Comparison of 1964 landings by lake shows Lake Erie led in production with 

 over 58 per cent of Ontario's total — a reduction from the 66 per cent position of 

 the previous year. The Northern Inland water's classification, which includes such 

 large lakes as Nipigon, Rainy and Lake of the Woods as well as over two hundred 

 smaller bodies of water produced over 18 per cent of Ontario commercial fish. Per- 

 centages for the other lake divisions were as follows: Lake Huron 7%; Lake 

 Superior 6%; Lake Ontario 5%; Lake St. Clair 2%; Georgian Bay and North 



Ihannel a total of 2% and Southern Inland waters 1%. 

 Of the nine fishing areas, three, Lake Huron, Georgian Bay and North Chan- 

 el, had increased production ranging from 32% and 24% for the latter two re- 

 >ectively, to 2% for the waters of Lake Huron proper. A major decrease in Lake 

 Erie of 28% was due to lower perch catches there. A reduction in carp landings 

 resulted in 32% lower production in lakes and rivers fished commercially in 

 Southern Ontario. Minor percentage decreases occurred in Northern Inland, Lake 

 Superior, Lake Ontario and Lake St. Clair. In Lake St. Clair, however, the value 

 of the catch rose by over six per cent in spite of a 97,000 pound reduction in land- 

 ings. In all cases where major reductions in fish production occurred the loss in 

 actual value of the landings was much less severe. In Lake Erie for example, the 

 reduction of 28% in production was accompanied by only a 6% decrease in catch 

 value as compared to 1963. 



Ten of the 25 species of fish marketed by the Ontario commercial fishery made 

 up over 90% of all landings. Two species, smelt and yellow perch, largely from 

 Lake Erie production, amounted to over one-half of the total. Of these, smelt 

 contributed 30% and perch, down by one-half from 1963, still amounted to over 

 21% of all production for the Province. 



Yellow pickerel (walleye) landings showed a decrease of 28% over the prev- 

 ious year due to reduced catches in Lake Erie, where a dominant year-class had 

 provided excellent fishing in 1963, and to other minor decreases. A closed season 

 for walleye during part of April and May in Georgian Bay reduced potential pro- 

 duction there. As is generally the case with markets the reduction in catch of this 

 highly desired species was accompanied by improved prices. The average price for 

 yellow pickerel rose accordingly from 26.9 cents per pound in 1963 to 29.1 cents 

 in 1964. 



Whitefish contributed over 7% of commercial production in 1964, a position 

 little changed from the previous year. The other members of this family of fish, the 

 lake herring and chub or tullibee made up over 9% of Ontario's catch, likewise 

 little changed from 1963. White bass, suckers, pike, carp and sheepshead all con- 

 tributed significantly, amounting to well over one-tenth of all landings. Of these a 

 minor increase occurred in landings of pike. 



Sturgeon and the by-product, caviar, while contributing a total of only one 

 hundred thousand pounds, continued to be by far the most sought-after product of 

 Ontario's fishery. Average prices of over $1.00 per pound for the fish and over 

 $3.50 for the caviar were received by fishermen. Much of this production continued 

 to be taken by Indian fishermen in the waters draining into Hudson and James Bay 

 from the Patricia area. 



The number of persons engaged in fishing was reduced by nearly 10 per cent 

 from 3,271 in 1963 to 2,952 in 1964. Part of the reason for the decrease can be 

 found in the active competition for workers by other industries where higher wages 

 are attractive. The fishery in parts of Ontario, by utilizing more machinery and 

 more efficient gear, such as trawls, has been able partly to offset the out-flow of 

 labour from the fishing industry. It is generally noted, however, that the primary 

 fishing industry in Ontario has difficulty in maintaining an income growth consist- 

 ent with that in the more important industries of the Province. 



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