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 Kathy visited Steve Connolly Seafoods’ Boston processing plant and talked with seafood buyer Robert Chandler as Alberto Santos shows us how a swordfish is boned out. Chandler says this is the best time of the year for swordfish steaks because the fish are fattening up now, for their swim to the Caribbean, where they over winter. Higher fat content makes for a better taste. And, the summer shacks are closed for the season, pushing prices down.

Last summer the sword boat Iron Lady (pictured) was repainted at the Gloucester Marine Railway. Although Gloucester no longer hosts a swordfish fleet, sword fishing still takes place on longliners out of Boston and New Bedford.

CleanedSwordfish
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IronLadyGloucesterMarineRailways
Video and color photographs
© Kathy Chapman 2013
http://www.kathychapman.com

B+W photo © Marty Luster 2013
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