gum POTENTIAIJ

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By EUGENE GORMAN Danny Minister of Fisheries

"The problem _of developing [sland Fisheries is a weigh- ‘aha It will not be solved by ' enthusiastic effort of any one at-tment, nor perhaps even by -hg to this the intense desire -‘fishermen for more effective tht,ds;—though these are pow. ul factors. . _ at am convinced this IS a job ’t will be properly done only the‘ joint efforts of the Island .... unity,—by the judicious en m-agemcnt of government, by “ active and effective role of 'fishing industry. also by the erstanding and participation those other factors essential -.-the success of enterprise. «This participation may be in e cases moral only, yet de- 've, It follows, then, that a , 1- understanding by the whole mmunity of the aims and im- rt of a fisheries development am might well be one of ‘ important factors in its ulti- . success. To this end there I would briefly trace a . picture of our position and

e opportunity which beckons

URY ITEMS _r past fishery activity has cad heavily around a lux-

t 8 ie critical period the emperatuie drop from 32 deg, I0. say 26 deg.——very quickly; and most modern machinery does thts in 25-30 minutes.

I These machines are largéoa. binets with shelves which move apart to receive. and then com. Dress. packages ranging in thick. ness from one to three jnches_ Th9 1‘eh‘igerant is carried into the shelf itself by flexible rub- ber lines. From 1000 lbs of fish landed something like 335 lbs of fillets are cut; and from the re-" sidue 665 lbs some 135 lbs' of fish meal will be manufactured.

CHANGE IN METHODS

“shlce this type of processing 1'€Cll111‘es the concentration of lﬂfge volumes of fish, we are led to a change in catching methods. To supplement landings from shore boats, the off shore drag. ger IS ne_cessary. You will be in. tcérested in comparing the meth- o s.

_“As you know, the small boat fisherman uses baited hooks ei- ther on hand lines or on set lines strung out on the bottom and picked up later with whatever fish that have taken the bait.

‘Using the small boat, he is more vexed by bad weather. For the same reason, he is not so able to follow the fish if they

EUGENE GORMAN

TEMPERATURE PATTERN

“The temperature pattern was pretty much as we expected. For instance, nine miles out of Sour- ris the surface water was fairly warm, but bottom water was 2 degrees below freezing. This gen- eral pattern was true in most of the fishing grounds off our east coast. As we moved northward the pattern began to reverse un- til off Sea Wolfe sland on the Cape Breton coast, we found bot- tom water, 5 degrees or 1/2 dc,‘ gree above freezing.

“Here we cast the gear and took over 1/2 ton of fish. The bot- tom temperatures steadily warm- ed up until, in 106 fathoms off Cape St. Lawrence, we found bot- tom water at about 37 degrees. Here we took over one ton of fish in a drag.

“It was interesting to note that in the Magdalen Island area, where fishermen insisted that the fish had not come to the Gulf, we took fish in a warm intrusion about 14 miles off Entry Island. “It was interesting also to find

it is required that the fishermen that the four spahish coat bum. put up a 30 percent equity. In ers were dragging in the g1'0UndS the case of this size of proposi- “'9 °°Vered- This is j“§t an ex‘ mm‘ however’ an equity of $12; ample of some of the differences 000 might be prohibitive. “The Loan Board, requires in this case that

between this type of fishing and thetraditional shore fishing. An-

therefore, other great difference is, of couse,

the in the case of electronic equip-

(Fisheries Development Is A Joint Community Effort

EXAMINES OPPORTUNITY ‘‘In examining the opportunity, this would then indicate a grow- ing market. The next question would be the raw material to send to the market, and here there is some confusion. ’ ."In late years there has been a ‘lot of loose talk about deple- ting fisheries with the use of mechanical methods. This is not new. In Britain 1376-77 it was complained to the Crown, “that certain fishermen for seven yearspast had subtly devised contrivances to which was at- tached a net of so small a mesh that no manner of fish could es- cape and that such practice was to the great damage and de- struction of flslieries of the king- dom” and the controversy has never waned.

“We are of the opinion that the varying availabilities of fish stocks are more explained by the changing cycles of climate. These changes are readily dem- onstrated on land where you can check advances and receding timber land back for centuries. If this occurred on land it must also have been so at sea.

CODFISH IDENTITY

“It is only 30 years or so since a codfish was sent by Green- Royal

Overnight air-freighting of live lobsters across the Atlantic prom- ises to increase considerably the market area for Maritime lob- sters.

Pioneered by a St. Andrew’s N.B. firm, the first test plane load of 210 cases-12,600 pounds consigned to Brussels, was follow- ed by orders for more. Experts in the seaside province claim the new market is likely to develop a demand similar to the biggest metropolitan areas in North America.

PACKED IN SHAVINGS Packing the live crustaceans in dry wood shavings in lieu of the heavy ice and seaweed packing commonly used to keep the lob- ster alive during long hauls, ren- ders this venture economically sound, ‘as the former packaging elements weighed more than‘ the shellfish it protected.

WLD AGEST LOBSER FARM.

“keep” in excellent condition for six days or more in this new type of packing was discovered by Canadian fisheries research sci- entists.

The initial shipment of “flying lobsters” came from the world’s largest lobster farm shown above‘.

Operated by Conley’s Lobsters Ltd. of St. Andrew’s, N.B., this giant pound has a capacity of 1,000,000 pounds of shellfish. Lo- cated on Deer Island near the en- trance to the Bay of Fundy, the farm is divided by sluice gates into several sections. These gates allow the pound to be freshened twice a day by the high-rising Fundy tides.

Lobsters caught during the coastal fishing season are shipp- ed to such farms and kept there to fill market demands legally at any time of the year.

GUARDIAN-PATRIOT F'RI.. Jan. 31st. 1958 Page 8

fruit, vegetables, confectionery and other quality food products processed and packed in the pro- vinces of Nova Scotia, New Brunswick, Prince Edward Is- land and Newfoundland.

Consumer and institutional packs of Atlantic fish products will be shown. Members of the fish packing industry in the four provinces intend to take booth space. Four members of the in- dustry were chosen to serve on

-the planning Committee.

OLD FAVORITES

Melton Mowbray in Leicester- shire, England, has long been fa- mous for pork pies and Stilton

_ cheese. '

BROILED F153

1 pounds fillets. steaks. or pan dressed fish

1 teaspoon salt

Dash pepper

‘/4 cup butter or other fat melted Cut fish into serviiig'SlZ9 9?“

tions. Sprinkle both Sides Wllh

salt and pepper. Place on a

greased broiler pan about 2 in- ches from source of heat, Skin

side up. Brush with butter and‘

broil 5 to 8 minutes or until sligh- tly browned. Baste with butter and turn carefully. Brush Other side with butter and broil 5_to 8 minutes longer or until fish ﬂakes easily when tested with a fork. Serves 6.

get there

. ' - . , . ment on the off shore boats, such land, Fisheries *0 the m,’ shelltlisligbligkthe 13%;‘) move. off shot-e_ Another problem Fishermen merely put up the dif- as radio telephones’ dept-h soun_ Damsh Museum to discover its _ Gd? T9901“ 5 3 ° 1195 In the fact that he 1S not ference between the subsidy as- d ’ d further refinements identity. Now the ' ' _.never amounted to less able to take all the varieties a- sistance of $155.00 per too or erg’ an apleércﬁgts ()sf0r(I)1l(leIt‘i;1l;I‘SIl0V:1: vailable,—for example ﬂounder. $7500 in this case_ In other words_

producers. On the other end f T S F d I

_ LARGER BOAT five fishermen could walk on this FOOD POTENTIAL the scale We have seen the Geo‘1"- O P

the mole than 82 pet” “The dragger is in 8 better b<)‘a'tI:‘hforDabout_ $45008 ‘d _ _, _ Thus far we have been describ- gleslitiank, off New England, gra- . _ lgranch. of fishing is fur- position. The fisherman now has an asea §$htt1o:1.0i,1:d:iyth:,s bgé; :l3f1sI€°:gg1f'::1' t§°;I_ec:1?;§; Z: ufNZwdr]§§gi:n§l%%:‘:§°}:ve h d , °"P1‘?‘“?d Very °1°s° t° 3 large’ ‘mat ‘Perhaps 6° “- in fishes five yéars The remainder old attern or rather to add to it to travel farth d f A a ‘ ‘ 'c l1m1t- 0111‘ Problem‘ length), strong, completely deck- ' P er an arther t°

In captivity the crustaceans are The fact that live lobsters will said to increase rapidly in size.

t _ Greenland which will even locate one fish. Fishery is one of the biggest cod

“Ocean Limited” and "Scoticm” from Maritime points connect at Montreal with the ”Super Continental"

11 then, is not simply our main line. We’ ‘op another. .. ‘gs us to the ground- hake, haddock, ﬂoun- to_ the pelagic fish (her- ; mackerel). Both are mig- I. -by nature. moving about surface or bottom of the sea :motivated.by food needs. tem- fnture environment. spawning ts, or seasonal migrations. ’- e most likely class to pro- ‘ quick ‘and - we hope, last- : '{results is the groundfish; so

‘ed over, and with heavy horse power. He fishes with a cone- shaped bag net, the otter trawl. At the large opening of this cone the net is hung to a head rope, which is held.off the bottom when fishing by a series of steel floats, 8”-10” in diameter,—and to a foot: lope which is weighted by chain and waterlogged W at! rollers. These ropes forming top and bottom of the mouth, terminate in rthe wings of the net. Each wing is attached by long cable to an otter door; and the two doors

First of all, let us cast all these against a background of world food conditions at the present

“We are in the midst of an explosion of populations. The next 50 years will treble the population of Canada, the Unit- ed States and many other coun- tries. The next 25 years may tre- ble the populations in many parts

we

Of the 10311 to the Board is Paid a very necessary complement. profitable grounds and now we back at 121/2 percent of the gross what we mentioned, the oppor. catch as they fish. We estimate tuhity before us, this is where

that this boat will be paid for we could spend a lot of time. in something like 8-10 years.

A4 BIG ‘ DI13‘FERF‘lCE

“It is not easy for shore fish- tima ermen -to turn to this new type of catching and become immed- iately successful. have been told that we are fool- ish to try to make deep sea fish- ermen out of shore fishermen. “We are not prepared to ac- cept this, however, for the de-

see the whole centre of the fish- tng industry moving to the Mar- itimes_ and Newfoundland. There ‘are biological reasons why this is a good move. The same fac- tors -that made the Grand Bank the greatest fishery in the world

also made the Gulf as great a fishery.

DRAINAGE‘ AREA

“The_ only reason it never came into such progress was that there was no economic ne-

An Atlantic Food Show and Convention will be held in Mone- ton, N.B. during the last week of April, 1958. The show : and convention, will be sponsored by the Atlantic Provinces Economic Council in co-operation with the food processing and packing in- dustry in the four At1antic-Prov- inces.

The Atlantic Food “Show will

‘ be the first of its kind ever held

in the Atlantic Proviinces:_'1'he

Convention will attract retail, wholesale and institu-tional buy- ens from the region and other areas of Eatern Canada.

The purpose of the food show is to provide an opportunity for retail wholesale and institution- al buyers as well as the public to see first hand the wide range of food products available from Atlantic Province processors and

packers. Included in the show-

will be fish. poultry, meat, dairy,

Only 2 nighis on the train to

Only 3 Icigllls ‘on the train to

SASKATOON

Kll discuss this. And I think are dragged from the shiI3’s side. velopment of this program would ff Asa?’ wfh Itmt? beenholgeﬂigt Elﬁisiitibcll tof exptlmt It. A ﬁshery A V 3€!'ee it is a problem not each by its own cable. The two have very little social impact if “.5 an a ‘me vlﬂt. - mp S or ‘.5. sustenance» °‘‘ N obdevelopinz another line, cables are strung onto a double we were merely to Put these quilted to treble popua Ions 1n e land-’~ speciﬁcally 01.1 the run‘ ’ tot creating it first. drum deck winch which is driven boats in the water and import Canbbean areas’ , off. of “ch food °rg'amsm5' from the main engine. fishermen to run them. "At the Same “me we see 591'’ The whole Gheat Lakes drain‘ TING HABITS CHANGE “we would still havegome 2509 ious pressure ‘on the food pro- age a_rea empties through the "As I said, our activity revol- DRAGGING DESCRIBED fishermen on our shores wond- dllcing resources _0f the W°1'1d- Gulf 1“ 3 ‘htch 50 1111195 Wide 'ved around shellfish. Generally “The use Of this 8631' Can be ering how they were to make a This is lhﬂected In the PF°55“r.° Off Gash? and §5 deep 35 1200 along our boats are lobster briefly described. The boat leav- living. In this respect the pro— for protein concentrates in am- feet. This provides food needs

EHDMONTON. JASPER

success To THE FISHERIES

Only 4 Iiiglils on the train to

- t, f‘ h I b ter e p rt with the gear on deck gre‘ss of these new crews has Ihal f00dS. and 0f COUTSE 5“ the f°1‘ “he V31‘i0115 forms 0f_1i_fe. w uﬂf L hdrmgalhf ddre1;lr:§f1s..::?a lgbzter aid (with 6-9 tons of ice in her been very gratifying. The Board high Prices fnl‘ 311 f°°dS- 3'9? 191) thronlgh to the yarieties Moilors-_‘Ne u d Reb

~ ants. ' . fish bins. Arriving on the fishing estimated that they will reach fl‘ .1V9.,°n 9559!‘ SPeC1es- - ' t I * “When ourfishermen pursued grounds, it steams in a circular their full earning capacity in SEA VERSUS LAND T0 thls run-Off of the Great Refngeruﬂon

undfishing it resulted in small course to shoot the gear. First three seasons.

“To meet the growing demands Lakes area, is added a certain ’atterell volumes which blend- the heavy cod end is put over

. of an increasing population more amount of the Hudson}; Bay . .. well- in our traditional pro- then the Test of the net, the MUCH T9 BE LEARNED and moretpressuxje will be eVl- source of food which comes down ction of salt fish. But over the wings, and the doors, until it Ais f“Muc_h htshto be letarned hyftalhl dent. This 111% sleﬁheinkzieigtltir retail; tshme Izabfragolrl Cl:.[l:11‘(-211$ ﬁnd in the is s an important, change was strung out from the two " ’ o _ us in ‘IS new ype 0 1S - parison, a _ an o _e e e, w ere it de. | an place. Salt fish--was be- frames along the side of the boat mg. To give you an example. that _an ‘acre of sea is more p1‘0- composes in the warmer waters , 'ng more difficult to sell. “It is then left doign tonththe Weldweret tfolclll thatl tthlese lhoats; $‘llIlCI.lVe than ah €;re71o£eIltci::é the Gulf to sustain under_Sea ' _ "Eating habits were changing. winch, paying ou ‘a on ree cou no is uni e _en o e sea accouns . le. ‘ _ .. Great numbers of people who times as much towing warp as June when the fish come into the of the earths surface, the land FUTURE OF FISHER] .iought from Europe a prefer- there is depth of water. After it Gulf. _ ‘ 29 percent. . '_ H , - Es - .. e for the concentrated pro— is dragged for perhaps an hour “We sent our first Boat, ‘Sou-_ “per oaptta there are 53 acres So now begin to see our fu- .. diet of 5a1t fish changed at a. speed of 3-4 knots, the net ris II”, on an exploration early of sea, 17 acres of land, yet from ture. People want fresh or froz- ' preferences with ’the avail- is raised to the side of the boat in the spring of 1.951. Since no the sea we t-ake less than 1/9 lb. en h§h- This desire Will be in- I ' bility of different foods. This was and the fish taken out._ . result was obtained by this. We of food per acre, white from -the tensified with growing popula- . ‘tceterated with the development “This is done by hoisting the decided to take another boat ear- land we take 100 lhst per acre, tions. To prppeply put up the ~ another method of food pre- cod and over the deck and loos ly in the Spring of 1952 and 80 PLUS an other nomfood ﬁbres, highest qual-ity it is almost es- . rvation, freezing;. and it was in% lthteh slipt knot ﬁn gthte eietdt 0l1‘l‘”:erll¥leesd with a Sea bottom “AS to calories of tmtid energy, Ziigtlixaltisto alhed clljose to the fishihﬁ . rtlier accelerated by the com- W ie e ne is ma in is n x the human population at-was a- _ , .ere_we are wi 5 inatioii of that development with drag, thg crewt rlresti th;1f&shTgn therigiometgg welgilotztﬁg :n'g(():l:Ie‘%e bout one dayvs food suhpty per practically a ringside seat. 3nSD01‘tati0n. , deck an ice ‘ 1“ 9 ° ' .° ° 3 °“ ml 5. . ‘ year from the sea and 364 day’: . . - . ‘We move into the age of the net may take a ton or more in ed_ to test our theories. We main- supply from the land_ in‘ in ‘$105: arebowita that five men .eep freeze, when the housewife a drag; and the 60 ft. boats tain that the fish never left the “Now I am not One.“ those I 11 too eh a can success- [ll 4. New York or Toronto wants have brought in 36 tons of fish Gulf but merely retired to deep- who is going to suggest to you uﬂy compee even with the one . fresh or frozen fillet, this is in a 5 day trip. These are man- er and warmer waters during the that We can expect our Canad_ In 11211 }(1I0I1a.I‘ factory ships which the h W tdeveto , ned by a crew of five. cold weather. This will be fur h- . . 1 to at Wou ave to come from dis- ne e mus P ian and American peope e t , er attested by anyone -who has the amount of fish per capita am P°'r.'tS' We d.° not yet kn°“' INITIAL COST f flown OVEQ the Gulf ﬂln tgﬁrly that is consumed by say the J-a_ the limit to which we can ex- “A crew can walk on one 0 Spring an seen coun ess ou- ' ’

. . tend our e b. ‘ panese, or the British or Scam- our sea ﬁgghigrgh 3’ extending

Elecfric Wiring and Repairs Free estimates and prompt service on all . ‘ Repair Work.

I DIAL 8543 - 8544

N129-SMAR

D. B. SMITH, District Passenger Agent,

PALMER ELECTRIC LTD. 4

96-100 Fitzroy Street Charlottetown, P.E.I.

I

CNR STATION Phone: 5663

ESIINESS ESSENTIAL

“ln thist e of rocessin con- _ _ . ,, 'ei-able dhpangesp are segn. It those 60 footﬂhoalts twthlch, 111: S5thIdI:w0efv:§a1:S°2d§:°afeihe ice dinavtans

essential of course to have the cidentally, is e argeS_ _We 3 _ r _ .. ' - t - , - .. , . ,

uct as fresh as possible to interested in) for an initial out- left the first week in May, In- Itam §$1hV§1:9§b1:h§;n1c11elh;$; 31 I wan. tohclose with two fin. fill with. This is possible lay smaller than would be nec- sp€0t0I‘ Campbell. mysfllf. the °°;‘: :5t’mV“g foods we need n ct P°h‘ - The_ first 15 8 Com- ceh is iced as soon as caught essary for each to supply most Mate,,Engineer“and .Tvt7lI’l'e man go pfo h rat_ 5 but we ea" pariso of 0111. turn-over dollar the hoat on shore it is quick with a. Show gear, pmvlded thls Set out m the _Mm-Johte and ope r suc 10t. d fisheries to agriculture. The last A .~ scaled, filleted packaged and is how it works. The total cost “Marybelle”, which Skipper Ro- bring On!‘ I>I‘0dl1C't 0 In01'9 ant figures I saw showed that for zen. ' of the boat ready to fish is less land MacDonald, was kind en- more 9901916 Whit} lh3Ve1_%;S Y9 every $4.00 worth of fish pro-

"To do a proper freezing job’ than $4o,0oo_ _ ough to turn over to us for the nevgr enloyed lg <lna1-Y 593 ducts sold, $28 to $30 worth of

werfultmachinery is necessary “As you know, with all loans experiment. foo . agricultural products were sold. Now if we were a large land area we might be prepared to accept such a ratio“ but in this small Province, surrounded by sea. teeming with fish, we think it is a poor comparison.

BATT and MacRAE LTD. AIJTON/IOTIVESUPPLIES

~ 91 Euston St, Charlottetown, P. E. I. A

After reading the reports on Maritime fisheries for ’58 we all realize that the fishing industry is looking forward to a big year. “To capitalizg on this. good news” Mr. Fisherman

-“The second point is, that as 1

people of this Province we have I I , WE I »| I

certain costs to bear. For Gov-

ernment, schools, and so on, I I I .

these costs will be less onerous So let's get together for a quick start.

if every segment of our econ- omy can assume their weight. Thus far our fisheries commun- ities have not been in the posi- tion to do so. We know they can do so if given the tools.

“This is what we aim to do and that is why we are anx. ions to place the program be- fore as many people as possible so that all may understand how much is involved.

SHRIMP THERMODOR

3-4 pound cooked shrimp

9% cup sliced mushrooms

1/4 cup butter or other fat, melted VI cup flour

1 teaspoon salt 1/2‘ teaspoon dry mustard I Dash cayenne pepper ‘

2 cups milk - For the best in service on fuel and electrical units used on any make of engine. bring

Grated Parmesan cheese’ Paprika

Cut large shrimp in half. Cook mushrooms in butter for 5 min- utes. Blend in flour and season- ings. Add milk gradually and cook until thick, stirring con- stantly. Stir in shrimp. Place in 6 well-greased, individual shells or 6-ounce custard cups. Sprin- kle with cheese and paprika. Bake in a hot oven, 400 de- grees F., for 10 minutes or un- til cheese browns. Serves 6.

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