QUINNAT SALMON

Evening Post, Volume CXI, Issue 75, 29 March 1926, Page 10

QUINNAT SALMON

ACCLIMATISATION PRAISED

"DON'T CUT CAKE TOO SOON"

CANADIAN EXPEBT'S APPRECIATION.

' A warm tribute to the work of the Chief Inspector of Fisheries (Mr. L. F. Ayson) was made by Mr. J. P. Babcock, who, with Dr. C. H. Gilbert, is leaving by the Makura for San Francisco. Both these Canadian pisciculturists were delighted with New Zealand, and with the only known instance, of the acclimatisation of quinnat salmon. Since their visit to New Zealand they have been to Australia, and returned by the Makura to-day. \

"Dr. Gilbert and myself," said Mr.' Babcock, "came to your beautiful islands as 'overseas' tourists, for rest and travel, and not in any official capacity. We have both for many years been engaged in the study of great salmon fisheries of the north-west coast of North America. Dr. Gilbert is the recognised authority. Many years ago we became interested in the attempts to . introduce the quinnat salmon to waters in which they did not exist, which included your waters. The records disclose that all such efforts were fruitless, except here in New Zealand. Your success has naturally excited our interest, and we have been interested in getting first-hand information. A GREAT ACHIEVEMENT. "We have been afforded exceptional opportunities to do so during our brief stay. We are under great obligations to your Government and your Chief Inspector, of Fisheries, Mr. L. F. Ayson, whose persistent efforts have so notably been crowned with success. To our good, Mr. Ayson joined us in the North Island, and guided us- through the South Island, which included visits to your main rivers and their great lake tributaries. We witnessed the catching of a: quinnat, / and had it se*ved at dinner. It was rich in colour, oil, and flavour; quite the equal of our bes^. We have also seen and eaten Atlantic salmon- taken here. It also was quite the equal of any caught elsewhere. The acclimatisation of both the quinnat and the Atlantic salmon in your waters is »■ great achievement, one without parallel. All other efforts to establish f..a quinnat in other water and to introduce Atlantic salmon in the North Pacific have failed. That you transported the eggs for a. much greater distance, and through the heat of the tropics makes your , success so much more noteworthy »nd surprising. All hail the men who accomplished it I, WATER WEALTH. " Both Dr. Gilbert .and myself have been astonished at the number and volume of your rivers and lakes and their hundreds of miles of favourable spawning beds. Surely they promise well for future increase. You certainly have breeding and fresh water feeding areas for the development of salmon comparable in extent to similar waters,in British Columbia and Alaska that produce abundantly. Your early seedings have been so successful, and the increasing run to your rivers so apparent that you may look to tbe future with confidence, provided the^stock you now possess is conservatively administered. Forbear yet a little while, that the quinnat may build up rujis that are of commercial importance. "SAVE YOUB SEED. 11 "Do not make the mistake of cutting your cake too soon. Save all your seed for planting. The salmon-produc-ing capacity of your waters has not yet been demonstrated. Having for many years made a close study v of a great salmon fishery, may I venture so far as to advise1 that you go slow in catching your quinnat: If I was asked to make your salmon-fishing regulations, they would prohibit the catching of any quinnat for years to come. Your policy as I see it should be to conserve what you have and let time demonstrate what the seed you now have will produce. You may be on the eve of the development, of a great food as&et, of a great fishery. WHAT THE INDUSTRY MAY MEAN. "Few people in New Zealand realise the extent and value of the salmon fishery of the North Pacific or even of British Columbia. British Columbia salmon fisheries along produce from £2,500,000 to £3,000,000 a year. The bulk of the catch is canned for export. The Pacific salmon is one of the richest, most nourishing foods in the world. Pound for pound it is far more nourishing than beef or bread. The value of salmon as a food depends upon the abundance and quality of the oil it contains. That is why our sockeye and spring-quiniiat pack is the, highest priced. Their flesh contains more and richer fats. And one word' more of our canned salmon. The flesh in the can is the natural colour of the species whei. cooked. The white meated canned salmon •is the cheapest grade. The Meat and CanWd Food Act- of Canada prohibits the use of any colouring matter. Our canned salmon contains nothing but the flesh'of fresh salmon and a pinch of pure salt. Our salmon is canned under close inspection of both the Provincial and Dominion Governments."