Fishing captain Gary Snooks pulls his boat alongside a fish cage in Fortune Bay off the southern coast of Newfoundland.
A chunky, pink plume covers the water. Aboard the Sara Ann, sounder equipment measures decaying fish nine fathoms deep – more than 50 feet of rotting salmon.
“Everything was just smothered with this fat,” says Snooks, who’s been fishing lobster, herring and scallops in the eastern Gulf of St. Lawrence for 40 years. “There’s a lot of concern among fishermen.”
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