Setbacks for Ramea’s scallop fishery
Labrador Gem Seafoods owner Danny Dumaresque is anxious about having a decent season at Ramea’s scallop plant this year. A few glitches with a new on board tank holding system and issues getting independent fish harvesters to provide the raw resource resulted in plant employees working less weeks than they are accustomed to. Approximately three weeks ago, a new refrigerated, recirculating sea water system that enables a vessel to carry live sea scallops in temperature controlled water was slightly too high, effectively parboiling the scallops that must arrive to the plant alive in order to be properly processed into the line of products the company produces. The equivalent of a metric ton of finished product had to be discarded. >click to read<13:25
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