Tag Archives: Fogo Island

Fogo Island fish harvesters meet with DFO, Finally!

The third time was the charm for the Department of Fisheries and Oceans (DFO) session with fishermen on Fogo Island. The meeting was cancelled twice because of weather and department members being unable to attend. The meeting finally went ahead on Feb. 13 with approximately 30 area fishermen in attendance. When talking about concerns in the fishery, they held nothing back – which is exactly what Ron Burton, area director for DFO, was looking for. >click to read< 11:50

Fogo Island fish harvesters trained to deploy oil boom

glen-best-fogo-islandA group of fish harvesters on Fogo Island is now trained to deploy an oil containment boom if a spill were to happen in local fishing areas. The harvesters practiced deploying and recovering a containment boom by the Fisheries and Marine Institute of Memorial University of Newfoundland. “A lot of fisherman are not big on academics and courses,” said Glen Best, a local fisherman. “But this is something they can enjoy because it’s hands on, applies to them and they can use it. It can be a real benefit.” Best and the other fish harvesters started the day with a classroom session and wrapped up on the water in Seldom harbour, deploying the orange boom and its yellow anchors beside a wharf. “We have a long coastline, lots of isolated, rural communities and resources are not always available for a spill.” “It’s in our best interest to be trained and have this equipment and to be able to take care of the problem when it arises,” said Best.  Read the story here 11:12

Fogo Island codfish making its way to Toronto restaurant plates

Cod bled and iced at sea for the Fogo Island Fish project.Fogo Island codfish has caught the attention of Toronto chefs hook, line and sinker. When construction of the Fogo Island Inn and artist studios was complete, Anthony Cobb turned his focus to something more traditional — codfish. Cobb launched a pilot project, called Fogo Island Fish, whose goal was to put codfish caught by Fogo Island fishermen in the hands of Toronto chefs. “Conditions in the cod fisheries haven’t changed much since the 1960s,” Cobb said. “My father left the cod fishery because he couldn’t get a decent price for his fish, and fast forward 50 years or so and you still can’t get a decent price for fish if you’re a fisherman.” Read the article here 09:57