A NEW INDUSTRY

Evening Star, Issue 21822, 11 September 1934, Page 7

A NEW INDUSTRY

CANNING OF EELS GREYTOWH DEVELOPMENT “ An interesting development to be recorded this year is the establishment at Greytown of a cannery for the packing of fresh-water eels,” states the Chief Inspector of Fisheries (Mr A. E. Hefford), in his annual report presented to Parliament. “ The possibilities of developing a permanent trade in New Zealand eels depend on availability and suitability of supplies, on the cost of proper treatment'and transport, and on the prices obtainable. With regard to availability of supplies, it would appear that Nature has favoured us with bountiful stocks in many localities, but there are certain places and certain seasons when the maximum quantities may be caught with the minimum of-effort, though in any case the provision of catching devices—nets or traps—must be on a scale commensurate with the quantities to be handled. Line fishing for eels is not so likely to be a profitable commercial pursuit. From time to time various tentative efforts have been made by private individuals, and at least one company has been formed for the purpose of utilising the eel for commerce, but these essays have not been carried beyond the preliminary trials. There must therefore have been difficulties and impediments to success which would need to be overcome before an established trade could be developed. As is usual in business enterprises, some of these undertakings have been carried out with as much secrecy as possible. In other cases both this department and the Department of Industries and Commerce have been consulted by persons contemplating the prosecution of a trade in eels. FUEEZiNG AND CANNING. “ Freezing and canning are the two alternative methods of treatment. The canning of New Zealand eels has been carried out before this, both for private consumption and as a preliminary to contemplated commercial projects, and the prodifet has proved quite acceptable, hearing comparison according to some judges with such highpriced fish as salmon, it may be mentioned in passing that the oily fishes, such as salmon, herrings, pilchards and sardines, for example, arc more satisfactory for preserving in tins than arc the non-oily fish like blue cod. The

existence of the Greytown Canning Company, with a plant specially intended for the treatment of eels, indicates that in one quarter at least the period of tentative small-scale trials is over and the industry definitely launched. It is to be hoped that this will lead to an increased domestic consumption of a fish of New Zealand origin in place of some part of the considerable quantity of tinned fish that is imported from abroad. The introduction of a new foodstuff is notoriously difficult and uncertain, and in the case of eels the conservatism of the average consumer is attended also by the sort of prejudice to which reference has already been made. It is possible that with the passage of the former period of prosperity and plentiful food supplies we may be living under conditions in which this prejudice will be forgotten—as has happened in many other instances. “ With regard to refrigeration we already have the knowledge that frozen eels are acceptable in Germany and also in England, although in the latter case only preliminary trial consignments from New Zealand have been handled. Improvement in the quality of these trial consignments is certainly possible, and probably necessary in fact certainly necessary if lucrative prices are to be obtained. Frozen eels command lower prices than are paid lor live eels which at present hold the markets, at any rate in London. It will be useful here to give some of the requirements and desiderata from the conBurners’ or retailers’ end of the chain and consider how far they can be met. There is naturally some variation in the requirements according to difference in individual points of view or local conditions. First of all, with regard to the most popular and therefore the most profitable sizes of eels—the bulk of the cols marketed in London are used in the stewed-eel trade, and for this purpose fish of small sizes are in request. i’'i o;n information obtained through the Mirdi Commissioner it is evident that eels weighing between lib and 11b each would be in greatest demand for the Condon market and there , would be a limited demand for eels between lib and 21b In Germany, where eels are very largely retailed in the smoked state, the chief demand is for eels of lib to 1 lib, but those up to 21b are quite acceptable. “ With regard to prices, a record ot the wholesale prices of cels in Billingsgale Market, Condon, tor seven weeks in the autumn of 1930 shows that from 8s to 30s was paid per ‘ draft ’ of 211 b

of live eels. Frozen eels, would fetch less—probably not more than 6d per lb—though the price would probably rise when the market became accustomed to the trade, provided that tins cleaning, packing, freezing, and transport were all that could bo desired. One poor consignment would have n damaging effect ou future demand. Prices in Hamburg realised for frozen Canadian eels in 1930 were from 12 to 15 cents per lb, and consignments were sent in 1001 b and 551 b boxes. For New’ Zealand consignments tranship, ment from London for Hamburg would involve additional transport expenses.”