"A MASTER STROKE."

New Zealand Herald, Volume LXIII, Issue 19264, 1 March 1926, Page 10

"A MASTER STROKE."

INTRODUCTION OF SALMON.

VISITING EXPERT'S PRAISE.

GOOD GAME FISH SECURED

[BY TELEGRAPH. —OWN CORRESPONDENT.] DUNEDIN, Sunday.

Dr. C. H. Gilbert, Professor of Zoology at Stanford University, California, Mr. John P. Badcock, of Victoria, Britisli Columbia, chairman of the International Fisheries Commission, and Mr. L. F. Ay'■son, chief inspector of fisheries of New Zealand, are at present in .Dunedin after a tour of the North and South Islands. Dr. Gilbert and Mr. Bad : cock, although travelling for pleasure, have been specially interested in' the quinnat salmon established in the waters of both islands.

"The quinnat salmon we have seen and eaten in New Zealand' are quite equal in colour, richness of oil and flavour to the best on the north-west coast of North America,' 1 sa?d Mr. Badcock. "Their establishment in your waters is a master stroke in the acclimatisation of fish, one of ..he most notable achievements effected ia any waters. It is the only instance in which the quinnat has been successfully established in any waters other than the Pacific, Coast of North America. « "Repeated efforts to establish them in Atlantic waters 1 have failed," said Mr. Badcock, "notwithstanding the fact that pver four million fry were liberated in the St.'Lawrence River in Canada in one year. Tho quinnat now in your waters, if properly conserved,-may -become a great food asset. The Government and Mr. Ayson, your clever fisheries expert, who, by persistent efforts, -have accomplished so notable an achievement, are to be congratulated, not only, on the successful acclimatisation of the quinnat salmon, but also of the Atlantic salmon. We have seen and been .served with very fine speck mens of both. "Speaking of salmon, very few people here appear to appreciate the importance and food value of the salmon fisheries of tho Pacific Coast of North America. We in British Columbia produce from 12 million to 15 million dollars worth of canned salmon a year. A finer, purer and more nourishing food is not produced. I am surprised and regret to learn that there is in New Zealand an impression that our Canadian salmon canners use a colouring matter in tinning salmon. Such is not the case. No substance other than 'the natural flesh of the fish and a pinch of pure salt is''placed in the cans. The difference in the colour of the flesh 'in the cans is natural, and due to the fact that we have five different species of salmon in our waters, and that they differ in the colour of their flesh. The Sockeyo and the 'Spring' being richer in colour and oil are much in demand, but the others are valuable foods and constitute tho bulk of the pack. "The canning of salmon in British Columbia is most carefully supervised by both the "producers and the Government. The Meat and Canned Food Act of Qmada prohibits .the use of colouring matter in tho canning of any i'ood product. Colouring matter is not and neWr has been used in the canning of salmon." When asked if it would be wise to introduce further varieties of salmon to New Zealand waters, Mr. Badcock said: "You have got the best, a food - and a game fish. There is nothing better." * ••