A NOTABLE ACHIEVEMENT.

Otago Witness, Issue 3755, 2 March 1926, Page 75

A NOTABLE ACHIEVEMENT.

ACCLIMATISATION OF SALMON. food anlTgame fish. Dr C. IT. Gilbert, professor of zoology at Stanford University,, Calefornia, Mr John P. Badcock, of Victoria, British Columbia, chairman of the International Fisheries Commission, and Mr L. F. Ayson (Chief Inspector of Fisheries of New Zealand) are at present in Dunedin after a tour of the North and South Islands. They are staying at the Grand Hotel, and will spend a few days at the Exhibition. Dr Gilbert and Mr Badcock, though travelling for pleasure, have been especially interested in the Pacific salmon—the quinnat—established in the waters of both islands. “The quinnat salmon we have seen and eaten here in New Zealand are quite equal in colour, richness of oil, and flavour to the best on the north-west coast of North America," said Mr Badcock to our representative. “Their establishment in your waters is a master stroke in the acclimatisation of fish—one of the most notable achievements effected in 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 have failed,” said Mr Bad cock, “notwithstanding the fact that over 4,000,000 fry were liberated in the St. Lawrence River in Canada in one year. The quinnat now in your waters, if properly conserved, may became a great food asset. The Government and Mr E. 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 specimens of both. “And speaking of salmon, very few people here appear to appreciate the importance and food value of the salmon fisheries of the Pacific coast of North Amerit We in British Jolumbia produce from 12,000.000 to 15,000,000 dollars worth of cann. J salmon a'year. A finer, purer, and m< nourishing food is not produced. lam 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 pf the fish and a pinch of pure salt 1 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 t-new differ th colour of their flesh Of the five species the ‘sockeye’ and the ‘spring’ —the quinnat—have a deep rich red colour. The ‘cohoe’ is pale red and the ‘pink’ and ‘chum’ pinkish white. In cooking the two later the flesh turns almost white. The sockeye and the spring, being richer in colour and oil. are most in demand, butthe others are valuable foods and con stitute the bulk of the nark?. The canning of salmon in British Columbia is most care fullv supervised by both the producers and the Dominion Governments. The Meat and Canned Food Act. of Canada prohibits the use of colouring matter in the canning of any food product. Colouring matter i 3 not. and never 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 pood and a game fish. There is nothing better.”