WHERE IT STARTS

Lobster Fishery in Southwest Nova Scotia

http://www.youtube.com/watch?v=linihCkB3rk

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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.

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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.
Lobster Fishing Areas

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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.

The offshore lobster fishery in area 41 has many of the same conservation measures in place as well as an annual limit on the number of lobsters that may be caught, referred to as total allowable catch. The current total allowable catch for this fishery is 720 tonnes and has remained unchanged since 1989.

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.

Canadian Lobster landings (1890-2009)

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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.

External experts and harvesters review our stock assessments and the results are published on our Canadian Science Advisory Secretariat Web Site.

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

http://www.youtube.com/watch?v=WIrD0u11Tmc

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.

· Atlantica Hotel & Marina Oak Island

· Cabot Links

· Chives Canadian Bistro

· Emma’s Eatery

· Glenora Inn & Distillery

· Grand Banker Bar & Grill

· Inn on the Lake

· Keltic Lodge Resort & Spa

· LeCaveau Restaurant

· Mateus Bistro

· Miller’s Tap & Grill/Miller’s Café

· Murphy’s Cable Wharf Restaurant

· Paddy’s Brewpub & Rosie’s Restaurant

· Rhubarb at the Oceanstone Resort

· Salt Shaker Deli

· The Acadian Dining Room, Old Orchard Inn

· Trellis Cafe

· Ye Olde Argyler Lodge

· Between the Bushes Restaurant

· Charlotte Lane

· Elliot’s Dining Room, White Point Beach Resort

· Five Fishermen Restaurant & Grill

· Grafton Street Dinner Theatre

· Harbour City Bar & Grill

· Thistledown Pub

· Lane’s Privateer Inn

· Masstown Market

· McCurdy’s Restaurant, Silver Dart Lodge

· Morris East Restaurant

· Old Fish Factory Restaurant & Ice House Bar

· Quarterdeck Beachside Villas & Grill

· Seasons by Atlantica

· The Galley Restaurant and Lounge

· Wild Caraway Restaurant & Café

View Nova Scotia Chowder Trail in a larger map

http://tasteofnovascotia.com/the-chowder-trail/

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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:

If you can’t view the video, please click here to see it on YouTube in full HD goodness.

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?

(from Nova Scotia Departments of Fisheries and Aquaculture)

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.

http://www.llworldtour.com/for-the-love-of-lobster-the-right-way-to-make-and-eat-lobster/

Beer Battered Fish and Chips

An old favourite and a real treat, this recipe calls for 1 bottle of beer and since different beers will produce different flavours, I encourage you to experiment. Fresh fish is a must...

4 large boiling potatoes (2 1/4 lb)
3 qt vegetable oil (96 fl oz)
2 cups all-purpose flour
1 (12-oz) bottle cold beer (preferably ale)
1 1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long) Special equipment: a deep-fat thermometer
Accompaniment: malt vinegar

Method:

Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.
Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325 F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325 F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.
Heat oil over moderately high heat until it registers 350 F. Put oven racks in upper and lower thirds of oven and preheat oven to 250 F.
Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350 F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.
Increase oil temperature to 375 F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.
Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375 F between batches.
Season fish and chips with salt.

Wine Note: Pair with Propeller Honey Wheat Beer
Special thank you to Valley Wine Tours for their wine pairings.

Last Update: May 1, 2007

http://www.novascotia.ca/fish/marketing/recipes/seafood/fish_chips.shtml

Chef's Recipes

Maple Cured and Smoked Nova Scotia Artic Charr Blueberry Salsa
(by Chef Ray Bear, Prince George Hotel, Halifax, Nova Scotia)

2 three to four pound fish cleaned and filleted, pin bones removed, remove and reserve skin
1 lemon
1 cup of Acadian maple syrup
Finishing salt to taste
Wood chips and smoker

Method:
Portion each side of fish into two, leaving you with eight even portions. Place fish presentation side down in a shallow pan, cover with maple syrup. Cure fish in the maple syrup in refrigerator for 12 to 18 hours. Remove Charr from syrup and place on a cooling rack for 15 minutes to drain excess syrup off the fish. Place fish in pre heated hot smoker for 3 minutes. The fish should not be over powered with smoke flavor, just enough to taste. Squeeze fresh lemon juice on the fish before baking. This will help cut threw the maples sweetness and add a bit off freshness to the fish. On a nonstick baking sheet, place fish presentation side up, in pre heated 350 oven for 8 minutes. Remove fish from oven and place on individual plates and garnish with the Nova Scotian Blueberry salsa, season with finishing salt and place the crisp Charr crackling on top.

Blueberry Salsa
(by Chef Ray Bear, Prince George Hotel, Halifax, Nova Scotia)

1 cup of local blueberries, sliced in halves
1 shallot, minced
1 Tbsp of cilantro, chopped
2 Tbsp of Extra Virgin Olive Oil
1 tsp of sugar
1 Tbsp of red wine or sherry vinegar
1 pinch of salt

Method:
Toss all ingredients together in a bowl and let sit to develop flavor for at least an hour.

Optional: Portion Artic Char skin into 2 inch wide peaces and place flat on parchment paper or a silmat then onto a flat cookie sheet. Season the skin with a little salt and cover with another peace of parchment or silmat. Place another flat cookie sheet on the top to weigh the skins down. Bake in a 250 oven for about an hour, checking after 45 minutes for doneness. The skins should be flat, shiny and crisp, and the perfect garnish for the Smoked Maple Blueberry Artic Charr.

Nova Scotia Seafood Crepes
(by Chef Rob MacIsaac, Atlantic Culinary Innovations & Crepe Innovations, Truro, Nova Scotia)

2 oz. shrimp
2 oz. scallops
2 oz. lobster
2 oz. haddock
2 oz. salmon
1/4 cup whipping cream
2 oz white wine
2 cloves garlic crushed
4 crepes
1 oz. chopped dill
salt and pepper to taste

Method:
Pre-heat your saute pan and add a little olive oil. Saute the garlic first then add the Seafood and Saute quickly. Deglaze the pan with white wine. Add the cream and reduce by 3/4. Add the dill and simmer. Remove the mixture from the heat to cool. Season with salt and pepper. Take the crepe and add the mixture. Fold over the ends and roll into a cylinder. Place in an oven proof pan and reheat to serve

Makes 4 Crepes.

Lemongrass Speared Baked Halibut with Grilled Pineapple Salsa and Fig Vincotta
(by Chef Rob MacIsaac, Atlantic Culinary Innovations & Crepe Innovations, Truro, Nova Scotia)

lemongrass halibut
8 each 7-8oz or 200 gr halibut filet (purchase 4 lbs.)
1 bunch lemongrass
1 whole lemon
salt and pepper

Method:
Portion the halibut into 8 pieces that are 7-8 oz each. Cut the lemongrass in half lengthwise, if they are really big they can be quartered. Spear the halibut with the lemongrass from one side to the other of the fish. Heat a medium sized hot cast iron or nonstick skillet. Pour a small amount of oil into the pan, season the fish with salt and pepper, and sear in pan for two to three minutes on each side. The fish should be finished in a 375 degree oven for a couple of minutes until it is firm to touch.

Grilled Pineapple Salsa
(by Chef Sean Doucet, Delta Barrington & Halifax, Halifax, Nova Scotia)

pineapple preferably golden they are sweeter
1 red onion
2 Tbsp rice wine vinegar
1 Tbsp honey (depending on the sweetness of the pineapple)
ea. finely diced red pepper
1 Tbsp chopped cilantro or parsley
salt and pepper

Method:
Remove the skin from the pineapple, cut the pineapple in half and remove the core. Cut the pineapple into 1cm thick pieces and place on the hot grill. Grill both sides until they are marked and golden brown in color. Fine dice the red onion, and red pepper. When the pineapple has cooled dice it twice the size of the onion and pepper. Mix all the ingredients together and season with salt and pepper. The halibut is very nice served with risotto or even a sweet potato mash.

Makes 8 portions.

Lobster Frittata
(by Chef Michael Howell, Tempest Restaurant, Wolfville, Nova Scotia)

(for 1 x 12 non-stick pan)
2 Tbsp butter
cup shallots
cup roasted red pepper, chopped
cup green onions
cup cream
salt, pepper, Tabasco, paprika
1 pound lobster meat, chopped
12 extra large eggs
1 cup asiago cheese, grated

Method:
Sweat Shallots 3-4 minutes in butter, add cream and reduce 1 minute. Add red pepper, green onions, lobster and seasonings. Stir to heat lobster through. Combine in a large bowl with the eggs, beaten and the cheese. In a 12 non-stick pan coated with butter, cook over medium low heat (no color!) five minutes then bake in a medium oven until set.

Makes 8 portions.

Mussels Normandy
(by Chef Craig Flinn, Chives Canadian Bistro, Halifax, Nova Scotia)

3 Tbsp butter
2 Tbsp garlic/shallots
2 lbs mussels
1/4 cup diced apples
1/8 cup hard cider
1/8 cup chicken broth
2 tbsp chopped rosemary
1/2 cup cream
1/8 cup green onion
1 cup spinach

Method:
Saute garlic and/or shallots in butter. And, add mussels after 1 minute. Cook in butter and onions for 1 minute before adding hard cider. Add apples, broth, cream, and rosemary and cook until reduced 2/3 and the sauce is thick. Add spinach just before serving and garnish with green onions. Serve with garlic toast or crusty french bread. Season with salt and pepper to taste.

Last Update: May 1, 2007

Report of the Maritime Lobster Panel

http://www.novascotia.ca/fish/images/lobster-panel.png

- English

/ Français

http://www.novascotia.ca/fish/

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Fisheries Ministers from the Maritime provinces agreed today, May 15, to create an independent panel to examine factors affecting lobster prices in Atlantic Canada and to work collectively on marketing initiatives.

Nova Scotia Seafood Tips

This site can be your information link to the best tasting seafood in the world...Nova Scotia seafood! You will find information on buying, storing, and preparing seafood, as well as, recipes and nutritional information. · Fresh Seafood Storage · Seafood Market Terms · Nova Scotia Seafood Directory Let's take a quick look at why you should be eating Nova Scotia seafood: It is a well known fact, that including seafood in your diet twice a week is nutritionally beneficial and highly recommended by health professionals. Seafood contains Omega-3 fatty acids which have been linked to reducing the risks of stroke, heart disease, and Alzheimer Disease. Fish, such as tuna, salmon, mackerel, sardines and swordfish, contain higher levels of Omega-3 fatty acids. In October 2000, the American Heart Association issued new dietary guidelines for consumers which recommended that people eat seafood twice a week to obtain a rich diet of Omega-3 fatty acids. So, why not enjoy one of your favorite meals and stay healthy!
10 Minute Rule
	To cook fish perfectly by pan-frying, barbecuing, broiling, or baking, follow this simple rule.
To cook fish perfectly by pan-frying, barbecuing, broiling, or baking, follow this simple rule. Measure fish at thickest point and allow 10 minutes per inch (2.5 cm) of thickness Cook at high heat 400ºF (200ºC) until flesh is opaque Double time if fish is frozen Whole fish may take up to 12 minutes per inch (2.5 cm) Bones Finding bones in a piece of cooked fish can be disturbing. There are, however, a couple of ways you can avoid this inconvenience. Choose fish and seafood which are not known for their small bones. Excellent examples of these choices are halibut, shark, swordfish, monkfish and all types of shellfish. If haddock, salmon and sole are some of your favorites, try this simple procedure. You will need a cutting board and a sharp knife. Place your fish fillet, shiny side down on the cutting board. Using your finger tips, gently feel the flesh of the fillet until you feel the ends of the bones in the fish. They will feel like the ends of sharp tacks. Usually the bones will run in a straight line the length of the fillet. Once you have established the pattern, run your sharp knife down both sides of the line of bones, cutting them out. You now have a boneless fillet. Don't throw away the piece of fish you have just cut out. Place it in a freezer bag and store in you freezer. Add pieces to the bag, until you have enough to make a fish stock. When you have enough pieces to make it worthwhile, place the frozen pieces in a pot, cover with water. For added flavor, you can add pieces of onion, celery or carrot to your stock. Bring the pot to a boil, reduce to simmer and cook for approximately one hour. Strain well and use the stock in your favorite chowder or casserole. Unused stock can be refrozen. It is just like making turkey stock from the bones of your holiday turkey.

Last Update: July 10, 2009

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.

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

FISHERMAN’S MARKET

QUALITY - SERVICE - VARIETY - VALUE

RETAIL STORE - MAIN OFFICE - PROCESSING PLANT - DISTRIBUTION CTR - LOBSTER DEPARTMENT

http://www.fishermansmarket.ca/UserFiles/home_illus.jpg

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.

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

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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.

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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.

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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

http://www.fishermansmarket.ca/UserFiles/Image/ne%20harbour.JPG

HEAD OFFICE

607 BEDFORD HIGHWAY
HALIFAX NOVA SCOTIA
B3M 2L6

http://www.fishermansmarket.ca/

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

RETAIL: 902 443 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.

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

http://www.youtube.com/watch?v=vyHJ7XU5eLE

Words & Music by Arthur R. Scammell
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.

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 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 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.

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.

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.

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.

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.

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.

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.

---------------------

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.

http://www.youtube.com/watch?v=uSGldCI8HE4

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)

---------------------

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

------------------

CANADA: True Patriot Love Foundation launches Highway of Heroes concert tour

Monday, August 3, 2015

CANADA MILITARY NEWS: Nova Scotia's Lobster baby.... China's favourite....some old style music, songs, news and folklore.... come visit... GETCHA NOVA SCOTIA ON... GETCHA CANADA ON...them fishing grounds of Nova Scotia and Atlantic Canada- wanna go fishing? come on down

Lobster

Species at a Glance

Species Background

Fisheries

Lobster Fishing Areas:

Conservation Measures

Lobster Landings – Historical View:

Population Estimates

The Chowder Trail

Grab your spoons and hit the trail!

The 2013 Chowder Trail features 36 chowders from across Nova Scotia.

For the Love of Lobster – The “Right” Way to Make and Eat Lobster

Got Fish?

For the Love of Lobster

Oy Oysters!

How to Shuck an Oyster?

Step 1

Step 2

Step 3

Step 4

Report of the Maritime Lobster Panel

Fisheries and Aquaculture

Fisherman’s Market International

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