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Lobster Fishing Nova Scotia
LOBSTER FISHING - NOVA SCOTIA
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We love our Chinese and China loves our Nova Scotia Lobster baby!.... It's Up North With Us.
Lobster
Name:
Lobster
Latin Name:
Homarus americanus
Group Name:
Invertebrates
Location:
Northwest Atlantic
Fishing Gear:
Traps
Fishing Season:
Varies by area
Species at a Glance
Lobster is Canada’s most valuable seafood export and an iconic Canadian species exported around the world. Canadian lobster landings remain at one of the highest levels recorded in 100 years, with an upward trend over recent decades. The majority (78%) of Canadian lobster exports are destined for the United States. Other key markets include Asia (Japan and China) and the European Union (Belgium, France). Lobster is also exported to an additional 50 countries.Fisheries and Oceans Canada manages 45 lobster fisheries, in which 10,000 licensed harvesters across Atlantic Canada and Quebec participate. Lobsters are caught using baited traps placed on the bottom of the sea. Overall, lobster populations in Canada are healthy and sustainably managed.
Landings:
Annual lobster landings average 50,000 to 55,000 tonnes. In 2011, lobster landings were 66,500 tonnes.
Value:
The lobster landed value was $619.7 million in 2011. Annual exports in 2011 were worth over $1 billion.
Abundance Status and Trends:
Lobster landings are a primary indicator of abundance. There has been a general, upward trend in landings in recent decades. In 2009, the landings were 56,554 tonnes; the second highest on record in the last 20 years.
Fisheries:
There are 45 lobster fisheries throughout the Atlantic Provinces and Quebec, including one for the offshore fishery and one closed for conservation.
Conservation Measures:
These are tailored to meet the unique needs of each lobster fishery. Commonly used measures include limits to the number of licences, trap limits, length of fishing seasons, number of fishing days, total allowable catch quotas (in the offshore lobster fishing area), lobster size restrictions, and more.
Species Background
Sometimes growing to lengths of 60 cm and weighing over 18 kilograms, lobsters can grow to be among the largest marine crustaceans. They are also the longest-living crustaceans, capable of reaching ages of up to 50 years. The American lobster is distributed in the northwest Atlantic from the deeper waters of North Carolina to the waters of Newfoundland and southern Labrador. The largest populations are found in the Gulf of Maine and the southern Gulf St. Lawrence.Lobsters are active hunters, feeding on a variety of animals, including crab, shellfish, marine worms, starfish, sea urchins and fish. Larval and post-larval lobsters are prone to predation by crabs and finfish species. When outside their burrows, juveniles are prey for many fish species. Lobsters become less vulnerable to predation as they grow, except during moulting periods when they shed their hard outer shell.
For more biological information about the American Lobster, visit our Underwater World lobster profile.
Fisheries
In Canada, about 10,000 licensed harvesters take part in 45 lobster fisheries (43 inshore with small-boat harvesters, one offshore and one closed to lobster fishing as a conservation measure (area 40)). Lobster fishing is most active in the Gulf of Maine, Bay of Fundy, Southern Gulf of St. Lawrence and coastal Nova Scotia. Lobsters are caught in baited traps placed on the bottom of the sea. Most fisheries take place in shallow waters less than 40 metres deep and within 15 km of shore, although some fisheries (areas 34-38) will fish much farther out and in waters up to 200 metres deep.There is one Enterprise Allocation offshore lobster licence (area 41), which takes place in the deep basins and outer banks off southwestern Nova Scotia. The offshore lobster fishery season is year round, with a 720-tonne quota and the harvesters are not permitted to fish closer than 92 km from shore. This offshore fishery received eco-certification as a sustainable and well-managed fishery from the Marine Stewardship Council in June 2010.
Lobster Fishing Areas:
Figure 1 is captioned “Lobster fishing areas”. It is a map illustrating the provinces of Newfoundland, Nova Scotia, New Brunswick, Prince Edward Island, and the eastern part of Quebec (Gaspé Peninsula) and the surrounding waters. The map also shows the different lobster fishing areas (LFA) surrounding these areas of the eastern part of Canada. Individual areas are designated by lines from Area 3 to Area 40.The areas cover the Atlantic Ocean around the Grand Bank, Gulf of St. Lawrence, St. Pierre Bank, Banquereau Bank, Haddock Box, and the Bay of Fundy, as well as around the Magdalen Islands.Conservation Measures
The lobster fishery in Canada has one of the longest histories of regulation. Many of the management measures in place today date back over a century, with the first conservation measure – protection of egg-bearing females – put in place in the early 1870s.Fisheries and Oceans Canada works closely with the lobster fishing industry to develop and update Integrated Fisheries Management Plans that cover the lobster fisheries. Management measures are tailored to the unique needs of each Lobster Fishing Area.
The inshore lobster fishery is managed by “input control,” which means that a limit is placed on fishing efforts. Conservation measures include:
- a limited number of licences issued, with limits on the number of traps;
- limited and staggered fishing seasons – lobster fishing is generally prohibited between July and the end of September to protect summer moults;
- protection of egg-bearing females – females bearing eggs must be released back into the environment alive to ensure the reproductive cycle continues (harvesters may voluntarily cut a small v-shaped notch in the female’s tail prior to release to ensure it will be released in the future, even when not bearing eggs);
- minimum lobster size limits – a measure to increase the likelihood that lobsters reach full adult maturity and reproduce;
- maximum lobster size limits (or a closed window size as an alternative measure) which protects large lobsters that proportionally produce more eggs;
- trap designs that allow undersized lobsters to escape and that include biodegradable escape panels to ensure traps lost at sea will not continue catching lobsters and other species; and
- ongoing monitoring and enforcement of fishing regulations and licence conditions.
Lobster Landings – Historical View:
Figure 2 is captioned “Canadian lobster landings 1890 to 2009”. It is a graph showing the historical view of landings of Canadian lobster landings beginning in 1890 (starting point on the x-axis shown) with the next years up to 2009. The y-axis of the table is titled “metric tonnes” and it starts at zero (at the bottom) and runs in 10,000 increments to 60,000 tonnes. Landings by volume for each year demonstrate that landings of lobster have greatly increased since 1975.Population Estimates
Fisheries and Oceans Canada conducts regular stock assessments of lobster fisheries, using data collected from at-sea and port lobster samples, monitoring traps, harvester logbooks, trawl and diving surveys and, in some cases, video surveys. Information about the condition and status of the oceans is also collected to better understand the effect of environmental conditions on lobster populations.Using these data, Fisheries and Oceans Canada looks at a variety of indicators to get a better understanding of the status of lobster, including:
- Landings;
- catch rates and exploitation rates;
- sizes and weight of lobsters caught;
- abundance of pre-recruits and breeding females;
- male/female ratio and mating success; and
- production of one- and two-year old lobsters.
http://www.dfo-mpo.gc.ca/fm-gp/sustainable-durable/fisheries-peches/lobster-homard-eng.htm
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GOD BLESS CANADA`S FISHERS..... God bless all our blue collar that built this Canada..... we must always step up for our fishers...farmers...miners...loggers...factories...truckers... the working folks country.... and we work damn hard for our money to put food on the table.... and keep our communities together- they are our families too
NOVA SCOTIA`S halibut fishing
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Giant Halibut- Nova Scotia
Commercial Halibut Fishing
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Lobster group
launches campaign to make ‘Canada’s most iconic shellfish’ a national symbol
alongside maple syrup
Guinness Book of Records- World's Largest Lobster- Nova Scotia fishers
Six-year-old Kallista d'Entremont of West Pubnico, Nova Scotia has her hands full- them Nova Scotia Lobsters baby - come visit.... enjoy our lobsters all year round... we love our Chinese and they love our Nova Scotia lobsters- it's not just the hard shells all year round... or the cold North... it's that incredible taste that nature lays on our souls.
Lobster group launches campaign to make ‘Canada’s most iconic shellfish’ a national symbol alongside maple syrup
The Lobster Council of Canada — an
industry group composed of people, not lobsters — thinks the time has come to
elevate the noble Atlantic crustacean to national iconic status, alongside such
quintessentially Canadian treats as maple syrup and peameal bacon.
To that end, it has launched a
campaign to promote the Canadian essence of this conveniently red delicacy, and
to create a logo that sets the hardy hard-shell apart from the soft-shelled
moulters of nearby Maine and the spiny lobsters — glorified shrimp, really — of
warmer, southern seas.
The Chowder Trail
Grab your
spoons and hit the trail!
The 2013 Chowder Trail features 36 chowders from across
Nova Scotia.
What
better way to taste Nova Scotia than to enjoy a bowl of seafood chowder. We
take the finest seafood from our cold, clean waters and pair it with produce
from our lush fertile valleys. Our chowders are warm and comforting, much like
the character of our people. Every bowl tells the story of who we are and where
we’re from.
The
Chowder Trail Passport is your guide to exploring all 36 chowders throughout
the province. Every time you order a chowder you recieve a stamp. Collect as
many stamps as you can before October 15, 2013 to qualify for some amazing prizes,
including:
·
$100 restaurant gifts certificates
·
$500 seafood gift certificate
·
Beautiful Grohmann Knife set
Passports
are available at participating restaurants (see below) and Nova Scotia Visitor
Information Centres.
You
can also use the map below to plan your Chowder Trail route.
------------
CNW Group/Clearwater Seafoods Limited
Partnership
At the heart of the campaign is a
marketing mystery: What makes a lobster Canadian? Why is the lobster, as the
president of the brand consultancy hired for the project put it (with apologies
to the Malpeque oyster) “Canada’s most iconic shellfish”?
The answer is a long story, said
Geoff Irvine, executive director of the Lobster Council of Canada, encompassing
a reputation for quality, sustainability and traceability; the life stories of
the hardy folk who harvest it; the smell of traps drying on a wharf; the sheen
of drawn butter on a chunk of knuckle; the joy of butchering it yourself and
slurping juice out of cracked claws; and the magical culinary pairing with
potato salad.
“These are all things that make the
brand story, make the brand promise,” Mr. Irvine said.
“We know in the market that Canadian
lobster gets a premium of any other similar type of lobster, and we want to be
able to tell that story through a brand,” he said. “It’s just part of our
desire to get the industry to work more together, to collaborate more, to think
more professionally.”
Partly it will involve research, like
interviews or surveys, to “drill down to the DNA” of the Canadian lobster, as
Mr. Irvine put it — metaphorically, of course, because genetically, there is
not a whole lot of difference between Canadian lobsters and their cousins in
the waters off Maine.
Most Canadian lobsters are hard
shelled, and the season is staggered around the summer moulting season, when
lobsters shrug off their shells to let new ones grow. In Maine, they take more
soft-shelled lobsters, right after moulting. Typically, soft-shelled lobsters
yield less meat, but are often said to taste better, with sweeter, more tender
meat.
THE CANADIAN PRESS/Jonathan Hayward
Nelson Angel, president of Revolve,
the branding agency leading the lobster project, would not be baited on this
question of taste, and said merely that they taste different.
“There’s certainly perspectives both
subjective and scientifically proven,” he said. “It’s about looking at those
differences and finding a way to ensure we’re differentiating in a way that
does position Canadian lobster as the lobster of choice.”
He said the design of a brand will
involve sensitivity to things like environmental concerns, cultural
differences, and perhaps even whether lobsters feel pain.
“We do want to make sure that there’s
nothing offensive, of course, in the logo or the identity,” Mr. Angel said.
[related_links /]
He said the project will be helped
along by the “power of place,” and the already well-established “brand Canada,”
associated with cold, pristine environments — just what a lobster likes.
The strategy, in that sense, is
largely aimed at the global market, not the domestic one, especially the
all-important Asian market. Chinese New Year approaches this month, for
example, and lobster plays a big role in those feasts. Europe is another big
customer.
Mr. Irvine said he looks for
inspiration to Canadian Beef, which is effectively branded. In the seafood
market, he said Alaska and Norway are the leaders in branding and promotion,
the “gold standard” they seek to match, to tell the world that Canada also has
cold pristine coastal waters chock full of tasty goodies.
We’ve got lobster into a lot
more people’s mouths
“We want to be seen as a premium
protein product,” he said. “This is the culmination of a number of years work
by the council.”
“The lobster does represent a luxury
… whether it’s a small portion of lobster that’s added to risotto or pasta. As
any chef would say, it increases the perceived value and luxury of that dish.
So as such, it would be important to retain the equity that currently resides
around lobster in its perception as a luxury product,” said Mr. Angel.
That “premium” character is tricky to
manage, though, made tricker by a recent precipitous drop in prices, such that
lobster now is barely more expensive than beef.
“It hasn’t been a positive thing,”
Mr. Irvine said, and has led to more lobster being processed into less
luxurious items like fast food, such as the McLobster sandwich.
“It’s been necessary but it hasn’t
helped with the premium image,” he said. “But that’s okay. I mean, we’ve got
lobster into a lot more people’s mouths, and we hope that not only will they go
and have it at McDonald’s, but they’ll enjoy it as a premium experience too.
It’s a delicate balance.”
National
Post
•
Email: jbrean@nationalpost.com |
Twitter: JosephBrean
For the Love of Lobster – The “Right” Way to Make and Eat
Lobster
Got Fish?
Nova Scotia exports more seafood
than any other province in Canada.
During my time in this tiny
Atlantic province I eat seafood everyday – from scallops to salmon to shrimp,
it’s all fresh and delicious.
For the Love of Lobster
Ask anyone from all along the
northeastern Atlantic seaboard how to make lobster and you will get a plethora
of different answers – each one being the ‘best’ way.
Even here
in 360-mile wide Nova Scotia, answers differ town to town or more accurately
family to family. We ate a tasty lobster dinner at the historical Cape Forchu Lighthouse, whose original light guided
vessels safely into the Yarmouth Harbour since 1840.
Here is the ‘right’ way to cook
and eat lobster according to Monica MacNeil of Nova Scotia Tourism:
Oy Oysters!
We also
get a firsthand lesson in Oyster farming at Eel Lake Oyster Farm. More than one million
oysters live in the lake right in the backyard of Nolan D’Eon’s house.
Fifteen years ago, he decided he wanted to make his living off his own land so
he did just that. Eel Lake Oyster Farm has become a major producer of
these little delicacies commonly known as American or Eastern oysters.
I’m not a huge oyster fan, but
eating a freshly shucked oyster, right out of the lake was indeed quite magical
and fresh.
How to Shuck an Oyster?
Step 1
Rinse the shells with water
Step 2
Hold the oyster in a folded
dish towel or oven mitt (oysters have sharp shells).
Step 3
Look for the hinge of the shell –
it should look like an exposed seam which wraps around a smooth corner. Insert
knife into the hinge. Gently but firmly twist the knife until the hinge pops
open. There’s one muscle that holds the shell tightly together. Use the knife
to sever the muscle where it adheres to the shell. Now the two halves of the
shell should fall apart. Discard the empty top shell.
Step 4
With your knife, loosen the meat
from the remaining shell and place it on crushed ice. Enjoy it with lemon,
cocktail sauce, hot chili sauce, horseradish, or barbeque sauce…or naked for a
fresh sea flavor.
Awaken your senses – taste the
difference a Ruisseau oyster makes. This succulent oyster can be found nestled
in the clean, cool waters of Eel Lake and is the pride of Eel Lake Oyster Farm.
Upon visiting our farm, just 20 minutes east of Yarmouth on scenic Route 3, you
can expect to find a family-owned business operating on a unique tidal lake.
Disclosure:
I was a guest of Southwest
Nova Scotia, the Nova
Scotia Tourism, & the White Point Beach Resort,
but, as always, my writing and views are my own.
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Last Update:
May 1, 2007
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Last Update:
May 1, 2007
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Report of the Maritime
Lobster Panel
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Last Update:
July 10, 2009
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Maritime Lobster Panel Presents Report on Industry
Fisheries and
Aquaculture
November 7, 2013 1:03 PM
NOTE: The report is available at http://novascotia.ca/fish/ .
The three-member Maritime Lobster Panel presented its
report and recommendations on the lobster industry today, Nov. 7, to fisheries
ministers from New Brunswick, Nova Scotia and Prince Edward Island.
The independent panel was appointed by the fisheries ministers to examine factors affecting lobster prices.
"The members of the panel took the time they needed to carry out an extensive consultation process over the past several months and I am confident that their recommendations will give us the foundation to move forward on the challenges facing the lobster industry," said Michael Olscamp, New Brunswick Minister of Agriculture, Aquaculture and Fisheries.
Since beginning its work in July, the panel met with about 100 organizations representing fishermen, buyers, shippers, processors, brokers and First Nations throughout the Maritimes, Newfoundland, Quebec and the state of Maine. The panel also received nearly 30 submissions from organizations, companies and individuals.
"I want to thank the panel members for their excellent work," said Prince Edward Island Minister of Fisheries, Aquaculture and Rural Development Ron MacKinley. "My colleagues and I are committed to working with the Maritime lobster fishery to bring about the changes necessary to improve the returns for fishers and all other stakeholders in the industry."
The panel members were Gilles Thériault of New Brunswick, John Hanlon of Nova Scotia and Lewie Creed of Prince Edward Island.
"Each of the Maritime provinces will be setting up sessions to brief representatives of our respective lobster industries on the Maritime Lobster Panel report," said Nova Scotia Fisheries and Aquaculture Minister Keith Colwell. "We are committed to working with our counterparts in Newfoundland, Quebec and Maine and with the Federal Government to ensure the long-term viability and stability of the lobster industry."
The report addresses five key areas. It looks at why there was a sudden drop in price this spring, and examines the various cost and revenue components of harvesters, buyers and processors in the Maritimes. The report also provides strategic marketing advice and action to stabilize, then increase, prices paid to harvesters.
It also recommends options for a formal system where the industry would know the price paid harvesters before landings.
The independent panel was appointed by the fisheries ministers to examine factors affecting lobster prices.
"The members of the panel took the time they needed to carry out an extensive consultation process over the past several months and I am confident that their recommendations will give us the foundation to move forward on the challenges facing the lobster industry," said Michael Olscamp, New Brunswick Minister of Agriculture, Aquaculture and Fisheries.
Since beginning its work in July, the panel met with about 100 organizations representing fishermen, buyers, shippers, processors, brokers and First Nations throughout the Maritimes, Newfoundland, Quebec and the state of Maine. The panel also received nearly 30 submissions from organizations, companies and individuals.
"I want to thank the panel members for their excellent work," said Prince Edward Island Minister of Fisheries, Aquaculture and Rural Development Ron MacKinley. "My colleagues and I are committed to working with the Maritime lobster fishery to bring about the changes necessary to improve the returns for fishers and all other stakeholders in the industry."
The panel members were Gilles Thériault of New Brunswick, John Hanlon of Nova Scotia and Lewie Creed of Prince Edward Island.
"Each of the Maritime provinces will be setting up sessions to brief representatives of our respective lobster industries on the Maritime Lobster Panel report," said Nova Scotia Fisheries and Aquaculture Minister Keith Colwell. "We are committed to working with our counterparts in Newfoundland, Quebec and Maine and with the Federal Government to ensure the long-term viability and stability of the lobster industry."
The report addresses five key areas. It looks at why there was a sudden drop in price this spring, and examines the various cost and revenue components of harvesters, buyers and processors in the Maritimes. The report also provides strategic marketing advice and action to stabilize, then increase, prices paid to harvesters.
It also recommends options for a formal system where the industry would know the price paid harvesters before landings.
FOR BROADCAST USE:
The three-member Maritime Lobster Panel presented its
report and recommendations on the lobster industry today
(November 7th)to fisheries ministers from New Brunswick, Nova
Scotia and Prince Edward Island.
The independent panel was appointed by the fisheries
ministers to examine factors affecting lobster prices.
Since July, the panel met with about 100 organizations
throughout the Maritimes, Newfoundland, Quebec and the state of
Maine and received nearly 30 submissions.
Panel members were Gilles Thériault of New Brunswick, John
Hanlon of Nova Scotia and Lewie Creed of Prince Edward
Island.
The report addresses five key areas and provides strategic
marketing advice and action to stabilize, then increase, prices
paid to harvesters.
It also recommends options for a formal system where the
industry would know the price paid harvesters before landings.
-30-
Media Contact: Brett Loney
Cell: 902-497-0269
E-mail: loneybm@gov.ns.ca
The three-member Maritime Lobster Panel presented its
report and recommendations on the lobster industry today
(November 7th)to fisheries ministers from New Brunswick, Nova
Scotia and Prince Edward Island.
The independent panel was appointed by the fisheries
ministers to examine factors affecting lobster prices.
Since July, the panel met with about 100 organizations
throughout the Maritimes, Newfoundland, Quebec and the state of
Maine and received nearly 30 submissions.
Panel members were Gilles Thériault of New Brunswick, John
Hanlon of Nova Scotia and Lewie Creed of Prince Edward
Island.
The report addresses five key areas and provides strategic
marketing advice and action to stabilize, then increase, prices
paid to harvesters.
It also recommends options for a formal system where the
industry would know the price paid harvesters before landings.
-30-
Media Contact: Brett Loney
Cell: 902-497-0269
E-mail: loneybm@gov.ns.ca
FISHERMAN’S
MARKET
QUALITY - SERVICE - VARIETY - VALUE
RETAIL
STORE - MAIN OFFICE - PROCESSING PLANT - DISTRIBUTION CTR - LOBSTER
DEPARTMENT
|
Quality is a vital element in any business, but especially in live seafood. A commitment to quality has been part of the daily business at Fisherman’s Market since it opened in 1948.
“I always tell my staff: If you wouldn’t eat it yourself, don’t sell
it,” says company president Fred Greene. The strength of the company lies in
the dedication and commitment of its people, Mr. Greene says, which is what has
allowed Fisherman’s Market to
become an industry leader.
become an industry leader.
Fisherman’s Market is a diverse operation. The company is involved in
every aspect of the fishery, from fishing and processing to export, retail
sales and distribution. It operates numerous strategically-located buying
sites/wharfs throughout the province where catches are off-loaded and
shipped by specially-designed trucks to Fisherman’s Market for processing,
shipping or sale in the retail store. Fisherman’s Market has a working
relationship with hundreds of fisherman as well as suppliers throughout the
Maritimes, from the boat to customers tables.
The bounty served up by the sea is truly breathtaking in its variety.
From shark to squid and from prawns to lobster, if it comes out of the sea, it
can be found at Fisherman’s Market. No matter what you buy from Fisherman’s
Market, the shop has a firm policy - 100% guaranteed customer satisfaction.
OUR
OWN VESSEL THE FISHERMAN'S PROVIDER
We own a couple of vessels and several Long Line Fishing licenses that help ensure QUALITY AND CONSISTENCY.
From the Wharf to your Table, our vessels fish species such as Haddock - Cod - Pollock - Hake - Halibut - Swordfish - Tuna, to name a few. We also deal directly with in excess of a few hundred Fishers throughout Nova Scotia to ensure Quality and Competitive Pricing.
Company Facilities;
We own a couple of vessels and several Long Line Fishing licenses that help ensure QUALITY AND CONSISTENCY.
From the Wharf to your Table, our vessels fish species such as Haddock - Cod - Pollock - Hake - Halibut - Swordfish - Tuna, to name a few. We also deal directly with in excess of a few hundred Fishers throughout Nova Scotia to ensure Quality and Competitive Pricing.
Company Facilities;
CANSO NOVA SCOTIA:
In 1982 we acquired this location and updated it in 1984. We added a holding facility in 2002. This location can hold 70,000 pounds of lobster and buys directly from the fisherman everything they harvest.
In 1982 we acquired this location and updated it in 1984. We added a holding facility in 2002. This location can hold 70,000 pounds of lobster and buys directly from the fisherman everything they harvest.
DIGBY NOVA SCOTIA:
In 2002 we acquired this operation in Digby, it can hold 50,000 pounds of lobster where we purchase directly from the Fishers there as well.
INGOMAR NOVA SCOTIA:
Took possession in March 2006, this dryland holding facility can store in excess of 325,000 pounds of lobster. The facility is anchorage for ground fishing vessels as well, we buy all species from on a direct basis.
NORTH EAST HARBOUR NOVA SCOTIA,
In February 2007, we purchased this facility which is a natural ground pound as well as a additional dryland facility. When updates to this facility are completed the holding capacity will be in the 500,000 pound range of lobster. Which will bring our combined storage of live lobster to approximately 1 Million Pounds
HEAD OFFICE
607 BEDFORD HIGHWAY
HALIFAX NOVA SCOTIA
B3M 2L6
HALIFAX NOVA SCOTIA
B3M 2L6
Fisherman's Market, located in Halifax, Nova Scotia, is a wholesaler, retailer, and worldwide exporter of fresh, frozen, smoked and salted seafood, and live or frozen Atlantic lobster. If you are looking for overnight delivery direct to your door withinCanada, or wholesale shipments to any airport in the world, of almost any type of seafood from the North Atlantic Ocean, then you have come to the right place!
SUSTAINABILITY...We carry SUSTAINABLE Fish, European Sea Bass, Arctic Charr and Gilthead Sea Bream the most popular species to date, we will keep you updated as more become available
Fisherman's Market International Inc.
HAVE A QUESTION,
ABOUT OUR OVERNIGHT SHIPPING? PRICING ON ALL OUR RETAIL PRODUCTS? WEEKEND SPECIALS? CONTACT RETAIL AT: retailsales@fishermansmarket.com or please call 902.443.3474 |
607 Bedford Highway
Halifax, Nova Scotia, Canada
B3M 2L6
Halifax, Nova Scotia, Canada
B3M 2L6
RETAIL: 902 443 3474 (FISH)
WHOLESALE: 902 445 3474 (FISH)
WHOLESALE: 902 445 3474 (FISH)
Retail Hours
Monday to Saturday: 9:00am - 6:00pm
Sunday: 11:00am - 6:00pm
(Our Retail Store is Open on All Holidays Except Christmas Day & New Years Day) but may not be at regular times.
Monday to Saturday: 9:00am - 6:00pm
Sunday: 11:00am - 6:00pm
(Our Retail Store is Open on All Holidays Except Christmas Day & New Years Day) but may not be at regular times.
Fisherman’s Market
International
Fisherman’s
Market, located on the Bedford Highway in Halifax, Nova Scotia, is a
wholesaler, retailer, and worldwide exporter of fresh, frozen, smoked and
salted seafood, and live or frozen Atlantic lobster. Fisherman’s Market is a
diverse operation. The company is involved in every aspect of the fishery, from
fishing and processing to export, retail sales and distribution. The bounty
served up by the sea is truly breathtaking in its variety. From shark to squid
and from prawns to lobster, if it comes out of the sea, it can be found at
Fisherman’s Market.
Be
sure to try Fisherman’s Market’s line of smoked seafood. Seabright Smoke House
products include hot and cold smoked salmon, mackerel, scallops and shrimp, all
of which are smoked daily on site by one of our two smoke houses.
-----------------
The sea is our life in Nova Scotia....Newfoundland... PEI and New Brunswick..... FOR ALL U BELOVED FISHERS....
Canada's beautiful soul.... from Nova Scotia Blue Rocks (Lunenburg-Liverpool area)...... Hank Snow...
Hank Snow - Squid Jiggin Grounds
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Words & Music by Arthur R. Scammell
Recorded by Hank Snow
Recorded by Hank Snow
Oh this is the place where the fishermen gather
Oil-skins and boots and the Cape hands batten down;
All sizes of figures with squid lines and jiggers,
They congregate here on the Squid Jiggin' Ground.
Oil-skins and boots and the Cape hands batten down;
All sizes of figures with squid lines and jiggers,
They congregate here on the Squid Jiggin' Ground.
Some are workin' their jiggers, while others are yarnin',
There's some standin' up and there's more lyin' down;
While all kinds of fun, jokes and drinks are begun,
As they wait for the squid on the Squid Jiggin' Ground.
There's some standin' up and there's more lyin' down;
While all kinds of fun, jokes and drinks are begun,
As they wait for the squid on the Squid Jiggin' Ground.
There's men of all ages and boys in the bargain,
There's old Billy Cave and there's young Raymond Brown;
There's Rip, Red and Gory out here in the dory,
A runnin' down squires on the Squid Jiggin' Ground.
There's old Billy Cave and there's young Raymond Brown;
There's Rip, Red and Gory out here in the dory,
A runnin' down squires on the Squid Jiggin' Ground.
There's men from the harbor, there's men from the tickle,
And all kinds of motor-boats, green, gray and brown;
Right yonder is Bobby and with him is Nobby,
He's chawin' hard tack on the Squid Jiggin' Ground.
And all kinds of motor-boats, green, gray and brown;
Right yonder is Bobby and with him is Nobby,
He's chawin' hard tack on the Squid Jiggin' Ground.
God bless my soul, list to, there's Skipper John Champy,
He's the best hand at squid jiggin' here, I'll be bound;
Hello, what's the row? Why he's jiggin' one now,
The very first squid on the Squid Jiggin' Ground.
He's the best hand at squid jiggin' here, I'll be bound;
Hello, what's the row? Why he's jiggin' one now,
The very first squid on the Squid Jiggin' Ground.
The man with the whiskers is old Jacob Steele,
He's gettin' well on, but he's still pretty sound;
While Uncle Bob Hockins wears six pairs of stockin's
Whenever he's out on the Squid Jiggin' Ground.
He's gettin' well on, but he's still pretty sound;
While Uncle Bob Hockins wears six pairs of stockin's
Whenever he's out on the Squid Jiggin' Ground.
Holy Smoke! What a scuffle! All hands are excited,
It's a wonder to me that there's nobody drowned;
There's a bustle, confusion, the wonderful hustle,
They're all jiggin' squid on the Squid Jiggin' Ground.
It's a wonder to me that there's nobody drowned;
There's a bustle, confusion, the wonderful hustle,
They're all jiggin' squid on the Squid Jiggin' Ground.
Says Barney, "The squids are on top of the water,
I just felt me jiggers jig five fathoms down
But a squid in the boat squirted right down his throat,
Now he's swearin'like mad on the Squid Jiggin' Ground.
I just felt me jiggers jig five fathoms down
But a squid in the boat squirted right down his throat,
Now he's swearin'like mad on the Squid Jiggin' Ground.
There's poor Uncle Louie, his whiskers are spattered
With spots of the squid juice that's flyin' around;
One poor little guy got it right in the eye,
But they don't give a darn on the Squid Jiggin' Ground.
With spots of the squid juice that's flyin' around;
One poor little guy got it right in the eye,
But they don't give a darn on the Squid Jiggin' Ground.
Now, if you ever feel inclined to go squiddin',
Leave your white clothes behind in the town;
And if you get cranky without your silk hanky,
You'd better steer clear of the Squid Jiggin' Ground.
Leave your white clothes behind in the town;
And if you get cranky without your silk hanky,
You'd better steer clear of the Squid Jiggin' Ground.
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Incredible Accordian playing...
FISHERMEN'S FAREWELL John Drakes, Nfld Accordion Player
"Fisherman's Farewell" is a newfie (newfoundland) song composed by Jim Pittman (1937-1996) from Nova Scottia.
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Scenes of Fortune Bay, Nfld and song "
Fisherman's Farewell" sung by John Drakes
website: www.lukeysboat.com
CDs available jsdrakes@hotmail.com
I dedicate this song to my very best friend Ron from Canada. I had not a partiture to learn the song. I played this song on my own style with some improvisations. It is played with a 45 years old Scandalli accordion.
Thanks to Nfld Accordion Player John Drakes for some information about this song. He played this song with his group Lukey's Boat (www.lukeysboat.com)
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Group claims proof that fish farm polluted bay
By BEVERLEY WARE
South Shore Bureau
LIVERPOOL - A Queens County group says it has scientific proof a fish farm polluted Port Mouton Bay with antibiotics, pesticides and copper, and is killing lobster larvae.
The Friends of Port Mouton Bay has also asked its municipality to pass a motion requesting the province to make the bay a no-go zone for aquaculture.
"Port Mouton Bay doesn't flush, that's our problem," group spokesman Peter Muttart told Region of Queens councillors Monday morning. "There is no cleansing going on there."
Because of that, there is a buildup of fish excrement, uneaten fish food and the antibiotics, pesticides and metals that go in that food, Muttart said.
Kelly Cove Salmon, which is owned by Cooke Aquaculture, operated a salmon farm off Spectacle Island until August 2009. It applied to the province to increase its farm five-fold, but didn't restock the site and allowed the Friends of Port Mouton Bay, with some support from Dalhousie University, to carry out research for two years.
Muttart said in return, the group agreed not to malign fish farming in general. "I'm not here to denigrate fish farms," said Muttart, an Annapolis Valley lawyer with a part-time home in Port Mouton. His children also own homes in the community.
Muttart said fish farming is a multibillion- dollar industry that generates good tax revenue, but he said it should operate either in deep water where tides flush the area or inland where disease is easier to control.
Cooke did not go ahead with plans to increase its fish farm, but did renew its lease with the province on the site and has applied to sell its lease to Ocean Trout Farm.
Brett Loney of the provincial Department of Fisheries and Aquaculture said the province has not yet approved that transfer. There will be no public hearing since this site has already been approved for fish farming, but any operation would be subject to regular monitoring, he said.
Ocean Trout Farm spokesman Sherman d'Entremont said the company will not stock a fish farm in Port Mouton Bay before the fall of 2012, and when it does, it will raise trout to half the size of the salmon that had been grown there. He said that means the farm will not create the problems in Port Mouton Bay experienced under Cooke's ownership.
"We feel we can do things differently that will enable us as farmers to work that site," d'Entremont said.
The site will be subject to annual environmental monitoring by an independent consultant, as well as audits by the province, he said.
But The Friends of Port Mouton Bay says the bay can't support any fish farm, and Muttart said the group, which includes oceanographers, fishermen, summer and year-round residents, has the science to back that up.
He said they have studied winds, currents and tides in the bay, sent divers to study the ocean floor and taken sediment and surface water samples. "We had to prove what we thought was the case."
Those tests showed the 200,000 fish that had been in the farm deposited excrement equivalent to that of 65,000 people every day, Muttart said.
The group sent divers down with sticks to measure the depth of excrement and rotting food, and Muttart said "(the sticks) just disappeared, that's how deep it is."
They also released floating devices and all were found without problem, showing the water recirculates.
"There is no cleansing going on here," Muttart said.
He said tests on the microscopically thin top layer of water showed copper at such a level it is killing lobster larvae within minutes. Muttart said that copper, along with sulphites and pesticide residue, are from the leftover feed on the ocean floor.
"This is science. We have done the science," Muttart said. "We've got a contaminated bay," even after two years of fallowing or resting.
"Our bay doesn't flush. You have to protect it," he told councillors as he asked them to request the minister of aquaculture to declare Port Mouton Bay closed to fish farming.
Council will debate the issue at its next committee of the whole meeting in March.
In the meantime, Coun. Mervin Hartlen said he would like to hear from the company before he makes any decision, while Coun. Sheldon Brannen said he would like to see the traditional lobster fishery protected and improved management of natural resources.
The debate in Port Mouton comes as people living along the Eastern Shore formed a group last week to fight proposed salmon farms in the area, and shortly after Cooke Aquaculture had to kill caged salmon in Shelburne Harbour when they were suspected of having infectious salmon anemia.
Cooke has now reportedly abandoned plans to build a bigger fish farm in the harbour.
(bware@herald.ca)
'This is science. We have done the science. We've got a contaminated bay.
Our bay doesn't flush.
You have to protect it.'
PETER MUTTART
Spokesman, Friends of Port Mouton Bay
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