In this issueThird Course Bistro to feature Marine Harvest fresh salmon . . . . . . . . . . . . . 2

Business update for MHC managers . . . . . 2

Definition of “family” includes aquaculture and volunteer work in Port Hardy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

In memory of Ross Anthony Neasloss Sr . . . . . . . . . . . . . . . 3

Hockey night in Campbell River . . . . . . . . . . 5

Fish farmer becomes teacher for a day . . 5

Can we help? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Please email comments, articles and ideas to Ian Roberts,

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

Comments about this Newsletter?

New study does not find a link between Piscine orthoreovirus and fish diseases

Quality control

Did you Know?Every time you lick a stamp, you are

consuming 1/10 of a calorie.

Trivia time! How many days did it take to shoot Alfred Hitchcock’s

horror film Psycho?Answer on Page 4

Wharfside February 2016

A controlled laboratory study that exposed Atlantic and Sockeye salmon to piscine orthoreovirus (PRV) has found the virus is not linked to any disease or mortality.

The collaborative study was conducted at the Pacific Biological Station in Nanaimo, and the title explains its key finding: Piscine orthoreovirus from western North America is transmissible to Atlantic salmon and Sockeye

salmon but fails to cause Heart and Skeletal Muscle Inflammation.

Dr. Diane Morrison (DVM), Marine Harvest’s Director of Fish Health and Food Safety, was one of the eight authors of the study, which was published in the Public Library of Science in January.

“This important study provides definitive answers to many questions that have been asked since PRV was detected on our coast a few years ago,” said Dr. Morrison. “The body of research now tells us that PRV has been ubiquitous in the Pacific Northwest for many decades, and that it isn’t linked to any fish disease or mortality.”

Previous studies on PRV in Norway have suggested an association between PRV and a fish disease known as heart and skeletal muscle inflammation (HSMI), although no cases of HSMI have ever been confirmed in fish with western North American PRV.

More information about the study and its results can be read at www.marineharvest.ca.

Did you know that two fillets from every boatload of fish arriving at Port Hardy are tasted as soon as they are processed to ensure product quality?

It is easily one of the favourite tasks in a day working at the processing plant.

Dr. Diane Morrison (DVM) Director of Fish Health and Food Safety

Quality Management Plan supervisor Julio Osorio cooks salmon harvested from Wicklow farm in January.

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Professional Cook students at North Island College are getting a fresh start to the new year by introducing farm-raised salmon to the menu.For the first time, the Third Course Bistro at NIC’s Campbell River campus will serve locally-grown salmon to its patrons.The BC Salmon Farmers Association donated all the salmon that will be served by the college, and students have been learning how to break down the fish and prepare it for service. Students also learn about the benefits of the local aquaculture industry in producing fresh, locally grown ingredients year-round. “We teach students to use products that are in season, shopping locally as much as possible and we talk about aquaculture. The availability of wild salmon in the winter is

very difficult so for us, a good option is using fresh, farmed salmon.”NIC’s Third Course Bistro is run by Professional Cook program students who design the menu and prepare meals, with the freshest seasonal products, and Tourism and Hospitality Management program students who operate and serve in the bistro. The menu is designed to give students experience with a wide variety of cooking preparations, techniques and styles so you can expect something new each time you go.The Third Course Bistro is open Thursday and Friday evenings until March 24th. The bistro fills quickly and reservations are recommended. For more information or to make reservations, call 250-923-9708 or e-mail TheThirdCourse@nic.bc.ca.

Third Course Bistro to feature Marine Harvest fresh salmon

On January 29, 2016, Marine Harvest brought its managers together for one day to review performance and plans for its Canadian business (MHC).About 90 people assembled at the Maritime Heritage Centre in Campbell River to watch a program of speakers, including three external guests, covering all aspects of the business.Managing Director Vincent Erenst gave a briefing on the global market for salmon, the performance of Canadian salmon producers, and improvements being implemented over the next four years. Marine Harvest’s Chief Operating Officer for Farming Marit Solberg, via a recorded

briefing, identified Canada’s prime position to help provide for the steady increase in demand for healthy seafood and acknowledged MHC employees for taking personal responsibility for their fish and sites.MHC directors provided insight about the company’s finances, freshwater and saltwater operations, human resources and safety, environmental certification, fish health, processing, sales and marketing. City of Campbell River Mayor Andy Adams provided a lunch time talk and thanked the company and its staff for the benefits provided to the region by aquaculture, Skretting’s Marketing Manager Gavin Shaw

discussed the future outlook for fish feed ingredients and sustainability, and Dr. Jim Powell, Centre for Aquatic Health Science’s Executive Director, presented the science behind warming oceans and how this will impact aquaculture.

Business update for MHC managers

Laurence serves the almond-crusted farm-raised salmon

Employees receive Vancouver Island University management certificates during the conference.

By Gina Forsyth

A fulltime career, fatherhood, and several volunteering commitments keeps Chris Ranger busy these days. Chris calls Port Hardy home, as does his immediate and extended family.

Chris graduated from Port Hardy Secondary School, before dabbling in

several careers paths that included playing hockey, logging, and driving a cab. He began working with Omega Salmon Group (now Marine Harvest) in 1997 and now has worked at most of the company’s salmon farm sites near his hometown.

For Chris, working on the farm is more than the sums of its parts such as feeding fish, recording keeping, and pulling nets. He speaks of the fish under his care as “raising lots and lots of kids.” And just like with human kids, “sometimes you have sleepless nights.”

“Every day I’m on the farm, it’s different. I love the smell of the salt water,” adding that “if you’re not ready for change in this industry, it’s going to be a challenge for you to adapt.”

On his days off Chris loves to wet a line. “I’ve been fishing ever since I was old enough to hold a rod.” He and his dad were steelheading recently. “Being able to fish all year round is the best thing about living

here,” he adds. Chris enjoys moonlighting as a fishing guide for Tides and Tales Sport Fishing Adventures during his summer vacations.

Chris donates his spare time to the annual Port Hardy Ducks Unlimited dinner, which raises funds for local habitat protection. “My aunt and uncle are involved and I decided to step up. It’s an opportunity to make a difference locally and also for people to become familiar with what Ducks Unlimited does.”

Chris is also proud to volunteer as a firefighter with the Port Hardy district. “It’s about helping people,” says Chris. “It’s another family and we take care of each other, just like at Marine Harvest.”

He and his girlfriend enjoy spending time with their four kids. The busy family schedule includes many sporting activities including hockey, highland dancing, trampoline, and soccer.

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Definition of “family” includes aquaculture and volunteer workin Port Hardy

Chris Ranger’s family keeps him busy

Ross Anthony Neasloss Sr.

With great sadness, we announce the passing of Ross Neasloss after bravely beating cancer but surrendering to lung disease. Ross was a great man, and will be greatly missed by his community of Klemtu, his family, and his colleagues at Marine Harvest.

Ross was a “wonderful provider for his family,” says his wife Wanda. During his working life he was a forestry coordinator, band chief councilor and councilor, and

an integral part of the Kitasoo/Xai’xais Nation’s initial investment into salmon aquaculture in the 1980s. He worked for Marine Harvest recently, until having to break to battle the illness.

He leaves behind his wife Wanda; four children: Roxanne, Justin, Ross Jr. and Joanne; three grandchildren: Mercedes, Jayden, and Oliver; and siblings: Jennifer, Rick, and James.

In memory of Ross Anthony Neasloss Sr . October 17, 1963 – January 26, 2016

Answer: Seven

4 MarineHarvest.ca

Wear black and white for wild salmonMarine Harvest Canada is pleased to support the Pacific Salmon Foundation annual fundraising dinner in Campbell

River. The black and white themed dinner will be held on Saturday 6 February at the Eagle Hall.

To find out if tickets are still available call (250) 923-0939.

Roadside rescue a startling reminder of winter hazards

By Blaine Tremblay, Health & Safety Manager

On a cold morning in January, a few kilometers north of Eve River on Highway 19, our level three first aid attendant Jarrod Baker and his co-worker Daniel Topel were traveling northbound and saw a man waving his glove on the side of the road to attract the attention of a passerby.

When they stopped, they saw that a northbound pickup truck had crossed the highway, rolled down the bank, and crashed into the trees eventually coming to rest on the driver’s side door. There were icy sections of road and frequent

dropping of temperatures in the area that most likely contributed to the accident.

Jarrod initiated his level 3 first aid emergency training protocols and safely removed the driver (who was alone) from his vehicle and continued to monitor him until emergency response arrived 30 minutes later and transported him to Campbell River for assessment.

This is a startling reminder of the many hazards we can experience while travelling on Canadian highways in the winter and particularly our staff ’s most common route on Highway 19 between Port Hardy and Campbell River.

Here are some important tips to help manage winter driving hazards:

• Always drive to the conditions, not the posted speed limit.

• Use mandatory winter rated tires on this stretch of highway and ensure tires are inflated correctly.

• Use one of the many rest stops if you feel fatigued while driving.

• Plan ahead and give yourself extra time for the drive. Winter driving can be more fatiguing than other seasons.

• Always have a contact person who knows your departure and arrival times.

• Have a vehicle emergency kit and blanket.

• Check the drivebc.ca website for up-to-date highway information about road conditions and live camera’s to determine if it is safe to drive.

Jarrod Baker (at right) assesses the situation at an accident on Highway 19

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Marine Harvest employees, friends and families enjoyed a Friday night of fast hockey as the Storm defeated the Islanders 5-4 at Strathcona Gardens. Marine Harvest was pleased to be the game sponsor.

The intermission puck toss competition

sold out thanks to MHC’s donation of an iPad and Bluetooth speaker, and the atmosphere was helped along by “Harvey” the Salmon entertaining the crowd and giving away toques and caps. At the end of the night, Crew Boat Driver Mike O’Keeffe

won the 50/50 draw.

As well as providing a benefit for families of employees, the game-day sponsorship helps support the local elite-level junior hockey league.

Hockey night in Campbell River

MHC’s Ian Roberts with the winners of the puck toss Lloyd, Anne and ArronHarvey the Salmon and Storm supporter Madison King

Renée helps the students sample our smoked salmon

Certification administrator Renée Hamel had an unusual work day last month in which she flew over to the Lower Mainland and gave a class lesson on aquaculture.

Her trip to Sunrise Ridge Elementary School in Surrey, B.C., came about after teacher Bronwen Howden asked Marine Harvest a series of well-prepared questions on social media. It was clear that a willingness to further the education of her students was her top priority.

“We are in the midst of a unit about environment choices that is requiring the kids think critically. We’ve spent a lot of time discussing bias and the importance of looking at both sides of an issue before forming our own opinion, which is not easy to do without the amount of inaccurate information about aquaculture out there,” Bronwen explained.

Fish farmer becomes teacher for a day

Continued on page 6

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

Can we help? Since 2011, the Marine Harvest Canada salmon barbeque has cooked up $106,000 of support for local charities from the Comox Valley to Port Hardy. If your charity or society is interested in applying for the Marine Harvest Canada salmon barbeque for the 2016 summer season, please see our guidelines and application at www.MarineHarvest.ca.

Renée travelled across to the lower mainland with a cooler full of smoked salmon to let the Grade 7 class taste for themselves B.C. farm-raised Atlantic salmon.

“They asked great questions, which were typical of what we often hear, but they

seemed really interested in how we get to work on a boat and live on the ocean for a week,” Renée noted.

Public Affairs Director Ian Roberts receives many requests throughout the year for Marine Harvest to visit schools or host tours

of the company’s operations. School tours are arranged according to requests while site tours are coordinated through the BC Salmon Farmers Association.

Fish farmer becomes teacher for a dayContinued from page 5