. Reports on the sea and river fisheries of New Brunswick [microform]. Fisheries; Fisheries; Fishes; Pêches; Pêches; Poissons. Of the Gulf of Saint Lawrence. ' 9 Belleisle. On reaching the coast, the ressel enters some snug harbour, where she is moored, and there remains quietly at anchor, until a full fare, or the departure of the fish, requires the master to seek another inlet, or return home. The fishery is carried on entirely in boats, and the number found most useful is one for every thirty tons of the vessel; there are two men to each boat. If fish are in plenty, and not too dis- tant fr
. Reports on the sea and river fisheries of New Brunswick [microform]. Fisheries; Fisheries; Fishes; Pêches; Pêches; Poissons. Of the Gulf of Saint Lawrence. ' 9 Belleisle. On reaching the coast, the ressel enters some snug harbour, where she is moored, and there remains quietly at anchor, until a full fare, or the departure of the fish, requires the master to seek another inlet, or return home. The fishery is carried on entirely in boats, and the number found most useful is one for every thirty tons of the vessel; there are two men to each boat. If fish are in plenty, and not too dis- tant from the vessel, they expected in good weather to get two loads each day. Tiie return of the boats with fish is the signal for the dressing crew, who remain on board, to commence their operations. If it is intended that the vessel shall remain on the coast until the fish are ready for market, tliey are taken on sliore as canglit, and there dressed, salted, and dried, before being put on board the vessel. But it is the more common practice, especially with vessels from the United States, to salt the fish on board, and take their cargoes home in a green state, drying them after arrival. Tiie vessels from Nova Scotia and Canada, in general, carry their cargoes honie in a green state. About three hundred schooners from Newfoundland resort to the Labrador coast every season, during which they usually make two voyages. When tliey first return from the coast, they take home a cargo of dry fish ; but on the second n am voyage, a con- siderable proportion of the fish is in a " green" or pickled state, and is dried at Newfoundland. The Labrador coast is indented every where with excellent harbours, which have been frequented for a very long period. From the security of these harbours, and the general certainty of an ample supply of fish, this coast is preferred by many fishermen to any other fishing station witltin the Gulf. The average produce of this fishery may be estim
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