Tide Out, Fish In

At first glance you might think it’s a sandy beach, but your nostrils will tell you that iodine  breeze holds the smell of low tide.  That sand would be very soft to walk on and I wouldn’t advise it. When the tide comes in, all that “sand” will be under water. Meanwhile, there’s no telling how far you would sink into that sea bottom.

This is the east side of the causeway that divides the wharves where fish boats can tie up. It is what they call the new side, more recently dredged to provide more moorage and shelter for local boats.

The older side is more crowded because “the old salts” tie up there. It is busy with fishermen getting their boats ready for a summer of salmon and halibut fishing, often far enough from home that the men and their boats may be gone for many weeks.

You can see the roof and the rigging of the Captain’s boat on the bottom right-hand side of the photo below.

The new side is also busy, but is more convenient for boats that come and go more frequently.

Those who have fish for sale will want to moor on the new side. It is handier for the public to visit for dockside sales of whatever is in season. It might be prawns, shrimp, salmon, halibut  or other. Today it is halibut. The customers lined up on the dock know that they have to buy the whole fish. The price is high, but they gladly part with well over $100 for a small halibut. These flat fish have a delicate white meat which, though highly priced, is also highly prized. If you could see what the fishermen have to risk and endure to catch and bring these fish to harbour, you would say the price is a bargain for the customer.

As you can see, there is no shortage of people wanting fish for their supper.

I have removed the name and number of the boat to allow some anonymity for the boat owner.

28 thoughts on “Tide Out, Fish In

  1. montucky

    I love good fresh ocean fish, but it just isn’t available here. I’d also love to make just one run on a boat like that were it not for my inherent seas sickness. However, in mid summer until late fall I can usually go down to my favorite stretch of the Clark Fork in an evening and, with the right fly and a little luck, manage to come back with a 2 lb Rainbow Trout for the grill.

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  2. Sonja Forrester

    Beautiful photos as always Anneli. I’m quite sure the average person doesn’t realize the work that goes into getting the fishboat ready and safe, not to mention the conditions most “fishers” must endure. They’ve earned every penny charged for a nice piece of fish.

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  3. Lori

    Wow. I can’t imagine getting fish to cook fresh off the boat. We just went to an upscale seafood restaurant for our anniversary. It was delicious, but to have the fish we ate all the way in Chicago, you know it’s not fresh. Although, I’m not clear on what is salt water and what is fresh water fish, I’m sure my order was a salt water fish.

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  4. wordsfromanneli Post author

    I do too – love fish. Lately I’m becoming more and more aware of the plastics in the ocean that are killing our fish and many other sorts of marine life. It’s so sad and I feel helpless to know what to do, but if we don’t do something soon, we’ll have very little time to enjoy the wonderful things the ocean provides for us.

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