The town of St. Mary’s, Newfoundland, is preparing to remove 110 vats of decaying fish sauce that have sat abandoned for 25 years. Following a $1.74 million contract awarded to Capital Environmental, work will begin this summer to transport the fermented waste to a landfill in Sunnyside, according to Mayor Steve Ryan and government records. The cleanup, funded by the provincial government, marks the end of a long-standing environmental and public nuisance that worsened after a January storm damaged the site.
Did You Know?
Did You Know? The Atlantic Seafood Sauce Company was originally launched in 1990 as a sustainable solution to fish waste. Founder Sanh Ngo developed the business to utilize male capelin, which were traditionally discarded by the fishing industry, but the operation collapsed in 2001 after the Canadian Food Inspection Agency raised concerns regarding hygiene and storage conditions.
How the cleanup will proceed
The disposal process involves stabilizing a mix of liquid and solid fermented capelin and salt. Consulting engineer Glenn Sharp, who designed the plan, stated that contractors will mix the waste with peat moss to solidify the material, preventing potential leaks during transit. The debris will then be moved to landfill cells in Sunnyside, located approximately 160 kilometres from the site. Sharp estimates the project will require roughly 200 trips by standard-sized dump trucks to complete the removal.
Expert Insight: The cost of abandoned industry
Expert Insight: The St. Mary’s situation highlights the long-term economic and environmental risks small municipalities face when private industrial ventures fail. While the government is currently funding the cleanup, the provincial spokesperson maintains that the “polluter pays” principle remains in effect, meaning the province may still pursue legal or enforcement actions against the original owners. This case illustrates the tension between rural regions’ desperate need for economic development and the potential for lasting liability when oversight or business viability falters.
What happens next for the town
Residents and local officials anticipate a significant, though potentially smelly, transition period. Engineer Glenn Sharp warned that the active removal of the vats will likely increase odors in the immediate area. Once the site is cleared, Mayor Steve Ryan and Deputy Mayor Yvonne Bishop have indicated that the town plans to mark the occasion with a community celebration. Meanwhile, the town of Sunnyside expects to receive approximately $300,000 in “tipping fees” from the project, which will be directed toward local building renovations and emergency funds.
Frequently Asked Questions
Why did the fish sauce plant close?
The Canadian Food Inspection Agency detained the products and closed the plant in 2001, citing issues with mould and flies on the vats. Although a provincial judge later ruled in favour of the owner, the company had already lost its operating registration.
Who is paying for the cleanup?
The government of Newfoundland and Labrador is paying for the $1.74 million contract, utilizing funds set aside in the 2025 budget.
How long has the waste been in St. Mary’s?
The vats have been abandoned in the town for 25 years, following the closure of the Atlantic Seafood Sauce Company.
Do you believe the provincial government should have intervened sooner to address the abandoned site?