Redfish by Bottom Trawl

Scotian Shelf / Bay of Fundy

Fish harvesters drag a large cone-shaped net along the seafloor to catch redfish along with other species such as pollock, haddock, cod and flounder, among others. The net is sunk and held open by two “otter boards” that look like large, heavy steel or wooden doors. As the net is towed at low speed, currents push the boards outwards opening the mouth of the net and capturing fish in its path. The net is then hauled to the surface using hydraulic winches and a drum. A single tow can net thousands of redfish along with incidental catch. Redfish is also caught when trawlers target other fish species.

FISHING METHOD

Bottom Trawl

Also known as “dragging,” bottom trawling uses a large net made of polyethylene to catch fish. Steel or wooden doors spread the net open. Floats are attached to the upper mouth of the net to keep it open vertically and weighted “bobbins” are attached to the lower mouth to sink the net. The bobbins’ design depends on the terrain, varying from small rubber discs for smooth sandy seafloors to large metal balls for rough ground. Known as “rock hoppers,” bobbins lift the net over obstacles on the seafloor.

In Atlantic Canada, many different groundfish species are incidentally caught in bottom trawls. These include halibut, haddock, cod, hake, redfish and pollock, among others. Each year, about 60 to 70 trawlers under 65 feet (20 metres) actively participate in the groundfish fishery. In total, 305 trawlers under 65 feet are licensed to catch groundfish.

Conservation Measures

Bottom trawls cause habitat damage when dragged along the seabed and undersized and unwanted species (bycatch) are also incidentally caught.

The groundfish trawl fishery is managed through individual transferable quotas for vessels under 65 feet (20 metres). A number of measures address conservation in this fishery, including:

strict annual catch limits;
a limitation on the number and size of licensed fishing vessels;
restrictions on mesh sizes for nets;
the use of a separator panel on Georges Bank to reduce the number of cod caught while fishing for haddock;
restrictions on landing small fish;
a vessel monitoring system that tracks vessels at sea;
individual quotas for each fishing vessel;
requirements to register with authorities which species and area to be fished before leaving the dock;
dockside monitoring of catch unloading by an independent third party; and
requirements for a log identifying any species at risk that fishermen come into contact with during a trip.

Quality and Handling

Fish caught by bottom trawling are hauled aboard in a large net and stored in a mixture of ice and seawater or slush. Fishing vessels can stay at sea for more than a week. Properly handled and chilled on ice, fresh groundfish has a shelf life of 9 to 15 days.

Fishing Area

The Scotian Shelf and Bay of Fundy fishing area is located off the eastern shores of Nova Scotia and New Brunswick, running from the northern tip of Cape Breton to the United States-New Brunswick border. The area encompasses the Bay of Fundy, Gulf of Maine, Fundian Channel, Browns Bank, Rosemary Bank, Baccaro Bank, Le Havre Bank and Le Havre Basin. It also includes part of Georges Bank, an oval-shaped, relatively shallow bank, that lies at the southwestern end of a chain of banks stretching from Newfoundland.

Members

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Scotian Shelf / Bay of Fundy
PRIMARY SPECIES	Haddock

FISHERY ECO-RATINGS
Ocean Wise - Check Website SeaChoice - Check Website Seafood Watch - Check Website
FISHERY OPENINGS
Dec 31 − Jan 01
FISHERIES MANAGEMENT
The Department of Fisheries and Oceans manages this fishery in partnership with eight Community-Based Management Boards in Nova Scotia and New Brunswick. For more information, visit DFO’s Martime Region homepage.
FISH STOCK STATUS
For the most recent redfish stock status, check the Department of Fisheries and Ocean’s science advisory reports.

May 9, 2013 Redfish

Martin d'Entremont on the Scotia Shelf / Bay of Fundy
April 12, 2013 Redfish

Martin d'Entremont on the Scotia Shelf / Bay of Fundy
Dec. 14, 2012 Redfish

George Surette on the Scotia Shelf / Bay of Fundy
Dec. 10, 2012 Redfish

Martin d'Entremont on the Scotia Shelf / Bay of Fundy
Dec. 5, 2012 Redfish

Martin d'Entremont on the Scotia Shelf / Bay of Fundy

Rejean d'Èntremont

Haddock Fisherman

Dennis Point, Lower West Pubnico, Nova Scotia

Haddock Food Info

NUTRITIONAL INFO

Nutritional info based on one fillet (193 g) of raw haddock.

TASTING NOTES

Colour: bright white.
Texture: remarkably firm yet fine, with delicate lean flakes
Flavour: Delicate, mild, yet slightly sweet in flavour.
Perfect serve: Haddock is the perfect fish when smoked for flaking into dishes such as the traditional Anglo-Indian kedgeree. Often served up for breakfast, kedgeree is made on the stove top by combining flaked smoked haddock, boiled rice, parsley, hard boiled eggs, curry powder and cream. Another popular breakfast dish uses smoked “Finnan Haddie” (named for the fishing village of Finnan in Scotland where it was originally cold-smoked over peat), which is then poached in milk.

HOW TO CHOOSE A QUALITY HADDOCK

Properly handled and chilled on ice, fresh haddock has a shelf life of 9 to 15 days. Frozen haddock maintains its quality for up to 18 months if properly packaged and stored. When choosing fresh Haddock, look out for the following:

Freshness of a haddock fillet can be determined by how well it holds together: the fresher the fillet, the firmer it will be.
Look for fillets that are bright white and translucent.
If the fillet presents a dull, chalky hue it is older and could be tainted.
There should be no sign of drying or browning on the fillet.
It can be difficult to distinguish Haddock from Cod: to be sure it’s Haddock you’re getting, look for a thin layer of tissue covering the flesh – Cod does not have this.

FEATURED RECIPE

Steamed Haddock With Leeks, Carrots & Anise

A healthy, light meal prepared with fresh haddock caught by Nova Scotia's finest fishermen. Recipe sponsored by Sobeys.

Description

Please visit Sobey's website for more recipes. Click this link.

Ingredients

4 sheets of parchment paper, approx. 13 x 16 in. (32 x 40 cm)
1 leek, white and light green part only, thinly sliced
2 Compliments Organic Carrots, cut into matchsticks
1/2 bulb anise(fennel), trimmed, cored and sliced, top fronds reserved
4 wild haddock fillets
1/2 tsp salt
2 mL Pepper to taste
1 red bell pepper, thinly sliced
2 tsp olive oil
10 mL 1/2 cup
dry white wine, divided 125 mL
1 lemon, cut into 4 wedges

Cooking Instructions

Preheat oven to 425°F (220°C). Fold each sheet of parchment paper in half. Open parchment and divide half the leek, carrots and anise on the right side of each. Place a haddock fillet over each bed of vegetables.
Season fillets with salt and pepper. Coarsely chop the anise fronds (the green tops) and scatter them, plus the red pepper strips and remaining leek, carrots and anise over top of the fish.
Drizzle each fillet with olive oil and wine. Fold left side of parchment paper over the right and tightly roll edges closed like a paper bag. Transfer packets to a baking sheet and cook on the lowest rack of the oven for 15 min. Serve each packet with a lemon wedge.

SEE MORE RECIPES

FUN FACTS

Over the past 30 to 40 years, the growth rates of haddock have increased significantly with haddock reaching their adult size much earlier than previously noted. This growth has slowed slightly again since 2003, however, when an exceptionally large stock was recorded for the year.
In general, North American haddock grow faster than European haddock.
The oldest recorded haddock in North American waters is a 17-year-old fish captured in 1980. It is remarkable especially considering that most haddock live to only between three and seven years.

An initiative of