After running for port all night, we were met at the dock in the early morning by the buyer from Whole Foods. Blue Ocean Institute has been working with Whole Foods in helping them offer sustainably-caught fish at their seafood counter. Whole Foods is featuring Canadian harpooned swordfish as a sustainable, zero-bycatch source of swordfish […]
PBS Television Show: "Saving the Ocean"
The weather turned less friendly. Windy, white caps. The wind was sending seabirds like greater shearwaters and fulmars and storm petrels whizzing along the sea’s raw, undulating surface. Looking ahead to a challenging day of trying to see fins in such tossing seas, our first major sighting was particularly rewarding: a right whale, one of […]
From my bunk I felt the seas come down and anticipated a calm day. I went on deck alone at 5 a.m. to greet the first light, and watched as dawn painted itself on the horizon and clouds. I could hear the plosive breaths of dolphins before I saw them, and greatly enjoyed watching them […]
They’re incredible animals, magnificent, specialized predators. Yet most of what we know about them is how to kill them. We value them almost entirely only after we’ve turned them into meat. We miss almost all of what there is to appreciate about them as animals. Even in such intimate contact—as fish we catch, and as […]
July 10, 2011 After a leisurely breakfast, we began looking for fish. Our boat’s captain and owner is Larry Sears. He’s also the vice-president of the swordfish harpooner’s quota association. This association decides, based on history, how many fish each boat will get to catch for the season. This eliminates a lot of the competition […]
Getting There After steaming overnight 10 hours from Shag Harbour, Nova Scotia, I woke 100 miles at sea. We’re at one of the most famous fishing areas in the northwest Atlantic Ocean: Georges Bank. No one would call the water as I first laid eyes on it calm, but we expect it to lay down […]