Cape Breton's Magazine

by a chap by the name of Tom Chislett, who's since deceased. And in his boat was 3 1/2 pounds. Beautiful little fish. Three- and-a-half -pound swordfish--it was about that long. (Looks like about a foot and a half long?) Yeah, that's all. Sword and all. So we took it and froze it. And then we got ahold of the Swordfish Squadron, who at that time were stationed in Summerside, Prince Edward Island. And they came over and got it and had it stuffed, and it's in their mess, as I understand it. And my fa? ther got a plaque--it should have been me, but anyway, that's neither here nor there! His picture, being shaken hands by the squadron leader over there, for getting them the swordfish! A 3 1/2-pound swordfish which is stuffed and in their mess. And the plaque is downstairs on a wall. (But of course, what was actually happen- TfCtlou JLtd. > Computerized Wheel Balancing > Complete Road Service BSL 539-5670 '''' 265 PRINCE ST. • SYDNEY BPGOOdtteh BRUNSWICK-* 25% of the heat sneaked out of the basement. Then came True Wall. insulation covered the basement in one quick day and cut the heating bill overnight. You don't need costly studs to put it up, just nails and strapping. Put it on the walls, on the floor, all over. Don't be the victim of sneaky heat. By TrueFoam AVAIUBLE THROUGH YOUR LOCAL BUILDING SUPPLY DEALER ing is that they were getting a lot more swordfish.) Oh, all kinds of them. Now, you're talking hundreds of boats at this, you see. And they've done the same with the swordfish as they did with everything else: they've cleaned it up. And we're getting the results of it in the ground- fishery today. Not only today--in the last almost 10 years--getting worse and worse. All this was foreseen, but none of us really foresaw. We should have. Because I can well remember--Charlie Gor? don, who was manager of Booth Fisheries in Petit-de-Grat. He used to send those great big draggers that Booth had out of Arichat and Petit-de-Grat, to St. Peter Bank--and catch haddock. They used to call them "ping-pongs." And this is boatloads, for over a period of, I would think, two or three years, if not more. And they would catch these little ping-pong haddock by boatload, and they were only about three pounds, with the gut in them. And they'd take the haddock back to the plant like that, those little things. And then they would filet them--fillet them--like we'd fillet a mackerel--just slash it off, each side of the fish. And they couldn't even get the skin off it. They used to be sold with the skin on, frozen, in special pack? ages. Skin-on haddock fillets. And that's one of the things that have ruined the fishing industry. And it's greed. (These ping-pongs, then, they were too young.) Of course. Yeah, they were never allowed to grow up. Same as the swordfish, they just took the big ones, and that was it. But then they got catch? ing them smaller and smaller, and in large numbers, and so on and so forth. (And that market went?) Oh, the market is there! But the product is not there! They're worth a lot of money today. Ingonish area, down there--St. Ann's Bay. There were all kinds of traps, used to be catching haddock and mackerel. The haddock are no longer there--you can't find one. tt Community Banking in Cape Breton ASK ABOUT OUR NEW MORTGAGE FEATURES Bank of Montreal We*re Paying Attention 78