGEND! WEATHER TEMPERATURE 1. Cloudy 1. Water • W 2. Sunny * 2. Fish 3. Rainy 3. Ambient A

* It was decided to terminate monitoring of this .lot, at the discharge stage because of small quantities involved during the evening haul.

- Temperatures in Fahrenheit 1,1...)111.11,L 1 1.111 - 01 A i111Li,J1A ALL PAGE 5 of 7 LANDING SITE: e PLANT: A 1 2 3 4 • A. CATCHING 1. Time - 0530 1515 2. Temp. • ITI 45lf421 a 47 w 45If421a 48 w I f la w jf a ,11 3. Weather 6 ••• . 4. Quantity 11,000 2,130 B. HANDLING . • 1. Type of boat Trap Trap . 2. Type of gear cod trap cod trap -• 3. Time lapse 1 3/4 hrs. 11/2 hrs. C. DISCHARGE ' '

1. Time . . a. Grounds to site 20 mins. 25 mins. b. Awaiting disch. 3 mins. Nil c. Discharging 1 hr. 20 mins. 2. Fish temp. 42°F 44°F . . D. HANDLING ASHORE

1. Facility Tanks Tanks 2. Holding time 5 mins. 2 hrs. E. TRANSPORTATION o 444 °F 1. Fish temp. 45 F 2. Distance 25 miles 25 miles 3. Time taken 45 miles 50 mins. F. DISCHARGE AT PLANT 1. Temp. 'f 46 a 57 f 46- a 48 f a f a 2. Time . a. waiting 15 mins. Nil b. discharging 25 mins. 15 mins. ProcessedP Iced 3. Disposition

LEGEND: WEATHER TEMERATURE 1. Cloudy 6 1. Water 2. Sunny 2. Fish 3. Rainy 3.. Ambient A

- Temperatures in Fahrenheit kr1 E 6 of 7 LANDING SITE: • "PLANT: C 1 2 3 I 4 A. CATCHING 1530 1. rime T 2. Temp. yr411 f421a4O vOli f42 la50 vi 1 f la If 3. Weather 0 0 4. Quantity 1,1 00 6,200 B. HANDLING trap trap 1. Type of boat cod trap 2. Type of gear 3. Time lapse 21/2 hrs. 2 3/4 hrs, C. DJSCHARGE 1. Time a. Grounds to site 3/A hr. 1/2 hr. b. Awaiting disch. Nil Nil 20 min. 25 min. c. Discharging -0 o 2. Fish temp. 44 F P2 F D. HANDLING ASHORE 1. Facility Hopper Hopper - - 2. Holding time 11/2 hrs. 1/2 hr. E. TRANSPORTATION ---- 45°F 1. Fish temp. 45°F 2. Distance . 26 Oles 26 miles 3. Time taken 21/2 hrs. 24 hrs. F. DISCHARGE AT PLANT I. Temp. f l'19I a 70 f: 47I a 64 ; la f a . 2. Time a. waiting Nil Nil b. discharging 5 mins. 5 mins. Iced Iced • 3. Disposition

LEGEND: WEATHER ' tTEMPERATURE _ 1-. Cloudy 3 1. Water W 2. Sunny * . 2. Fish F ; 3• Rainy ,,, 3. Ambient A

Te,peratures in Fahrenheit PAGE 7 of 7 LANDING SITE: g PLANT: C 1 2

A. CATCHING 0610 0530 1. Time 2. Temp. ' w43 f421a49 w 41f 4a47 3. Weather 0 * 4. Quantity 1,000 ,500 . HANDLING 1. Type of boat. Trap Trap 2. Type of gear Cod trap Cod trap 3. Time lapse 2 hrs. 1 3/4 hrs. C. DISCHARGE 1. Time a. Grounds to site 111 hrs. 3/4 hrs. b. Awaiting disch. Nil Nil c. Discharging hr. 3/4 hr.

2. Fish temp. 44° F 43°F . D. HANDLING ASHORE 1. Facility Hopper Hopper 2. Holding time 11/2 hrs. 1/2 hr: E. TRANSPORTATION 1. Fish temp. 46 °F 43°F 2. Distance • 15 miles 15 miles 3. Time taken hr. h hr. F. DISCHARGE AT PLANT 1. Temp. 47 5 f 4 . 53 2. Time a. waiting Nil Nil b. discharging 5 mins. 10 mins. 3. Disposition Iced Iced

LEGEND: WEATHER TEMPERATURE 1. Cloudy 1. Water 2. Sunny 2. Fish 3. Rainy 3. Ambient A

- Temperatures in Fahrenheit GRADES - GRJUNDFIMM (ATLANTIC OJASTA

G'itADE 1 GRADE 2 REJECT

General Appearances Brignt with metallic Some lose of metallic Bloom completely (Lustre and Bleaching; lustre, Very little, lustre, some bleaching gone. Colour if any, bleaching. may be apparent. faded or bleached.

Eyes: Bright, translucent, Dull, silently sunken. Lull and' sunken. May usually full but in slightly cloudy. be cloudy, dull, white some capes may be or opaque. slightly sunken and somewhct dull.

Gills: (Colour) Bright red to slightly Pinkish red to brownish Brownish red to brown pinkish red. red. Some mucus may be or gray. Frequently present. covered with thick bacterial muoue. (Odour) Freell'odo.ur. character- Faint sour.or fishy fledium to strong sour ietio of.specles to odour to medium sour odour. faint sour odour. odour. Slime* Usually clear, trans- Becoming turbid, opaque, Thick, sticky yellowish parent and uniformly and sulky, with marked or grayish in colour. spread but occasionally increase in amount of may be slightly milky slime present on skin I or opaque. surface. Odour: (Poke End) Fresh to very feint Silently sour or fishy Ledinro to strong SOW' (sour odour. odour. odour. (At neck when Bo oaour to very slight Slightly sour. Sour or putrid. breaking) odour. Consistency of Flesh: Firm and elastic to the :4oderately soft and some Generally soft and touch. Occasionally may loss of elasticity. be slightly soft.

Kidney: Bright red Loss of original Kl.;n ey blood brownish brilliance. in .colour.

Liver: Firm. Soft. Alr,ost liquified. Backoones Roma' colour - no'' hu diecolouration to Pin%ish to dark red in discblourotion. elight pinkish red . colour. Separation of flesh Separation of flesh Flesh separates from from bone difficult. from pone slightly bone easily. . difficult. Belly Cavity: Flesh adheres firmly Flesh starting to come Bib bones free or almost to rib' bones. away from rib bones. free from flesh. Belly Flaps: Bo discolouration to Slight discolouration. faked discolours on slight discolouration. Vent: iiormal in shape and flay show slight Fttruding and may be colour. protrusion. discoloured.

;

ENVIRONMENT CANADA APPENDIX V 7TISRERIESA7MARINERVICE"

NEWFOUNDLAND REGION

INSHORE-FISH:STUDY_•-: INPLANT WORKSHEET::

• - •

• Plant Date

Location

. . Sample Now" - 1

Type of. Pack . . . . . , .

. .

.pecies

•- . m.nes :( a11 types SpeCify) .

Mruises flood Spots f

..--. . Discoloration

. , . . ales

. . . , . IDS

kin.

... arasites

Ibnormalities . -.g. jellied or chalky

1ff OdOurs •

Other Defects riA 3100f SUMMARY OF INPLANT WORKSHEET PAGE 1 of 3

PLANT: B Cod SPECIES: .

DEFECTS: 1 's 5's Blk.

d. Gtd Rd. Gtd Rd. C td

Bones 3.2 2.0 _2 1.0 2.0_ 5.0 3.0 Bruises Nil .5 Nil Nil Nil

Blood spots 2.2 1.0 1.5 - 1.0 2.0 3.0

scolorations .2 Nil .5 Nil Nil Nil

'7 [:ales Nil Nil Nil Nil Nil Nil

4.0 2.0 3.5 Nil 1.0 3.0

An .5j Nil Nil Nil Nil Nil 6.01 2.0 13.0 2.0 3.0 4.0 rasites

Nil Nil Nil Nil chalky/jelly Nil

ff odours Nil Nil Nil Nil Nil

Other defects

A. Nil Nil Nil Nil - 1.0

B. .1 it 1.0 Nil Nil Nil

defL:tots. A- Belly P, ,J1.- ns

B= Paced Fillets

•:S icate ;(•3 djir--(Its - Wex Standards used for defts I. - Each c.;ple ccnsicts of 15 Ms. INSHORE. h1SH SIM4 SUMMARY OF INPLANT WORKSHEET PAGE 2 of 3

PLANT: A

SPECIES: C°d

DEFECTS: 2's 5's Bl k.

. d. Gtd Rd. Gtd Rd. - Gtd Bone s Nil Nil 1.6 _. Nil Nil .3 Brui ses Nil .5 Nil Bloo J spots -

Disc Aorations Nil Nil Nil

Scal ?s Nil Nil Nil

Fins .1 Nil .3

Skin Nil Nil .1

Para sites Nil Nil .6

Abno •alities Nil Nil Nil e.g. chalky/jelly

Off dours Nil Nil Nil

Othe . defects Nil Nil Nil

A...... B.

• Figures indicate average defects per sample.

- Codex . Standards used for defects - Each sample consists of 15 lbs. 12.)11 ------SUMMARY OF INPLANT WORKSHEET PAGE 3 of 3

PLANT: C

SPECIES:

l's 5's Blk. DEFECTS:

_ . 3d. Gtd Rd. Gtd Rd. Gtd

Bone s Nil 2.4

Brui ses 2.0 3.0

Bloo d spots .5 1.2

Disc olorations Nil Nil

Scal es Nil Nil

Fins • '4.0 3.6

Skin Nil Nil

Para sites .5 3.0

Abno rmalities e.g. chalky/jelly Nil Nil

Off odours Nil Nil

Othe r defects . , . S A S

Figures indicate average defects per sample. Other defeqs S= Slight Soft. ' =

- Codex Standards used for defects - Each sample consists of 15 lbs.

INSHORE FISH STUDY • PAGE 1 of 3 SUMMARY OF PHASE II

PLANT

1 2 3 4 5 Origin of fish Lawn Lawn Ld Cove Plant Plant A. Holding Shed • 12,900 •11,100 12,000 1,190 7,500 1. Quantity . 2. PM Age 3-51/4 hrs. 51/2 hrs. 3 hrs. 24-48 hrs. 7 hrs. 3. Iced-Chilled a. carrier no no no iced no b. plant iced iced no iced ' iced 4. Time held 21 hrs. 4 hrs. 1/2 hr. 24 hrs. 17 hrs. 5. Form round round round gutted gutted 6. Temperatures a. fish 34 44 49 35 34 b. water(processing) 40 46 46 41 43 7. Quality • a. first 100% 100% 100% 99% 99% b. acceptable ' . 1% 1% • c. reject , L Filleting Area WET WET WET .JET WET 1. Lines: wet/dry HAND HAND HAND -1A110- HAND b 2. Filleting:hand/mech. 3. Conveyed • FLUMED FLUMED FLUMED 611MED FLUMED % Packaging Area 430F o 4 oF 1. Fish temperature 48 F 48° F 48°F 2. Quality a. first 100% 100% 100% 99% 99%. b. acceptable 1% 1% c. reject 3. Type pkg. l's,5's&blk 5's & blk 1 s,5's&blk s,5's&blk 1l's,5's&bli 4. Processing time 14 hrs 2 hrs jn hrs 21/2 hrs. 2 3/4 hrs. 5. Prod/shift 55,904 53,400 19,900 52,222 50,700 Nil 11/2 hrs. 6. Delays after pkg. 3 hrs. 11/2 hrs. Nil

- Temperatures in Fahrenheit 0 ■ 1 I i-11, • I INSHORE FISH STUDY . PAGE 2 of 3 SUMMARY OF PHASE II

A PLANT 1 ' ' 1 2 3

Origin of fish St. Law. St. Law. Burin A. Holding Shed • 1. Quantity . 2,130 11,400 4,800 2. PM Age 44 hrs. 5 hrs. 2 hrs. 3. Iced-Chilled a. carrier Iced Iced No b. plant Chilled Shilled - Chilled 4. Time held 12 hrs. 10 mins. 6 hrs. 5. Form Round Round Round 6. Temperatures a. fish 40 46 41 44 42 42 b. water(processing) 7. Quality - - a. first 100% 100% 100% b. acceptable c. reject • 3. Filleting Area Dry Dry Dry 1. Lines: wet/dry 2. Filleting:hand/mech. Hand Hand Hand 3. Conveyed . Pans Pans . Pans 2. Packaging Area 1. Fish temperature 50 2. Quality a. first 100% 100% 100% b. acceptable c. reject 3. Type pkg. 2's & blk. 2's & bik 5's & blk.$ 4. Processing time 11/4 hrs 3/4 hr. 1 hr. 5. Prod/shift 38 414 lbs 32,423 lbs. 46.831 lbs 6. Delays after pkg. 1 hr. Nil 4 hr.

- Temperatures in Fahrenheit INSHORE FISH STUDY PAGE 3 of SUMMARY OF PHASE II'

PLANT C

1 2 3 4 5 Origin of fish Red Hr. Baine Hr. Baine Hr. A. Holding Shed 1. Quantity . 15,000 10,000 6,700 2. PM Age 2 3/4 hrs. 5 hrs. 41/4 hrs. 3. Iced-Chilled a. carrier No No No , b. plant Iced. Iced Iced 4. Time held 19u hrs. 18 hrs. 161/2 hrs. ' 5. Form Round Round 6. Temperatures a. fish 38 43 37 b. water(processing) 62 55 58 7. Quality 'WO% 100% • 100% a. first . . b. acceptable c. reject I 3. Filleting Area Wet Wet Wet 1. Lines: wet/dry 2. Filleting:hand/mech. Hand Hand Hand . Flumed Flumed Flumed 3. Conveyed C. Packaging Area 57oF 55°F 55°F 1. Fish temperature 2. Quality Slightly sft. Sliq. Sft. Slq. Sft. a. first 100% 100% 100% b. acceptable c. reject

3. Type pkg. Block Block Block 4. Processing time 11/2 hrs. 11/2 hrs. 11/4 hrs. 5. Prod/shift 54,000 52,000 52,000 1 hr. h hr. k hr. 6. Delays after pkg.

- Temperatures in Fahrenheit PART II BO!AVISTA PENINSULA TABLE OF CONTENTS BONAVISTA PENINSULA PAGE

Description of communities covered by Study

Map 1 - Communities covered by Study ii

Map 2 - Processing plants involved in Study

- Inspection personnel involved in Study iv Introduction

1. Authority 1

2. Background 1

3. Objectives 2

4. Outline of the Study 2

5. Outside of plant 2

6. Inside the plant 3 General Observations

A. Fishing Effort

1. type of boat and condition 4

2. type of gear

B. Handling at Sea

1. gutting 5

2. washing 5

3. icing 6

4. time and temperature 6

5. condition of fish 6

6. duration of trip 7

7. handling practices 7

/2 -2-

Table of Contents (Cont'd) PAGE C. Landing Facilities

1. method of discharge 8

2. holding/handling facilities 8

3. availability of ice 9

4. disposition 9

5. holding time 10

D. Transportation

1. method of loading 10

2. type and condition of vehicles 10

3. distance and road condition 11

4. other uses of vehicles 11

E. Discharge at Plant

1. method of discharge and handling procedures 11

2.- temperature, fish and ambient 13

3. round fish quality

F. Processing

1. storage time 13

2. processing procedures 14

3. quality assessment 15

Table 1 - statistical information re: plants : : cvered

by Study 16

4. type of pack 17

Table 2 - fish disposal record-Bonavista 197;, 17

5. delays before freezing 18 -3-

Table of Contents (Cont'd) PAGE Conclusions

Catching and Handling on-board 19

Discharge 20

Handling Ashore 20

Transportation 21

Discharge at Plant 21

In-Plant Processing 23

Filleting and Packaging Area 23

Recommendations

Handling at Sea 24

Discharge 24

Handling Ashore 25

Transportation 25

Discharge at Plant 26

In-Plant Processing 26

Procurement of Raw Material (Inshore) A:-PENDIX

Inshore Fish Study - Phase I - Pages 1 & 2 APPENDIX II

Inshore Fish Study - Summary of Phase I - Pages 1 to 8 APPENDIX III

Grades - Groundfish (Atlantic Coast) A.TENDIX IV

Inshore Fish Study - Summary of Phase II - Pages 1 to 6 . PENDIX V

Inshore Fish Study - Inplant Worksheet PPENDIX VI

Summary of Inplant Worksheet - Pages 1 to 11 PPENDIX VII INSHORE FISH STUDY

DESCRIPTION OF COMMUNITIES COVERED BY STUDY

NO. NO. TYPE OF GEAR USED PLACE POPULATION COATS FISHERMEN IN ORDER OF PRIORITY

New Bonaventure 100 19 22 Cod traps - hook & line and gill nets.

Elliston 550 14 25 Cod traps hook & line and gill nets.

Bonavista 4,297 66 230 Cod traps, hook & line and gill nets.

Summerville 365 50 53 Cod traps - gill nets and hook & line.

Cannings Cove 372 3* 8* Cod traps - 011 nets.

* Many fishermen in the community of Cannings Cove found eLployment on land during 1976. The number of fishermen and boats is signiiicantly below normal. MAP 1 ii BONAVISTA e ll Communities covered by study

BAY

Bonavista nostatee _ Cov Elliaton Western Black Head East Point Head Southern N abort Head

voI trek Con Blackhead irk le Cove Kings Coot- 044. Red Cliff Bay NOVA 1i 0 C h pori Hall V' t le t. toraCdvp PARK ro SP" PI to Cos late Cove Eas Burnt P We ttrt -PI le—CT rt ntor lelroise P11-IS POND

ROV PAR South H Skeet Bay-

Princeton Doughfig Poir

Bunyan boor Blue Oull Pd •

oneventue ra - - C3eri;r , In. ert Lo ki rifibr Harbour Popes Borba , c PO 4 adreitv Georges Broo) rt Popes Har ✓tlu a Pd Irelands Eye Sh..1 If c.ehour Mill shoe •

Hart. Clams Duck I ' & n d ,,------i INITY ,-- ,•If ,-,.. • A . nit (....., -, ,..> 1.),... ■ sleigh Pd I .F- !\ N Harbour ► 11irkinari's 1larlkur : r

D up liighr ?East Random Head

Bon rlom Sd

FbIlvirk dtl-Iport North W Brook latch leoic 83 k/seberry Cove

Pond LT1 L-llcarts Ease

Oun island Nogara Point

's Co. Woody Island e u., Bland INSHORE FISH STUDY-BONAVISTA PENINSULA 1976

INTRODUCTION Authority

The Inspection Branch, Fisheries and Marine Service,

Newfoundland Region requested that a study be done on the inshore '

fishery. District #2 with headquarters at Grand Bank were

assigned the task of undertaking this study. The study to be

carried out only with regards to the inshore fishery in District

#2. District Inspection Office seconded this work to be done

under the direction of the Sub-District Supervisors. Full time

inspection staff would'be assisted by summer or seasonal

assistants. Background

The inshore fishery on the Bonavista Peninsula usually gets

under way in mid June and ends in late October. This is the time

when caplin come to shore to spawn. The cod follows the caplin

close to shore and thus fairly large quantities are caught by

the use of various types of fishing gear. The entire Bonavista

Peninsula is dependant to a large extent on the inshore fishery

and two fresh fish plants and two saltfish plants depend on it

as a prime source of raw material. See map 2. One fresh fish

operation has a fleet of offshore trawlers but purchases a fair

amount of inshore fish during the summer fishing season. The

inshore fishing operation consists mainly of small open type

boats both for hook and line and the trap fishery. A fairly

large longliner fleet located at Bonavista, use gillnets and

/2 -2-

fish some 18 to 30 miles offshore usually from May until late

October.

The study began in mid June with two full time inspection officers assisted by two seasonal employees employed in the project. Five major fishing communities were selected for the study located around the Peninsula. Location of the communities selected are contained in Map 1.

Objectives

The study was organized to observe all facets of the inshore fishery operation from harvesting to packaging. This would be done to:

1. determine if there is any quality deterioration and

where it occurs.

2. observe fishing and handling practices throughout the

selected area.

3. recommend methods that could lead to improvement.

Outline of the Study

The study was to be completed in two parts; Phase I of the study would look at the situation outside of the processing plants and Phase II would study the operations within the processing plants.

Outside of Plant

This part of the study entailed the deployment of inspection personnel onboard fishing boats. Observations were made on the

/3 -3-

entire fishing operation including catching methods, fish

handling onboard boats, ambient, water and fish temperature at

time of catching; general sanitation procedures onboard the

boats; discharge of the catch including how it was done and what equipment was available; transportation of the catch to

processing plants and any other factor which might influence

the final product. Sample forms used to tabulate this

information is contained in Appendix II and Appendix VI.

Inside the Plant

This part of the study followed the landed catch from holding room to packing and freezing of the final product.

Considerable difficulty was encountered in maintaining the identity of fish under study from the fish that was normally being processed. Checks on icing of the whole fish, fish temperatures and sensory quality analysis from holding to the final disposition of the products were carried out. A sample form for analysing quality is contained in Appendix IV.

/4 -4-

GENERAL OBSERVATIONS

A. Fishing Effort

1. Type of Boat and Condition

Three types of boats are used in the Inshore Fishery

on the Bonavista Peninsula viz. the open punt, the trap

skiff and the longliner. The open punt type boat ranges .

from 15 to 22 feet in length, the trap skiff measuring

from 26 to 38 feet in length and longliner type boat

being in the 5n foot category. All three types of boats

are thoroughly cleaned and painted at the beginning of

the fishing season. The open punt and trap skiff have

false bottoms to prevent fish from coming in contact

with bilge water. Cleaning is done on a daily basis

usually by throwing buckets of sea water in the boat and

scrubbing with a deck broom. Longliners which are

confined mainly to the Bonavista area are hosed down with

chlorinated water and scrubbed with deck brooms. The

longliner has a below deck fish hold which is seldom if

ever used.

2. Type of Gear

The small open punt usually carries one or two men

and is used mainly for hand-lining, trawling and cod

jigging. The small boats also engage in the salmon fishery

and in many cases are used in the lobster fishery. The trap

skiff is used for hauling cod traps and carry 3 to 5 men

/5 -5-

per boat. Following the inshore trap fishery some of the

trap boats are used for hand-lining especially in late

fall when weather conditions prevent the smaller boats from

operating. The longliner type boat is used almost

exclusively for gillnetting. Each boat. carries a crew of

4 to 5 men and fishes on a daily basis.

B. Handling at Sea

1. Gutting

No gutting of fish is done at sea except in the case of

• longliners. Here the cod and catfish are gutted and all

other type fish is bobtailed. Both the fishermen in the

open punt type boat and the trap skiff bring their fish to

the wharf before it is gutted. Longliner fishermen gut

their cod and catfish sometimes on the fishing grounds and

sometimes enroute to port. Time from catching to landing

varies from 1 hr. for trap boats to 16 hrs. for longliners.

2. Washing

There was very little washing of fish evident at sea

on either the punt or the trap skiff. The fish were

placed in the boat and left there until discharging takes

place. There may have been an occasional bucket of water

thrown on the fish but it is the isolated case rather than

the rule. Washing is carried out on a small scale on

longliners as these boats are equipped with pumps; some of

/6 -6-

the fish is washed as gutting and bobtailing takes

place.

3. Icing

No ice is used on boats used for hook and line

fishing or in the cod trap fishery. Longliners had

a supply of ice in some instances but in general no

ice is used.

4. Time and Temperature

Fish landed from cod traps are usually in the boats

for less than 3 hours. The small boats had catches with

post mortem age ranging from 6 to 10 hours before landing.

The longliner had fish onboard from 5:00 AM in the morning

possibly to 9:00 PM at night. Temperature checks as out-

lined were fairly constant in the mid 40 degrees Fahrenheit

range. This was influenced greatly by cool temperatures

during much of the study period. Information per-

taining to ambient, water and fish temperature is

contained in Appendix III.

5. Condition of Fish

Fish caught by hook and line and cod trap by the

smaller type boats were of excellent quality; all fish

were alive and in the case of cod traps many fish

were alive even on arrival at the discharge site. Long-

/7 liner fish caught in gillnets showed scrubbing and

chaffing, which was more evident in the case of cod;

flatfish such as turbot and flounder were in the main

still alive. Gill net caught fish showed damage to the

outer skin in many cases.

6. Duration of Trip

Inshore hook and line fishermen fish from early

morning to around mid-day having a time span ranging

from 8 to 12 hours. Cod trap fishermen are out only

long enough to haul the trap and return to port, rang-

ing from 1 to 3 hours. Sometimes in the case of small

catches, salmon nets were also checked prior to land-

ing. Longliners, as mentioned previously, fish from

12 to 16 hours prior to landing.

7. Handling Practices

The inshore sm-11 boat operation consist of fish

being taken from the water either from hook and line or

cod trap and placed in the fish holding areas of the

boat. During the process of fishing, fish are walked

upon and due to the absence of toilets, there is some

doubt about the personal hygiene of the fishermen.

During the fishing operation, the fish are left open to

the sun, wind or rain. Rubber jackets or other articles

/8 of clothing are sometimes placed over the fish. Fish

removed from gillnets by longliner fishermen were left

on the open deck, sometimes for several hours before

being gutted or bobtailed. When the fish is gutted or

bobtailed, the fish are sometimes separated by species

and placed in bins on deck in the stern of the boat.

Canvas tarpaulins are then secured over the fish to

prevent exposure to the weather. No ice was used

during the period studied.

C. Landing Facilities

1. Method of Discharge

The two prong fork is widely used throughout the

Bonavista Peninsula for discharging fish from boat to

wharf. The net bag designed by the Engineering Branch,

Fisheries and Marine Service, for use in fish discharge

was introduced to fishermen. This system could not he

used because of a lack of hoisting equipment.

2. Holding/Handling Facilities

Four of the five communities studied ship their

catches out of the community to a processing plant. The

other community namely Bonavista is where the processing

plant is located. Here the fish are weighed in buggies

then dumped on a conveyor which conveys the fish

directly to the holding bins. During the past three

/9 -9-

years, two to three lonaliners have fished out of

Bonavista for Arctic Fishery Products Ltd.,

Charleston. Fish landed by these longliners are placed

in wheelbarrows from the boat, then weighed and dumped

onto a conveyor which loads it directly onto a waiting

truck. In the other communities studied, fish is

discharged from the boat to the wharf deck. The fish are

sometimes gutted by the fishermen who sit in the boat

while in other cases the fish are placed on the wharf

then gutted. Following gutting the fish are placed

into wooden containers and iced or loaded directly onto

a truck. The facilities are equipped with a pump which

supplies salt water for washing and cleaning of the

equipment and area. 3. Availability of Ice

Ice is supplied by the respective company which

purchases the fish from the fishermen. The ice is

stored in bins (wooden) located close to the discharge

area. Usually the ice supply is not sufficient to fully

cover all the fish. In several instances, it was noted

that no ice was available until late in the day. 4. Disposition

Fish purchased from fishermen at Bonavista, Elliston,

Summerville and Canninps Cove were processed into frozen -10-

fillet and block production. Fish landed by fishermen

of New Bonaventure was one half purchased by a fresh

fish processing plant and the other half by a saltfish

processing plant.

5. Holding Time

The holding time of catches varied from one comm-

unity to another. Depending on the amount of fish land-

ed, if the quantities were large, trucks were on the

wharf ready to be loaded. Where the quantities were

small, there were instances where fish was left sitting

for up to 18 hours. (In one instance without ice.) In

ceneral the holding time during the study period was

limited to less than two hours.

D. Transportation

1. Method of Loading

In three of the five communities studied, fish was

forked from holding facilities or the wharf deck to the

boxes of trucks. In two communities there is a conveyor

type system which takes the fish directly to the truck

box.

2. Type and Condition of Vehicles

At the beginning of the 1976 fishing season all

people engaged in the trucking of fish on the Bonavista

Peninsula were written informing them of t'rE. requirements

/ 1 1 regarding the handling of fish. This resulted in

vehicles being properly cleaned and maintained during

the season. Trucks used on the Bonavista Peninsula

consist of the stake body type with large wooden boxes.

The boxes are divided into bins with painted wooden bin

boards; shelving is not used and canvas tarpaulins are

used as coverings. The Inspection Regulations also

require the use of ice when fish is being transported

and this regulation was enforced resulting in all trucks

having some ice. The adequacy of the ice used is cause

for concern.

3. Distance and Road Condition

Road conditions on the Bonavista Peninsula have

improved considerably during the past three years. This

resulted in much of the roads in use having a paved

surface. There are some areas where gravel roads a e

still in use but the distances travelled on this type

road averaged less than 20 miles for the product.

4. Other Uses of Vehicles

Vehicles engaged in the transport of fish are used for

hauling freight, for the transport of ice and in some

cases for the transport of salt.

E. Discharge at Plant

1. Method of Discharge and Handling Procedures

/12 -12-

Observations on the discharge of fish at processing

plants revealed three different types of operations. At

one plant the fish were pushed from the trucks by the

use of metal shovels and this caused the fish to drop

3 to 4 feet to the holding room floor. As the fish were

being pushed off the truck, a workman would shovel ice

through the pile. At another establishment, the fish were

pushed from the truck box into a payloader which then took

it directly to the holding room. In some instances when

the payloader was not readily available the fish were

dumped into a bin located on the wharf; a payloader would

later scoop up the fish and take it to the holding room.

Fish were observed sitting in the open sun at this

establishment in excess of two hours on several occasions.

Fish purchased by one establishment which is engaged in

the processing of salted fish used heavy plastic con-

tainers. Fish were trucked from the community to the

plant in these containers. On arrival at the plant, the boxes of iced fish were removed with the use of a payloader. In some instances depending on the supply of boxes, the fish was stored in the boxes in a chill room.

When a shortage of boxes occurred the fish was dumped from the boxes and iced in piles on the chill room floor. -13-

2. Temperature, Fish and Ambient

Te-cerature checks dere aster fish hd been truck e d

revealed that depending on the amount of ice used, the fish

temperature did not increase significantly. The temperature

at the end of the trip depended greatly on the temperature

of the fish at the time of loading. If ice was sprinkled

throughout the fish and the fish covered, temperatures

remained fairly constant. ' The ambient air temperatures

remained fairly constant in the mid to high fifties

Fahrenheit.

3. Round Fish Quality

All fish purchased from fishermen on the Bonavista

Peninsula were either in the nutted, head-on form or

were bobtailed. Fish arriving at fish processing plants

ranged from excellent quality to fair quality. Codfish

tends to go soft very quickly if not handled properly and

this appeared to be the major factor in lowering quality.

Fish, especially cod, landed and purchased from longliners

using gilinets had a tendency to be low in quality because

of scrubbing, chafing and damage to skin. Fish were gradual

as per Grades - Groundfish - Atlantic Coast - Appendix IV.

F. Processing

1. Storage Time

The holding time of fish at processing plants varied

from immediate filleting of the product to storage for up -14-

to 48 hours. The fish from cod traps landed directly to

a processing plant is generally still in rigor. Because

this situation causes difficulty in packaging, the fish

is left in ice overnight. Fish in storage,more especially.

trap cod, for periods longer than 24 hours tend to soften;

this resulted in much of the fillets having to be pro-

cessed as blocks. There were definite attempts to limit

storage time at all processing establishments and fish

was transshipped from one plant to another to avoid an

over supply.

2. Processing Procedures

The processing procedures at plants on the Bonavista

Peninsula vary from plant to plant. At one plant the fish

are scooped from the holding room floor by payloader, then

dumped onto a conveyor which takes it to the cutting area.

At other plants the fish are flumed with the use of water

from the holding area onto a conveyor which takes it to

the cutting area. At one plant because of an incentive

system the fillets are placed in plastic boxes, weighed

and conveyed to the skinning area, flumed to the candling

and trimming area, placed in boxes and conveyed to the

weigher for weighing into smaller pans for different

packages; these pans in turn are conveyed on roller

/15 -15-

conveyors to the packers. Other plants have the fillets

skinned then placed in pans on roller conveyors destined

for candling and trimming; when trimmed the fillets are

placed in smaller pans for weighing and packaging.

3. / Quality Assessment

Quality checks carried out at the various processing

plants revealed similar problems. Small cod or trap cod

depending on amount of time elapsed since caught were

invariably soft. Fillets were of good quality but because

of softness ended up as block pack. Gilinet caught cod

and other groundfish except greysole showed bruising and a

general off-colour. In attempting to remove the bruised

sections, some fillets would be suitable for only block

pack. Greysole do not bruise as other type fish and thus

would generally be acceptable for consumer packages.

Trap fish that were landed and in storage for less than

24 hours were in many cases of excellent texture and

quality. Although much of this fish was suitable for

consumer type packages, for convenience and less packaging

time, the fillets were packaged into blocks. It is time

consuming to pack "ones" and "fives" and because of

pressure on the female packers to handle the fillets cut

by the filleters, the fast way to overcome the problem

STATISTICAL INFORMATION RE-PLANTS COVERED DURING STUDY

•

PRODUCTION

PLANT/MONTH SPECIES LANDINGS FILLETS BLOCKS

D- June. Cod 864,658 225,888 52,998 Sole 185,035 42,400 5,874 Turbot 424,848 106,330 8,514

D - July.. Cod 1,730,276 197,391 162,096 .Sole 262,217 80,200 11,682 Turbot 1,317,449 230,062 28,644

F& G - June Cod Offshore 439,940 147,926 207,834 Inshore 738,114

Sole Offshore 2,104,560 516,550 99,858 Inshore 10,169

Turbot Offshore 115,160 30,020 4,290 Inshore 22,632

F& G - July Cod Offshore 305,508 84,880 176,616 Inshore 882,334

Sole Offshore 2,285,828 539,290 137,276 Inshore 15,326

Turbot Offshore 33,965 35,290 5,412 Inshore 4,656

E - June Cod 663,900 41,065 135,588 Sole 233;868 25,848 9,849 Turbot 415,362 19,510 104,219

E - July Cod 830,791 13,320 160,062 Sole 271,685 41,890 22,232 Turbot 448,911 36,895 166,146

Purchases for plants other than Catalina were from inshore sources only.

TABLE 1

/17 -17-

is to put the fish into block pack. Table 1 will

show the landings and production for June and July.

Table 2 will show fish disposal record at Bonavista

for 1976.

4. Type of Pack

As mentioned above there is a trend towards block

pack during the heavy inshore fish landings period. In

most instances flounder, turbot and other species of

oroundfish were packaged in consumer packages such as

Layer Pack, 5 Lb. pack, 1 lb. pack and I.Q.F. It was

noted that only small bits and pieces of flounder were

used as block pack. Cod caught on hook and line offers

the best type of fish; this almost without excepti',1 is

packaged into consumer packs. Because of excess

bruising and discoloration in gillnet caught turbo

very large percentage is packaged as block or the

consumer pack 5 lbs.

FISH DISPOSAL RECORD-PONAVISTA 1976

SPECIES AMOUNT

Cod 74,627 Catfish 6,827 Turhot 281,073 Flounder 46,478 Greysole 42,581 Perch 17,963 Fish purchased from longliners, but because of quality reasons, were produced into fish meal. TABLE 2

/18 -18-

5. Delays before Freezing

There are minimal delays before freezing in most

instances. During full production with codfish, there

are occasions when it is virtually impossible to package

the fish fillets as they become ready. This excess or

heavy production has produced times when more than

100-40 lb. boxes of fillets were waiting to be packaged

resulting in up to 4 hours sitting on the plant floor.

This also caused freezing problems as the number of plate

freezers were not adequate to accommodate the packaged

fish, more especially block packages which take longer to

freeze than most consumer type packs. The delay in

freezing caused the packages to become soft and as

laboratory test revealed increased the bacteria levels on

the product.

/19 -19-

CONCLUSIONS Catching and Handling on-board

The inshore operation which utilize small open boats such as the punt and trap skiff caused only minor quality problems from catching to point of landing. The trap boat which has a capacity for several tons of fish is cause for decreased quality when excess catches are made; the fish were stored in too large fish holds, causing pressure on the fish at the bottom of the boat. The large catches stored without ice tended to become very soft in a short time. Lack of covers allowed the hot sun to shine on the fish thus increasing the softness of the catch.

The longliner operation using gill nets need many changes if quality is to be improved. Longliners in general were fishing too many nets - checks revealed up to 300 nets set in the water at any one time. One days fishing effort would only permit the checking of 50 nets, this caused some nets to be checked only every 10 to 12 days. Fish handling onboard longliners was rough with little care exercised. Fish caught were damaged while being taken onboard by the rollers which are used to haul the nets.

Fish were walked upon, left open to the sun for hours and gutted or bobtailed sometimes 5 to 6 hours after catching. The fish received very little washing and even though the boats were equipped with well painted fish holds, all fish caught was stored on deck. No ice was used to keep the fish chilled. Tarpaulins were used to cover the fish, these are placed over the fish in

/20 -20-

many instances just prior to the boat reaching the dock.

Discharge

Fish landed from all types of inshore boats were in the

main forked from boat to wharf. This type of discharge system

needsno further elaboration. It is antiquated and should not be

permitted.

Handling Ashore

Major quality problems are caused by the method of fish

handling after the fish has been landed. This is especially true

in the case of fish caught. by means of cod traps or hook and line.

Gutting takes place after landing and depending upon the catch it

takes sometimes up to 6 hours to complete this job. One observation

made evidenced a load of trap cod, approximately 17,000 pounds

• landed to the wharf with some of the fish on top still alive. Before

gutting was complete 6 hours later, fish at the bottom of the boat

were too soft to fillet.

The excessive use of the fork was evidenced in all areas

of the Peninsula, fish was forked from boat to wharf, from wharf to

container for icing or storage, then from container to truck box

for transportation to a fish processing plant. Salt water pumps

giving an adequate water supply were available in all places

surveyed. Although an adequate water supply was available, holding

bins or the wharf itself was generally in poor sanitary condition.

Fish.was allowed to sit on the open wharf or in containers for

/21 hours without ice. There were instances where ice was available but was not used because there was no one person directly responsible

to do this work.

Transportation

Road transportation is used throughout the Bonavista

Peninsula. Fish are transported via large stake body trucks which have built on wooden boxes. Each truck has a capacity of 25,000

to 40,000 lbs of fish. The truck boxes are divided into sections with wooden bin boards used as dividers. Each section of the box

is filled with fish to heights of 4 to 6 feet. No shelving is used

thus there is great pressure on fish at the bottom of the box.

Very little ice is used throughout the fish, ice is placed on top of the load. Tarpaulins are used to protect the fish from

contamination and the weather. Several factors influence the

quality of the fish during transportation, time, distance and

condition of the roads plus ambient temperatures seem to cause

considerable quality loss to cod fish.

Discharge at Plant

There is no satisfactory discharge system on the Bonavista

Peninsula for trucked fish. Fish are in most instances pushed with

shovels or forked from the trucks. The fish sometimes fall 3-4 ft.

from truck onto a concrete floor. Loads of fish were pushed from

trucks into bins on concrete top wharf, it was later scooped up by

payloader and iced in holding room. In other instances fish were

/22 ■ -22-

forked from truck into buggies, the buggies were then dumped onto a

conveyor which took it to the holding room for icing.

/23 -23-

In-Plant Processing

In most instances fish were well iced in holding rooms.

During 1976 there was a definite effort to avoid an over supply

of fish. Codfish were distributed among processors rather than

have large quantities on hand. It appeared that processors were

very much aware that quality would drop if fish were held too

long thus they would lose their conditional grant.

Filleting and Packaging Area '

There are problems associated with this part of the

processing section. It was observed that on many occasions

up to 100 boxes of fillets approximately 4,000 pounds were allowed

to sit on the plant floor for 3-4 hours awaiting packaging. This

situation allowed the fish fillets to soften, thus they were

packaged as blocks rather than into a consumer package. Inadequate

supervision and not enough fish packers seemed to be the cause of

the problem.

Cod fillets cut by mechanical filleters caused skinning,

trimming and packaging problems in one establishment. The efficiency

of the machine was more than the employees could handle. The

fillets had to be iced in boxes and in some instances these fillets

were held for 8 to 10 hours before packaging. Although the

machine made an excellent consumer type fillet, the end result was

a block type pack. Freezing equipment appeared to be adequate in most instances.

/24 -24-

RECOMMENDATIONS

Handling at Sea

Cod trap fishermen should be encouraged to divide their fish rooms into smaller sections. Ice to be carried wherever possible.

Covers be provided to protect the fish from the weather. Long- liner fishermen using gillnets should be regulated as to the number of gillnets they can handle in two days. It is the opinion of the writer that not more-than 100 nets per boat be set in the water at any one time. This would allow the continuous checking of nets thus eliminating fish being left in nets in the water for periods in excess of ten days. Longliners that place fish on deck should not be paid a subsidy on the catch. It should be clearly stipulated that all fish caught by longliners using gillnets be immediately gutted or bobtailed then placed in the fish hold under ice to qualify for any assistance payments. Unless the above conditions are met, fish purchased from these longliners should not be eligible for any conditional grants.

Discharge

It is recommended that the fork be disallowed completely and that fish buyers be assisted in the installation of an adequate discharge system. Communities that have landings of 200,000 lbs of fish or more per year should be equipped with such facilities. The

/25 -25-

net bag system as outlined by the Engineering Branch would seem to

be well suited for this situation.

Handling Ashore

Fish holding facilities should be upgraded. Insulated containers with an adequate supply of ice has to be provided. It

should be a requirement of industry that where they purchase fish,

they provide insulated containers with a supply of ice and have

personnel available to make sure fish is looked after from landing

to loading onboard transport vehicles. The plant personnel should also be responsible for maintaining good sanitary control at the landing site. It is recommended that cod fish (especially large quantities) caught in cod traps be transported to a fish processing plant as soon as possible after catching. It is my opinion that a much higher quality product could be attained if this fish were sold in the round state. Exposure to the weather during the gutting process would be eliminated.

Transportation

It is recommended that fish be transported iced in containers of approximately 1,000 pounds per container. Facilities be provided in conjunction with the discharge system to load these containers on vehicles. Where large truck boxes are used, the truck box should be shelved and ice should he liberally used throughout the fish. A conveyor type loading system or some other form of loading system is necessary as the fork has to be eliminated.

/26 Coverings that prevent the penetration of the sun's heat

is necessary to prevent damage to the fish.

Discharge at Plant

It is recommended that facilities at plants be designed so

as to permit the proper and fast discharge of fis -h from vehicles.

Hoppers and conveyors should be provided to eliminate excess handling

of the product. Fish should be thoroughly iced. Facilities should

be readily available to permit the washing and disinfecting of

vehicles and coverings.

In-Plant Processing

There appears to be insufficient knowledge or much apathy

on the part of plant supervisors in some sections of the industry

towards both sanitation and quality. It is the opinion of the writer that plant foreman be fully versed on the whys and hows of quality deterioration. There is little knowledge on the importance of having fish filleted, packaged and frozen as soon as possible after catching. It is recommended that plant personnel be required to undergo periods of training at the Fisheries College and that capable Quality Control people be on duty at all times. Fish fillets that have been left unpackaged or have been packed and not frozen for periods in excess of 2 hours should not be eligible for conditional grants. APPENDIX I

PROCUREMENT OF RAW MATERIAL (INSHORE)

COMMUNITIES FISH PROCESSING PLANTS TYPE OF OPERATION PURCHASED FROM •

Dunfield, Arctic Fishery Products. fresh/frozen New Bonaventure, Little Hearts Ease, Bonavista, Summerville, Cannings Cove, Trouty, Plate Cove East, Portland, Jamestown, Brooklyn and Winterbrook.

Fishery Products Ltd. • fresh/frozen Old Bonaventure, Trinity, Champneys West, Champneys East, Trouty, Champneys Arm, English Harbour, Newmans Cove, Kings Cove, Duntara, Keels, Red Cliffe, Tickle Cove, Open Hall, Catalina, Little Catalina and Melrose. Port Rexton. Bonavista Cold Storage Co. Ltd. fresh/frozen Ronavista, Spillars Cove, Elliston, Plate Cove West.

Mifflin Fisheries Saltfish New Bonaventure, Little Catalina and Catalina.

FU Trading Saltfish Did not purchase fresh fish in 1976

APPENDIX II FISHERIES & MARINE SERVICE - INSPECTION BRANCH PAGE 1 of 2 INSHORE FISH STUDY - PHASE I

LANDING SITE DATE PLANT A. CATCHING 1. TIME 2. WATER TEMP. 3. FISH TEMP. 4.AMB. TEMP. 5. WEATHER 6. QUANTITY BY SPECIES 7. SIZE OF FISH 8. GENERAL (cond. of fish, etc. B. HANDLING ON-BOARD I. TYPE OF BOAT(pens, shelving, coverin6, etc.) 2. TYPE OF GEAR 3. FORKS USED 4. TIME LAPSE(catching to stowage) 5. FISHERMEN'S WORK HABITS

C. DISCHARGE I. TIME FROM GROUNDS TO LANDING SITE 2. TIME AWAITING DISCHARGE

3. TIME DISCHARGING 4. FISH TEMP. ' AT DISCHARGE 5. METHOD

D. HANDLING ASHORE - LANDING SITE I. TYPE OF FACILITY 2. CONDITION 3. ICED/CHILLED 4. HOLDING TIME 5. GENERAL OBSERVATION

F. DISCHARGE AT PLANT • 1. FISH TEMP. 2. UNLOADING METHOD 3. AMB. TEMP. 4. TIME WAITING 5.TIME DISCHARGING 6.TRUCKS CLEANED 7. TRUCKS DISINFECTED 8.CARE OF COVERINGS 9. ROUND FISH WASHING 1O.DISPOSITION OF FISH Ar-LiaiiX II PAGE 2 of 2 FISHERIES & MARINE SERVICE - INSPECTION BRANCH INSHORE FISH STUDY - PHASE II

B. FILLETING AREA 1. WET OR DRY LINES 2. MECHANICAL FILLETERS 3. FILLETS CONVEYED (flumed, belts, pans) 4. FRESH OR SALT WATER 5. GENERAL OBSERVATION OF PROCESSING PROCEDURES

C. PACKAGING AREA 1. FISH TEMP.(before pkging) 2. FISH QUALITY(brfore pkging) 3. TYPE OF PACKAGEWs, 5's, IQF, etc. 4. TOTAL TIME(filleting to pkging) 5. PRODUCTION/SHIFT 6. MIME FROM PKG. TO FREEZING (delays) 7. GENERAL OBSERVATIONS

COMMENTS:

PAGE 1 of 87 LANDING SITE: h PLANT: 1 2 3 • A. CATCHING 1. Time 5:00 PM 9:00 AM 6:00 PM 5:30 PM 2. Temp.• w 41 f 39 a 4E w451 f45 a48 w451f45 ja46 w53 If55 1a79 3. Weather 0 0 0 * 4. Qu'antity 1,744 1,200 1,000 1,760 B. HANDLING - . open trap boat trap boat trap boat trap boat 1. Type of boat 2. Type of gear cod trap cod trap cod trap cod trap 3. Time lapse C. DISCHARGE 1. Time a. Grounds to site li hr. k hr. k hr. 11/4 hrs. b. Awaiting disch. c. Discharging 1 hr.. 3/4 hr. 35 mins. 30 mins. —0– 2. Fish temp. 40°F 45u F 45°F 522E 0. HANDLING ASHORE • = 1. Facility Wharf Wharf Wharf Wharf 2. Holding time E. TRANSPORTATION 1. Fish temp. 2. Distance .. 3. Time taken F. DISCHARGE AT PLANT 1. Temp. 'f • a f - a f a f _la 2. Time a. waiting b. discharging ic ed 3. Disposition in holding iced iced iced

LEGEND: WEATHER TEMPERATURE 1. Cloudy 0 I. Water 2. Sunny 2. Fish ,3. Rainy 3. Ambient A LANDING SITE: h PLANT: rAuL - vi 1 2 3 A. CATCHING • 8:15 AM 6:30 AM 1. Time 7:30 AM 11:00 AM 11:30 AM Not 2. Temp.' w451f44Ia5? w46 1f34 a60 w44 f 41a 46 w If la 3. Weather * * * Available 4. Quantity 6,000 lbs 9,300 lbs 7,500 lbs B. HANDLING trap boat longliner longliner 1. Type of boat longliner 2. Type of gear cod trap gill net gill net gill net 3. Time lapse 1 hr. 1-6 hrs. C. DISCHARGE 1. Time a. Grounds to site 40 mins. 3 hrs. 5 hrs. 3 hrs. b. Awaiting disch. c. Discharging 31/2 hrs. '1 hr. 1/2 hr. 45 mins. 2. Fish temp. 46°F 40°F 48°F 55°F D. HANDLING ASHORE' ' ' ' - 1. Facility Wharf Wharf Wharf Wharf 2. Holding time E. TRANSPORTATION 1. Fish temp. 2. Distance .. 3. ,Time taken • F. DISCHARGE AT PLANT 1. Temp. •f • a f - 2. Time a. waiting b. discharging 3. Disposition Iced Iced Iced Iced

LEGEND: WEATHER TEMPERATURE 1. Cloudy 0 1. Water 2. Sunny 2. Fish 3. . Rainy 3. Ambient A PAGE 3 of 8 LANDING SITE: i PLANT: D 1 2 A. CATCHING 1.T-i-m-e- P11 0800 4:45 2. Temp.' w45If471a53 w451i4Ja51 w jf a w If la 3. Weather 2 3 1,100 4. Quantity 625 B. HANDLING trap boat trap boat 1. Type of boat 2. Type of gear cod trap cod trap 3. Time lapse h hr. C. DISCHARGE 1. Time a.Grounds to site 20 mins. 20 mins. b.Awaiting disch. c. Discharging 1/2 hr: 40 mins. 2. Fish temp. 49°F 48°F D. HANDLING ASHORE' 1. Facility wharf wharf 2. Holding time 11/2 hrs. 2 hrs. E. TRANSPORTATION 52oF 51oF 1. Fish temp. 4 miles 4 miles 2. Distance . 3. Time taken 15 mins. 15 mins. DISCHARGE AT PLANT 1. Temp. •A •.fd2. 55 f 51. a 52 . 2. Time a. waiting h hr. 1 hr. b. discharging k Fir. 2 hr. 3. Disposition iced iced

LEGEND: WEATHER TEMPERATURE 1. Cloudy 0 1. Water W 2. Sunny * 2. Fish F 3. Rainy ...III .3. Ambient A PAGE 4 of 8 LANDING SITE: ?LAU: E 1 2 4 A. CATCHING 5T00—AM 1. Time 1:00 PM 11:30 AM 57 2. Temp.' vil4 11 0 IP w 4+ 41Ia if_ a w If la 2 3. Weather 1 7,50n 4. Quantity 10,000 HANDLING B. Longliner Longliner 1. Type of boat Gill net 2. Type of gear Gill net 1-4 hrs. 3. Time lapse 1-4 hrs. C. DISCHARGE 1. Time a. Grounds to site 4 hrs. 31/2 hrs. b. Awaiting disch. 45 mins. 35 mins. c. Discharging o 48F 51 F 2. Fish temp. D. HANDLING ASHORE . Wharf Wharf 1. Facility 3 hrs. 2 hrs. 2. Holding time E. TRANSPORTATION o 50oF 53 F 1. Fish temp. 50 miles 50 miles 2. Distance 2 hrs. 2 hrs. 3. Time taken F. DISCHARGE AT PLANT 1. Temp. f 40 a 52 f 54 -a 67 f a 2. Time 8:45 PM 7:45 PM a. waiting 1/2 hr. JO mins. - • - b. discharging I% hrs. 1 hr. 'Iced 3. Disposition

LEGEND: WEATHER TEMPERATURE 1. Cloudy 0 1. Water W 2. Sunny * 2. Fish F 3. Rainy 3. Ambient A PAGE 5 8 LANDING SITE: j PLANT: E of I 2 3 4 A. CATCHING • I. Time 0700 2. Temp.• w 47 f451a 54 w f la w I f a w if a 3. Weather 2 4. Quantity 950 B. HANDLING • small open 1. Type of boat boat 2. Type of gear gill net 3. Time lapse 1 hr. C. DISCHARGE 1. Time - a. Grounds to site 45 mins. b.Awaiting disch. c. Discharging 1/2 hr. . 2. Fish temp. 49 ° F . D. HANDLING ASHORE' . • wharf 1. Facility 2. Holding time 31/2 hrs. E. TRANSPORTATION 53o• 1. Fish temp. 2. Distance 23 miles 3. Time taken 1 hr. F. DISCHARGE AT PLANT 53 64 1. Temp. — - f . a f - a f a f a 2. Time a.waiting b. discharging z hr. 3. Disposition iced

. LEGEND: WEATHER TEMPERATURE 1. Cloudy 1. Water 2. Sunny 2. Fish

3. Rainy • • • 3. Ambient A PAGE.. LANDING SITE: k PLANT: 1 4 A. CATCHING 1. Time 7:00 AM 1600 2. Temp.' w484451a 1 w48 f441358 w 3. Weather 1 2 300 630 4. Quantity B. HANDLING trap boat trap boat 1. Type of boat 2. Type of gear cod trap cod trap

3. Time lapse . C. DISCHARGE 1. Time a. Grounds to site h hr. 20 mins. b. Awaiting disch. c. Discharging 20 mins. 2 hr. 2. Fish temp. 50°F 52 °F D. HANDLING ASHORE' 1. Facility Wharf Wharf 2. Holding time 4 hrs. 2 hrs. E. TRANSPORTATION 1. Fish temp. 42°F 54°F 2. Distance 8 miles 8 miles 3. Time taken hr. % hr. F. DISCHARGE AT PLANT 1. Temp. f 42 a 72 f 54 - a 58 a 2. Time 1200 9:00 PM a. waiting b. discharging hr. hr. 3. Disposition iced iced

LEGEND: WEATHER TEMPERATURE • 1. Cloudy a 1. Water W 2. Sunny 2. Fish F 1,1 3. Rainy ... 3. Ambient A PAGE 7 of 8 LANDING SITE: 1 ?PLANT: 1 4 A. CATCHING 1. Time 6:30 AM 1700

2. Temp.' 14f421a54 w421f44 {a58 w a 3. Weather 2 2 4. Quantity 297 410 B. HANDLING small punt small punt 1. Type of boat 2. Type of gear cod trap cod trap 3. Time lapse C. DISCHARGE 1. Time 8:00 AM 1830 a. Grounds to site 11/2 hrs 1 hr. b. Awaiting disch. 1/2hr: c. Discharging 1/2 hr.• hr. 2. Fish temp. 49°F 52 " F D. HANDLING ASHORE' 1. Facility Wharf Wharf 2. Holding time 9 hrs. 1 hr. E. TRANSPORTATION 54° F 1. Fish temp. 2. Distance .. 32 miles 3. Time taken 1 hr. F. DISCHARGE PT PLANT 1. Temp. f 58 2. Time 1900 a. waiting b. discharging 1 hr. 3. Disposition Iced

LEGEND: WEATHER ' TEMPERATURE I 1. Cloudy 6 1. . Water W 2. Sunny * 2. Fish F 3. Rainy ...',1 3. Ambient A INSHORE FISH SiUDY - SUWARY OF PHASE I APPLNDIX III PAGE 8 of 8 LANDING SITE: 1 P LANT: F 1 2 3 4 A. CATCHING 1. Time 8:31) M 2. Temp. w W 4 2 '142 f a W f a 3. Weather 2 4. Quantity 1,000 B. HANDLING 1. Type of boat Trap boat 2. Type of gear Cod trap 3. Time lapse 1 hr. C. DISCHARGE 9:45 AM 1. Time 20 mins. a. Grounds to site b. Awaiting disch. hr. c. Discharging 45F 2. Fish temp. D. HANDLING ASHORE Canopy Wharf 1. Facility 6 hrs. 2. Holding time E. TRANSPORTATION 49°F 1. Fish temp. 2. Distance 22 miles 3/4 hr. 3. Time taken F. DISCHARGE AT PLANT 40 52 1. Temp. f f - a f a 2. Time 2:00 AM a. waiting b. discharging 20 mins. 3. Disposition Iced

LEGEND: WEATHER TEMPERATURE 1. Cloudy 0 1. Water W 2. Sunny * 2. Fish F 3. Rainy ...1,1 3. Ambient A t.

APPENDIX IV

GRADES — CROUNDFIJILIATLAPTIC WASTI

GitADE GRADE 2 REJECT

General Appearance: Bright with metallio Some loss of metallio Bloom completely (Lustre and Bleaching lustre, Very little, lustre, some bleaching gone. Colour if any, bleaching. may be apparent. faded or bleached.

Eyes: Bright, translucent, Bull, slightly sunken. Bull and eunken. May usually full but in slightly cloudy. be cloudy, dull, white some cocoa may be or opaque. slightly sunken and somewhat dull.

Gills: (Colour) Bright rod to slightly Pinnieh red to brownish Browniuh red to brown pinkish red. red. Some mucus may be or gray. Frequently present. covered with thick bacterial mucus. (Odour) Fresh'odo.ur chWracter- Faint sour or fishy fledium to strong sour ietic of species to odour to medium sour odour. faint sour odour. odour. Slime: Usually clear, trans- Becoming turbid, opaque, Thick, sticky yellowish parent and uniformly and milky, with . marked or grayish in colour. spread but occasionally increase in amount of may be slightly milky slime present on skin or opaque. surface. Odour: (Poke End) Fresh to very faint Sligntly sour or fishy tedium to strong sour sour odour. odour. odour. (At neck when: No odour to very slight Slightly eour. Sour or putrid. breaking) odour.

Consistoncy of Flesh: Firm and elastic to the :;odorotely soft and some Generally soft and touch. Occasionally may loss of elasticity. flabby. be slightly soft.

Kidney: Bright red Loss of original Kidney blood brownish brilliance. in colour.

Liver: ri rm. Soft. Almost liquified. Backbone: 1Zormal colour — no ' No discolouration to Pinkish to dark red in discoiourution. slight pinkish red . colour. Separation of flesh Separation of flesh Flesh separates from from oone difficult. from cone slightly bone easily. . difficult.

Belly Cavity: Flesh adheres firmly . Flesh starting to come Rib bones free or almost to rib bones. sway from rib bones. free from flesh. --A Belly Flaps: No oiscolouration to Slight discolouration. forked discolouration . slight discolouration.

Vent: oormal in shape and flay show slight Protruding and may be colour. protrusion. discoloured:

INSHORE FISH STUDY PAGE 1 of SUMMARY OF PHASE II

PLANT

1 Origin of fish A. Holding Shed 1. Quantity . 1744 1200 1000 927 4000 2. PM Age 11/2 hrs. 2 hrs. 11/2 hrs 1 3/4 hrs 7 hrs. 3. Iced-Chilled a. carrier b. plant iced iced - iced iced 'iced 4. Time held 18 hrs 22 hrs 20 hrs 14 hrs 19 hrs 5. Form GHon GHon GHon GHon GHon 6. Temperatures a. fish 33° F 34°F 34° F 33° F 34° F o o b. water(processing) 54 F 54 ° F 54°F 55°F 56 F 7. Quality • a. first b. acceptable c. reject 1. Filleting Area 1. Lines: wet/dry Wet Wet Wet Wet Wet 2. Filleting:hand/mech. Hand Hand Hand Hand 'Hand : 3. Conveyed . Flumes Flumes/pans Flumes/pans Flumes/pans Flumes/pan! . Packaging Area 500F o o 1. Fish temperature 50 F 50°F 49 F 50° F 2. Quality 1st 1st 1st 1st 1st a. first 1st 1st 1st 1st 1st b. acceptable c. reject l's,5 s&161/2 1's,5's&blkl s,5's&Blk l's,5's&blk 3. Type pkg. 1' t 5's&bll 4. Processing time 1 hr. 1-hr. 3/4 hr. 2 hr. '11/2 hrs. 5. Prod/shift 31,000 lbs 30,000 lbs 30,000 lbs 6. Delays after pkg. 3/4 hr Nil Nil Nil Ni]

; INSHORE FISH STUDY PAGE 2 of 6. SUMMARY OF PHASE II

PLANT

1 2 3 4 5 Origin of fish A. Holding Shed I. Quantity 11,480 7,500 18,000 2. PM Age 11 hrs. 10 hrs. A-12 hrs. 3. Iced-Chilled a. carrier b. plant iced iced iced 4. Time held 14 hrs. - 20 hrs. 18 hrs. r) on H on 5. Form bobtailed bobtailed bobtailed 6. Temperatures a. fish 36° F 36°F 35°F 61°F 54°F 58° F b. water(processing) 7. Quality a. first 1st 1st 1st b. acceptable c. reject B. Filleting_Area Wet Wet Wet- 1. Lines: wet/dry . . 2. Filleting:hand/mech. Hand Hand . Hand 3. Conveyed Flumes/pans Flumes/pans Flumed/pans

C. Packaging Area 4• 1. Fish temperature 60° F 48°F 52° F 2. Quality 1St -1st- a. first 1s t 1st b. acceptable c. reject 3. Type pkg. • 's:5's,LP 5's,LP, k. 4. Processing time 2 hrs. 11/2 hrs 3 hrs. 5. Prod/shift 30,000 lbs 28,000 lbs 29,000 lbs. 6. Delays after pkg. 1. INSHORE FISH SiUDY PAGE 3 of E SUMMARY OF PHASE II D PLANT ,Elliston 1 2 3 4 5

Origin of fish •

A. Holding Shed • 625 1,100 1. Quantity . 1I hrs. 4 hrs. 2. PM Age 3. Iced-Chilled • a. carrier

b. plant, • iced iced 4. Time held 15 hrs. 21 hrs. 5. Form G H on G H on 6. Temperatures a. fish 37°F 36°F b. water(processing) 46°F 49°F 7. Quality a. first 1st. 1st. b. acceptable c. reject I. Filleting Area 1. Lines: wet/dry wet wet hand hand • ,_ 2. Filleting:hand/Mec . water/pans water/pans . 3. Conveyed C. Packaging Area •• 510F 50oF 1. Fish temperature 2. Quality a. first —1st. 1st. b. acceptable c. reject 3. Type pkg. • l's,5's,blk l's,Layer z hr. 4. Processing time 1- hr. 5. Prod/shift 8/30,000 8/30,000 6. Delays after pkg. nil nil . APPL014 V

INSHORE FISH . STUDY PAGE 4 of 6 SUMMARY OF PHASE II

PLANT Sumnerville 1 2 3 4 5 Origin of fish. A. Holding Shed 300 10,000 600 A5.0 7,500 1. Quantity 2. PM Age 2 hrs. 4-12 hrs. 10 hrs. 6 hrs.. 12-15 hrs. 3. Iced-Chilled a. carrier b. plant iced iced iced iced iced. 20 hrs. 14 hrs. 20 hrs. 18 hrs. 22 hrs. 4. Time held 5. Form G H on UtPled G H on G H on Ualled 6. Temperatures 40°F • 36°F 37°F 37°F 36 F a. fish

b. water(processing) 47°F 42°F 52°F 56°F 56°F , 7. Quality. a. first 1st. 1st. 1st. 1st. b. acceptable Acceo. c. reject 3. Filleting Area wet wet wet *let wet I. Lines: wet/dry 2. Filleting:hand/mech. Both Both Both Coth Both 3. Conveyed . Rubber belt Rubber belt Rubber belt Rubber belt Rubber bell ',. Packaging Area 50°F 50°F 51°F 53°F I. Fish temperature 2. Quality 1st. 1st. 1st. 1st. a. first b. acceptable Accep. c. reject 3. Type pkg. Block 5-10-bik 5's & bik Block 5-10 block 4. Processing time • 1/2 hr. 2 hrs. 1 hr. 1 hr. 2 hrs. 5. Prod/shift 12,000 lbs 12,000 lbs 12,000 lbs 12,000 lbs 12,000 lbs 6. Delays after pkg. 11/2 hr. 1 hr. .

INSHORE FISH STUDY V PAGE 5 of 6 SUMMARY OF PHASE II E PLANT

• 1 2 3 4 5 . . Origin of fish . A. Holding Shed I. Quantity 900 . . 2. PM Age 5 hrs. 3. Iced-Chilled . . a. carrier b. plant Iced 4. Time held 22 hrs. 5. Form G H On 6. Temperatures . a. fish 39°F b. water processing) 54°F 7. Quality • • • . V a. first 1st. b. acceptable c. reject - ,. Filleting Area V . I. Lines: wet/dry - wet 2. Filleting:hand/Mech. 'hand '. 3. Conveyed • conv./pans . . Packaging Area .. I. Fish temperature 54° F ' 2. Quality • a. first '1st: . b. acceptable c. reject block 3. Type pkg6 , 4. Processing time 1 hr. 5. Prod/shift 8/12,000 6. Delays after pkg. 1 hr. . INSHORE FISH STUDY PAGE 6 of 6 SUMMARY OF PHASE II PLANT F 1 1 2 3 4 Origin of fish A. Holding Shed 1. Quantity 1,000 2. PM Age 7 hrs. 3. Iced-Chilled a. carrier iced b. plant iced i 4. Time held 14 hrs. 5. Form G H on 6. Temperatures a. fish 36° F ' - b. water(processing) 52 °F 7. Quality a. first 1st. b. acceptable c. reject B. Filleting Area 1. Lines: met/dry To 2. Filleting:hand/mech. Salt 3. Conveyed Fisi C. Packaging Area Prod. 1. Fish temperature 2. Quality a. first b. acceptable c. reject

3. Type pkg. I 4. Processing time 5. Prod/shift 6. Delays after pkg.

ENVIRONMENT CANADA • 1. • APPENDIX 7FISRERIES4A7 MAAINE!StRVICE''' • NEWFOUNDLAND REGION

• INSHOR•FISH:STUDY.. -: INPLANT

Plant Date • Location

_ .--- . • __ -- ... --- _ Sample Now-

Type of Pack

. - . . Dpecies V •

,. • . • . t.nes : (a]l types specif )

'pulses •

food Spots I . . - . .

D is col or a t ion .. . - . -Dcales

. . - -. . ins akin

0 arasites

1'nori--,alities _..g. jellied or chalky

Jff Odours -

)ther Defects

SUMARY OF IMPLANT WORKSHEET PAGE 1 of 11

D PLANT: SPECIES: Cod - Turbot

Cod Layer Pk. 10 lb. 16 lb. Cod 5's DEFECTS: _Turbot- -15.T. Rd. 'Gtd Rd. Gtd Rd. Gtd

Bones 17 3 2 Bruises 1 1 Blood spots,

Discolorations

Scales

Fins 1 1

Skin • Parasites

Abnormalities - 'e.g. chalky/jelly

Off odours

Other defects

B. •

Other defects. A= Belly Burns

o B= Ragged Fillets

7ach sanpl •pflsists cf

SOMARY OF INPLANT WORKSHEET • • PAGE 2 of 11

PLANT: Cod - Turbot SPECIES: Cod 5 lb Cod 1 lb. 5 lb. turbot DEFECTS: '.T. R . Gtd Rd. Gtd Rd. Gtd

Bones 2 4 _ Bruises • Blood spots. 1 . 2

Discolorations 1

Scales

Fins

Skin 2 .• Parasites

Abnormalities e.g. chalky/jelly

Off odours

Other defects

Other defects. A= Belly Burns

B= Ragged Fillets

Each sample consists of 15 lbs. I 1.dl1 .J11.U1 SUMMARY OF IMPLANT WORKSHEET PAGE 3 o f 11

PLANT: D

SPECIES: Cod - Turbot 161i lb L ayer pack Fillets 5's cod turbot 10 lb Cod 15 lb. DEFECTS: • • 3d. Gtd Rd. Gtd Rd. Gtd 4 8 6 Bones

Bruises 2 Blood spbts, 1 4 1 Discolorations

Scales

Fins

1" 1" • Skin

II • Parasites

Abnormalities e.g. chalky/jelly

Off odours

Other defects A.

Other defects.. A= Belly Burns

B= Ragged Fillets

Each sample consists of 15 lbs.

lit..)iAAxl_ I 4 11 SUMMARY OF INPLANT WORKSHEET PAGE of

PLANT: D Cod SPECIES: . . Cod 5 lb Cod 161/2 Cod l's 15 lbs. Block 15 lbs. DEFECTS:

ci. Gtd Rd. Gtd Rd. Gtd 5 - • Bones 1 1 Bruises 2 1 Blood spots,

Discolorations

Scales

Fins

Skin

Parasites 1 1

Abnormalities e.g. chalky/jelly

Off odours

Other defects

A. Belly Burns 1

Other defects. A= Belly Burns

B= Ragged Fillets s. •

Each sample consists of 15 lbs. SUMARY OF 1NPLANT WORKSHEET PAGE 5 of 11

PLANT: D

SPECIES: Cod 5 lbs. 1 lb. 161/2 lb 15 lb sarr)15 lb samp block DEFECTS:

Rd. Gtd Rd. Gtd Rd. Gtd

Bones -2 Bruises 1 1 3 Blood spdts. • 2 Discolorations

'Scales __. Fins 1

Skin

Parasites

Abnormalities _- e.g. chalky/jelly

Off odours

Other defects

Other defects. A= Belly Burns

B= Ragged Fillets s

Each sample consists of 15 lbs. SOMARY OF IN PLANT WORKSHEET PAGE b of 11

PLANT: SPECIES: Cod :od l's cod 5's Cod 151b samr15 lb. samp 16•2 block DEFECTS: cI. Gtd Rd. Gtd Rd. Gtd Bones 3 1 1- Bruises Blood spoIs, 2 1 2 Discolorations Scales 1 Fins

Skin Parasites Abnormalities e.g. chalky/jelly Off odours Other defects A. 2 B.Ragged fillets.

C. D.

Other defects. A= Belly Burns '

B= Ragged Fillets •

Each sample consists of 15 lbs.. , .." SUMMARY OF 1NPLANT WORKSHEET • PAGE / of 11

PLANT: D SPECIE• Cod, Flounder and Tur --, 5 lb. 5 lb. . 5 lb. cod flounder turbot DEFECTS: B.T. B.T. 3d. Gtd Rd. Gtd Rd.' Gtd 3 Bones 1 6 Bruises

Blood spots, 1 . 1 2 Discolorations

'Stales

Fins . Skin 1 . ' . - Parasites

Abnormalities - e.g. chalky/jelly

Off odours

Other defects.

D. Edge Drills 2 4

Other defects. A= Belly Burns

B= Ragged Fillets

Each sample consists of. 15 lbs. lo.)iivINL I 1J11 :)1001 SUMMARY OF INPLANT WORKSHEET PAGE 8 all

PLANT: Cod - Turbot - Flounder SPECIE S : Layer 1flis Cod 161-, 5 lb. Pack Block Flounder DEFECTS: Turbot B.T. B.T. ld. Gtd Rd. Gtd Rd. Gtd

Bones 4 3 1 Bruises --. . . Blood spots, 2

Discolorations 1

Scales

Fins

Skin ' - Parasites 2

Abnormalities e.g. chalky/jelly

Off odours

Other defects

Other defects. A= Belly Burns

B= Ragged Fillets

Each sample consists of 15 lbs. SUMARY OF 1NPLANT tk.)KSHELT • PAGE 9 Jf 11

PLANT: Turbot SPECIES: Turbot Turbot Turbot Block Block Block DEFECTS: B.T. B.T( B.T. Rd. Gtd Rd. Gtd Rd. Gtd

Bones 6 6 Bruises

Blood spots

Discolorations •

Scales

Fins 1 Skin • Parasites

Abnormalities e.g. chalky/jelly 1 1 Off odours

Other defects

Other defects. A= Belly Burns

B= Ragged Fillets

Each sample consists of 15 lbs. SUMARY OF INPLANT IXIMHLET PAGE 10 all

PLANT: SPECIES: Cod - Turbot Cod Cod Turbot . Block Block 'Layer DEFECTS:

• . Gtd Rd. Gtd Rd. Gtd 6 . 11 Bones 1 - -1 Bruises

Blood spots 1 1 2 Discolorations

Scales 1 Fins

Skin • Parasites

Abnormalities . e.g. chalky/jelly •

Off odours

Other defects A.

Other defects. A= Belly Burns

B= Ragged Fillets

Each sample consists of 15 lbs. SUMMARY OF IMPLANT WORKSHEET PAGE nail

PLANT: E Cod SPECIES : Block Block Block Cod Cod Cod DEFECTS: 3d. Cid Rd. Gtd Rd. Gtd Bones 4 li 3

Bruises 4 2- Blood spots. 1 2 • Discolorations Scales Fins Skin 2 • • Parasites Abnormalities e.g. chalky/jelly Off odours Other defects A. B. C. D.

Other defects. .A= Belly Burns • B= Ragged Fillets

Each sample consists of 15 lbs.