File:Conservation of fish, birds and game (1916) (14568640708).jpg

Identifier: conservationoffi00canarich (find matches)
Title: Conservation of fish, birds and game
Year: 1916 (1910s)
Authors: Canada. Canada. Commission of conservation. Committee of fisheries, game and fur-bearing animals
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Contributing Library: University of California Libraries
Digitizing Sponsor: MSN

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assage through Parliament. This Act, then, applies to salted mackerel, herring,f A t ^*° alewives or gaspereaux, and salmon, and to the pack- ages in which such fish are marketed. The Act aims at bringing into general use a strong, well-made barrel of a standard size; also it aims at raising the general standard of curing and grading the fish, so that the cured product may be traded in with confidence,to the benefit and profit of producer, dealer and consumer. „ , , r Inspection is not compulsory under the Act; fishermen Carrying out and packers must decide for themselves whether they Inspection ^^i-jgjj ^lake use of the Government brand or not. To those who apply for it, the inspection is entirely free of charge. To carry out the provisions of the Act, a staff of competent inspectors has been appointed. This staff, to begin with, had necessarily tobe a small one, as the extent to which the brand might be made use of during the first year could not be predicted. Each inspector has been
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INSPECTION AND BRANDING OF FISH 67 given a district over which he is required to travel and act in the capacity of an advisor or instructor, in addition to acting as inspector of the fish when cured. Inspection must be carried out at the place where the fish have been packed and while the original packer is still in possession of them. It is held that improvement in curing can only be brought about by bring-ing the inspecting officer and the packer into direct contact in this way. When inspection has been applied for, it is carried out in a very thorough manner, and if, as a result of his inspection, the inspecting officer is satisfied that the fish are properly graded and are packed in barrels that conform to the standard called for by the regulations, he brands on the side of each barrel, with a hot iron, a mark in the form of a crown. This crown will show the grade and quality of the fish, the year of packing and a letter representing the name of the inspecting officer. Branding a I^^^- ^^ ^^

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