s new FOOD PROCESS ACCLAIMED
Acronization Of Fish Is
A,»
I A new era of more and fresh.
I
I0W81‘ C0-st, was announced re-
~ or foods for the table. possibly
. cently by a revolutionary pro- ‘ 'i"‘eess Which helps prevent loss- of
9‘
It
0» _..,,_An
ti’
- freshness in such perishables as poultry, fish and meat. This process, called Acronize, ' is the application of a formulation _based upon the antibiotic Aureo- mycin chlortetracycline. Its ac- tion is to retain the original, na- tural fresh taste and appearance ‘of foods to which it is applied by stopping or slowing the growth of bacteria which cause spoilage. NEW GIANT An announcement from the Am- erican Cyanamid Company, Fine Chemicals Division, describes Ac- ronize as the first new “giant” in the field of processing perish- able foods since the advent of frozen foods 25 years ago. Besides increasing the availab. ility of fresher foods, potential savings of millions are forseen through the reduction of spoilage -losses. hspecially in countries where refrigeration is limited. As described by its producer “Ac. ronize stops the clock spoilage." FOOD AND DRUG APPPROVAL The use of Acronize for poul- ‘try is accepted by the U.S. Food and Drug Administration, this making Aureomycin the first an- tibiotic to receive federal accep- tance for application to foods for human consumption. Acronize is now available poultry processors in the United States. , Other formulations, adap- table to processes and practices in the red meat and fish indus- , tires here, are_ being developed. Acronize process for beef is
The importance of Prince Ed- , ward Island to the American fishing (industry in years gone ‘by is highlighted in the follow- ing excerpts from the Boston Journal of July 15, 1861.
“The American fisheries in the Gulf of St. Lawrence furnish em- ployment for a fleet of vessels from ‘Gloucester, Marblehead and other ports in Massachusetts and Maine.
The port of Cascumpec, P.E.I. is visited annually in ordinary seasons by between eleven and twelve hundred sail of fishermen, who here find snug harbour from easternan northern gal- es, and limited facilities for ob- taining supplies.
BIG INVESTMENT
The average size of these ves- sels is 100 tons which, calcula- ting the value at $60 per ton, involves an investment in ves- Iels alone of $6,000,000.
The cost of fitting out these vessels for three months is $1500 98011. making an aggregate of $1,600,000. The value of the fish taken by the fleet averages a- bout $2,750,000, making a total Pecuniary interest involved in the business by New England fish- ermen alone of $10,950,000.
"BY the present system ves- sels engaged in the cod fisher- ies _are fitted out at home in the
. _§DI‘111g. and after filling up with f1Sh.~th¢_3y return «to discharge :1: refit for the mackerel fish-
It is contended that the cost °f Carrying a barrel of mackerel ‘from the fishing grounds to Cape Ann. in the vessels in which they ‘re Caught is two dollars, while by steam transportation the cost zletlgltlgl not exceed sevenity-five
.R1.Z:PAIRS INVOLVED It frequently occurs’ that 7955915. having encountered se- V9}? gales, require new cables, ISIBIIS and other fixtures which ave hitherto been sent to them In vessels chartered for the pur- Pose.
This involves a detention of the fishermen at Cascumpec, of- ten in the most valuable part of the season whereas providing the Supplies by steamer to Saint J°hD. and railway to Shediac and again by steamer to Prince Edward Island, the cost of trans- portation would be materially re-
ducedadth dl tl b- viated. n e eay grea y 0
POOR COMMUNICATION
The communication with this
to‘
“°W commercially available Colombia, South America. lM1nute quantities of Aureomy- C n._ the active ingredient of Ac. ronize (about an eighth of an ounce in 200 gallons of water!) have been found in tests to pro. tect the freshness of poultry un. der refrigeration all the way from
ii:°i::::.:.i.f‘s “We by
NO TASTE
Acronize adds no taste or co]. or of itsown and it cannot im- DI‘0Ve_ original quality nor con- ceal inferior condition F Th°_11gh Acronize will be applied irst_ in the poultry industry, ex- tensive laboratory and field test- lflg have shown its potential bene- ms t‘? 5? 35 great, or greater, in the fishing and red meat indus- tries.
Fishermen testing Acronize are claimed to be enthusiastic about the Prospects for staying out longer and fishing areas presen fly beyond economic reach.
Eventually, Acronize may make rare fish foods common and pop- ularize seafood delicacies now un- attainable in distant ocean areas. COULD LOWER COST _ The new process can also be the means of _increasing the sup- ply and lowering the cost of meat in countries where, as in Colum- bia and other South American ar- eas, lack of refrigeration now keeps it scarce and expensive.
Field trials and laboratory ex- periments designed to explore ful- ly. the value of Acronize in sim- Dllfylng the safeguarding beef - packing and processing are go- mg. forward at Ohio State Univ- ersity, Puerto Rico, and Cuba.
in
-Americans In I861 Found PEI “ Lucrative Fishing Ground
been and is now of the most perilous and uncertain kind. Pos- tal communication between Bos- ton and Cascumpec is at pre- sent had only once in 14 days. A steamer from Sliediac to the former port would enable the skipper and owners of vessels to communicate with each other in three days.
The cost of fitting out vessels here would be much less than in the States. Barrels which at home cost 75 cents are sold at Cascumpec for half a dollar. Wood which is carried to the States and sold for eight dollars per cord can be bought here for three dollars.
Water is filled here for three cents per barrel. At present ves- sels after being in the Gulf a short time become four and are compelled’ to go to the Gut of Cansoand Pictou to clean.
STOCK COMPANY .
A company with a ‘capital stock of $5,000 has been charter- ed by an act of Assembly to construct a marine. railway at Cascumpec. Among the sub- scribers to capital stock are Gil- man M. Ryder, the American, Consul, Richard A. Howes and Co., Boston and Edward Cun- ard, Esq., New York. ‘
The proposed location of the railway is every way eligible and it promises to become an inval- uable auxiliary to the fishermen.
The conviction now seems to be growing that the eastern and northern shore of New Bruns- wick and the whole of Prince Edward Island is destined to be- come the permanent headquar- ters for fisheries.
LONG HISTORY
Boat fishing has been prosecu- ted in the Straits for 100 years. The fishermen go ou-t in boats from one to 15 miles from land in the morning and when at lon-‘ ger distances often remain out until the evening of the second day. The boats are large, gen- erally built by the fishermen themselves with facilities for living aboard and are usually managed by two men.
The eastern and northern shor- es of Prince Edward Island are dotted with fishing stations, from which these boat fishermen put out into the Gulf. The principal parties engaged in the business on the Island are Americans.
Mr. Hubbard from Hampshire, Maine, and Mrs. W.B. Dean from Frankfort, Maine, have
done more to develop the re-
flan of the Island has always
WATCH OUT FR THOSE CLAWS
Is-
sources of Prince Edward
’Fred Deatherage and his asso- ciates tested the antibacterial ef- fects of a number of antibiotics by adding solutions containing them to ground-up meat. FRESH NINE DAYS
They found that Aureomycin in quantities from 2 to 10 parts per million at 50 degrees F. kept the ground meat sweet for nine days compared with the spoilage of controls at the same temperature in five_days.
In halves or quarters, they no- ted that Aureomycin began to dis- appear in 24 hours and was no longer detectable by assay after 72 hours.
Trials in Puerto Rico and Cuba have indicated that Acronize can effectively retard spoilage while beef is in transit in unrefriger- ated trucks between the slaugh- ter house and retail market. APPPLIED EASILY
Acronize will be used exclusiv- ely by food processors licensed by American Cynamid Company. It can be applied easily to poul- try and fish, requiring no changes In standard processing procedur- es in those industries.
A few grams of Acronize froz- :n in the ice or added to the cold water on fishing boats pre- vents the spoilage that normally starts as soon as fish or seafood are taken from the ocean.
Similarly, a bit of Acronize ad- ded to the ice water in which poul- try is traditionally cooled after processing staves off undesirable changes in color, flavor and tex- ture. Cost is low.
Acronize is-intended as a sup- plement to refrigeration, not a
Fishing is perhaps the oldest industry in Manis activity. Evi- dence indicates that before the end of the Old Stone Age fish was preserved in an organized fashion. ones of sea fish were found in the refuse of Upper Paleolithic cave dwellers of Ma- gdelenian period of West Cent- ral France, indicating that trade in fishing became at least that early.
Improved bone harpoons and hooks were used in the Neolithic period. Boats were probably de- veloped for fishing well before they were used for voyaging.
FIRST SALT USED ,
‘The use of salt as a preser- vative probably ca" le with the transition from a Nomadic to a
Eyptian drawings and inscrip- tions depict the curing of fish; and the picklers of these ancient times were temple officials es- pecially entrusted with the know- ledge of the work.
land than any other man on it. They now employ about 1,000 men in thefisheries.
The fishing stations of these gentlemen extend along the coast from Kildare around North Cape. It is a venturesome busi- ness and the_ men who engage in it are daring and hardy fel- lows.
NAGY STILL IN EXILE
BUDAPEST (AP) 4- Former Premier Imre Nagy is still held in exile in neighboring Communist Romania, a. Hungarian spokes- man said Saturday. Nagy’s short- lived government was ousted when Soviet army forces crushed the 1956 Hungarian revolt. The spokesman denied reports Nagy had been‘returned to Budapest to await trial on possible treason
Agricultural Economy. Ancient
Being Studied I
poultry plants after the birds have passed the regular quality and sa- fety inspection.
None of the Acronize will be consumed because the small a- mount of antibiotic is destroyed in cooking even before the food is completely cooked.
FEWER. SPOILAGE LOSSES
By conservative estimate, los- ses due to spoilage in the poul- try industry—losses for which the housewife has to pay—amount to $132,259,000 a year. Acronize doubtless can save a significant part of that waste, its producers say.
Losses in fish may be even higher, and constitute the prin-
n Canada
At Ohio State University, Dr.Isubstitute for it. It is applied in
Tarr of the Canadian Pacific Fisheries Experiment Station at Vancouver, Canada, in 1944. This involved the use of penicillin. “Dr. Tarr tested other antibio- tics as they came along and in 1951 reported that Aureomycin was most effective of’ the 14 he had tried.
In a recent scientific paper given at the First International Conference on Antibiotics in Ag- riculture in Washington, D.C. he concluded that Aureomycin was five times as effective against spoilage bacteria as any other an- tibiotic iow available.
IREDUCES BACTERIA I Dr. Tarr’s group has found that
c_ipa1 bar to the exploitation of a f_e.-- parts per million of Au,-eo. fish foods as a lowcost source mycin in the ice in which 531.
of protein. Maintenance of '1ual- ity standards are difficult in the fishing industry. =
Canners supplying the’ growing demand for shrimp can’t freeze a big catch and then thaw it as needed to keep the canning line moving smoothly; thawed shrimp cannot be canned properly.
Acronize may help‘ save tons of the big catches which go to waste simply because they c not be handled fast enough. '
Shrimp fishermen could bring in larger hauls at lower cost if they could stay out longer than the ten days regarded as the lim- it for keeping the catch on the boat, with present icing and re- frigeration practices.
CANADIAN -EXPERIMENTS Scientific research on antibio-_.
tics in food has been going on for many years. The earliest work was reported by Dr. Hugh
Fishing Is Among Most . Ancient OI AII Industries
Although the ancient Greeks were not noted as fish eaters, fishing had become a very ex- tensive occupation by the 6th century B.C. A Roman writer, (Atheneus about 200 A.D.) lists 200 different ways of preparing and preserving fish. By this time salt for use in the curing of fish had become a major item of commerce.
STARTED COMMERCE
Fish had much to do with shap- ing the channels of commerce of colonization.
The North German Hansaetic League owed a great deal of its trade to the Baltic Herring. The great cod fishery of the Grand Banks brought intrepid voyagers
to this side of the ocean nearly .
as early as Columbus.
The economic power that this fishery gave to England had a great Iinfluenceon shaping her colonial expansion.’
NUTRITION VALUE
As far as nutrition goes, fish is one of the most desirable foods known to us.
Its cost, on a protein basis,
compares most favourably- with that of any other food ranging from 30 to 40 cents a pound in case of fish to the cost of $1 to $2 in the case of other staple items such as poultry, meat, eggs. " In addition to its value as a protein source. Fish is probably the best source of trace miner- als, which are discussed today and which are thought to be lack- ing in -any of our foods.
FISHING ECONOMY
Looking at a few statistics for a moment, Canada's Fishermen, about 75,000, bring in over 2 bil- lion pounds of fish for a landed value of over $100,000,000. The marketed value of this after it is processed, canned, frozen, etc. would be reach $200,000,000. ~0f
charges.
_.
mon is kept reduced bacterial co- lonies detectable with -a micro- scope and extended the edible life of fresh-caught fish for sev eral days. I
This confirmed laboragoryi ex- periments in which the life of fish steaks was extended several days when dipped in a solution containing five to ten parts per million of Aureomycin. Other fishing interests are continuing the trials.
“Scientific advances have dra- matically improved our ability to‘ produce fine meat, fish, and poul-I try,” Dr. Wilbur Miller of Ameri- can Cyanamid Company commen- ted. “The problem now is to bring the North American homemaker the perishable animal protens that
‘their original. Natural goodness
tire best for her family with all
at prices which permit her to Iuse more of them.
ed, bringing foreign exchange to the country.
Prince Edward Island Fisher-
men, numbering well over 2,000 landed in 1956 a total of over 42,000,000 pounds of fishery pro- ducts for a landed value of $3.8 million. , While the major percentage of the value is presently made up from the lobster fishing, a grow- ing industry in filloting and free- zing is expanding in products of other lines such as Cod, Had- dock, Flouiider Sole, etc.
this, about 60 percent is export-
ml
Canned He-re HundredYrs. Ago
“The salmon, lobster and oy- ster trade of this Colony is as- suming larger proportions year by year, Messrs. Wilson and Wa- ddell put up 11,500 cans of lob- sters last year, most of which found a ready sale in England. Mr. Cairns has been engaged in the salmon V preserving business for several years, and annual- ly exports a large quantity to Britain.
This year Messrs Wilson and Waddell ,intend to preserve 20,- 000 cans of lobsters and oysters and the other parties engaged in the business intend to prosecute it on a larger scale than they have hitherto done.
“A letter from the Magdalen
Islands, dated May 1, 1868, says, ‘
“Among the fishing vessels ar- rived is one from P.E. Island, the master of which is going to put up herring for the Scotch market (Glasgow).
He requires 600 barrels fbr this year, and he has his own
men to pack the fish. He will take the fish to P.E. Island, and from there he will ship them by some large vessel bound home. Who can this be? Our fr i e n d Cairns.” The Islander, June 5, 1868.
years.
Compliments of
W Tl-IE ROGERS HARDWARE co. Ltd.
Charlottetown. P. E. I.
OUR‘ VERY BEST WISHES
To The
‘ FISHING INDUSTRY!
We carry complete lines» of shelf and build- ers‘ Iiordwore. including rope and all types of Murine Points.
We have served the people of P.E.I.. and the Magdalene Islands and all phases of the fishing industry for over 100
FISH RECIPES
SCALLOP KABOBS
1 pound scallops
1/4 cup butter or other fat, mel- ted
1 teaspoon salt
‘/5 teaspoon paprika
1/4 teaspoon pepper
10 slices bacon
1‘/fdcups pineapple chunks, drain- e
Remove any shell particles from scallops. Cut large scallops in half. Combine butter and sea- sonings. Dip scallops in butter mixture. Fry bacon slowly un- til cooked, but not crisp. Drain on absorbent paper. 'Cut in thirds crosswise. Using 6 long skewers, 71/: inches each, alternate scal- lops, bacon, and pineapple unti skewers are filled. Place skew- ers across a baking pan, 10 x 6 xl‘/5 inches. Bake in a very hot oven, 450 degrees F., for 20 to 25 minutes, turning once during baking to brown the other side. Serves 6.
NEW ENGLAND CHOWDER
1 pint clams or 1 pound fillets or steaks
V4
GUARDIAN-PATRIOT, FRI., Jan. 3lst., 1953 Page 5
:3 I ll
Fisheries FederaiionTakes Promoiiona
Leadln
Meeting held Nov. 29th last, Guest Speaker ‘was Dr. Henry Fougere, Director of the Fish-
logical Station at Halifax. APEC MEMBER I
During 1957 the Federation continued its valuable affiliation with the Fisheries Council of Canada, and likewise took out men.bershi'p'in the Atlantic Pro- vinces Economic Council. During the year too the P.E.I. Oyster Growers Association joined up with the Federation and took out membership in it.
The Federation took pride in
Federal Fisheries Minister and continued to give every co-oper- ation to his Department. A meet- ing was held with the new Min- ister and many of his senior Of- ficials shortly after his appoint- ment when a number of pro- blems of interest here were dis-
JAMES E. BURDEN
eries Research Board’s Techno- .‘
the appointment in late 1957 of I our own Hon. J.A. MacLean as]
tender. Add
all
pork ‘/4 cup chopped onion 1 cup clam liquor or water
1 cup diced potatoes ‘:5 tea-spoon salt
Dash pepper ‘2 cups milk
Chopped parsley
Drain clams and save liquor. Chop. Cut fish into“/2-inch cub- es. Fry bacon until lighliy brow- ned. Add onion and cook until liquor, potatoesm seasonings, and seafood. Cook for 15 minutes or until potatoes are tender. Add milk; heat. Gar- nish with parsley sprinkled over the top. Serves 6.
SEAFOOD MOUSSE
2 cups flaked or canned fish,
crab meat, lobster meat shrimp
1 tablespoon unflavored gelatine
‘A cup cold wa-ter ‘rt cup boiling water
In cup mayonnaise or salad dres-
sing V4 cup catsup 2 tablespoons lemon juice ‘A cup chopped celery
2 tablespoons cho-pptd sweet pic-
kle
2 tablespoons chopped stuffed
olives ‘/4 teaspoon salt
Salad greens .
Drain canned fish or remove any shell or caijilage from shell- fish. soften gelatine in cold wa- ter for 5 minutes. Add boiling water and stir until dissolved. Cool. Blend mayonnaise, .sup, and lemon juice. Combine , salad greens; mix well. Pour into mold and chill until firm. Unmold on salad greens. Serves 6.
ingredients except
ROCKETEER KILLED
TAIPEI, Formosa (AP)—Cha Yun Piao, nationalist China's ex-
cup chopped bacon or salt
cat-
1957 was another busy year for _the Prince Edward Island Fisheries Federation. At the 1956 Annual Meeting held October 31, 1955', SH. Burhoe of J.W. Wind- sor Co. Ltd., Charlottetown, was elected President, and gave ac- tive leadership during the past year.
At that Annual Meeting Guest Speaker was A.W. Fralick, Field Inspection Officer for the Mari- times for the Federal Dept. of Fisheries. Gordon 0’Brien, Ma- nager of the‘ Fisheries Council of Canada, filled this role at the Federation’s Semi-Annual Meet- ing held at Montague on July 15, 1957, while at the 1957‘Annual
FisI1ermen’s M
OI‘
(From Royal Gazette Sept. 24, 1833)
“On Wednesday morning. Sep- tember 13, 1833, about nine o‘- clock, nine men left Bear River in a sail boat of about 18 foot keel, for the purpose of fishing.
“In the evening of that day, about nine o'clock, when it be- gan to blow fresh off shore, they made for the land, distant about eight miles, with their oars; but the sea ran so high, and shipped so much water, that they had to desist from rowing, and set sail on the boat, keeping her as close to the wind as pos- sible.
BAD PREDICAMENT
“The wind continuing to in- crease, thelsail partly gave way. and a sea having swept away one of their oars, they had no alternative but to get her before the wind.
“All night it continued to blow with great violence, and at day-
Years Ago Vividly Recalled
they ,
cussed at length.
% With deep regret it saw the Ideath of the Federation’s first IPresident, the late Senator J.P.f |MacIntyre, whose inspiration, and leadership guided the Fed- leration through its early years lfollowing its organization in 1945.
NATIONAL FISH WEEK
Through its affiliation with the‘ Fisheries Council of Canada, the Federation again participated in the Canada-wide Fisheries Sales Promotion‘ Campaign and has contributed over $1200-00 to the costs of this campaign over _the past 3 years. It also participa- ted in National Fish Week held [during September last, and 1S
isI1cIp Oi I20
course until three o'clock in the afternoon, when they came in sight of Cape St. Lawrence on the coast of Cape Breton. COMPLETELY EX]-IAUSTED
They altered their course to the southward, running along the coast of the island, until about ‘three o’clock on Friday morning, when they arrived at Broad Cove in a state of great ex-liau_stio~n from wet, cold and hunger. ~ On the Tuesday following, be- ing the seventh day of their de- parture, they got back to their homes, to the great joy of their friends, who had suffered no small degree of anxiety’ on their account.
The fishermen were oderick MacDonald of Norrie’s ond, An- gus and Lauchlan MacPhee, An- gus MacPhee (Donald’s son), An- gus MacPhee (Archibald’s son), Allan MacPhee .(Neil’s son), and James MacPhee (Angus’s son), and Ronald ,MacDonald’s two sons. '
,ned Lobster Pack, Daily dating
per-t in rocketry, has been killed by an explosion while experi- menting with propellants. He told friends recently that he was try- ing to discover the fuel the Bus- sians used to put their Sputniks into space.
light‘ no land was to be seen. The wind by this time had shif- ted a littleto the westward.
day morning the wind abated a
little but they» still held on their
LONG ESTABLISHED Norway's Association‘ for the
“About nine o’clock on Thurs- Promotion of -Skiing celebrated
l I
A. WALTI-[EN GAUDET I
supporting the Atlantic Prov- _ inces Economic Council's F 00 (1 Show slated for Moncton in Ap- ril 1953. ' Many and varied were the sub- jects discussed and acted upon by the Federation during 1957. These included: Use of Antibio- L, tics on fish, Elimination of em- bossed “T” onvlobster paste cans Smoked herring regulations, re-I» duction in size limit of oysters, Lobster Fishery Regulations, Es- tablishment of the North Atlan- tic Fillet,Council, Regulations fo ' ' the inspection of fresh and froz-I en fish, The U.S. Ground Fish .' hearing at Washington, The U.S. Senate Lobster Import Prohibi- tive Bill, Provision for use of half flat cans in canning of mac- 3 Fisheries Acts and Regulations. , Provision of a Canadian Coast Guard Service, problems of main- taining quality of our Island Can-
of cartons of Canned Lobster. Lobster poaching and fishing of : short lobsters, elimination of duty on U. S. lobsters im- ported into/' Canada, Salt fish “ markets and Federal Salt Assis- taiice program, Reduction in tariff and excise duties on fish- eries equipment, and_Unemploy- ;» ment Insurance Regulations for Fishermen. ‘ CLOSE CO-OPERATION During 1957 close co-operation was maintained with the Provin- cial Department of Fisheries un- _ der Hon. Dougall MacKinnon as Minister, and E.M. German as Deputy Minister and general con- sensus of opinion amongst alll concerned was that the year saw I further marked progress in tlicl Island's 2nd ranking industry—- The Fisheries. ' , At the 1957 Annual Meeting K J.E. Burden of Fisher Bros. Lid. . replaced Mr. Burhoe as Presi- dent for the year ahead, while] _A. Walthen Gaudct was re-elec-I tpe dfor his 8th consecutive term. ~ Under —new President and Dir-,5 ectors the Federation looks for-I ward to another constructive; year ahead promoting and ad-»
its 75th ‘anniversary early in 1958. _ ‘ '
vancing our Island Fisheries in i this Province. 5
i‘. I
v ..-_x-
~._........£g1. .
the Federation in so
I
J . E. Burden President
. J. B. Myrick y Paul Gallant
I
THE
PRINCE EDWARD ISLAND FISHERIES FEDERATION
(Organized in 1945)
I EXISTS
"to advance the Promotion and well being of all phases of the Fishing Industry in the Province of
Prince Edward Island and those engaged in it.”
Membership in the Federation is open to all Firms, Co-operatives and individuals, engaged in or connected with the Fishing Industry in this Province, and/or interested in furthering the I
Object of this Federation.
I 'A cordial invitation is extended therefore to all such Firms, Co-operatives and individuals to
join the’ Prince Edward Island Fisheries Federation today and lend your support to the work of
promoting our important Island Fisheries Industry.
S. H. Burhoe Past President
Leon Johnston Vice-President ,
DIRECTORS .
L. Noonarl , T. H. Fraser
Lester Jenkins Emmett Gallant Wendell Graham
Ex Officio: E. M. Gorman, Deputy Minister. Affiliated With
The Fisheries Council of Canada
The Atlantic Provinces Economic Council
A. Waltheli Gauclct S€CI‘etl'y-TI‘€a‘Sul'(3l.‘