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Project Report No. 27
Canada. Fisheries SeNice. Industrial Development Service. PROJECT REPORT
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BY MARVIN BARNES
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INDUSTRIAL DEVELOPMENT.BRANCH, , I FISHERIE~ SERVICE, "
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DEPARTM~NT OF FISHERIES AND FORESTRY, OTTAWA APRIL 1969 I
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PROGRESS REPORT ON TECHNICAL ASSISTANCE
TO SALTED FISH PRODUCERS
IN
NEWFOUNDLAND AND LABRADOR
1968
by
Marvin Barnes Assistant Regional Representative,
Industrial Development Branch Fisheries Service,
St. John's, Newfoundland
This was a project carried out by the Industrial Development Branch, Fisheries Service,
Department of Fisheries and Forestry, Ottawa
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Progress ~eport on Technical Assistance to Salted Fish Producers in Newfoundland and Labrador - 1968
The program of technical assistance to salted cod fishermen/
processors, which was initiated in 19bb for the purpose of assisting
in upgrading the quality of the product, was continued during 1968.
It was carried out during the period May to October, covering main
areas of salted fish production in Newfoundland and Labrador.
As in previous years the services of seven men, highly
skilled in salted fish processing methods, were contracted for periods
up to six months. Each man was assigned to an area as mentioned
above where he worked closely with fishermen, providing general
advice and practical demonstrations as related to improved processing
procedures and techniques for salted fish production.
Five men were assigned to areas of coastal Newfoundland and
two to the coast of Labrador. Each of the two men in Labrador was
provided with a chartered boat, which served as their only means of
transportation as well as providing food and accommodation. The
area of coastal Labrador, from Red Bay in the south to Nain in the
north, was servi ced wit h the use of the two boats. IVlost of coastal
Newfoundland and southern Labrador can now be covered by road, which
greatly reduces transportation diffi cult ies.
A special effort was made in each area covered, to visit and
discuss processing and quality with every fishing crew engaged in
salted fish processing. ~epeat visits were made as often as was
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practical with special emphasis on communities with highest production.
Due to extremely bad weather, with high winds and heavy seas,
experienced in Labrador, the number 01' visits to each settlement was
somewhat reduced.
An evaluation of reports and information received from sal t
fish buyers and exporters would indicate that this program is
definitely contributing to an overall improvement in the quality of
the product. Heports submitted by the technical advisers, who
worked closely with fishermen throughout the season, indicated a
generally increased interest in quality by fishermen who process their
catch.
It was suggested that such renewed interest in quality during
the early part of 1968 was due, in part, to the wide publicity given
to stocks of surplus salt fish of 1907 production remaining unsold
at the beginning of the 196$ fishing season, which was later purchased
by the Government of Canada for relief purposes. A.lso the fact that
fish buyers were reporting that lower prices could be expected for
1968 production, and such prices would be determined according to
the quality of fish produced.
The quality of heavy salted saltbulk codfish produced during
1968 was, according to reports, generally higher than in previous
years. Buyers reported that in settlements formerly noted for
producing low quality there was a very definite improvement. Our
technical advisers in their weekly reports remarked the continued
improvement in quality produced in community stages. ThiS, they
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su~gest., is due to t..he fAct that beLtor proce~jslng rllclliLit:}!) are
provided in community stages and, where fishermen are operat ing in
groups, technical advice and practical demonstrations appear more
effective.
Some of the community stages are being leased to fish
merchants who operate salt fish processing plants, and fish is being
purchased fresh, then split, washed and salted under supervision.
This operation, according to our field men, is recommended as a
means of improving quality, especially in settlements where there is
not the required leadership among fishermen to direct the operation
of community facilities to the best advantage. (See page 7)
A serious problem affecting the quality of heavy salted fish
is a "red bacteria" commonly referred to as Itpink". In an effort
to make fishermen/processors more aware of this problem, a poster,
portraying a picture of a pink fish, together with a list of causes
and methods of prevention for pink was devised prior to the beginning
of the 1968 fishing season. Several thousand of these posters were
distributed by our field men at the beginning of the fishing season.
They were displayed in fishermen's stages, community stages, fish
plants, etc. The posters were impressive and according to reports,
caused fishermen to become more concerned with the problem. Pink
was not a major problem in the 1968 production of heavy salted fish
and it is suggested that the efforts shown by fishermen/processors
to combat this problem, together with the aid of lower than average
temperatures experienced during the summer, were effective. (See page 8)
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In the case of light salted "shore cure" codfish a rather
different situation was encountered. Our field men reported that most
fishermen/ processors, who elected to produce light salted sun dried
fish, appeared most interested in trying to produce the best possible
quality. They sought the expert advice ' of our technical advisers
repeatedly and were determined to improve quality if possible. As
a result of their efforts much of the light salted codfish processed
and dried prior to the latter part of July was of high quality. The
writer observed some of the fish as it was being packaged for the
U.S. and Italian markets, and would suggest that little improvement
could be expected when considering the circumstances under which it
was processed. After July, and throughout the remainder of the
normal drying season, weather conditions continued most unfavourable
for drying, with the result that the quality of light salted fish
suffered badly.
According to reports from our field men, fishermen who produced
salted fish in 1968 became quite disheartened during the latter
part of the season. They felt that the additional effort put into
processing was to no avail. The lack of interest by fish buyers in
purchasing fish was rather frustrating. Prices offered for light
salted cure were considerably lower, as much as one-third less, than
were offered the previous year. Also, buyers refused to accept
fish that was not sufficiently dried, whereas for 1967 production
little emphasis was placed on drieth. This resulted in substantial
quantities of fish, which could not be dried due to weather conditions,
left in the fishermen's hands until late in the year, during which
time quality could only have deteriorated.
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Our field men suggested that had this fish been purchased
earlier, and drying continued by mechanical means, quality could
have been improved considerably_ Most of this fish was later
purchased to coincide with a tender call by the Fisheries Prices
Support Board, for salt fish of 1968 production, for relief .purposes.
Fishermen who processed heavy salted fish were also very discouraged
over the low price offered.
The efforts of our program of technical assistance have
undoubtedly contributed to an improvement in the quality of salted
fish. However, we feel that there still remains a great deal to
be done before the quality of salted codfish produced in Newfoundland
and Labrador reaches a desired level. It is doubtful that the required
quality, with uniformity, can be attained under existing conditions
with processing being done by fishermen and their families under
most unsatisfactory conditions and circumstances. We look forward
with interest to a change, which will see all salted fish processed
in plants adequately equipped and under proper supervision. In
the meantime, we feel that our program of technical aSSistance,
with even greater effort, will continue to bring about greater
improvement in quality.
During 1969, we propose to increase the number of technical
advisers to nine, with the hope of providing improved service to
fishermen/processors along the north west coast of Newfoundland
and the Strait o~ Belle Isle, north to St. Anthony, which is an area
of high production of salted fish where quality requires considerable
upgrading.
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r NEWFOUNDLAND LABRADOR .\ r c-:l_. __ . _. _ . QUE~EC--'-' .-- '- '~
PORT SAUNDERS
GULF OF ST. LAWRENCE
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DarTED LINES SHOW AREAS COVERED UNDER PROGRAM OF TECHNICAL ASSISTANcE TO SALT FISH PRODUCERS AND PROCESSORS. THESE AREAS PROVIDE ABOUT 85 % OF TOTAL SALT COD PRODUCTION.
ATLANTIC OCEAN
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Correct method to be employed in GuttiDg, Heading and SplittiDg Codfish
ROl'!II1l TAIl.!'> ANIl BAilLY fWLlT FISH M~:AN POOR QUALITY ANIl THERE. FORE TH.: GREATEST OF CARE MUST BE TAKEN WITH EACH STAGE (W SPI.JTTING
THROATING AND RIPPING
Hold the jaws of the fish closed with one hand, and rest the back of its neck on the edge of the splitting table. With a sharp knife cut the throat across just behind the gills, and continue the cut to clear the gills from the body. Introduce the knife between and under the lug bones, and rip the belly straight to the vent, but not beyond.
DO NOT TURN OFF KNIFE BUT KEEP CUT STRAIGHT FOR THE VENT AND NOT BEYOND THE VENT. THIS WILL HELP PREVENT SLIVERS.
GUTTING AND HEADING
Open the belly with one hand and with the other remove the liver and place it into the collecting- receptacle provided for that purpose. Then loosen .the guts and pull them out. Make a cut just behind the gills up each side of the back. Then break the head from the body by pressing" down on both with the back of the neck on the edge of the table. A still better method is to place the fish back down and cut off the head with a heavy knife.
DO NOT ALLOW NECK TO REMAIN UNTRIMMED WITH PIECES OF LIVER, SKIN OR FISH HANGING. RAGGED ENDS AT NECK SHOULD BE TRIMMED WITH A SHARI' KNIFE.
SPLITTING
Place the fish after it has been ripped and beheaded on the splitting table with the back ag-ainst a cleat which has been attached to the table, and with the tail of the fish to right.
With the belly of the fish toward you, seize the upper nape with one hand. With the rip carried only to the vent make the first cut with the splitting knife, from the vent close alollg- the left side of the vent fin a little past the end of the belly cavity.
Ins('rt the splitting" knife at the neck of the fish on the upper side of the bone and make a clean eut to tht' tail. keeping- close to the bone so as to separate the flesh of the left side of the tish cleanly from the bacl,bone all the way to the tail.
Cut the ba"khone through th,·pp joint.~ hehinrj tlw vent by a motion downwards and towards you.leaying' the cut end of the bone appearing like the figure 8. Next grasp the free end of the bone with one hand and strip it up cleanly with the knife from the flesh of the rig-ht side of the tish.
SI'LlT HIGHT TO THE TAIL AND STRAIGHT SO AS TO AVOID SUVERS AND HI 'C,!) TA[U:;. CUT THt-: BACKBONE THREE JOINTS BEHIND VENT SO AS TO A YoIl) nU)()[) SPOT AT THAT POINT. DO NOT BREAK THE BONF~CUT IT. BE C-\ltI-:ITL A:\J) A YO/J) (;AS]{[·;S IN FLESH OF FISH AND ALSO AVOID INJURY TO COlm BY (TTTI:\(; TOO DEIT IN REMOVING BONE FR0:\I HIGHT SIDE OF FISH.
WELL SPLIT FISH BADLY SPLIT FISH
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NO MARKET FOR "PINI" FISH
CAUSES PINK IS FOUND IN SOLAR SALT.
DIRTY STAGES PROVIDE A HOME
FOR PINK GERMS.
HIGH TEMPERATURE MAKES PINK
GROW.
POOR VENTILATION MEANS HIGH
TEMPERATURE.
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PREVENTION USE ONLY NEW, CLEAN SALT.
H I G HER S TAG E S, PROPERLY
V E N TIL ATE D, PROVIDE LOWER
TEMPERATURES.
WASH STAGES THOROUGHLY WITH
CLEAN WATER-FRESH WATER
PREFERRED.
Community Stage, Doating Cove, Musgrave Harbour, Nfld.
Two views of a modern salt cod drying piant -- Mifflin Fisheries Ltd., Catalina, Nfld.
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