November 1966 



COMMERCIAL FISHERIES REVIEW 



45 



Canada (Contd.): 



NEWFOUNDLAND BAIT SERVICE EXPANDS 



The Newfoundland Bait Service is being 

 further improved by the extension of refrig- 

 erated bait storage facilities to serve areas 

 requiring this service, the consolidation of 

 existing storage units, and revised prices. 

 The Bait Service, provided by the Federal 

 Government under terms of Newfoundland's 



1949 union with Canada, supplies bait to fish- 

 ermen in areas not adequately served by pri- 

 vate enterprise. The service supplies New- 

 foundland and Labrador fishermen with close 

 to 5 million pounds of bait annually through 

 19 depots and 38 holding units, 8 of which are 

 going into operation for the first time this 

 year. The government also operates the Arc - 

 tica , which delivers bait supplies from depots 

 to units in fishing areas. 



DIET TRICKS WITH FISH STICKS 



It takes no special tricks to fix fish sticks. Just follow the simple directions on the 

 package. There's no trick to getting your family to eat them either; fish sticks have been 



an American favorite for years. The trick 

 comes when you top piping hot fish sticks 

 with a cold caper sauce to present adieter's 

 dream. Four fish sticks with a generous 

 serving of this different, easy -to -do topping 

 ^^^^^^^^ ^^ amount to about 240 calories. 



S^^'^^-^^^^KtaHrti^H This quick-fix seafood slimmer. Fish 



Caper , will delight the dieter, fascinate the 

 fastidious, and haul in a netful of compli- 

 ments for the clever cook. 



Fish Caper is from a new, 16 page, 

 full -color, diet booklet just released by the 

 United States Department of the Interior's 

 Bureau of Commercial Fisheries. This 

 publication. Seafood Slimmers, is available 

 for 25(;; from the Superintendent of Docu- 

 ments, Washington, D. C. 20402. 



nSH CAPER 



24 frozen fried fish sticks 

 ( 4 to Ij ounces each) 



Caper Sauce 



Place frozen fried fish sticks in a single layer on a greased cookie sheet, 15 x 12 inch- 

 es. Bake in a hot oven, 400° F., for 15 to 20 minutes or until heated through and crisp. 

 Serve with Caper Sauce. Serves 6. 



Caper Sauce 



1 cup yogurt 



2 tablespoons chopped capers 

 1 tablespoon lemon juice 



1 tablespoon chopped parsley 



2 teaspoons instant minced onion 

 1 teaspoon grated lemon rind 



Combine 

 sauce. 



all ingredients and mix thoroughly. Chill. Makes approximately I4 cups of 



