Canadian company Bait Masters is to add seal meat to its bait sausages in a bid to help fill the gap left by declining numbers of herring and mackerel and tap into the abundance of seals in the Maritime waters.
The company’s co-owner Mark Prevost said fishermen requested the addition of seal, and the fat and oil content meant it was a high-end bait. Prevost said seal-mackerel sausage lasts four to five days in the water, compared with two to three days for traditional bait.
UPEI professor emeritus Pierre-Yves Daoust has been hired to assess the new bait sausages for risk.
Read the original article:
P.E.I. company adding seal meat to produce ‘Cadillac’ of baits
