News and blog
Beau managed to dodge the storm and get out safely to the fishing grounds for this week's fish. He is sorting and re-slushing them now, and will soon be on his way to the plant to have the fillets cut. Then he'll be on his way to deliver some very fresh fish to you.
All pickups are scheduled to run at their normal times today. If you have an alternating share (whole fish/fillets), you will be getting fillets today, so plan your menu accordingly.
As a reminder, here are the pickup details:
Halifax: Thursdays 3-6 pm: Brewery Market* 1496 Lower Water St, Halifax. Contact: Dave 456-9353 * we are in the small building on the left of the outdoor courtyard on Lower Water Street.
Wolfville: Thursdays 7-9 pm: Earth Eats Farm (1229 Deep Hollow Rd, Black River, NS). Contact: Carla 902-542-9410.
Tantallon: Thursdays 6:15-7pm. (Mariposa Picnic Area, 5229 St Margarets Bay Rd, Tant.): Contact Corine: 497-4660.
Bedford: Thursdays 4:15-6:30pm. 59 Douglass Drive (Basinview Subdivision) Contact: Sandra 469-0719
Dartmouth: Thursdays 4:30-7pm. 34 Russell St. (near the MacDonald Bridge). Contact Brenda 404-4481
North End Halifax: Thursdays 4-5:30. 2705 Fern Lane, Hfx. (Ecology Action Centre) Contact Carla: 429-2202
Lower Prospect: Fridays 9-6. 2017 Lower Prospect Road. Contact Dave: 456-9353.
Tatamagouche: Thursdays 5:45-6:30. Home Hardware Parking lot, Tatamagouche. Contact Janet: 657-0265
This is a reminder that there will be no pickup today as we gear up for the Fall season (which begins next week). Beau and Tony are on the water right now scouting out new spots for fall fishing in the Bay of Fundy. Beau just set his hooks and will haul them in shortly to see if he found a jackpot. Tony hauled his in a little while ago and came up with mostly dogfish, which he released. Both boats will spend the rest of the day finding fishing spots, so that when they head out next week they'll have a few new places to try.
If you have not already done so, have a look online at the new subscription options. Many people requested an "all-fillet" share option, so we have included it for the fall season. The other share options are the same, although they are cheaper to reflect that the fall season will consist of 6 deliveries rather than 8 like the summer. I have posted a one page information sheet about the fall season on our website. You can download it by clicking here. Please send the link around to friends, neighbors & co-workers to help spread the word about Off the Hook. When you renew your membership online, you will receive an automatic $10 discount as a returning member. We are also working on setting up a pickup site in Dartmouth and in Bedford. If these locations would be more convenient for you, please let me know.
I had a meeting on Monday with Beau, Tony & Orlie and they wanted to make sure that I passed on their thanks and appreciation for supporting Off the Hook for the summer season. Your support made a big difference, and made it possible for them to continue their traditional, sustainable way of fishing. As you know, many of the hook and line boats in the Province have been forced to stay tied up at the dock because they can not compete with the industrial dragger fleet. By supporting Off the Hook, you help insure that the fishermen get a fair price for their catch, and help demonstrate that hook and line remains a viable and sustainable fishing method.
On behalf of Beau, Orlie, Tony and their families, thanks for supporting Off the Hook.
Off the Hook subscriptions for the Fall season are now available on our web page (www.offthehookcsf.ca). We will be making 6 deliveries this fall over the course of 8 weeks (we have given ourselves 2 weeks leeway to allow for weather related cancellations). The deliveries are scheduled to begin September 22, and end on November 10.
This Fall (in addition to our whole fish and mixed shares), we are pleased to offer an all-fillet share option (because you asked). You can choose from either 2 or 4 lbs of fillets per delivery. If you would like to order additional fillets to freeze for the winter, please let us know. We would be happy to provide them.
The pick-up locations will be the same as for the summer season:
Halifax: Thursdays 3-6 pm: Brewery Market 1496 Lower Water St, Halifax
Wolfville: Thursdays 8 pm (times vary): Earth Eats Farm (1229 Deep Hollow Rd, Black River, NS). Contact: Carla 902-542-9410.
Tantallon: Thursdays 6:15-7pm. (Mariposa Picnic Area, 5229 St Margarets Bay Rd, Tantallon): Contact Corine: 497-4660.
We are hoping to establish pickups in Bedford, Sackville, and Dartmouth. If you live one of these communities and would like to be a pickup organizer, please get in touch. As a pickup organizer, your share is FREE.
Thanks for supporting Off the Hook. As a returning member, you will receive an automatic discount when you renew your subscription online.
See you soon,
Orlie is on his way with (very) fresh fish. If you pick your fish up in Wolfville, your fish will be ready for pick up any time between 3 and 8 pm. Halifax and Tantallon pickups will occur at their normal times.
If you haven't already, check out the new video on the Facebook page of Beau filleting a haddock last week.
See you soon,
Beau landed last night after a successful trip in the Bay of Fundy and is on his way to Halifax for this afternoon's delivery. If you pick up your fish in Wolfville, your fish will be available early- you can pick it up at the farm any time between 3 and 8. The Halifax and Tantallon pickups will happen as scheduled. It's a whole fish week, so remember to bring your coolers.
See you soon,
After careful consideration, Beau decided that he could not safely fish this week due to unusually high tides. Therefore there will be no pickups this week, and the season will be extended to September 8. As Beau explains:
"Every month or so in the Bay of Fundy, the tide cycle reaches its peak, and several times a year this peak is much higher than normal. While it's possible to fish more shallow waters during these extra full tides (as we did on Browns Bank Last summer), currently we're only finding fish in the extra-deep water of the Bay of Fundy. Bringing up fish from 700 feet down is tricky in good conditions, but with a heavy tide running it is almost impossible with hook and line gear. Last summer while fishing for Off The Hook, I did not heed Tony's advice about taking a break during full tides and ended up losing over half of my fishing gear. It was a tough lesson but I learned it- so I won't be leaving the wharf again until Saturday August 6th. I apologize to Off The Hook subscribers for denying them their fresh seafood fix this week."
If you're wondering why you have never gone to a supermarket to find a sign saying "no fish due to high tides"- its because draggers can (and do) fish through anything.
Sorry for the disappointment, and thank you for the understanding.
See you next week,
Beau landed late last night and is on his way to Halifax with fish. Hurrah! Remember that this is a "fillet" week, so if you signed up for an alternating whole fish/fillet share, you'll be getting fillets this week. The fillets will come in pre-weighed ziplocs like last time. The best way to transport them is in a small cooler or cooler bag with a cold pack or some ice. If you signed up for whole fish, bring a cooler. All pickups will happen at their normal time and place today.
Thanks for all of your comments and pictures about how you are enjoying your fish. If you have any recipes that you would like to share, send them to me so I can add them to our website, or post them yourself in the recipe section our Facebook page.
Here's one for ceviche that I'm going to try tonight:
Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.
- 2 lbs of firm-fleshed fish fillets (like cod or haddock), cut into 1/2 inch pieces, completely deboned
- 1/2 cup of fresh squeezed lime juice
- 1/2 cup of fresh squeezed lemon juice
- 1/2 red onion, finely diced
- 1 cup of chopped fresh seeded tomatoes
- 1 serrano chili, seeded and finely diced
- 2 teaspoons of salt
- Dash of ground oregano
- Dash of Tabasco or a light pinch of cayenne pepper
- Tortillas or tortilla chips
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Serves 4-8. from www.simplyrecipes.com
Just heard from Orlie & his crew- they're on their way in... with fish! See you at the pickup tomorrow.
Hi - It was great to meet you last week at the Off The Hook CSF in the Historic Farmers' Market. I'll be back on Thursday afternoon from 3-6 PM.
My Fisherman's Kits & Grilling Kits arrived (a day too late) last week, so I'll have plenty this time around. It's fascinating to see the very different spice blends favoured for seafood in different countries. The Fisherman's Kit includes Provençal Herbs For fish, Cajun Blackened Fish Blend, Bengalese Fish Masala, and Turkish Spices For Fish.
I also ordered in some spice blends in individual tins which work well with seafood dishes : Mediterranean Herb Blend, Bengali Fish Masala (coriander,turmeric,brown mustard,cumin,fennel seed, chili pepper, nigella & fenugreek), and Spice Coast Garam Masala (black pepper, fennel seed,cassia, cardamom,star anise,nutmeg, mace & clove).
Some of you asked about the Black Marble Mortars & Pestles - I'll have them with me.
One of you asked if our spices, herbs & blends are gluten-free. The answer is yes.
I'm attaching a recipe for Greek Fish Soup which is easy & delicious. I made it on Monday night with some of that fabulous haddock from Off The Hook and right now, I'm going to heat up some of the leftovers for lunch.
All the best,
Tomorrow will be our long awaited first pickup of the Off the Hook CSF summer season! Thanks to everyone for being so understanding about last week and showing such support for Beau. He really appreciated it. Beau is still working through the problems with his engine (it turns out he needs to replace several key parts). The repairs are going well, and he is looking forward to getting back on the water soon. Again- thank you. Your support (and subscription fees) have been instrumental in getting Beau back up and running.
Meanwhile, on the other side of the cove, Orlie has had much better luck. He and his crew headed off on Sunday and have just returned safely to port. He is busy sorting his catch and keeping it properly slushed. He will be leaving tomorrow morning to get the fish filleted, and then he will bring the fish Halifax for the pickup. Here are some details and reminders about tomorrow's pickup:
Contract: If you haven't already done so, please print out, read, and sign the contract for the summer CSF season. It can be found here. BRING THIS SIGNED CONTRACT WITH YOU TO THE FIRST PICKUP.
Payment: If you did not pay for your subscription online when registering, please bring a cheque to the first pickup. Cheques should be made payable to Off the Hook Cooperative Ltd. If your pickup is Tantallon or Wolfville, please give your payment to the pickup coordinator (see below).
There are three pickup locations which you have already chosen between:
Halifax: The Halifax pickup will be between 3 and 6 pm at the Brewery Market (1496 Lower Water St, Halifax. Click here for map). **NOTE: this is the 'old' market, not the new Seaport Market. We will be set up in one of the buildings off of the lower courtyard. Please park on the street if possible. If you have questions during the pickup time you can call my cell: 456-9353
Tantallon: The Tantallon pickup will be at the picnic area next to the Mariposa Market (5229 St Margarets Bay Rd, Tantallon. Click here for a map) from 6:15 to 7 pm. The coordinator for the Tantallon pickup is Corine. You can reach her at 497-4660.
Wolfville: The Wolfville pickup will be at the Earth Eats Farm near Wolfville (1229 Deep Hollow Rd, Black River, NS. Click here for a map). The coordinator is Carla. You can reach her at 902-542-9410. She will meet Orlie on his way back from the Halifax pickup, and will be at the farm by 8 pm for you to pick up your fish. These are the directions Carla sent:
The easiest way to get here is to go towards New Minas from Wolfville on Main Street. You will drive pass Bloomindon's Nursery and a series of Farm Markets. Turn left on Deep Hollow Rd (after Avery's Farm Market). Go straight for a couple km, (you will go through an intersection, across a bridge and up a huge hill, your on the right path). At the top of the mountain, just as you are starting to decline you will see a colorful sign that says "Lorax Woodlands." This is where we live. Go straight up the driveway to the farm house.
Picking up your fish:
Fillets: This week, we are pleased to kick things off with filleted fish for those of you who chose the filleted fish option. Your fish will come in pre-weighed bags. Please bring a cooler or a cooler bag with ice or a cold pack to keep the fish in prime condition until you get it into your fridge (or skillet).
Whole fish: If you have chosen a whole fish share, get ready to meet your first fish. The fish wll arrive "dressed", which means it has been bled and gutted at sea. It will, however, still have its head and tail. The whole fish will be "slushed", which means it will be floating in a bath of ice and salt water. This keeps the fish at the right temperature and salinity, and keeps the fish from being crushed by the weight of other fish and ice (because it's floating). This is the best way to keep your fish until you eat it- SO BRING A COOLER!! We'll share some slush with you. Not sure what to do with a whole fish? We will be on hand hand at the Halifax pickup doing filleting demos (about every 15 minutes). If you're wondering what to do with the rest of the fish, click here for some great ideas.
Our friend Costas Halavrezos will be joining us at the market with a variety of spices and herbs specifically selected to accompany fish. You may remember Costas from his long tenure as host of CBC Maritime Noon. He retired last year, and now he is a spice merchant. He has a regular booth at the Brewery Market on Saturday mornings, but will be setting up a special booth tomorrow during our pickup. Stop by and see him!
Thanks for taking the time to read this long email. Remember to bring your signed contract, a cooler, and a cheque (if needed).
See you tomorrow,