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;eveIopment In Research
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plic;:;i11e11aI success of fl‘ 1 figh sticks following their in 2. uc.1:;ii in the United States‘ 'I1a.s cag.~‘urcd the imagination of the e;i’.i1'e frozen food industry. Cuiistiliiei‘ acceptance of fish sticks on the Canadian Market “as iminezliate although it has taken somewllat longer to teach a con1parati\.~'e state of consump- tion and pro:luction.'
2 In 1954., the first-full year’ of production. the Canadian output
Ti. .
offish sticks was 1.6 million pounds. In 1953 the production was approximately 6 million
pounds. a staggering increase of 375 percent in just one short
year. 65"MILLION LBS.
The American production of fish sticks for 1955 was approxi- mately 65 million pounds. A quick calculation here will indicate that the consumption of fish sticks per capita in Canada closely par- allels that of the United States.
A_lthough Canadian manufact- urers are prevented from ship- ping ready-to-cook and pre-cook- ed‘ fish sticks to the American rnarket by a prohibitive U.S. tar- iff, they have grasped and held the lead as suppliers of fish blocks and slabs. ,
In 1954 over 33 million pounds of fish blocks were produced in approximately 25 Canadian fish plants on both the Atlantic and Pacific coasts. Of this total pro- duction approximately 1.2 mil- hqn pounds were used to pro- duce fish sticks for our domes- tic’ market. ' ' The remaining .32 million pounds of fish blocks were pro- duced’ in approximately 25 Can- adian fish plants on both the At-
1 Sticks Are Capturing OI Consuming Public
lantic and Pacific coasts. Of this total production approximately 1.2 million pounds were used to produce fish sticks for our do- mestic market.
The remaining 32 million pounds were exported almost ex- clusively to the United States. This quantity of fish blocks would be sufficient to produce approx-' imately 40 million pounds of fish sticks or 80 percent of the fish sticks produced in the United States in 1954.
The Canadian fishing industry is indeed closely tied in with A- merican fish stick pnoduction.
The American fish stick indus- try has shown unprecedented growth since 1953. In that year 7.5 million pounds of sticks were produced; in 1954 production rose to 50 million pounds and as "previously stated the 1955 pro- duction will be approximately 65 million pounds. '
The new form of sea food has helped to raise the per capita consumption of fish in the Uni-
‘ted States in 1954 from 10.8 to
11.1 pounds per year.
ANNUAL CONSUMPTION
Canadians consume about 14 pounds of fish produc-ts per cap- Lita annually. The industry has good reason to feel optimistic about the future. The -future of fish sticks has, however, been jeopardized ‘to some extent by an increasing wave of price cut- ting. Price has become the big factor. In ‘order to obtain a more favorable price some pro- ducers have abandoned the 10 oz. package.
The only advantage of the new size -is the illusion of lowered
Flour . From M Fish
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“LOOK AT run SEA” -1
:Those who foresee an expand- .l‘lg;:;WOI‘Id population eating it- selfwoff this planet in the pre- dictable future might revise their , g‘ if they were able to liye e sea or. pursue the less asa-nt and absorbingly ter iing alternative of visiting chnological ‘Station of the '_es Research Board., of C rrmla at» Halifax, N5. the sea they would find, Station Director Dr. Henri Fougére. “everything that man needs for -notuiishmen ”. At the Station they would be surrounded byscientists and. 83' ‘ ghostly engaged in pro- ‘rhat there’s far. more of valbuegatban meets the 0319. F Lces of .the sea. ' "tally, the staff at the Hall- fax. Station and their counter- parts lsewhere in the worl'd,a1‘¢ workifiig in afron-tier land. For; elthough it is one of the oldest of;.31g@n’s endeavours, the fishing j__’ is still ergpelilenfllllg growing ‘pains in thegfield of_'de- vglopgr».ent. . ‘ ‘ SEE
K NEW METHOD -. Evidence of this is seen in the . ct and -experiments th at
areoéaonstantly going on to de-
vigq-ffiew, methods and,.new ves- seistfor catcliingfish and to and; new ways of 1311006555118. Pre- serving and utilizing the teem- ing ‘sea resources. »
The Halifax station engages in the latter role, seeking by 11353115 ofjfiindamental and practical re- search to find theanswers to two overall problems:
How best to utilize the fish ire- sou—1~ces—-the popular food spec- ies, the left-overs from the food processing operations and unex- ploited species of low commer- cial value—to manufacture a wad- er range of more valuable pro- ducts than those now coming cfrtom the fisheries. ’
‘How best to retain the fresh, flavoursome, nutritious qualities
in the wide variety of food pro— _
ducts that the Canadian fishing hidustry markets. at home and -abroad. ' ' Progress in the attainment of these objectives would not only result in better returns for the lthousands of seagoing and -shore ‘Workers who rely on the/fishing industry for the whole, or part. of their livelihood, it would also lead to a fuller appreciation of the incalculable resources avail- able in the seas. FISH “FLO’UR’-’ Comparisons are sometimes valuable in crystallizing a point. Thus, the Halifax Station scient- ists note a likeness between the -meat packing and the fishing in- dustries: both have large quan- titles 'of offal which, chemically speaking, have many ‘similari- ties. . -. However, whereas the meat packing business ‘is a highly.ef- ficeint one, utilizing all the offal (e.g., hogs: “Everything but the squeal”) to produce a var- iety of ed.ible and other products. the fish-ing industry generally makes little use of its left-overs. This results from the intensive research and experimentation that has been going on for a great many years with meat and the relatively short period of —siin1lar studies on fish. Nevertheless, it is encourag- ing to note that greater emph- asis is now being placed on tech- nological research into the util- ization of fish over before, and noteworthy results have been already attained. ; .._A_. notable example of a. new use for fish, one that has under- standably captured the public imagination, is the development of a process for manufacturing so-called fish “flour”. Fisheries scientists are quick to point out that the term “flour” used in this connection is a mimomer; the product is, in reality, a rich protein which makes convention-
_.a- . superior stage o
a1. flour look‘ pretty pallid by nu- tritional comparison.
Research on the extraction of protein from fish has been car- ried on in various parts of the world and has bee ‘brought to refinement by the Halifax Station‘ spientists.
ODOURLESS AND TASTELESS
Their product, mad: from cod and haddock w-h-ich are the most abundant species caught in Ca-
’ing to meet the price of a Grade
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price.‘ No one gains. Price wars can become very costly. Many packers will cut quality to re- du-ce price still further, and to meet the challenge, others will have to follow suit.
It is timely, therefore, to ser- iously consider adopting the vol- unta.ry fish stick standards that were requested by the U.S. in- dustry a year ago.
A recent survey conducted by the Fish and Wildlife Depart- ment of the United States indic- ated that 83 percent of the fish- ing industry are willing to try voluntary quality standards for fish sticks.
The adoption and utilization of standards would permit proces- sors to place quality grades on their labels.
PAY PREMIUM
The public has always been willing to pay a premium for quality’ and the adoption of stan- dards will eliminate the neces- sity of a Gra.de A product try-
B. product to hold its market.
It seems very likely that vol- untary standards will be in ef- fect in the United States in the current year.
Because of the close alliance of the fish stick industry of Can- ada and the United States, the adoption of the standards could have an immediate effect on the Canadian fish block suppliers and in time the general fish stick market.
It would be to the advantage of fish stick producers to con- sider the proposed standards and -methods of grading, keeping in mind the type of product they are currently producing.
Latest
nada’s A-tlantic waters, is both odourless and tasteless. It is al- most white in colour, fine in texture and extra-ordinarily rich in body-‘build-ing properties.
This protein may be consumed in avariety of ways. One scien- tist regularly adds a couple of heaping spoonfuls to his break- fast cereal to help body tissues. The writer has eaten it in cook- ies that were extremely tasty.
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IISALUTE.
Page 8 GUARDIAN-PATRIOT, F”'RI.. Jan. 31st. 1958
‘V . av-.: -.
FISHERIES PATROL BOAT
The 45-foot patrol boat of the federal Department of Fisheries, M.V. Marcia is shown on trials
on Canada's East Coast wliere she made a maximum speed of 17 knots.
Another pleasant way to ac- quire this protein would be in a popular refreshm-ent such ‘ as a milkshake.
The most obvious way to uti- lize it, as an additive to wheat flour in making bread, has been tried many times using protein concentrations of 10, 15 and 20 per cent. The resultant loaves -were excellent in quality, vis- ually‘ comparable to convention- al bread, and completely odour-
less and tasteless insofar as the;
fish constituent was concerned.
A number of major food sup- ply concerns have conducted their own tests with fish pro- tein in making bread and have pronounced their approval of it. A promiinent hospital is also ex- perimenting with fish protein in the diet of hospital patients with the view that it should be es- pecially beneficial for post-oper- ative cases who require quick and easy supplies of protein as a boost towards recuperation.
IIVIDESPREAD NEED , In short, fish protein’ could be
I used in as many ways as the
human imagination and ingenuity could conceive. And, while it holds exceptional promise for populous countries annually fac- ed with food shortages, it also has a bright future in those with bulging pantries. This is appar- ent from recent dietetic studies which have indicated that even in such well-fed countries as Canada and the [United States there is a need for ‘additional protein in the diet, especially for people engaged in -heavy man- du-ction -kinks and to find ways ual Work and those attainging old age. Fish proten offers a
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simple and convenient answer to the problem.
Developed in the scientists’ -test tubes,. fish proten has now moved forward to a preliminary practical stage of production in the Station’s big pilot plant. There the engineers’_and scient- ists are combining their skills and knowledge to iron out pro- 01’ Speeding up the process.
U. Fishermen ‘ Riot In Sourisl
“On the first of September, 1351, a fleet of 93 American arid 79 British mackerel fishing ves- sels anchored in Souris Roads, and on the-!5th we were visited by a fleet of 219 fishermen.
They report that there are at present 400 sail (British and Am- erican) fishing mackerel on the coasts of this Island, the Mag- dalen-s, mouth of Baie de Chal- ‘eur and Cape Breton, north shore
“I regret to add, that some of the disorderly of both nations made a considerable riot here, maltreated some of the inhabi- tants.
It is a pity one of Her Maj- esty’s ships could not be spar- ed to cruise specially on the a- bove coasts during the months of August and September, as it effectually prevents any riots by the fishermen.-”
From a letter. dated Souris, 17, September, 1851, appearing in Haszard’s Gazette. ~ '
GREAT HARBOR
One of the world’s great har- bors, that at Rio de Janeiro in
1 1:
Brazil. is 15 miles long.
I FISH RECIPES
l SANDWICH FILLING 2 cups flaked-or canned fish, crab meat, lobster meat, or shrimp 1 cu-p chopped cabbage 1-3 cup grated carrot 1% tablespoonscatsup 1-3 cup mayonnaise or dressing Salt, to taste Drain fish. Flake. Combine all ingredients except salt. Mix ligh- tly.”'Add salt to taste. Chill. Ser- ves 6..
SEAFOOD COCKTAIL 36 shell_ clams or oysters or 1 pound" cooked crab ‘meat, "lob- ster meat, shrimp. or flaked fish , - 3-4 cup chili sauce V4 cup chopped celery 1 tablespoon lemon juice . 1 tablespoon horseradish 1/.» teaspoon salt. . Combine all ingredients ex- cept fish or shellfish. "Chill. Serve with clams or oysters on -the half shell or over chilled fish or shellfish in lettuce-lined cocktail glasses. Serves 6. ' '
OYSTER STEW 1 pint oysters ‘/4 cgp butter or margarine. mel- te -- 1 quart milk 1% teaspoons salt , 1/5 cup flour - ' % cup dry bread crumbs \ Heat oysters in liquor until edges ‘curl. Add butter, milk, salt, and pepper; bring almost to boiling point. Garnish with paprika: Serves 6. ~ ~
BAKED ‘FISH
.3 or-4 pounds dressed -fish
11/2 teaspons salt '
Dash pepper
1/4 cup butter or other fat, melted 3 slices bacon (optional)
salad
Sprinkle inside and out with salt and pepper. Place fish in a \vell- greased baking pan. Brush with butter and -lay slices of bacon over the top. Bake.in a moder- ate oven, 350 degrees.F., for 40 to 60 -minutes-or until .fish=,fla.kes easily when ‘tested with" a fork. If fish seems dry while baking, haste occasionally with drippings or butter. Serves 6.
BROILED LOBSTERS 2 live lobsters (1 pound each) 1 tablespoon butter or margar- ine,,me1ted 3/4 teaspoon salt Dash white pepper Dash paprika V4 cup butter or margarine, mel- ted . 1 tablespoon -lemon juice. '
Place lobster on its, back; in- sert a sharp knife between body shell and tail segment, cutting down to sever the spinal cord. Cut in half. lengthwise. Remove the stomach,'wl_1ich is‘; just back
Clean, wash and dry fish. .
The responsibilities of the Con- servation and Development Ser- vice of the Department of Fish- eries are numerous and varied. The Conservation Service is di- vided into two main branches—— the Protection Branch and the Conservation and‘ Development Branch.
The latter includes an Engi- neering Branch, employed in Fisheries Conservation and De- velopment, and also the Fish Hatchery Service. The Conserva- tion and Development Service is
. but one -of several services re-
quired to carry out the respon- sibilities of the Department of Fisheries.
The personnel of the Protec- -tion Branch include Fishery Of- ficers, who are full‘ tim employ- ees; Wardens, who are employ- ed from seven to eleven months of the year; patrol -boat crews, some of whom are employed the
ployed seasonally, depellfiing 011 where the boat is opefallng and finally Guardians. whc} are used when a man is requ~1red._for a certain job for a short period of time. RESPONSIBILITIES
The responsibilities of the D61‘- sonnel of the Protection Branch are the enforcement of the pro- visions of the Fisheries and oth- er Acts and the Regulations made thereunder which include: close seasons, size limits and other conservation measures.
The Protection, Officers are also responsible for issuing _of licences and permits for the dif- ferent fisheries and the collec- ting of and accounting for the revenue derived from their sale. They collect statistical informa- tion concerning both commercial and sport fisheries, boats and gear used. in fishing, etc. pre- pare reports and perform other related duties.
year around while ‘others are em-
vein, which runs from the sto- mach to the tip of the tail. Do not discard the green liver and coral roe; they are delicious. Crack claws. Lay lobsters open as flat as possible on a broiler pan. Brush lobster meat with butter. Sprinkle with salt, pep- per, and paprika. Broil about 4 inches from source of heat for 12 to 15 minutes or until lightly browned. Combine butter and le- mon juice; serve with lobsters. Serves 2.
IMPERIAL CRAB
I . pound crab meat
2 t blespoons chopped ‘onion
2 tzfbdespoons chopped green pep- per '
3 tablespoons butter of other fat, melted , I ’
2 tablespoons flour
‘zé cup milk
‘/5 teaspoon salt
Dash, pepper
‘/4 teaspoon sauce
2 hard-cooked eggs, chopped Remove any shell or cartil-
age from crab meat, being care-
ful not to break the meat into
small pieces. Cook onion and
green.pepper in butter until ten-
der. Blend in flour. Add milk
gradually and cool until thick,
stirring constantly. Add season-
ings, egg, and crab meat. Place
in a 6 well - -greased, individual
shells or 5-ounce custard cups.
Bake in a moderate oven, 350
degrees, I-"., for 20 to 25 minu-
Worcestershire
of the head, and the intestinal
tes or, until ‘brown. Serves 6.
4,825,104 lbs.
those of 1870:-
Men do
pollock caught Barrels of mackerel
Barrels of oysters
The following statistics’ compare
Vessels and boats erriployed
Quintals of cod, haddock, nake and .
‘Barrels of herring uandmgiasx-Jereaux
ndu
Educational work in
of conservation of_-
is also carried ougf‘ tion Officers and -,~. kept informed whengfis impro emu“ methods of -inning,” Fisheries Remafihdnnfi The patrol boatsj largely Departmenfm ing supplemented by which are chartered- to assist them, Thesq strategically located- ~ . ooast where the‘ gm-k cooperation I wlthy me cry Officers and WW’ efficient carrying"
ment or
gear used are
duties.
Fisheries patrol gage in Search and‘ whenever the and on different occ rendered valuable. crews of stricken."
llslancl Hacl Best Proclucti In Mclritimes 75 Years.A
(Published at the Herald Office. Charlottetown,
“Prince Edward Island is, without doubt. the best station. in the Gulf of St. Lawrence, but the habits and of the inhabitants are so decidedly agricultural, that the S v‘ have not received from them the attention which they
“They consist chiefly of mackerel, lobsters,
bake and oysters. while salmon, bass. shad. halibut ‘are caught in limited quantities. -
1870 1,183
16,047
Barrels of other fish
In other words,
19646‘,
15,649 I 16,831 -
“Their value may /be appreciated from the fact tha d"? 1882, there were taken from the sea 16,000,000 lbs, weighutml fish food, and 107,250 lbs. from the running waters, 3 5,500,000 of edible fish. used as bait. _ ' taken, at the. lowest calculation, for food, 8,000,000 of. -6,000,000 of herring, and 10,000,000 of cod and haké, of oysters, and of lfibsters 22,000,000, besides other fi5h_
“The present annual value of the oyster fishery and this most valuable industry is capable of vast d
2.72)’ is
5793 ‘£145 26,392 ’10l'IIa‘ 22.45’? I 5,5; 91,792 7'.i,_7§»
706 ‘ ‘
175,408
‘I 1
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there
Protection Branch Acts A, Watch Dogs Of I
1 Y.
*2".
r
is $150M
. evelonnm The export of Lobsters for 1882 was 100,522 cases. contajnju
9 ‘ the fisheries of Isa)‘-ml
fish food, and 107,250 lbs. from the running waters, ‘I
"Lbs. of caflned lobsters 6.711 3.2'Z5,316‘3,zs'8,a3‘
mm.
THE FISHERIES mnusnu
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From & S1-Laerf
achinists and Found
4‘-
Having Been associated with the fishing industry for 24 years, we well realize
the tremendous part it plays in our
each and every pefson associated with
economy - - - and in the prosperity of ’ it. We are proud to have played a part
inits’ gr.owI'h‘an_d ldev\eLo‘pm'ent - - -ancll will endeavor in the future. as in,‘Ifha_ past. to do all in our power to further advance this most important industry. - - - to the. mutual benefit and advantage of every person on whom the incIus_- _-
try deplends‘l'fcr_ its ideveloprnent and well being;
' 0 . I
M.flll!|lfl¢~:i‘I'lll‘¢l'Sl/Of: ’
SPECIAL SERVICE
MARINE HARDWARE & FISHING BOAI SUPPLIES
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orncs 3. MACHINE SHOP NIGHT CALLS
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CALL 3243 CALL 3572
MAEHINISTS and rouunnrf
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