Brent Swain
Forum Junkie
Posts: 692
Posted: Fri Sep 14, 2007 3:49 pm
I remember back in 1990 tying up alongside theIceberg Bay, Jimmy Pattison's fish buying barge. I was astounded when I saw how net caught fish were being handled. They had an opening for two days. Most boats piled their ice in the hold in a big cone shape, then piled fish, guts in, on top, It was extremely hot weather. Because they hadn't nmet their quota, the opening was exrtened two more days. The piles of fermenting fish in the hold was given two more days to ferment. Then it took a couple more days to get it in the packer via a fish pump which thoroughly mangled them , the tube which launched them into the packer hold being off centre a bit . Each fish fell ten feet and smacked the side of the hold with a loud smack( tenderising?)I was told it would take another week for the packer to get to Vancouver, then another week before it was unloaded.Only then would the guts be removed.<br />
I once rode with my truckdriver uncle to Seattle with 90,000 lbs of halibut. It reeked and had been parked out in the sun for several days.When we got to Seattle the receiver felt it and said"Just right'. I asked my uncle "Is this pet food?" He said "No , this is what people eat."<br />
Stick to troller caught fish .The governmet is trying to force trollers out of business( High quality fish) and increasing the net fleet( The kind of fish I just described) giving up high quality fish that few can compete with and putting us in competition with banana republics' standards.<br />
Brent
Brent