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Department of Fisheries and Aquaculture

Department of Fisheries and Aquaculture. 2005 Cod Fillet Quality Study. Background Information. Cod quality has been a major issue in the Gulf (4R3Pn) cod fishery.

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Department of Fisheries and Aquaculture

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  1. Department of Fisheries and Aquaculture 2005 Cod Fillet Quality Study

  2. Background Information • Cod quality has been a major issue in the Gulf (4R3Pn) cod fishery. • There has been disagreement between harvesters and processors over the quality of the harvested fish and the quality of the finished product.

  3. It was against this backdrop that FFAW and DFO coordinated an experimental project that examined quality of fish harvested using gillnet and hook and line in 2004. • Department of Fisheries and Aquaculture (DFA), Western and Labrador regions, decided to build upon the collected information from the FFAW.

  4. Objective • The objectives of this project were two fold: • First, to compare at-sea quality of cod harvested using different gear types at different soak times. • Secondly, to compare fillet quality processed at different time intervals using the different gear types and varying soaking times.

  5. MethodologyProject Description • DFA selected 3 fishers by public tender. • Fishers were instructed to fish at three pre-determined locations in NAFO Area 4R.

  6. MethodologyFishing Gear/ Equipment • All vessels used in this project were classed in the >35’ category. • The vessels used in this project are typical of those in commercial cod fishing.

  7. Survey Vessels

  8. Fishing gear was comprised of two fleets of 5 ½” gillnets, two strings of hook and line and two cod pots. Cod pots were provided by DFA. Fishing Gear

  9. MethodologyAt Sea Data Collection/Grading • DFA employed 100% observers coverage for this portion of the project. • The observer was required to record at-sea quality of fish in each sample in the following categories: • Length, alive, dead, spotted, bleached, partially decomposed, severely decomposed, and commercial discard.

  10. MethodologyProcessing Data Collection • After landing, all samples were weighed and transferred to slush ice at each respective plant for fillet quality grading. • All fish were cut by a professional cod cutter assigned to the project.

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