Vancouver Shipyards, a at the foot of Pemberton
Avenue, is currently putting the finishing touches

‘to a strange.and novel. barge. Owned by North |
‘Glenn Voakes,

Shore ‘resident |

the

- Processor I” is a floating,. self-supporting freezing
and processing plant. It is designed to be towed by

a tug to areas where fishermen are working, and it

will be anchored there to serve as a ‘factory ship’.

“The ‘steel barge i is 204 feet “

long and 60 feet wide and
‘draws “about 16 feet fully
_loaded. It has a two-storey
" Superstructure | that covers
the entire area. of the barge.
- The: top deck contains ac-

commodation ‘for -the 50.

‘person crew, including. quite
a féw double:rooms for use
by married couples as well as
. Tecreational facilities and
apattments for the foreman
and the manager. .

There. ‘ate . _ showers, a
and the: ‘jike plus . certain
areas set aside for fishermen
to. hjoy. a few hours’ rest or
_ hot..shower ‘and.a cafeteria

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North Shore News, founded
in 1969 as an independent
community newspaper and
qualified under Schedule 111,
Part 111, Paragraph 111 of
the Excise Tax Act,is published

tid. and distributed to every
door on h Shore.

Second Class Mall Registration
Number 3686.

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Entire contenteT 1970 North Bhore

Free Preas Ltd. All rights reserved.

meal ‘while . their catch - is.

available for. sunbathing, -

_should: there be sunshine.
_ prevalent and time available
to enjoy it.

_ The main -deck, below,
consists of a large: receiving
and processing ‘area with

huge doors and cranes that .
“used to unload

can be
fishboats. Most of this floor
is dominated by many huge
freezers, the heart of the

barge. These include a series ©
of ultra-cold tunnels which |
each can freeze about a ton
‘of fish per hour, three blast

freezing rooms with a

“capacity of ten tons each and

a most interesting ‘spiral’
freezer,
device with adjustable speed
that takes the fish down one
side_of_a cold spiral and up
another, freezing them

. quickly and. efficiently. |

“ Voakes says that the barge

~ _.will be successful because
- the -fishermen will’ get a

- better price for their product ©

‘Also, he says, the quality
of the frozen product will be
very: high.
making: machines on board
that can produce twenty tons
a day, and we will be sup-

_ plying them with fresh ice

each time they require it,
leaving them with more
space for fish. They will
hopefully be fishing in the
immediate area of the barge
so we can process and freeze
their catch sometimes within
an hour of the time it was

caught. The process that we.

use for freezing is a
cryogenic process (super-
cold, and fast) so therefore
there is the minimum

damage to the cell structure
of the fish.”

- Lunch 12 to 2 p.m.

“Ultra

.. to ballast the

a continuous-belt —

apey do not have: to- spend. aon

x rh en el Sy ane ts

- travelling back and forth toa

. conventional shore-based
processor.

“We have ice -

NOW OPEN

A new authentic French Restaurant on the North
Shore, where connolsseurs of fine food should moet.

Closed Mondays

1373 Marine Drive, West Van.
926-4913 for Reservations

The. barge is , designed to
process almost: any type of.

fish. It willbe used for the -
first time early in March, on

_ the herring roe fishery. near
Tofino; B.C. Voakes says.
that it will be very efficient
because the herring will be
frozen rather than pickled,-
allowing use of the entire .
carcass rather than just the
eggs. It will be able to freeze
‘about 120 tons of fish per
day, with a total storage
capacity of about a thousand —

tons. -

The huge vessel has a
‘double hull, with the tank
__ thus formed being floodable
barge and also
to make. it float lower in the
water during the early. days

. of -the- fishery before” the”
storage facilities are full) and .

therefore. -it . will - make

‘loading and unloading from .

fishboats easier.

- Equipped with three large
anchors, the barge is
designed to be able to
withstand. the heavy winds
ahd seas of the Pacific as far
north as Alaska, where it
may be used later this spring.

The cost of the vessel-is
estimated at $6 million.
Voakes is the owner, with
financing provided primarily
by Japanese. interests. The
barge has_ desalination
facilities for. the production
Of 3,300 gallons. of fresh

sewage. system

they will be in the future,
and he wants to be prepared.

Voakes, 39, is a long-time
North Shore resident. He
_ formerly ran a sea-food store
-on Lonsdale, and has been
involved in the fish business
for 23 years. He is married
and has a nine-year old
daughter. Currently he is
sleepng only a few hours a
night. The barge is not yet
completed, and for Glenn
Voakes the worries are high.
The ‘herring spawn when
they spawn, he says, “and if
we're not ready and on the
fishing ground by the first:
week in March we might

Pat

miss it.”

Dinner 6 to 10 p.m.

is being installed. -Voakes.
- says that while such systerhs:: :.
are not required by law _
today” he~’can foresee that~™ ~~

~ demonstrators must |

~ STARKDESIGN - KOSS —
~ -ALTEC LANSING - NC.
CASTLE age
-NO LESS TH AN 3 0% OFF
_ prices: will be |
unbelievably low
un ‘heat’ ‘ably low! 1

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