Down at the dockNov 20 2014 · 0 comments · Uncategorized
(I did this last September and never published – better late than never)
A few days ago I took the opportunity to take my daughter down to the 14 th street docks in Barnegat light – she’s 9 years old now and I thought she might get something out of seeing how a good portion of the fish that comes to mud city reaches land – Rob at Cassidy’s in Viking village runs the fish market and acts as a wholesaler to a good deal of area restaurants – we have been dealing with rob for 20 years or so – he took over the business from Marty Cassidy ( happens to be my partners father ) who ran the market for years prior – lots of history in the BL fish business – I called rob up to find out if there was any tuna and sword in and he told me The Juliann was about to pack out –
Hadley and I got there just in time to see capt Craig and crew off loading part of 6,500 lbs of tuna and sword – the Julianne was on a 7 day trip with great weather and plenty of fish – these guys long line fish which means they set out a 25 mile line of 700 baited hooks let it set for 6-10 hours and then haul it in – the fish that are caught are headed, gutted and packed in the ice hold on the spot – the crew will run 5 “sets” to fill the ice hold before steaming back to the dock – Craig tells me that after the boat is packed out cleaned, re-outfitted and fueled they will head out again tomorrow – the moon is full and the bite is on so he needs to take advantage of the conditions – no time for rest –
As the fish comes off the boat each one is rolled up to the scale, weighed and graded and then packed into individual ice boxes to be shipped off to multiple wholesalers and restaurants –
Tuna is graded on a number system #2 – 2+ – 1 – #1 being true sushi grade 2+ Is excellent as well but may lack some of the fat or color required of a #1 – the tail is cut off and samples are taken from the fish to determine the fat content and color in order to grade the tuna
As the fish come into the dock house rob stands by and hand picks fish for himself and his customers (myself included) – from there rob butchers the whole fish into loins and drives them to the back door of mud city and a handful of other restaurants ( black whale, ship bottom shellfish)- and we in turn put it on a plate for you!