PROBLEMS IN THE FISH BUSINESS 13 



Transportation 



^ We are mostly concerned here with the fishing trade 



Deterioration ^^'^ distribution of fish, as it affects Canadians, and in 

 this connection the question of transportation becomes 

 a very important factor. Owing to the great distances which our fish 

 products have to be carried, also to our sparse population, the cost of 

 handling and delivering to the centres where these fish are consumed 

 is necessarily high. During the spring and summer months and until 

 cold weather sets in, a large portion of our fish have to be transported 

 by express at very high rates, which frequently amount to as much as, 

 or more than, the initial cost of the fish at the point of production. 



In former years, when transportation facilities were not what they 

 should be, it was of frequent occurrence that the quality of the fish 

 became seriously affected while in transit, due to the methods, or 

 rather the lack of methods, by which they were carried. I am pleased 

 to say that conditions in this regard have improved very materially and, 

 with better transportation facilities, it is now possible to have fish 

 transported great distances in comparative safety, so that they reach 

 the distributing markets in first-class condition. 



Refrigeration Refrigerator cars are supplied at important shipping 

 Transit points for the transportation of fresh and mild-cured 



smoked fish. These cars are provided with bunkers 

 or ice chests at either end of the car, which are filled with ice, to which 

 salt is added at shipping points and, through the medium of icing 

 stations placed along the lines of the railway companies, the supply of 

 ice is renewed from time to time, thereby providing regular cool tem- 

 peratures during the time they are in transit. 



As an instance of this method, refrigerator cars containing fresh 

 halibut are shipped regularly from Pacific Coast points, such as Van- 

 couver, Steveston, New Westminster and even as far north as Prince 

 Rupert, to cities in the East like Toronto and Montreal, and, although 

 the fish are in transit from 4j4 to 6 days, if in fresh condition when 

 shipped from starting points, they reach destination in good salable 

 condition. 



Iced refrigerator cars are also provided at Mulgrave and Halifax, 

 N.S., as well as at St. John, N.B., for carrying fresh fish to points in 

 the interior. It is thus possible to move cars of frozen and smoked 

 fish from Mulgrave and Halifax to points as far west as Winnipeg 

 and Calgary, during the months of September, October and November, 

 without any deterioration in the quality of the contents. 



