Fish and seafood availability in markets in the Baie des Chaleurs region, New Brunswick, Canada: A heavy metal contamination baseline study
Marc Fraserab, Céline Surettea* and Cathy Vaillancourtb
a Département de chimie et de biochimie, Université de Moncton, 18 avenue Antonine-Maillet, Moncton, NB, E1A 3E9, Canada
b INRS – Institut Armand-Frappier, Université du Québec, 531 boulevard des Prairies, Laval, QC, H7V 1B7, Canada;
Telephone: +1 506 858-4854
Fax: +1 506 858-4541
E-mail:
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CONSUMPTION OF FISH AND SEAFOOD BY THE INHABITANTS OF
THE BAIE DES CHALEURS AREA, NEW BRUNSWICK
ID:
This questionnaire is administered orally. The interviewer puts the answers in writing into the following form.
Information on the business
This section of the questionnaire will be separated from the other questions to insure anonymity and confidentiality. The researchers alone will have access to that information.
1. Name of business:
2. Municipality:
3. Name of owner: ______
4. Name of person interviewed and position in the business:
______
5. Number of employees: ______
6. In what year did your business open? ______
7. Type of business
□ Fish market □ Groceries store
□ Supermarket □ Individual
□ Wharf (fisherman) □ Other:______
8. At what time of year is your business open?
9. Opening hours:
MONDAY / FRIDAYTUESDAY / SATURDAY
WEDNESDAY / SUNDAY
THURSDAY
Information ON THE SPECIES SOLD
10. What species of fish and seafood do you sell and where do they come from?
Species / Sold / OriginBaie des Chaleurs / New Brunswick / Canada / Other / Don’t know
Soft shell clam
Snow crab
Shrimp
Lobster
Oyster
Mussel
Hard shell clam
Scallop
Haddock
Smelt
Halibut
Herring
Mackerel
Cod
Plaice/flounder
Atlantic tomcod/
tommycod
Sardine
Sole
Atlantic salmon
Pacific salmon
Tuna
Tilapia
Trout
Other (specify)
11. Which of these species are the better sellers, all seasons considered?
12. Of the species coming from the Baie des Chaleurs, which is your best seller all seasons considered?
13. What are the main species sold:
a. In the summer? Baie des Chaleurs provenance?
b. In the fall? Baie des Chaleurs provenance?
c. In the winter? Baie des Chaleurs provenance?
d. In the spring? Baie des Chaleurs provenance?
14. Is the origin of the fish and seafood sold displayed?
Information on your clients
15. Have you noticed a difference in the buying and selling of fish and seafood from the Baie des Chaleurs in the last 5, 10, and 20 years?
Example: volume of purchase, species sold, specimen size
5 years 10 years 20 years
□ Yes □ Yes □ Yes
□ No □ No □ No
If you answered yes, please tell what is different:
16. Do your clients ask where the fish and seafood you sell come from?
□ Always □ Regularly
□ Sometimes □ Never
17. Most of your clients are…
o Local people
o Tourists from within New Brunswick
o Tourists from within Canada
o International tourists
18. At which time of year do you sell the most fish and seafood?
Thank you!
Your time and your help are precious tools that will contribute to the advancement of research on health and the environment
FISH AND SEAFOOD CONSUMPTION BY THE INHABITANTS OF
THE BAIE DES CHALEURS AREA, NEW BRUNSWICK
ID:
No sample:______
Information on the fish and seafood
bought for analysis
This information is noted for each specimen of fish or seafood bought.
(Questionnaire to be administered orally)
Name of product: ______
Name of species :______
Length of specimen :______
Mass of specimen:______
Gender :
□ Female
□ Male
□ Immature
Provenance (as precise as possible) :
______
□ Aquaculture
□ Fishery
Date of delivery to the merchant:______
Date of the catch: ______
Preservation:
□ Live □ Canned
□ Kept cool □ Brine
□ Frozen □ Other
specify:______
Part of fish/seafood bought (whole, without the head, gutted, filet; without the shell, organ…)
______
Ingredients (if applicable):______
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