Fish on Fridays

The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.

This week we have something a little different on our plate.

Gloucester’s fishing industry has many components, most of which we have explored over the past year. We’ve visited fishing vessels, spoken with captains and crew, talked to boat owners, reported on fish processing, preparation and cuisine, described the species that are caught, prepared and served here in Gloucester and touched upon the state of the industry and its future.

Left out of the discussion until now has been the “back office,” the place where orders are placed and filled, fishing activities are tracked, prices are established, records maintained and distribution is begun. The office at Intershell Seafood is not that much different from those of other businesses, but it is the less public aspect of the fishing industry and we thought you would enjoy a glimpse of this vital part of the industry that always ends with a question: “What have you got for sale today?”

Our thanks to Paul Movalli, Yebing Rome, Ruby Xie and Chris Blankenbaker at Intershell for their hospitality and cooperation.

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Photos © Kathy Chapman 2013
http://www.kathychapman.com

Video © Marty Luster 2013
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7 comments

  • Thank you for the insight on, “we caught the fish.” Now where do we sell i?
    Monk Fish liver .. how much a pound? Who buys it?
    Tom

    • I did a googel here as FYI Only: Sea Fresh USA Inc., located across the parking lot from the Portland Fish Exchange, is the largest dealer of monkfish in Maine. Most of its monkfish tail is exported fresh and frozen to European wholesalers for sale in chain grocery stores, according to the company’s Jesse Wendell.
      Presently, the U.S remains a major exporter of monkfish tails, cheeks, and livers to European and Asian countries including South Korea and Japan. U.S monkfish landings continue to generate an important source of income for commercial fisherman along the East coast of the U.S. Domestically; demand for monkfish has steadily grown with chefs and restaurateurs promoting monkfish dishes to curious American consumers.
      2007 prices.
      Cost: Prices fluctuate depending on the market. Recent wholesale prices
      for fillets ranged from $4-$6/lb., for tails $3.25 to $5/lb.

      Supplier: Sea Fresh USA Inc.
      11 Portland Fish Pier
      Portland ME 04101, United States
      (207) 773-6799; fax (207) 773-7804

  • I have really enjoyed the series. Thanks for your pictures and videos.

  • Thank you Dave for that great information and research! And thanks Mary for the nod, as you can see this a group effort.

  • I’ll take a monkfish tail any day, poor man’s lobster. Liver? Never had it. Fillet? Don’t know. Might as well buy a real Gloucester lobster.

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