Ducktrap River of Maine wowing customers

In this issueDucktrap River of Maine wowing customers . . . . . . . . . . . . . . . . . . . . . . . 1

Boston Seafood Show busy for Marine Harvest Canada . . . . . . . . . . . . . . . . . . 2

Born and bred islander values year round, stable work . . . . . . . . . . . 3

Mark the date! . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

New Burn Fund Centre Open . . . . . . . . . . . . 4

New committee dedicated to continuing safety excellence . . . . . . . . . . . . . 4

Curtain Call . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Model Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Please email comments, articles and ideas to Ian Roberts,

Director of Public Affairs, at ian.roberts@marineharvest.com

Comments about this Newsletter?

Did you Know?Bubble wrap was initially

intended to be used as 3D wallpaper.

Trivia time! What was the name of the very last

movie rented at Blockbuster before it closed?

Answer on Page 4

Wharfside April 2016

Continued on page 2

Ducktrap River of Maine’s mission statement is “to ‘wow’ each customer with quality, one bite at a time.”

Mission accomplished.

Marine Harvest’s 150 person smoking facility, located on Maine’s beautiful mid-coast, began over 35 years ago with humble roots. In 1978, founder Des Fitzgerald located prime land for a trout farm, and eventually expanded into small-scale trout smoking. Today, the business produces over 100 quality products that include dozens of species of finfish and three different shellfish items, in a variety of flavours in hot and cold smoked options.

While the majority of Ducktrap products are consumed in the Eastern United States

(45% in 2014), the delicious products are starting to gain interest westerly. Ducktrap

products are now available at premium retailers including Whole Foods, Trader Joe’s (in Trader Joe’s private label), Publix, Fresh Market, Raley’s, Sprouts Farmers Market, Vons and some higher end Albertsons stores.

“Demand for smoked seafood in general and for Ducktrap smoked seafood is growing at a rapid pace,” says Ducktrap’s General

Manager, Don Cynewski. “We have averaged fifteen percent growth per year for the last six years, and completed a five million dollar expansion in 2013 and are already

Cameron packages lemon pepper & garlic naturally smoked Atlantic salmon

2 MarineHarvest.ca

experiencing capacity limitations due to growth.”

Cold smoked salmon – both farm-raised Atlantic and wild-caught Sockeye – make up the majority of the sales. There’s also smoked rainbow trout in traditional, lemon pepper & garlic, or maple glazed, and an amazing smoked Scottish mackerel in plain, peppered, and herb flavours.

Back to that “wow” factor. The all natural smoking process, with no artificial ingredients, makes for an absolutely delicious food. When combined with savoury smoke made from Maine’s local woods – oak, maple, cherry, apple – well, words just can’t describe.

That said, “wow” is definitely a good start.

Ducktrap River of Maine wowing customersContinued from page 1

See Ducktrap for yourself – click here. https://www.youtube.com/watch?v=B_7fdKuG31o

Marine Harvest made a big splash at this year’s Seafood Expo North America held in Boston in early March. Seafood Expo North America (formerly known as the Boston Seafood Show) is North America’s largest seafood exposition.

Boston Seafood Show busy for Marine Harvest Canada

(l-r) Marine Harvest’s Dave Ashcroft (Sales Manager, Canada), Ken Taylor (Sales Director, Canada) and James Van Lengen (Brand Manager) were busy speaking with current and future customers during the three day show.

3MarineHarvest.ca

By Gina Forsyth

Al Cyr has worked at the Port Hardy Processing Plant (PHPP) for 15 years. He’s a processor and back up dock worker, something he’s done for the last six months. He began in the shipping department, ensuring that all the orders were accurate. Now on the processing line he works the scale, lids boxes and the numerous other duties involved in accurately filling orders. Once a week, or as the need arises, Al is responsible for attaching the pump to the harvest boat that pulls up beside the

processing plant after the fish have been harvested at the farm site. This critical task also involves rinsing and sterilizing the harvest boat.

“I can’t think of anything I’d rather do,” said Al, adding that “working at the processing plant has provided opportunities my family didn’t have before.”

Al was born in Port Alberni on Vancouver Island. His father worked for the forest company MacMillan Bloedel back in the day as a heavy duty mechanic and later as

shop foreman. It was this work that took the Cyr family further north on the island to Port McNeill, where he and his family now live. The commute to PHPP is 30 to 45 minutes each way, depending on road conditions.

Al and his wife Colleen, who works at IGA in Port McNeill, have three kids at home – Brandon, Rebecca and Christina. Their oldest child is in northern British Columbia. “Brandon and Becky are only a year apart so when they were younger, Brandon would pull down things for Becky to play with,” said Al with a laugh.

Al enjoys halibut and salmon fishing and riding his new-to-him Harley, a 1985 FLT that was a police bike in a former life. He started riding motor bikes when he was ten. Al recently took his birthday as a holiday from work and made the drive from Port McNeill to Port Hardy. “It was a beautiful day and there’s nothing better than feeling the wind in my hair,” he said.

The Cyr family enjoys hunting for firewood together to supply the wood stove that partially heats their home.

On Friday June 10th, Marine Harvest staff will celebrate their successes at

the 4th annual Employee Recognition Event.

Born and bred islander values year round, stable work

Mark the date!

Answer: “This Is The End” starring James Franco (2013)

4 MarineHarvest.ca

By Blaine Tremblay, Health & Safety Manager

Since awarded the Occupational Safety Standard of Excellence in 2015, Marine Harvest Canada remains committed towards maintaining and enhancing our positive safety culture. One of the more exciting and challenging changes has been the introduction of a Health and Safety Committee (known as the JHSC – Production) which is made up of safety minded workers in each area of Marine Harvest Canada.

“The idea is to share safety cultures between Freshwater and Saltwater

production areas to standardize safe work practices where possible,” states Brad Hallam, Swanson Island Site Manager and Co-Chair Person of the Committee. “I would ask any employee to contact myself, or any member of the committee, if they have any safety concerns or ideas that they would like brought up at our meetings.”

Over a dozen workers rose to the challenge and now sit on the combined committee for Saltwater and Freshwater operations. The committee is 50/50 workers and managers from each area to ensure undesirable conditions are addressed and safety communication is achieved in a positive and effective

manner. The JHSC team leaders work closely with the Health and Safety Department to strengthen our approach and commitment to reach the ultimate goal… a zero injury company.

New committee dedicated to continuing safety excellence

Marine Harvest employees were proud to join Campbell River firefighters Shawn Hall, Lee Pendergast, and Les Ready (members of Local 1668) during the grand opening of the new B.C. Burn Fund Centre in Vancouver.

The company and local firefighters have jointly raised $20,000 by barbequing salmon at Campbell River’s Canada Day celebrations over the past decade.

In addition, Local 1668 has raised $250,000 at its annual Fashion Inferno fundraiser.

All funds raised have gone directly toward construction of the new B.C. Burn Fund Centre.

New Burn Fund Centre Open

B.C. Burn Fund Centre, located at 23rd and Main in Vancouver

Campbell River Firefighter Shawn Hall at the grand opening in Vancouver

5MarineHarvest.ca

Curtain Call

Ian Roberts (MHC), and ORES members Bernard Lecerf, Ron Gammie, and Lyle Edmunds.

Gate House Community Association members (l-r) Cheryl Hamilton, Mei-Ling Trevor, Terry Eissfeldt join MHC’s Ian Roberts for a little thespian fun.

The Oyster River Enhancement Society was all smiles about their new salmon egg incubation shed. Survival rates are “significantly” improved, says Society volunteers. The joint project was funded by DFO, Pacific Salmon Foundation, and Marine Harvest.

Marine Harvest is proud to support the arts in Port McNeill. The company recently provided the Gate House Theater with a $4000 cheque to upgrade its theatre curtains and rigging. The historic theatre is going through an exciting revitalization, and Marine Harvest is excited to be playing its part (see what we did there?).

6 MarineHarvest.ca

bit.ly/MHCanadatwitter.com/MHCanada facebook.com/MHCanada

MHC’s Dougie Hunter (far left) was proud to officially pass along $10,000 to the Campbell River Salmon Foundation at the annual banquet in March. The company has now provided over $82,000 of support to the Foundation since its inception nine years ago. On hand to receiving the cheque were (l-r) CRSF Directors Stewart Carstairs, Terry Stuart, & Martin Buchanan.

Model FishAward winning underwater photographer Eiko Jones was at Marine Harvest’s Okisollo farm site in March. Eiko captured shots of beautiful three kilogram fish on behalf of Skretting (feed company). To see more of Eiko Jones’ imagery, visit http://www.eikojonesphotography.com/

Eiko Jones at his office An image from the underwater photo shoot