News and blog
Hi Folks-
Off the Hook will be winding down the fall CSF season in two weeks, but before we do, we're offering an opportunity to order fish in any quantity you want for a one time delivery. We call it Fillet Fest. It's great time to stock up on fish to freeze for the winter after our weekly deliveries have ended.
Our star fisherman Beau Gillis is fishing down on Brown's Bank right now, and will return late tonight with fish. Please get your orders in by NOON FRIDAY in order to be included in this weekend's delivery. The fish will be delivered to all of our Off the Hook pickup locations (listed below) at the normally scheduled times. If you are already signed up for this fall's CSF deliveries, and you don't want to order extra fish, you don't need to do anything. You will still get your fish this weekend as scheduled.
To order fish for Fillet Fest, follow this link: http://www.offthehookcsf.ca/store/fillet-fest-2012, or click here. You can order fillets in one or five pound increments, or you can order whole fish.
Please let me know if you have any questions.
Dave
Off the Hook Pickups: Fall 2012:
Halifax: Saturdays 10 am to 12 noon: Brewery Market 1496 Lower Water St, Halifax.
North End Halifax: Saturdays 10:15-12 am 2705 Fern Lane, Hfx. (Ecology Action Centre)
Wolfville Area: Saturdays 8-10 am Just Us! Coffee House Parking Lot: 11865 Highway 1 Grand Pre (Just off Exit 10 from Hwy 101)
Tantallon: Saturdays 10:30-12 noon. Mariposa Picnic Area, 5229 St Margarets Bay Rd, Tant.
Bedford: Saturdays 12:30-2:30 pm. 59 Douglass Drive (Basinview Subdivision)
Dartmouth: Saturdays 10-12 am. 34 Russell St.
Lower Prospect: Saturdays 2-6 pm East Coast Outfitters 2017 Lower Prospect Road.
Tatamagouche: Saturdays 5-6. Home Hardware Parking lot, Tatamagouche.
The Islands: Saturdays. This pickup is coordinated by Jenny and Beau Gillis.
Truro: Saturdays 3-4 pm. 23, Burnyeat St, Truro.
Musquodoboit Harbour: Sundays 10-12 am. Musquodoboit Harbour Farmers' Market.
Hi Folks-
Beau was back on the water in the Bay of Fundy this week and did a great job catching all of the fish for tomorrow's CSF delivery, as well as the Seafood Throwdown we are hosting as part of the Tall Ship Festival on the Halifax waterfront. Film-maker Kevin Moynihan was on the boat with him yesterday and sent us some screen grabs from his footage:
Tommorrow's CSF Deliveries
All deliveries are expected to run on time tomorrow- thanks to everyone for being patient with last week's late deliveries at some of our pickup spots. If you signed up for an alternating share of whole fish/fillets, tomorrow is a fillet day, so plan accordingly. As a reminder, here are your pickup details:
Halifax: Saturdays 10 am to 12 noon: Brewery Market 1496 Lower Water St, Halifax. Contact: Dave 456-9353
North End Halifax: Saturdays 10-12 am 2705 Fern Lane, Hfx. (Ecology Action Centre) Contact Heather: 449-7640
Wolfville Area: Saturdays 8-10 am Just Us! Coffee House Parking Lot: 11865 Highway 1 Grand Pre (Just off Exit 10 from Hwy 101) Contact: Carla and Justin today 691-7066
Tantallon: Saturdays 10:30-12 noon. Mariposa Picnic Area, 5229 St Margarets Bay Rd, Tant. Contact: Ron or Joan 852-2425
Bedford: Saturdays 10-12 am. 59 Douglass Drive (Basinview Subdivision) Contact: Sandra 469-0719
Dartmouth: Saturdays 10-12 am. 34 Russell St. (near the MacDonald Bridge). Contact: Brenda 404-4481
Lower Prospect: Saturdays 2-6 pm East Coast Outfitters 2017 Lower Prospect Road. Contact ECO: 852-2567
***Note: Lower Prospect fish will be at 5 pm tomorrow
Tatamagouche: Saturdays 5-6. Home Hardware Parking lot, Tatamagouche. Contact: Jackie 324-2584
The Islands: Saturdays. This pickup is coordinated by Jenny and Beau Gillis. Contact: Jenny 839-2003
Truro: Saturdays 3-4 pm. 23, Burnyeat St, Truro. Contact: Mike 956-8299
Musquodoboit Harbour: Sundays 10-12 am. Musquodoboit Harbour Farmers' Market. Contact Kelty: 220-9114
Off the Hook Seafood Throwdown!
If you happen to be on the Halifax waterfront tomorrow for Tall Ships, come see us at the Select NS/Catch Seafood festival Culinary Stage between 11:30 and 12:30 for the Off the Hook Seafood Throwdown.
What's a Seafood Throwdown? Good question. 
Seafood Throwdowns were pioneered by the Northwest Atlantic Marine Alliance (www.namanet.org). A Throwdown promotes local, sustainable small scale fishing and farming by pitting two local chefs against each other on stage in front of a crowd. The chefs (Renee Lavallee and Colin Stone) will be presented with a mystery fish caught by Off the Hook, and given 20 minutes to shop at the Brewery Market with $30 each. hen they'll head to the stage and prepare a dish for our judges (Stephanie Johns from the Coast, and Lia Rinaldo from the Atlantic Film Festival, and one Peoples' Judge chosen from the crowd). They'll hit the market shortley after 11, and they'll head for the stage at 11:30. We'll be live tweeting from the event at #SeafoodThrowdown. The event is free, and there will be tasty samples of Off the Hook haddock afterwards. If you're in the area, come to the Throwdown!
Enjoy the fish tomorrow, and thanks for supporting Off the Hook.
Dave
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Hello!
It's finally officially summer, and we are gearing up for a great season of Off the Hook. All of our fishermen were busy fishing for lobster over the winter, but are switching over to groundfish now. We will begin our weekly deliveries of fresh, sustainably harvested groundfish during the first week of July.
We will be switching our main delivery days to Saturday this season, in order to make parking and traffic less of an issue. The main Halifax pickup will be at the Historic Farmers' Market (the same place as last year), from 10-12 on Saturday mornings starting July 7. Other deliveries have also been organized in:
Tantallon
Bedford
Dartmouth
North End Halifax (at the Ecology Action Centre)
Wolfville
Lower Prospect
Musqudoboit Harbour Farmers' Market (Sundays)
If you are interested in organizing a delivery in your community, please get in touch with me. We need 10 subscribers at each delivery location to make it work.
Sign-up will be available on line soon (as soon as we work out some of the kinks). I'll send out another notice when the sign-up goes live, which will include share options and pickup details.
Beau is on the water today fishing for halibut. You can see a picture he just sent on our facebook page. As a special way to kick off the fishing season, Beau will be bringing halibut with him this Saturday (June 23) to Halifax. You can pre-order halibut steaks, fillets, or whole fish online through our website. To order, CLICK HERE. The fish can be picked up on Saturday morning from 10-12 at the Brewery Market (in the same room we were in last year- off of the lower courtyard). Please place your orders by noon on Friday so he know how much fish to bring.
Let me know if you have any questions, and thanks for supporting Off the Hook.
-Dave
Click here, just for the Halibut.
Hi Everyone-
On Friday afternoon we learned that Off the Hook was named as one of two runners up in National Geographic's "Solution Search" contest. There were 103 entries from all over the world, and we are really honoured to have been named as one of the top three.
Thanks to everyone for your continued support, and for spreading the word about Off the Hook. As one of the runners up, we win a $5000 grant to go towards our work, and a trip to Washington D.C. to meet with key stakeholders in international fisheries management. In addition to the grant and the trip we hope that the exposure we get through this contest will encourage more fishing communities to get involved, and more people to start asking where their seafood comes from, who harvested it, and how.
Again, thank you for supporting small scale sustainable fishing.
-Off the Hook
Happy Holidays everyone!
Holiday Lobster
Orlie and his crew left the wharf before dawn this morning to catch lobster for tomorrow's delivery. He'll call in for a final count at noon today, so if you are planning to order lobster for Christmas Eve, please place your order by then. You can order online by clicking here. Lobsters are $10 each (they will be about 1 1/2 pounds each), and can be picked up at the Brewery Market on Saturday (the 24th) between 11 am and 1 pm. Lobster will also be available on New Year's Eve. If you need any tips on how to handle or cook your lobster, please don't hesitate to ask. If you have a cooler, please bring it to the market.
Off the Hook Gift Certificates
We have had several inquiries about buying Off the Hook subscriptions as gifts for friends, neighbors, and family. You can now buy gift certificates online by clicking here. Certificates are good towards any Off the Hook subscription or special catch such as lobster, halibut or mackerel. Haddock, Cod & Hake subscriptions will be available as early as February, depending on how the lobster season goes! You can pay online with any credit card through paypal. Once we receive your order, we will email you a gift certificate that you can print out or email to a friend- just in time for Christmas.
"Turning the Tide for Coastal Fisheries" 
We are really excited to have been named North America's only finalist in National Geographic's global contest aimed at finding innovative, community based solutions to overfishing. The winner will be decided by an online vote- and if we win, we get $20,000 to continue our work, and a chance to meet with key fisheries stakeholders and international policy makers at National Geographic's headquarters in Washington D.C. If you have already voted, then THANK YOU. If you haven't yet- you only have 1 more day to vote! To vote, click here. Voting is a little tricky- for step by step instructions, click here.
Thank you
Finally, we wanted to thank you for your continued support and interest in Off the Hook. We know that buying your fish from a super market may be cheaper and more convenient, but by buying your fish through Off the Hook, you are supporting coastal communities and the environment by ensuring that fishing families earn a fair wage for fishing sustainably. We look forward to bringing fresh, fair fish to more communities in the new year, and continuing to raise awareness about sustainable seafood. Happy Holidays, from our families to yours.
The Thurbers The Hudsons The Gillises
The Dixons
Hi Folks-
We are pleased to announce that fresh, live, hard-shell lobster caught by Off the Hook will be available this holiday season. There will be two delivery dates: Christmas Eve (Dec. 24) and New Year's Eve (Dec. 31). Both deliveries will be at the Halifax Brewery Market from 11 am to 1 pm in the lower courtyard (the same area where we parked the truck for the fish pickups). Lobsters are $10 each, and average 1 1/2 pounds each. Lobster must be ordered in advance so we know how many to bring. You can pay by cash, cheque, or credit card (through Paypal). To order, click here.
If weather prevents us from safely getting out on the water and making the Christmas Eve delivery, we will deliver your lobster the following week (on New Year's Eve). If the New Year's Eve delivery is cancelled, we will refund your order. By buying lobster through Off the Hook, you are insuring that the people who catch your lobster get a fair price for their catch. A portion of the proceeds go to the habitat stewardship and fisheries conservation efforts of Off the Hook.
We need to sell at least 500 lobsters to make this work, so please spread the word! Thank you for supporting Off the Hook.
Happy Holidays,
Dave
Off the Hook has been named one of the ten finalists in National Geographic‘s Solution Search: Turning the Tide for Coastal Fisheries. This is a global contest to surface and recognize community-based innovations for near-shore fisheries based on proven successes. There were 103 entries from 48 countries, and Off the Hook was the only entry from North America to make it to the top ten. The next step is an online vote. Click on the button to the right to see all of the entries (there are some very cool ones)- and then register and vote for Off the Hook.
Hi Folks-
Beau is on his way with some very fresh fish. A lot of it. Today's regular pickup, combined with the extra orders we got for the "Fillet Fest" amounted to 118 whole fish, and 455 pounds of fillets. He landed last night with the catch, worked late into the night sorting the fish and slushing it down, and is at the fillet plant now getting the fish cut. If you want fish any fresher, you're going to need a boat.
We expected that we would need a lot of fish this week, so Beau had planned on heading down to the Brown's Banks fishing grounds. Unfortunately, the storm on Sunday put an end to that plan, and Beau was forced to wait until Tuesday for the sea to calm and then head out on the Bay of Fundy. Brown's is a long trip (it's about 100 nautical miles away) but there have been reports of a lot of fish down there lately, and fishing at Brown's is less restricted by the tide. In the Bay of Fundy the tidal current is so strong that you can only fish during "slack tide" (1 hour on either side of high or low tide), when the tidal current is at its weakest. In this part of the world we have a semi-diurnal tide (two high tides and two low tides each lunar day). This means that about every 6 hours there is a two hour window that can be safely fished. Bottom hook and line fishers set their baited hooks at the beginning of this window, let it sit for as long as possible, and then haul it up before the current takes it away. If everything goes right, a boat can fish two tides in one day. This week, Beau managed to fish two tides on Tuesday, and again on Wednesday. To catch fish safely in a sustainable, traditional way, a lot of things need to go right. This week they did. Nice work, Beau.
All pickups are expected to run on schedule today. As a reminder, here are the pickup details:
Halifax: Thursdays 3-6 pm: Brewery Market* 1496 Lower Water St, Halifax. Contact: Dave 456-9353 * we are in the small building on the left of the outdoor courtyard on Lower Water Street. NOTE: LOWER WATER STREET IS NOW ONE-WAY (heading North), so adjust your route accordingly.
Wolfville: Thursdays 7-9 pm: Earth Eats Farm (1229 Deep Hollow Rd, Black River, NS). Contact: Carla 902-542-9410.
Tantallon: Thursdays 6:15-7pm. (Mariposa Picnic Area, 5229 St Margarets Bay Rd, Tant.): Contact Corine: 497-4660.
Bedford: Thursdays 4:15-6:30pm. 59 Douglass Drive (Basinview Subdivision) Contact: Sandra 469-0719
Dartmouth: Thursdays 4:30-7pm. 34 Russell St. (near the MacDonald Bridge). Contact Brenda 404-4481
North End Halifax: Thursdays 4-5:30. 2705 Fern Lane, Hfx. (Ecology Action Centre) Contact Carla: 429-2202
Lower Prospect: Fridays 9-6. 2017 Lower Prospect Road. Contact Dave: 456-9353.
Tatamagouche: Thursdays 5:45-6:30. Home Hardware Parking lot, Tatamagouche. Contact Janet: 657-0265
If you have an "alternating" subscription, this week is a whole fish week for you so plan accordingly. If you ordered extra fillets, you can pick up your fillets with your regular order.
Happy Fish Day everyone. Thanks for a great season.
-Dave
Big Tides = No fish delivery October 27
Due to extreme tidal currents and high winds this week, we have decided to play it safe and postpone the final delivery of the fall CSF season till next week (November 3). If you live near the ocean you might have noticed that the tides have been very high this week as we approach the new moon (today). During new and full moons the tidal range is at its greatest (called 'spring' tides), which translates into very strong tidal currents in the Bay of Fundy. These currents make it very difficult (and dangerous) to fish from a small boat with bottom hook and line gear. Draggers don't have this problem, as a large boat can fish through anything (which is why you have probably never seen a sign at a grocery store that says "No fish- High Tides"). The tides and forecast look good for next week, so we will schedule the last of the 6 fall deliveries for next Thursday, November 3. Sorry for the delay, and thanks for your understanding.
Fillet Fest!
Many of you have asked whether it is possible to order extra fillets at the end of the season to put away for the winter. We are pleased to announce that extra fillets are now available to order online. You can order fillets in any quantity (within reason), in one or five pound increments. Fillets are $12.50 for one pound, or $50 for five pounds. Please get your orders in by Monday, October 31 so Beau knows how many fish he needs to catch. We will deliver the extra fillets at the same time as our regular CSF delivery at any of our regular pickup locations. You can pay by cheque, or online with PayPal or credit card. To order your extra fillets, click here.
Halibut. Mmmmm....
Last week several of you were lucky enough enjoy some of the halibut that Tony brought in. Beau is going to try for halibut again next week. If he does, I'll send out an email as soon as the fish comes out of the water. You will be able to order your halibut online, just like the extra fillets for Fillet Fest.
Lobster!
In other news, we are pleased to announce that we have worked out licensing with the Province so that we will be able to offer fresh lobster this winter! We are still working out the details of the deliveries (and pricing), but look forward to deliveries of super fresh lobster from the Off the Hook fleet this winter. Details will be available in early December.
Off the Hook on TV
Off the Hook was featured on CBC's Land and Sea last weekend. If you missed it, you can see it online by clicking here.
Genetically Modified Fish? No thanks.
Canada and the US could soon approve a genetically modified (GM) Atlantic salmon - the first-ever GM food animal in the world. The small US company AquaBounty wants to produce GM salmon eggs on PEI, to grow-out in Panama and sell to US consumers. What are the risks for wild Atlantic salmon? How is Atlantic Canada at the centre of this controversy? Join the Canadian Biotechnology Action Network, the Ecology Action Centre, Off the Hook, and others tonight (Wednesday, Oct 26) at the Maritime Museum in Halifax from 7 to 9 pm for guest speakers and a panel discussion. For more information on the event, click here.
That's all from me. If you know of anyone who is not currently a member of Off the Hook who might be interested in ordering fillets, please let them know.
Thanks,
Dave
I hope you had a great Thanksgiving- the weather sure was a treat! Tony and Orlie have been busy getting their gear ready for lobster season, and Beau has been out on the water fishing. Despite some boat problems that kept him tied up earlier this week, he managed to get in a successful trip and is at the plant now getting the fillets cut.
All pickups are expected to run on schedule today:
Halifax: Thursdays 3-6 pm: Brewery Market* 1496 Lower Water St, Halifax. Contact: Dave 456-9353 * we are in the small building on the left of the outdoor courtyard on Lower Water Street.
Wolfville: Thursdays 7-9 pm: Earth Eats Farm (1229 Deep Hollow Rd, Black River, NS). Contact: Carla 902-542-9410.
Tantallon: Thursdays 6:15-7pm. (Mariposa Picnic Area, 5229 St Margarets Bay Rd, Tant.): Contact Corine: 497-4660.
Bedford: Thursdays 4:15-6:30pm. 59 Douglass Drive (Basinview Subdivision) Contact: Sandra 469-0719
Dartmouth: Thursdays 4:30-7pm. 34 Russell St. (near the MacDonald Bridge). Contact Brenda 404-4481
North End Halifax: Thursdays 4-5:30. 2705 Fern Lane, Hfx. (Ecology Action Centre) Contact Carla: 429-2202
Lower Prospect: Fridays 9-6. 2017 Lower Prospect Road. Contact Dave: 456-9353.
Tatamagouche: Thursdays 5:45-6:30. Home Hardware Parking lot, Tatamagouche. Contact Janet: 657-0265
If you are have an alternating subscription, you'll be getting whole fish today so plan accordingly.
If you've been trying to figure out what to do with the rest of the fish after you fillet it, try making fish stock! Here's a method we tried over the summer that Chef Chris Velden* sent us:
Use the bones/head/nape of a white fish like Haddock, cod, or hake. Place them in a stock pot, add chopped carrots, celery, onions, leek, springs of parsley, lemon, 1-2 bay leave, some juniper berries, cloves and a little salt. If you have some twigs of dill that would work too. Add cold water until covered and bring to a boil. Turn down and simmer for 30 min. Shut heat off and let sit for 30 min. Then strain with cheese cloth and cool. If you want to freeze the stock, fill into ice cube trays and freeze. Easy to portion if only small amounts needed. *For more from Chris, visit www.flyingaproncookery.ca
You might notice there are no quantities in the method above- just use your judgement (you can't really go wrong).
Enjoy the fish, and thanks for supporting Off the Hook.
-Dave
