St. Mary’s, a town in Newfoundland and Labrador, has been grappling with a persistent issue for the past 25 years – a foul stench emanating from 150 massive vats of decaying fish sauce left behind by the Atlantic Seafood Sauce Company. The abandoned plant’s deteriorating condition, worsened by storm damage, has been a growing concern for the 300 residents.
Mayor Steve Ryan and Deputy Mayor Yvonne Bishop have been advocating for a solution to rid the town of this malodorous problem, which has been a topic of discussion at town council meetings for a decade. Despite bureaucratic hurdles and ownership issues, the provincial government has stepped in to fund a cleanup operation, with the waste set to be transported to a landfill in Sunnyside.
The cleanup process, overseen by consulting engineer Glenn Sharp, involves the removal and solidification of the fish-infused material using peat to prevent leaks during transport and storage. The operation is expected to require around 200 dump truck trips to move the estimated 2,000 cubic meters of waste.
The Atlantic Seafood Sauce Company, once hailed as a promising venture for utilizing male capelin fish that were discarded in the 1980s, faced regulatory challenges and eventual closure due to issues with fermentation and product quality. Despite initial optimism, the plant’s legacy turned sour, leading to legal disputes and financial setbacks for its founder, Sanh Ngo.
As the cleanup efforts progress, residents are looking forward to bidding farewell to the pungent reminder of the town’s past. Deputy Mayor Bishop anticipates a celebratory gathering with the community once the last remnants of the fish sauce are finally removed, marking the end of a long-standing ordeal for St. Mary’s.