Page Two
THE   FISHERM A N
April 5, 194€
Fish Spoilage - Causes And Methods Of Control
The following are the most important changes which combine to make edible fish inferior in quality.
1. Bacterial Decomposition
Bacteria which are present on the surface and in the gut contents of fish at the time of capture, and are also usually present on the surfaces of vessels and in ice used for icing fish, are the agents which are mainly responsible for spoilage of unfrozen fish. These bacteria will grow very fast, and certain types have been known to divide every twenty minutes under very suitable conditions. Experiments have shown that certain types of bacteria which bring about fish spoilage grow very slowly at 18 or 23 degrees F., that is at temperatures considerably below the freezing point of water. At 32 degrees F. most of the fish spoilage bacteria grow readily, and increase rapidly enough to spoil fish in from one to two weeks.
The importance of keeping fresh fish at temperatures as near the freezing point of fish flesh as possible is evident when Vine considers that the rate of bacterial spoilage may be doubled for a rise of only about 7 degrees F. Thus fresh fish stored at 30 degrees F. (the freezing point of fish flesh) will probably keep almost twice as long as fish stored at 37 degrees F. Later I shall discuss the various ways in which attempts have been made to store fresh fish at fairly low temperatures.
2. Rancidity
This is due to the fact that fish fats are of a type which readily take up oxygen from the air, and that the products which result cause certain characteristic undesirable odors and flavors. Since oxygen is necessary for the development of a rancid condition in fish it follows that any treatment; of the fish which results in an increase in exposed area of the flesh will favor this conditions.
Thus modern methods of filleting and steaking salmon result in products which become rancid quite readily, and also lose color through bleaching of the red astacin pigments. Methods which may be employed to combat rancidity include storing frozen fish at low temperatures (say 20 to 25 degrees below zero),  glazing whole fish,
A lecture delivered by Dr. H. L. A. Tarr, Pacific, Fisheries ' Experimental Station, on Wednesday, February 20, prepared for The Fisherman by Breen Melvin.
blocks of small flsh or small blocks of fillets, storing fish in vacuum or in an inert gas such as hydrogen or nitrogen, and the use of innocuous chemical antioxidants.
3. Denaturation
The protein myosin, which accounts for almost two thirds of the total protein in fish flesh, is quite unstable. It very readily undergoes a change known technically as denaturation which probably accounts for the toughness of texture in certain samples of frozen fish, and may also have something to do with loss of flavor. This
Book Review
No Extra Rate Charged FISHERMEN when you insure
CROWN LIFE
except tor fishing in certain areas.
I. H. Pedersen
Agent
PAcific 7341 822 Rogers Bid*.
THE LESSONS  OF GERMANY By Gerhart Eisler, Albert Norden & Albert Schretner. Published by International Publishers PRICE $3.25
r[E authors have made an analysis of the history of Germany from the time of the repression of the Peasant Wars in the early 16th Century to the present day; showing why Germany has been a menace to European and world peace. The factors responsible for Nazism and the ruin of the German nation through the most disastrous war in history are traced from their beginnings in the triumph of reaction, when the peasant movement forward was savagely put down, to the culmination in Hitler, the agent of the most brutal imperialism in the world.
They make a point of showing that it is not because the Germans are a brutal or atavistic race, as is sometimes said by persons who should know better; but because of their history that they fell victim to Hitler. He was not a .peculiarly "German" phenomenon. He represented the most reactionary section of world imperialism, and he showed clearly to the world where imperialism leads; but neither he alone, nor the German imperialists were solely responsible for World War II.
This book is one of the selections of the Book Union, and is available to members at a greatly reduced price, at the People's Cooperative Bookstore in the Boilermakers' Building, Vancouver, B.C.
FISHERMEN!
When In Northern B.C. Waters—Use Your Co-op Facilities
• Liver Oil Plant •   Fishermen's Credit Union
• First Class Bakery •   Fish Cold Storage
• Fish Camps With Stores And Oil Station
• Large General Fishing Supply Store In Prince Rupert
• Fishermen's Settlement Service •   Ic« Plant
• Agency Pacific Coast Mutual Marine Insurance Co.
Prince Rupert Fishermen's , Co-op Ass'n
Phone: Store—760 - 764 Cold Storage Plant—Red 786
Office—763 Engine Room—Blue 786
change is to all intents and purposes characteristic of frozen fish, and is mainly brought about by bad freezing methods.
Since denaturation occurs most markedly in the temperature range of 23 to 30 degrees F., it follows that any process of freezing, storage or thawing which causes the flsh to be held any length of time in this zone will promote this change. Uneven o r fluctuating storage temperatures are also undesirable. Fish stored at a fairly constant temperature, of about 4 degrees F. will not denature appreciably for some months.
The role played by these three types of change during the interval which may elapse between time of capture and consumption is shown roughly in the following table:
Fresh Fish
(Fish from time of capture until it is frozen or consumed). Bacterial spoilage i s undoubtedly responsible for by far the greater part of the undesirable alterations which occur in fresh flsh. However, a significant amount of rancidifica-tion may occur at this stage in fatty fish which are held too long after they have been cut up, and probably a very slight amount of denaturation occurs (it is not unlikely that halibut which are iced for several weeks may become appreciably denatured).
Bacterial spoilage will not occur below about 18 degrees F. Serious rancidity and denaturation may occur if freezing and storage methods are not very carefully controlled.
Defrosted Fish
Since freezing only kills some of the bacteria present on fish, and since defrosted flsh very frequently exudes some free liquid, or drip,
BREEN MELVIN Cooperative Section, Extension Department, University of British Columbia
thawed flsh is very susceptible to bacterial spoilage. Whether or not defrosted flsh is more or less susceptible to bacterial spoilage than is unfrozen flsh is a point which as far as I am aware, has not been very definitely settled because of the many factors which may be involved. However, I think that it is quite safe to assume that defrosted flsh will spoil about as quickly as unfrozen flsh under similar conditions. Just as in the case of unfrozen fish, rancidity and denaturation do not occur to any marked extent in defrosted fish.
Role Of Fishermen In Producing Quality Fish
The foregoing has given some idea of the changes which must be combatted if high quality flsh are to be marketed. It is apparent that the fishermen can play a prominent part in controlling bacterial spoilage, but that he can do little himself toward controlling either rancidity or denaturation.
I feel that the time is coming
—Continued on Page 6
Money Awaits UF Co-op Members With No Address
Fishermen!
FISH AND BUY COOPERATIVELY
Our Camps and Stores on the West Coast of Vancouver Island are ready to serve!
Kyuquot Trollers Co-operative Association
Head Office: Victoria, B.C. Camps with Stores: Camps Only:
KYUQUOT Tofino Ucluelet Klaskish
BAMFIELD Refuge Cove Winter Harbour
The United Fishermen's Coop Association announces that many fishermen delivered fish to them last year without Fish, Box head—UP Coop leaving their addresses. As a result, the co-op has on hand settlement cheques and tax receipts for these men on hand in the office.
Anyone listed below who wishes to receive his settlement—should write the U.F. Co-op, Box 767, Vancouver, or drop in to the office on Commissioner Street. Names are published with the name of the camp to which the fish was delivered.
Fraser River Area:
L. E. Boucher, E. Guldbransen, H. Hedstrom, E. Hienvik. H. Hop-cott, John Mariani.
E. Martinousky, Allan Mills, J. Munro, M. McKinnon, P. Rapo, Sig Vike.
Hornby Island Camp
Ed Baird, J. Georgeson, P. Holt, M J. Lovely, P. Morise.
O. McBride, S. McLaren, Eva Rodgers. J. Shelbo. F. Sheldrake.
Stuart Island Camp:
Roy Carlson, B. Evans. Don In-nis, John Johnson.
Ken Lusk, H. W. Marshall, G. R. McGuffie, Jack Parrish.
R.  Parrish  Charles Rendholm,
ft-
L. Simon, J. H. Smith. L. Van-derest.
Pender Harbour Camp:
Hans Michelson, M. Michelson.
Egmont Camp:
S. W. Andrews, B. T. Bean, Moses Billie, A. J. Jeffries, Hans Madsen.
M Mahy, P. Mihalech. H. Paull. W. Ranta, Miss M. Wilson.
Nanaimo Camp:
W. A. Akinclose-Boyne, H. R. Brabbury, Steve Hrycan, G. Jones.
G. Moore, T. Newman, M. L. Omstead, W. Runska, S. Sherwood. Fred Webb.
Porlier Pass Camp:
E. R. Bennett, H. Blair, A. C. Crocker. M. Doumont, R. Francis.
J. Greenhorn, Levi Harris, V. Johnson. L. Juala, T. Lahde, U. Lahde.
M. Mikola, G. Nash, R. Street, L. Thomas, A. Wise.
River Fishermen
P. E. Housten, A. Paugh, L. Paugh. J. Ranto, A. Tapio.
The Battle Is On, It Won't Be Easy
How can I compete with such brilliant writers on cooperation as Ole Martin and J. A. Sim, who wrote letters in a recent issue of this inestimable publication?
Cooperators' Expectant
Mr. Martin's description of the glamour of the employees of the United Fishermen's Cooperative puts me to shame. I was perfectly aware of the fact but simply had not got around to mentioning it. Now, I would like to wax eloquent over the fertility of the employees of the Prince Rupert Fishermen's Co-on — just so they won't feel slighted. When I was up there last month I was amazed at the large numbers who were expecting increases in the family. They plan to raise cooperators and gradually outnumber the other type of person on this coast. "A con-sumation devoutly to be wished."
Mr. Sim is to be complimented on his broad view of the place of co-o p e ratives in an economy to give security to the common man with conservation of natural resources. That day, however, will never dawn unless all progressive organizations of workers and of consumers, unions and cooperatives unite to fight their common battle. Believe me the fight is not an easy one. Let me quote from an editorial in "The Maritime Co-operator" :
"Just about a year ago the secretary of the Income Tax Payers' Association was questioned by the MacDougall Commission, sitting in Winnipeg. The association claimed a membership of 6,300. The secretary said that it depended on membership fees of $1 per member to finance its activities. At that rate and with that membership its revenue could be computed at a little over $6,000 a year—if the members all paid their dues.
"Just at present the ITPA is spending money for radio broadcasts at the rate of $10,000 a week —estimated. The spot campaign is already in its third week, and we gather, will continue into the fourth week.
"Briefly, this means that ITPA is spending $40,000 (more or less) to misinform the public regarding the co-ops.
"Where is ITPA getting the big money to carry on this campaign?
Lin Brown
ORMES LIMITED
Prescription Chemists Phones: 81 and 82 The REXALL Store
Prince Rupert, B.C.
— Popular Models —
with local fishermen:
"ARROWHEAD JUNIOR" 4 cyl-40 hp at 3000 rpm
"ARROWHEAD" 4 cyl-45 hp at 2400 rpm
"MODEL-B" 4 cyl-44 hp at 1400 rpm "HIAWATHA SPECIAL" 6 cyl-90 hp at 3000 rpm
BOOKING NOW ! For Spring Delivery
STURDY "ARROWHEAD" 45 hp at 2400 rpm
ADANAC SHIP SUPPLY CO.
ONE ALEXANDER STREET
VANCOUVER, B.C.
] E. A. TOWNS Limited j
Distributors
Vitamin Oils | Fish Meals—Fish Oils j
| Marine Bldg., Vancouver, B.C. j
• IIIIIIMIItltlllllillMIII......I I II I II
DIMilllMlllllllllllu
STYLES VALUES QUALITY
Always at the Home of UNION MADE Clothing — and Friendly Service. •
Established for Over 40 Years
Phone PAc 3645 45 E. Hastings Vancouver
FISHERMEN!
s What does good water mean to I ! you ? The recent government | | laboratory test indicates that the f | water from our artesian well f I which supplies the Sointula oil ! I station is entirely free from all i | impurities. Drop in at Sointula I | and fill your tank with water § | that is REALLY PURE. 1 And don't forget that your I | dollars g0 further when \ | you make your purchases i at a "Co-op."
{ Sointula Co-operative j Store Association
SOINTULA, B.C.
! -,General Imperial Oil I
; Merchandise Agents I
■ikiiiiiiii........
That is the question which we believe the average Canadian citizen will want to see answered.
"Is it subscribed by cartels and like-minded big interests and deducted from profits and charged to advertising or some other account in order to escape the income tax?
"That is a question which we suggest should be asked in the coming session of the Canadian Parliament.
"The earnings of co-ops are not concealed. Their books are open. As John Carson, down in Washington says, 'Co-ops wear glass pockets.' Everyone knows if they make a saving for their members.
"But it is not so with some of the big capitalistic interests in this country."
W. H. McEwen. manager. Maritime Cooperative Services has this to say in a letter to members of co-ops in the Moncton, N.B., area:
"Figures Don't Lie — But Liars Figure"
"Hitler believed, stated and almost proved that the bigger the lie the more likely are people to believe it and the Income Tax Payers' Association seem to be following the old dictator's policy either through straight falsehood or implication.
"This same association started out with a campaign against coops over a year ago and due to their charges the Government appointed a Royal Commission to investigate the whole matter of coops and income taxation.
"The Government's Royal Commission did investigate. It held hearings in all parts of Canada gathering evidence. The Income Tax Payers' Association presented briefs. Its supporters were witnesses and before the Commission had progressed far across Canada members of the Commission learned that the statements of suggested amounts lost to the treasury through coops not paying income tax on surplus were not supported by fact.
The Real Issue
"The real issue is an attempt to destroy the peoples' rights—your rights—to mutual effort. It is an attempt to say that you and your neighbors should not work together in the business world, unless you adopt the business rules of exploitation and profit It is an attempt to confuse the thinking of enough people so that the few who have extracted great wealth from the country may continue their profit taking."
You may draw your own conclusions.
Subscriptions Please
The   same    holds   for Credit Unions as for co-ops. The more —Continued on Page 6
OPEN   I N VITATION
to all
COOPERATIVE FISHERMEN
SHARE YOUR RISK
BY INSURING YOUR BOAT IN
PACIFIC COAST FISHERMEN'S MUTUAL MARINE INSURANCE
COMPANY
ONE WEST CORDOVA STREET PHONE PAcific 0185 VANCOUVER, B.C
iriuniHPtiumiiHfmtrmnfmnniHuiiuriiwuffuriri^
JOHN STANTON
BARRISTER, SOLICITOR NOTARY
503 Holden Bldg., 16 E. Hastings MArine 5746 Vancouver
RUPERT BUTCHERS
Meat, Groceries,
Vegetables and Delicatessen
"lM Ul Cook For Yoa While Fithini"
Cooked Meats of All Kinds and Fresh Meat Pies Daily
Next to Royal Hotel
Phone 21—707 3rd Ave., West
PRINCE RUPERT, B.C.
Magneto
Sales & Service
LIMITED
SALES AND SERVICE FOR ALL TYPES OF Magnetos, Lighting and Starting Equipment
295 Alexander St., Vancouver, B.C.
Phone PAcific 1922
mm
Ramsay Machine Works Ltd.
Machinists — Engineers — Founders MARINE REPAIRS Phone G 5314        -        1630 Store St.
Patternmakers
I
Victoria, B.G. i
DIBB PRINTING COMPANY
• OFFICE SUPPLIES
• PRINTING
Birthday and Everyday Cards .
BOOKBINDING STATIONERY
Waterman's Fountain Pens
Besner Block, 3rd Street
Phone 234
Prince Rupert