This blog entry was originally published on the blog for Skipper Otto’s Community Supported Fishery as I hitched a ride on a tiny commercial salmon gillnet boat on its way to fishing grounds north of Prince Rupert.
After almost two weeks in cramped quarters, mixed weather and truly spectacular scenery, it’s time for me to leave Otto and Boris so that I can continue on to Haida Gwaii (formerly the Queen Charlotte Islands) for my own personal adventure.
This has been a once-in-a-lifetime trip; it’s hard to imagine that Otto has been doing it yearly for the last forty-two years. There have been a ton of changes in the industry since Otto began and it gets harder and harder every year to make ends meet. There’s increasing competition for the fish out there, the costs of running a boat continue to go up (especially fuel) and there’s more and more pressure from fish farms up and down the coast. I’ve had a chance to see, first-hand, how innovative models like our Community Supported Fishery keep fishing a viable profession in the face of an increasingly corporate, centralized and industrial fishing industry.
In addition to this blog, I’ve started uploading pictures taken during the trip to my Flickr account; when I’m back from my adventures in Haida Gwaii I’ll make sure they’ve all got captions, so you know what you’re looking at.
With the first fishing of the season under the belt, I’m sure it’s going to be a good season for Otto, Terry and Rod on the North Coast. Word came down yesterday that the Nass opening will happen next Monday for two days, again; hopefully it’ll be great fishing in fantastic weather. It’s time to wish Otto well and make my way to the ferry. Thanks so much for following along on our journey… it’s been a blast!
My writing for this blog isn’t actually finished, even if my journey with Otto has. I had the chance to do and see a few amazing things here in Prince Rupert that I hope to share with you as soon as I get back to Vancouver. One of the highlights was an incredible lesson by Opa Sushi in Prince Rupert on how to cut sashimi and make other Japanese dishes from a whole sockeye salmon. Once I edit down the 90 minutes of video I recorded, I’ll be sure to post it on the blog. Also, I’ve been collecting some amazing salmon recipes along the way that I’ll also be posting when I return. Stay tuned…