Let Your Boy Joey Explain it For You The Best Way I Know How- Through Pictures and Video
Heather Atwood has been looking for a lead for her upcoming story which you will be able to read in her Wednesday Column in The Gloucester Daily Times. So to help her sound like she somewhat knows what she’s talking about I was digging through the archives and found these posts from 2008 and sooner that many of our readers probably missed but are essential if you want to understand how fresh fish is distributed in Gloucester in modern times
The noise you hear is the hydraulic pump which runs the winch.
Click the pic to view the video-
click to play video
Pictured below is hake. Hake is commonly used in fish cakes. It’s a good white meat fish.
Back when we used to handle fish an old time fisherman- Leo the Flounder would hang out in the mornings and tell old waterfront stories. He spent a good part of the last ten years of his life down the dock, sipping coffee and keeping us informed on what was happening around town. He was a character a real waterfront character and I miss him.
Anyway, about twice a year Leo would make a big pan of (poopieties) – not the right spelling but sounds exactly the way it is spelled. Poopieties were hake fish cakes fried up in the good Italian olive oil.
When we had a big trip of hake we would give Leo a couple of steakers (large hake) and he would fry up a batch. The thing I loved about them and I’ll never forget was the amount of garlic he would use. He’d try to kill you with the garlic. We would normally be working so hard that we would pound down a ridiculous number of poopieties and then as the day went on and you were sweating you could smell it coming out your pores.
Good times- I miss you Flounder.
About ten years or so ago there was a big push in the culinary world to brand monkfish as “poor man’s lobster”. It’s quite a stretch if you ask me. Monkfish doesn’t have half the taste and is way more chewy. Don’t fall for the ploy.
Louie Linquata Explains The Process -click to view movie
To see pictures of the computerized Fish Auction Bidding Room click this text
click to play video
Gloucester At Dawn-
This morning at 4:40AM I swung by the Gloucester Seafood Display Auction to show you guys what happens before the auction actually takes place. There were 3 fish buying representatives going through each lot of fish and grading it for quality. I spoke with old friend of the family and good guy Louie Linquata who works for North Coast Seafoods. I did an interview with him that is uploading as we speak.
We used to sell a good portion of the fish that came over our docks to North Coast Seafoods. Norm and Jim Stavis, the owners of North Coast Seafood in Boston were demanding but fair fish buyers. They wanted the best and treated us well as our fleet consisted of mainly day boat fishermen. Then the Auction came to town and as highly efficient a way to unload and distribute it is – it made our operation and many of the other offloading facilities around the harbor obsolete.
Here are some freshly caught codfish that will be auctioned off by about 7AM this morning and on trucks to Boston or New York to be processed and distributed.
Video interview with Louie Linquata from inside the auction this morning will be up at 10AM
Here is the room where fish prices are bid. Note the laptops, phones and fax machines.
Gloucester Seafood Display Auction, originally uploaded by captjoe06.