Fish From 60 Fathoms Amaze Pago Pago

Despatch From James F. Mckenney.

Pago Pago, Jan. 26.

PAGO PAGO, American Samoa, is in the fish business —in a big way, with big fish. Every inch of refrigeration space on shore is filled with fish, Black Marlin monsters up to, and over 1000 lbs. each; Malu, Bonita, Sail-fish.

The seven Japanese fishing vessels in the harbour are carrying from eight to twenty tons each of sleek, fat, gleaming yellow-tail 200-lbs tuna.

These vessels dash into the har bour, fill up with several tons more ice, then clear off again to catch more tuna. All are anxiously await ing the arrival ,of the mother-ship, to-day, so that they may disgorge their bursting holds into her vast refrigerated chambers, and be off again for more.

The Samoans do not believe it.

Never have they seen such large fish nor so many. Neither has the writer, in his 33 years in the Islands.

Some years ago when Nea Steven son, of Suva, took her Fiji maid to Sydney for the first time and intro

duced her to a giraffe at the Zoo, the maid’s reaction was; “Sa sega ni rawa.” (It isn’t possible. It can’t be done).

That is the reaction here, and these good people really believe that these fish have been brought from Japan—they call them “the Jap anese fish.”

They were all caught within sight of Tutuila —some within sight of Pago Pago—but . ... at from the sixty to eighty fathoms level , a depth never before explored, and

never expected to contain such large quantities of edible fish.

LET us go back to late last year when two high executives from the well known American pack ing house—Van Camp—arrived to check over the canning plant here and make recommendations to their firm. Within a month of their re turn to the States a leafee was signed: Government of American Samoa, lessor; Van Camps, lessee.

This was something out of the blue; Santa Claus in disguise; some thing never dreamed of by the local Government nor by the large num ber of also impoverished Samoans in this area. Here was an industry —the first of its kind—work in sight, money to spend, cheap fish for food and for all.

At that time nothing was known about the supply of fish, or its

■source. The canning people don’t talk much.

Early this month a team of five Americans arrived to begin the arduous job of getting ready, for production, a canning plant that had been idle for years. Seemingly still quite unconcerned about the supply of fish, they did say that a contract had been signed with a Japanese fishing Co. to supply tuna, A mother-ship, The North Star, was to arrive middle January, and the Jap fleet about the same time.

The relative duties of the ships were that the mother-ship—practically all refrigerated space below—would meet the fishing fleet at sea, take over the tuna catch and supply ice for a further six days’ fishing, about twenty tons each ship.

When Van Camp were asked how far out the fishermen might have to go, they replied that in some State side canneries Tuna were fished as far as 1,000 miles from the base.

No one knew that, deep in these local virgin waters, there lurked more fish than even the Jap fisher men had ever encountered any where. They were amazed at the quantity and the ease with which they could be caught. .

This is January 26. The mother ship is due to-day. Last week the first of the Jap fishermen arrived.

A strange looking vessel. High pro truding prow, 1o w waist, little superstructure, every inch of below

deck space for the storage of fish.

Where the crew of 30 slept appeared a mystery; may-be with their be loved fish.

AFTER usual customs and health formalities it was expected that the ship would call for water, fresh vegetables, food, etc.; but the

call was for ice—tons of ice. Four tons were supplied forthwith.

During the operation of stowing this ice, it was disclosed what lay below. Eight tons of Tuna, caught while approaching this island: the answer to a fisherman’s prayer.

The cannery contract calls for

Tuna only; the ice was to preserve this fish until the mother-ship arrived. But, while catching Tuna, they incidentally catch Marlin, Bonita, Walu, Sail-fish, and many others. The immediate concern of the master of the vessel was the dis posal of this surplus catch at some profit to themselves.

Governor Lowe quickly and wisely convened a meeting of his Depart mental heads and decided that, for price control mainly, and for the preservation of the large quantities, the Government would purchase all fish, surplus to Cannery, and hold it in cold storage, and thus main tain a steady and reasonably cheap supply to merchants and public in general.

ALL local fishermen, of varying degrees of prowess in both catching and letting the big ones get away, had by this time gravitated to the dock. The hatch containing the surplus fish was opened.

Holy Mackerel, what a sight! An almost audible silence. Heads turned to one another and returned to stare, goggle-eyed, at these deep sea monsters. Secretary Lee Draney glanced at Attorney-General Bill Hedman, as much as to say, “Don’t look now, but do you see what I see?” Dr. Alec Earle shuddered and shaded his eyes, but was quickly re assured by Ed. Davis’ remark, “Take it easy, Alec, it’s true.” Phil Mosher, a fisherman of some class, but who had been a guest of Levuka-ite Jim Sword the night before, just moved quietly away.

The unloading began. Fish up to 500 lbs were easily man-handled; but soon an ancient winch and sling had to be brought into action.

Amidst grunts, Jap jargon and protests from the winch, up came a 9001bs Black Marlin; later, the top-weight, a l,oBolbs. Marlin. These weights are authentic.

That was the first fishing vessel.

Since then, the others have come in at intervals, each with its mixed load of fish, each with its estimated tonnage—the top being around 20 tons. One disgorged 47 Marlin, all

heavy fish.

If only Sir Maynard or E. G.

Theodore could have seen this!

They always believed that these Islands waters held big fish, if only they could be caught.

THE Japanese technique is simple.

No poles, no coloured surface bait, no nets. A large number of glass ball floats, about one foot diameter, enmeshed in rope netting to prevent breakage. These are strung together, at intervals, by a fairly heavy rope, thus making what could be termed the master-line.

Each glass float is fitted with a socket, to carry a bamboo pole with flag attached. Between each ball on the master-line the real fishing gear is attached —sixty to eighty to one hundred fathoms of stout line, with barbless hooks, each baited

with something special brought from Japan. It is a fish almost like our small garfish—about one foot long, about one inch diameter, all packed like sardines in hundreds of small flat cases. This may be the secret of their success. No other bait has been tried—so far.

The endless master-line is paid out with marked rapidity by these craftsmen. The lines are baited with remarkable speed, and then all relax and wait. But not for long.

A flag begins to show signs of Mon day morning tremens. The nearest line is pounched upon, a fish secured, the line rebaited and re set; and so it goes on. Average, six tons of Tuna a day for each

fishing craft, and they are only ex perimenting !

Governor Lowe expressed a desire to see this technique put into action and so last Saturday his barge was prepared for sea. His party con

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sisted of some of the leading—well -—ex-experts. An accompanying 50ft launch carried five Jap fishermen and a portion of their stock-in trade.

Through an interpreter, the Japs were quite willing to catch fish within the harbour limits but it was suggested that they proceed outside the entrance. Through binoculars the writer personally watched the proceedings.

Some time was taken to prepare and bait the line, which was in the water for no more than one hour.

Result, ten fish—but what fish' Great fat streamlined 180 to 2001bs Tuna. Yet this ton of delicate sea food was not supposed to be there.

The wonderful and unexpected result is that the Cannery seems an assued success. The Samoans will learn how to catch these tons of sea-meat and so fill a large gap in their, at present, unbalanced diet.

All is well at Pago Pago.