1. How many fish canning operations are there in the maritime provinces apart from lobster, sardines and salmon?
2. Where are they located?
3. What amount of canned fish apart from the above was imported into Canada in 1951 and what customs duties were collected thereon?
4. How much was imported into the maritime provinces excluding Newfoundland?
5. Are any such canning operations carried on in the province of Newfoundland?
Topic: CANNED FISH