Evaluation of flesh quality in ranched cod

Heritage Salmon Limited, in partnership with regional government laboratories, has advanced the culture of haddock (Melanogrammus aeglefinus) significantly from its beginnings in 1996. Studies on broodstock holding, manipulation of spawning time, and egg collection and transport are being done at the New Brunswick Aquarium and Marine Centre in Shippagan and at the Fisheries and Oceans Canada Biological Station in St. Andrews. Juvenile haddock are being produced at Shippagan and at the National Research Council, Sandy Cove Marine Laboratory near Halifax. Juveniles (3-5 g size) hatched from eggs collected in early January are transferred in May to market size in roughly 3 years. Haddock feeds (weaning, market and broodstock) in both dry and moist forms, are being developed at the National Research Council Institute for Marine Sciences in Halifax. The dry feed is being manufactured by Zeigler Feeds of Gardner, Pennsylvania. The first processing and market trial of fresh cultured haddock fillets was conducted in February 2001. The product was well received in the marketplace, but the exercise pointed out marked differences between haddock and salmon processing and the need to design processing facilities specifically for haddock. Additional work - in particular on the grow-out stages, since haddock grow relatively slowly in Bay of Fundy seawater temperatures - must be done before this species is ready for commercial investment. Current experience will allow haddock to grow to 2 to 2.5 kg in 3 years from egg collection. A model developed from growth data shows the potential for significant growth improvement with increased water temperature. Growout trials in heated, recirculated tanks are proposed.