Groundfish will be rolling off the production line at Labrador Gem Seafoods in Ramea this fall after an application for a groundfish processing license was approved by the Newfoundland Labrador government in May.
Labrador Gem founder Danny Dumaresque said he received word that the application had received the Minister’s approval on May 11.
“We can process any groundfish species. We’re looking forward to utilizing it. I anticipate a busy time for our operations,” he said.
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Dumaresque said he has already been approached by local lobster fishers concerned with the continued downturn in the lobster fishing in the region wondering if he can take groundfish and other shellfish like scallops.
“They are looking for whatever they can do to replace the missing revenue from the lobster harvesting. We anticipate being able to accommodate them. This is our scallop processing time — most of May, most of June. Then we get into some whelk, but the groundfish — certainly Atlantic halibut that’s open now in 3Ps. We’re looking forward to purchasing and processing some of that and in July we are waiting patiently for the Northern cod management plan. We certainly anticipate late summer, early fall we will make the greatest use of our groundfish processing licence. That’s when the shellfish will be less prevalent,” said Dumaresque.
“We’re probably looking to get groundfish from 3Ps. There are some fishers there with small quotas. The significant majority of what we do will come from 3K. We anticipate being able to work with fishers there. We’re not going to do millions of pounds but we will do a significant number of tonnes. We don’t need to be taking tractor trailer loads into Ramea, but we will work with select fishers for the highest quality products. We are developing a market for cod steaks that I’m excited about,” said Dumaresque, adding there’s lots of interest in the North American and European markets for high quality Northern cod fillets, steaks as well as other products.
With the addition of groundfish species, the processing season will be extended at Labrador Gem with the procurement of reliable raw material, said Dumaresque.
“One of the things I did was trying to extend the season for shellfish, we are one of the few refrigerated recirculating seawater systems in the province. It can hold up to 150,000 pounds. This system keeps the shellfish alive — lobster, scallop, whelk, what we use. The other thing, it will also give the highest quality control over groundfish. It doesn’t have to be alive to maintain the quality. You make sure the total animal is submerged in regulated water. Cod in particular would be ideal. These RSW systems were first designed to maintain the highest quality salmon up in Alaska. We are looking forward to using our system to maintain the highest quality. That means we can do a higher volume of groundfish than if we had to maintain it on ice or chill it. We know it will work. Temperature at two to four degrees guarantees that cod and halibut headed and gutted will maintain the highest quality until they go to the processing line. Although when we got the system, we didn’t have Northern cod in mind, we’re certainly going to capitalize on it,” Dumaresque said.
Labrador Gem also has very effective blast freezers to freeze their products, said Dumaresque.
In addition to its regular workforce, Labrador Gem has added 12 workers to their crew this summer and is receiving additional interest from people wanting to work.
“That is encouraging because it speaks to the knowledge that we are doing a meaningful production and that people get meaningful hours,” said Dumaresque.
Labrador Gem Seafoods was incorporated in 1997 by Dumaresque.
