All language subtitles for Fish.and.Men.2019.WEBRip.x264-ION10

(light music)
(birds calling)

(waves splashing)

In commercial fishing,

there's an element of risk in all of it.

Things can go wrong.

And when they go wrong,

they go terribly wrong very quickly.

(rock splashes)

Well, it was a long time ago.

It was November 11th,
1978, as a matter of fact.

We were coming across the Bay of Fundy,

and we ran into some very
heavy weather from the southwest.

When I realized what was going on,

it was when I reached down into the bilge

to close the seacock,

and the water came over my head.

The captain said, "Oh Jesus,
Russell, what's happened?"

And I said, "Bill, I can't save her."

I said, "We're gonna lose her."

We were another 14 hours from home,

and I knew I had to get in the water

and get the hell away from that boat.

I jumped in, came up
right next to the skiff.

And it wasn't five
minutes after we got away

from the boat that she went down.

I mean, she slid down.

And it was the traditional
groan of despair.

(metal groaning)
(water splashes)

(somber music)

So the boys are off and
Roy and I are together.

Roy said to me, he said,

"Boy, I've been waiting
to die for six years,

but I never thought it would be like this."

And I said, "Roy, we're not gonna die.

We're gonna make this together."

He said, "If we had the daylight behind us

we might have a chance,
but it's the dark of night."

He said, "And they'll never find us."

Another big sea took us.

We just rolled into the crest of that wave

and kept on rolling.

And when the sea spit us out,

I was still with the skiff.

Roy was gone.

And that night, I was
in and out of that skiff

I don't know how many times.

I just hunkered down and waited.

What else could I do?

Now dawn comes, you know, hypothermic,

severely hypothermic by that point,

kind of a little out of my head.

And something caught
my attention on the horizon.

And I looked and there was
this large Coast Guard vessel.

I still had my hat on.

I can't believe I still
had that goddamn hat.

And I stood up and I waved the hat

and I lost my balance and over I went.

I had just enough to right that skiff

and I got back in and I was done.

I was done.

She gave a big blast of black smoke,

and something in my mind said,

"They've seen you, Russell.

They've seen you and you're gonna live.

You're gonna live."

And they dropped the
line right on top of me,

and I couldn't grab it.

I mean, there I was,
29-years-old, six feet,

200 pounds, strong as a bull,

and I couldn't hang on to that rope.

They came around behind
me in the small boat, four guys.

And they just lifted me backwards.

Every man jack turned out,

and they were cheering.

Yep. And I could hear them.

(somber music continues)

Now we've got this crisis in cod fish.

And so our profits have
been cut and cut and cut.

And now, the fellows that are in,

many of them financially cannot get out.

They're reduced to working by themselves,

which is the most
dangerous thing you can do.

It's not a good situation.

It's not a good situation for a young man

never mind a fellow that's past his prime.

(somber music continues)
(waves splashing)

(birds calling)

(water burbles)
(soft dramatic music)

(fish sloshing)

People think they get fish

from a supermarket wrapped in plastic

and they have no idea about its source,

which should raise some red flags.

(equipment banging)

Fish from all around the globe,

frozen aboard the factory trawlers,

shipped to China, thawed out, processed,

refreeze it, send it back to this country,

and it's being sold at supermarkets

and restaurants and people don't know it.

(equipment clattering)

The United States fishery today

is the most regulated fishery in the world.

Yeah, I don't think Americans believe that.

I think they think that all
of our fish has collapsed

and it's the fisherman's fault

and we might as well get fish from China

because at least there's abundance of it.

Well, that's not the
fucking case. It's just not.

(birds calling)

We've lost 5,000 jobs in Massachusetts

and 830 vessels.

It is perverse when fishermen
are hurting in New England

and we're importing 90% of our seafood.

(soft music)

The average American
palette really needs to diversify,

needs to expand what
they view as edible seafood.

If Americans chose to go
beyond the simple fish stick,

the shrimp cocktail, and
kinda just open up their minds

and open up their palates,

we could probably feed ourselves

with the resources that
we have here at hand.

We are the true conservationists

and we are the true stewards of our ocean.

Fish Harbour out here

has seen fishing for 400 years

and we're not going to let it stop now.

(people chattering)
(upbeat jazz music)

(crowd clapping)

I wanna introduce
a good friend of mine,

Chef Barton Seaver.

He does extremely important work

in the field of seafood sustainability.

Just wrote a killer book.

So take it away.

(crowd applauds)
All right.

My path towards sustainability
started in restaurants.

I called up my fish
purveyor one day and said,

"Hey, I want the fish
that I knew as a child,

the fish that I caught in the Chesapeake.

I want blue fish, striped bass.

I want blue crabs.

This is gonna be awesome."

And the guy on the other end of the line

literally said to me, he said,

"Kid, what are you talking about?

We ate all those. What else do you want?"

We really don't have a
deep cultural connection

to our oceans, to the
communities that provide

for us from them in this country.

Now in America, if I asked
you to close your eyes

and do an exercise where I
say, "Picture a farm, okay?

Gently undulating hills, rows of corn,

red barn, color fading."

I mean, we get this,

but when I ask you to close your eyes

and picture a fishery,

most people open their
eyes back up and say,

"Huh? What are you talking about?"

To understand what a fishery is,

you stand on that dock

and you turn around and
you look at my neighborhood

and you look at the houses
and the public schools

and the opportunities for a young daughter

or son to follow in five,
six, seven generations

of boot steps to take
helm of that lobster boat.

That is a fishery, it is the sum

of the labors and
aspirations of a community.

And that is something worth saving.

(soft inspirational music)

No other place has
ever had its entire identity

wrapped up with a fishery through centuries

the way that Gloucester has.

It's Gloucester that has that statue

of the grizzled fishermen in his oil skins.

It was Gloucester that sent so many men

to sea and lost so many men.

It was Gloucester where, actually,

some of the first Birds
Eye processing plants

for frozen fish were located nearby.

So Gloucester is, in many ways,

the iconic American fishing port.

(wood creaking)
(birds calling)

My businesses is all family.

It has been forever.

My uncles, in the Bay of Fundy,

took me fishing when I was a little guy,

and I've been doing it ever since.

Well, I guess it's the old
saying, it's in your blood.

I started on my own
in '77, I believe it was.

Prices were good,

there was plenty of fish to be caught.

And I went to the maximum

of four boats at one time with two crews.

You day boat fish and
you'll leave in the dark

at three in the morning,

and you're not coming back to three, four,

five, six in the afternoon.

It's just a feeling of being able

to survive the elements

and taking care of your family.

It's not a bad living.

Let them bake at about 450 degrees.

And you know what's the first thing to do

when you buy fish?

You have to rinse it in cold water.

I'm gonna do one piece

and then I'm gonna let you do the rest.

That's how I taught my children.

My son, my husband my father,

both of my grandfathers, my uncles,

my grandfather father was a fishermen,

and the father before him.

(soft music)

On June 15, 1965, we arrived at Gloucester.

It was a beautiful day.

They were getting ready for fiesta.

And we went into our friend's house.

And I will never forget, as we walked in,

there were two sinks full of fresh fish.

Back then, the Gloucester fishing industry

was 99% Italian-American.

Most people did not speak English.

There was so much fish in the ocean

and fishermen were catching
fish in a great abundant way.

The cod fish were selling
at four cents a pound.

I describe fishermen as birds

that cannot stay in the cage.

It's a way of life. It's a passion.

(crowd chattering)
(upbeat parade music)

Places like Gloucester

are so important to our very identity.

They are our history.

One of the great mythologies
of America's founding

is that settlers came here

seeking freedom of religion.

But in fact, Europeans had been sailing

to these shores seeking cod.

Family after family,

every generation have been involved,

in some context, either
offshore or onshore.

This country was founded and built on fish.

And it started here.

Yodel-a-hee-hoo!
Our next run.

Okay, nice walk.

(film whirring)
(marching music)

Well, it looks like the Russians

have come to California.

This stern trawler here
is bringing in its net,

which is four to six times larger

than an American net.

It's capable of taking one million pounds

of fish in three days.

After the Second World War,

the Soviet Union industrialized the fish.

Nobody before had ever
thought of an industrial fishery.

It was almost an oxymoron, but they did it.

You know, they created factory trawlers

that processed on board.

They could stay out for months at a time.

The United States
only had jurisdiction

out to 12 miles.

And just outside that 12 miles

was like Chicago City light up at night.

These Russians are
really wiping us out.

Somebody ought to get the bull by the horns

and get ahold of the government

and make them understand what's going on.

The Fishermen's Wife
Association started in 1969

because they realized that this resource

was being destroyed by the invasion

of the foreign factory trawler.

For the first time, these wives who never,

as we say in Gloucester,
never crossed the bridge,

they went to Washington.

They testified at Senate hearing,

Congressional hearing,
that got the attention

of the whole country.

And these woman got it done.

They started the movement
for the Magnuson-Stevens Act.

(soft music)

The new 200-mile US fishing limit,

which went into effect last midnight,

has already resulted in a sharp drop

in foreign trawlers.

The United States assumed control

over the fisheries out
200 miles for the first time.

And it kicked the Soviet fleet out.

We kicked the Polish fleet out.

We kicked the Japanese, kick them all out

and replace them with our boats.

The quid pro quo was

that we would accept the government

managing the fishery.

(birds calling)

(chains rattling)

When that happened, immediately,

the government started
giving low-interest loans

to people who built fishing boats.

There were doctors and lawyers and dentists

who invested for tax credit purpose.

And it was just to make the quick dollars.

[David] Everybody
said, "Boy, this is great,

you know, we own all this ocean.

Now we're gonna catch all these fish."

Many fishermen referred to that era

as the Wild West, anything went.

There were rules on the books,

but very few of them were followed.

Life was good.

And it didn't last very long.

Thank you Mr. Chair.

Peter Shelley, Conservation Law Foundation.

I've been coming to this council since 1989

to try to prevent overfishing

on Gulf of Maine cod and Georges Bank.

The issue here is what do the cod need?

We started to get calls in the late '80s

from fishermen saying to us,

"You guys need to get involved here,

because the managers
are collapsing the fishery."

That's why we brought a lawsuit.

(soft dramatic music)

We supported them
because the fishermen

saw things that were changing in the ocean

that they couldn't get
the government people

to pay attention to.

There was no regulation
on the volume of fish

you could land per day.

If you wanted to, you
can catch five, six, 7,000,

10,000 pounds of fish,
which people were doing.

American ingenuity being what it is,

you know, we got very efficient.

And so I think we did some
damage to the industry,

certainly through the '80s.

Overfishing had been going on so long

that the stock assessments showed

that the populations
in this '94, '95 period

as being the lowest that had ever been seen

in recorded history in new England,

which goes back centuries.

A settlement was reached

to come up with a management plan

that set the catch levels low enough

so that overfishing was going to stop.

We started rebuilding the
fish stocks in the early '90s,

which most of this came
from the fishermen themselves.

Obviously, we don't wanna
wipe this area out of fish.

In 1994, they went to a
limited access program

and it locked in the people
that were in the fishery

and basically locked out anybody

that wasn't in the fishery.

During that time,
they also established

what they referred to as Days at Sea.

The government originally started out

with like 180 Days at Sea back in the '90s.

And they kept cutting that

and cutting that cutting that.

We were cut back to, I believe it was

160 days per year we could fish.

And then it went downhill from there.

88 days, 44 days, to 32 days.

How the hell are you gonna
make a living in 23 days?

Well, you can do what some guys did,

is they went out and bought extra permits

for 150,000, 200,000, some of them.

Only the cruel joke about
that was, in two years,

those permits were worthless

because it wasn't Days at Sea anymore,

it was catch shares.

Per permit, you were
allocated quota per your history.

The fishery service never told us

that they were going
down that history road.

Unfortunately, what tends to happen

unless you have some bulwark against this,

is that larger fleets and larger companies

buy that quota from the smaller fishermen,

amassing it into a larger
and larger piece of the pie

until it gets to a point
where, the small fishermen,

it's really not worth it for them

to hang onto their quota anymore.

When they told us that,

"We're gonna do this kind of a restriction,

because I guarantee you, by 2014,

we are going to have so much fish

that everyone can fish.

And the ones who didn't sell their boats

will be richer and everything else,"

and we just said, "We wanna survive.

Just let us survive."

At NOAA Fisheries, what we do

is manage fisheries in federal waters,

that's three miles out to 200 miles.

We work with the New England
Fishery Management Council.

My job is balancing fish and fishermen.

We have allowed fish stocks
to get down to very low levels.

And then with climate change,

it created a hostile environment

for these depleted stocks.

Temperature's a really,
really important factor

that affects the timing
of when the fish spawn.

It affects how many eggs they can produce.

And since 2004, the Gulf of Maine increased

by three degrees Celsius,

which is about five degrees Fahrenheit.

It's like taking the Gulf of Maine

and moving it south to the temperatures

that we would expect to see,

you know, off of New Jersey.

I knew that the job was
going to be very tough.

And I knew that there was a lot of distrust

towards NOAA Fisheries.

And when you give people bad news,

I've never met a single person

who likes to hear bad news.

Six generations down
the line passed down,

and he's done nothing but S-H-I-T to us.

I didn't take the fish
from the goddamn water.

Then who took it, then?
So don't go abusing me!

You and your goddamn people come in!

[John B.] Over 20 years ago,

the Canadians made a quota cut.

I'm making a decision
based on the desire to ensure

that the Northern cod
survives as a species.

They cut it 100%,

and the cod still haven't come back.

(dramatic music)

[Reporter] Fishermen and political leaders

rallied on Boston's Fish Pier

demanding the federal government

back off its long-planned 77% reduction.

And we are totally frustrated

with NOAA and their regulatory schemes

and their inability to be flexible

and their apparent desire

not to work with us.
(crowd cheering)

[Reporter] What would an 80 or 90% cut

in current levels mean to that industry?

That is extinction of
the fishery as we know it.

The houses we foreclosed
on, our boats, everything,

we're looking at a total
complete loss of everything.

It's the end of the oldest
independent industry

in the country, period.

And all we've ever done
is do what we're told.

We need to set the
regulations straight.

We need to get the science right.

The reasons the fishing industries die

is not because of too much conservation.

It's because of the loss of fish.

Yes, people go out of business.

Yes, there is hardship,

because there aren't any fish because,

because there aren't any fish.

Now, Mr. Bullard, I see you out there,

and I appreciate the fact that you're here.

We need your cooperation.
(crowd clapping)

We need your help.
(crowd cheering)

We need you to find a
way to make this work.

At some point, we
need to rebuild the fish.

I just hope it's not too late.

Then I won't be miserable

if you can help us take the no out of NOAA.

'Cause I don't know how many times.

(crowd cheering)

We want you to raise the quotas.

Well, legally, we don't
think we can do that.

It's not gonna be easy.

There is pain. And there will be pain.

The very survival of fishing
communities is on the line.

There's not one
fisherman's family tonight

that isn't holding its breath.

(dramatic music slows)

When you go to a store

and you see two different pieces of cod,

maybe even three, you've got Alaskan cod,

you've got Atlantic cod
from the New England region,

and then you've got Norwegian cod.

And we're forced to now make

yet a further informed decision of,

"Okay, well, food miles, greenhouse gas,

you know, local economies,
global economies.

What are we doing?"

that we forget to ask like, "Wait a minute,

why do we need three pieces of cod

in the grocery store?"

(soft whimsical music)

Americans have a very simple concept

of what seafood is supposed to do,

culinarily and nutritionally.

Only yesterday they told me

how much they like H. Salt fish

because it's not fishy tasting.

It's just plain good eating."

For the average American,

most fish is a dough delivery system,

so of course we don't have an appreciation

for what's really good.

And it's no surprise

that we have things like tilapia,

the fifth most-consumed seafood in America

being at the center of our plates.

Tilapia is the
perfect industrial fish.

It's easy to feed. It's easy to reproduce.

It has no flavor.

It's disgusting.

I wouldn't eat a tilapia

with somebody else's mouth.

It became like the aquatic chicken.

And they really went down the same line

as the Perdue chicken model.

We have been taught to like tilapia.

We have been taught
to like bland, white foods.

There are abundance
stocks in the ocean.

Pollock is a delicious fish.

It's very similar to cod,

except that when you sell it at auction,

it's 95 cents, a dollar on a good day.

Cod is 3.40.

So there's a reason why we catch

and continue to target cod and haddock:

because that's what the people wanna eat.

[Barton] We're only willing to eat

a certain number of species.

And when we make
demands of any natural system,

then we become sort of the
arbiters of natural selection.

And so what we've done

is we've created an
entire irrational economy

that's based on demand

rather than what the oceans
can sustainably supply.

(soft music)

(boat engine humming)
(water splashing)

I'm a cod fishermen.

I've caught cod all my life.

(light upbeat music)

I fell off the pier three years ago,

fell 20 feet and landed on my head.

Broke just about every bone in my body.

All the doctors, 36 of them I had,

and every one of them said the same thing,

"Take Social Security Disability.

You're never fishing again."

I said, "I'll prove you wrong."

Nine months later, I was back on that boat.

I like doing this.

This is all I've done my entire life.

I get up at 3:30 and I go to work.

And I'm good at what I do and I enjoy it.

The public gets this impression

that it's easy to just go catch one thing.

The fact is that it's not,
it's almost impossible.

If you wanna catch a winter flounder,

you gotta have yellow tails.

If you wanna catch American plaice,

you gotta have gray sole.

You gotta have it all.

Almost all fishing gears

catch more than one thing at a time.

And if you're trying to avoid it,

then we usually call that bycatch.

I get an incidental
catch permit for butterfish.

I catch more than I'm allowed

and I just shovel them over the side.

Now, that's just stupid,

but that's the kind of
management system we have.

(soft upbeat music continues)

Bycatch, what it means practically

is the fish that fishermen catch

that we are not willing to eat.

They cost a fishermen
the same amount of money

to catch the unwanted species

as it does the targeted species.

It's a waste of food, certainly,

but it's a waste of economic opportunity

and it's a waste of delicious opportunity.

Bottom line, bycatch should be on our menu

and it should just be
called catch of the day.

Back in the early seventies,

I was down at the Fish Pier

and I saw a box of fish
marked "Monkey tails."

And I said to one of the
dock workers down there,

I go, "Geez, monkey tails, what's this?"

And he said, "You don't
want any of this blank,

but we sell it to France for big money."

As luck would have it,
Julia Child came by that day.

And she said, "What, what?"

(upbeat music)

Welcome. I'm Julia Child.

We're gonna have a very fine,

fast fish dinner today.

Under this coverture is one

of the great fish of all time.

Woo, look at that. This is a monkfish.

Look at those teeth, their
teeth on the lower part,

very sharp teeth up here.

And look at that tail there.

And within a few weeks,

she had put it on her show.

It was in a cookbook.

It was in the "Time" magazine.

[Julia] You wouldn't think

that terrible looking old fish

would produce such
nice, beautiful white flesh.

So that was an example of a chef

taking a nontraditional,
under-utilized species

that, you know, it's
just really great tasting

that we don't do enough with.

If you happen to run
into a monkfish one day,

don't scream, invite him home for dinner.

How trash fish becomes cash fish,

there's a long history of that.

Lobster used to be trash.

Literally, we fertilized fields with it.

Indentured servants by law in Massachusetts

we're not to be fed lobster

more than three times a week.

There's never anything
wrong with the product.

It's only something wrong
with how we perceive it.

One fish out there

that there's certainly a lot of is dogfish.

It's a shark. Don't be fooled.

It produces fabulous fish and chips

that's highly valued throughout Europe,

UK, Germany, et cetera.

The problem is, of course,

people aren't used to eating dogfish.

It doesn't sound like
the fish you'd wanna eat.

The classic example of
that is Patagonian toothfish.

Until they called it Chilean sea bass,

nobody was interested.

[Barton] We asked fishermen
to catch fish on our behalf.

And yet, when they do,
we're not willing to eat

what they actually are able to bring up.

Up in a cod net comes
haddock and hake and pollock

and cusk and ling and monk and skate

and wolf and dog and
ray and robins and others.

There's a farm in that
ocean that you can use.

So why aren't more chefs
using any kind of fish?

I'm sorry, I'm bringing a
challenge out to anyone.

If you think you're a chef

and you can't cook one of these fishes,

then you'd better come to Gloucester

so we can teach you.

(water splashing)
(birds calling)

There is a certain
freedom that you have

out here in this ocean.

(soft somber music)

I always thought it was kind
of a noble profession, myself.

You were working hard.

You were feeding people.

You ran your own outfit.

You were a small businessman.

[Man] Take it up!

Not anymore.

What we see in the
farming industry in the '80s

where they put the small
farmers out of business,

the whole country has gone that way.

And we're just the last hold out.

And now that the independent fishermen

are no longer strong,

we're no longer out here in number,

we've lost our authority

to be the watchdogs of the ocean.

This is the last great source

of wild protein in this world,

America's fisheries from
West Coast to East Coast.

A bum like me (laughs) is
not as good as a steward

of the environment as, say,
a board of directors member

of British Petroleum or Monsanto

or Archer-Midland-Daniels
or somebody like that,

you know, Tyson. (laughs)

You know, who am I?

Who am I?

One of the guys in the
old market once told me,

he said, "It used to be the wives,

they came to the market.

They said, 'What's good?'

We told them what was good.

They bought it. It was good.

And they liked fish

and that was the way it went.

Now the wives, they go to the supermarket.

The guy who's working
fish came over from the deli.

He doesn't know shit about fish.

He tells them to buy something shitty.

She buys it. She cooks it.

It sucks, and the rest of the family

never eats fish again."

So, I mean, that to me
is really what happened.

And we eat about 15 pounds

of seafood per person per year.

That's minuscule compared

to the land food meats that we eat.

We eat something like 200 pounds

of beef, chicken, pork.

And it's also quite small

compared to the real
fish-eating countries of the world.

Seafood's a great protein.

I mean, if you've gotta eat flesh,

you're better off
eating the flesh of a fish

than you are pretty much anything

that walks on four legs.

By saying, "Don't eat fish,

it's unsustainable, our oceans are empty,"

we've actually scared people
away from eating seafood.

And as a public health measure,

that's actually been a
great step backwards.

We need to be eating
more seafood in this country.

And think about this,

when we go to the grocery store

and we stand in front of this case

and we're so confused by the amount

of environmental information thrown at us,

we say, "Oh my God, well,

I'm just gonna go get some hamburger."

But by many accounts,

the hamburger is the
far worse health choice.

And it's far worse for the environment

in terms of the greenhouse gas emissions

associated with it that are
causing ocean acidification

that threaten to absolutely destroy

the very foundations of
the marine food system.

And one thing that the
United States Government

needs to do a better job on is publicizing

what they do to ensure that the fisheries

of the United States of
America are fished sustainably.

It is against the law to overfish

in the United States of America.

Overfishing is a funny word

whose meaning has changed over time.

If you asked the average layperson,

"What is overfishing?"

"Well, there's less fish left

because you caught too many."

That's not what it means today.

Technically, overfishing
is fishing at a rate harder

than would give you the longterm
maximum sustainable yield.

It's a bit of a theoretical concept.

Overfishing means

that we haven't rebuilt the population

to the level that science
says it could be rebuilt to,

and we're trying to rebuild stocks.

So we're not decimating fisheries.

These fishermen we have now

want to preserve the ocean.

They care about it all,
because it's their livelihood.

They're small, individual businessmen.

I don't think that the US fishermen

get the credit that they should get

for operating under
such a stringent system.

So the consumer should feel great

about getting a US-caught piece of fish.

(soft somber music)
(chains rattling)

Not far from here,

oh God, it must have been '76 or '77,

98,000 of fish we put
aboard of her in 52 hours.

52 hours straight we went.

Our last trip, we worked
10 days, 10 full days.

The three of us, that's
three guys, $735 a share.

Yahoo.

Things have changed so much.

This is our log entry we have to do

for the fishery service every day.

And down here, we have
the amount of fishes landed

for the day by this boat,
1,500 pounds of dog fish.

They are 20 cents to the boat.

10 pounds of cod fish,
10 pounds of pollock,

two pounds of haddock,
four pounds of flounders.

Gross revenue for this
boat today, it was $350.

There is a lot of overhead
costs when you go fishing.

First, you pay the fuel oil,

which is the biggest bill today.

Then you have to pay
for the food, for the ice.

You have to put money
aside for pay insurance.

The list goes on and on.

When you look at all this equipment,

I mean, this stuff is all
incredibly expensive.

And most of it is being used

in an extremely harsh
climate and salt water.

So it means it doesn't last very long.

I have a hydraulic pump
that's got a seal gone in it.

It's probably a $1,000 to repair it.

I went to Walmart and
bought a bucket for 9.99

and stuck it underneath
it to catch the oil.

It's just gonna have to wait.

I don't have the money.

But now we have an
extra added expense,

which is the lease.

My allocation at the beginning of the year

was 3,200 pounds of cod fish.

So we went through that pretty quick.

We just went into our savings

and took out $5,300 to
lease another 3,200 pounds

so we could stay in business.

Too many fishermen
are losing too much money.

We can't keep up with this much longer.

There'll have to be a solution

or your small boat fishing
communities will vanish.

I used to think that there was hope.

I used to believe that
through everyone's good efforts

and good intentions, that
we were gonna pull this out.

I don't believe that anymore.

Two years ago, the Fishery
Service Science Center

told us that, in the Northeast region,

all of our fish stocks would be rebuilt,

at the rate that the stock
was increasing, by 2014.

Fishermen and conservation,
we were exhilarated

that a population that was so important,

so iconic, was back so quickly.

(soft somber music)

That exuberance didn't last very long,

because the model was wrong.

Basically overnight, they said,

"Well, you know what?

We just built this new model.

And (laughs) it says that the fish

is about to collapse."

And it kind of left fishermen

in a state of disbelief.

Counting fish is a lot more difficult

than counting trees or deer, actually.

You know, they're under
water and they move around

and they're hard to see.

The science that's reported

from Woods Hole Science Center,

which comes out of their research boats,

that's our book we live by.

Everything relies on the science.

Therefore, everyone is
very critical of the science.

Fishermen are always wondering

how are they using their nets?

What speed are they towing at?

Are they fishing in the right areas?

Do they get a good overall perspective

of what's actually out there?

You have lots of opinions

on what's going on in the water.

You have the fishermen who are out there

who can find the fish and
know how to find the fish

and say that they think
there are a lot of fish.

You have the scientists

who have their very data-centric approach.

And so, yeah, it can be very adversarial.

It's fair to say there's a fair amount

of scientific debate about what you have

as far as its value for catch advice

after you've adjusted some things.

Is that fair to say?

No.
No?

The hostility, I guess,
between those two camps

that ought to be cooperating is unhealthy.

To counter that, I'm
sure that other people

have taken that precise
estimate in other years

when they liked the number.

Oh, that's not the point.

Nice editorial, but not the point.

Biomass is low.

We present a stochastic projection.

You look at the median value.

I mean, I can't give you a number.

No, I understand.

But obviously, there's a fair amount

of uncertainty with the projection,

so it's fair to say, okay.

I don't know.

How do you know?

(man laughs)
Well, I would ask.

There's so much mistrust

between the fishing industry

and the National Marine Fishery Service

because of all the polarization

that this cordial relationship

that we enjoyed for decades

has pretty much evaporated.

When you are operating in a system

where everyone understands

that we're all in this together

and that the oceans are a shared resource,

then I think you begin to see examples,

like in Norway or in Iceland,

countries that began to look at regulations

and the communication and
collaboration between fishermen

that I think leads to opportunities.

(regal music)

Norway is the
second-largest seafood exporter

in the world.

The cod is the most valuable product

from the wild-catch sector.

People have been catching cod

and living from cod for
thousands and thousands of years.

In Norway, there's a
very special legislation

giving the Fishermen's
Organization a very strong position.

And we do that by organizing minimum prices

for the fish, securing
equal terms of competition,

both for those who sell the fish,

as well as for the fishing
industry who buy the fish.

Most of the fishermen is
very pleased with this system.

Being a fishermen in Norway today

is a well-respected and
a very good occupation.

The average fisherman today

who would make more
than a $100,000 US a year.

When I was over there,
I went to that conference,

and it just seemed that
the fishermen themselves

had a lot more respect by the regulators,

by the government that they do over here.

(audience applauds)

In Norway, we have
put the collaboration

with fisherman into our sampling routines.

Every day, they do
sampling for the scientists

from their catches,

data that goes directly
into stock assessment

so that we can come up

with the best possible conclusions.

That's how things like stock
assessment should be done.

They should be cooperative ventures,

because we want the answer to be right.

Fishermen inherently are more trusting

of the data that's coming
from fishing vessels

that actually gets used in the region

than they are of a big research vessel

that's chockablock full of PhD scientists,

but probably has never got at a fish.

It is important to have
also a close cooperation

between scientists, the fishing industry,

and the administrators,

so the fisherman have their say

on how we should structure
the various regulation.

We have been able to rebuild the stocks

to a historical level.

Two years ago, we had
the total allowable catch

for more than 1 million tons of cod.

That's the highest cod
stock we had ever had.

There will always be attention,

there will always be different opinions

about what is correct thing to do.

I think, in a way, we
understand each other's role

and the need to go forward, yeah.

[Reporter] Government surveys claim cod

is at dangerously low
levels in the Gulf of Maine.

The goal, a break to allow the species

time to bounce back.

Our reading of the
stock assessment science

indicated that some of the
populations, including cod,

might be at the point
of a commercial collapse

and that the fisheries should be closed.

(soft music)

I talked with some
managers from Newfoundland

and they said, "You know, 20 years ago,

our mistake was we let fishermen catch

those last concentrations of cod."

Can we strike a balance that
saves cod and saves fishermen,

or is either one of those
destined for extinction?

And what if you are wrong?

There's no contingency
plan for if you are wrong.

We've been talking about fish.

I wanna talk about humans.

I've seen more fishermen
and fisherman's wife

cry on the other side of my desk

than I can remember.

How do we even know that any of these

kinds of closures are gonna work?

I'm opposed to this motion,

because if it is adopted, I'm all done.

I would urge you
to reject this motion.

I think it's gross overkill.

From what we heard
yesterday and today,

I don't see how we can avoid saying

this is a stock in collapse,

this is an emergency,
and action is warranted.

What this will do is
eliminate the integral fleet

of Maine, New Hampshire,

and potentially some of the folks

in Northern Massachusetts.

[Man] Motion carries.
(gavel banging)

(crowd chattering)

(upbeat inspirational music)

[Announcer] Our day is just beginning

as yours is coming to an end.

We are searching for a new answer

to that nightly question.

Hey, honey, what's for dinner?

♪ Trust the Gorton's Fisherman ♪

That advertisement on television,

that big blue trawler

over to the yellow slickers.

I used to have a skipper, he'd say,

"Chief, chief, I never
saw that boat around here.

You ever see that guy around here?

Where does he go fishing, anyway?"

Our fish sticks are so delicious,

they'll make your taste
buds snap to attention

and say, "Ahoy, matey."

(audience laughs)
(audience applauds)

Gorton's is an example of one

of the very large
businesses that are in town

that don't buy from
local fishermen anymore.

We couldn't supply them,

the kind of volume that they need

and the kind of
dependability that they need.

We couldn't do it.

The Gorton's Fisherman,

like everything in Gloucester has changed.

Brokers are watching computer screens

and they're buying their fish

wherever the supply is.

It's advertising.

They're using the Gloucester Fisherman

and everything to brand their product.

(soft upbeat music)

Gorton's of Gloucester hasn't sold

Gloucester fish in years, generations.

(soft dramatic music)

When you think of seafood,

I think a lot of Americans think of it

as the most local food.

In fact, they'll probably only ever eat it

when they go for their beach vacation.

But actually, seafood is
like the least local food

Americans are likely to come across.

91% of our seafood in any given year

is coming to us from abroad.

[Barton] We rarely consider

where our seafood comes
from or even think to ask.

At present, the United States imports

more than 6 billion pounds of seafood,

making it one of the most
significant trade imbalances.

So we're right now involved

in this ridiculous fish swap.

We export about 3 billion pounds

of seafood every single year,

really excellent seafood,

black cod and New England
sea scallops, wild salmon.

And in return, we get
farmed shrimp, farmed tilapia.

And why? It's cheap.

It's easy. It's flavorless.

And that's what Americans seem to want.

Fish can be moved anywhere.

And the cost of moving
fish is oftentimes less

than the cost of catching fish.

So fish catching goes on where it's cheap.

[Paul] Almost all of the
tilapia is coming from China.

90% of the shrimp is coming
from China, Vietnam, Thailand,

and then all of the Pangasius catfish

is coming to us largely from abroad

In many of the
Southeast Asian countries,

it's a industrial scale aquaculture.

So these fish are grown
in very, very high densities,

packed in tooth to jowl.

I've seen these ponds, and it's almost

like an M.C. Escher painting where like,

tail in front of head in
front of tail in front of head.

(fish splashing)

Under this banner of,

we're gonna create cheap
seafood and a lot of it,

they're taking over
coastlines of these countries

that don't have that many other options,

and they sell it to them as progress,

as development, as we're
gonna have jobs for you.

Labor restrictions,
labor costs in Asia

are much lower than they
are in the United States,

plus they don't have nearly
the environmental restrictions

and regulations that we have here.

So it allows their fish to hit the market

in the United States at
much lower price levels.

A lot of the biomass
that's taken out of the ocean

is not caught by mom and pop operators,

not caught by small-scale operators.

They're big commercial enterprises

that are not particularly
grounded in a community,

industries that do not have a lot of men

who are fourth-generation fishermen,

industries that are simply

like many other extractive industries

around the world that are applying capital

to make profit for
shareholders and then move on.

There are a lot of third-world people

who have been very threatened

by first-world fisheries relocating.

Foreign fleets have
come in with technology,

the scale of which local
people there had never seen.

And these fleets have vacuumed up the fish.

Fish don't stand a chance

against these giant factory trawlers

that can let out 30 miles of hooks

or nets that you could swallow up

an entire football field in,

the helicopters chasing schools of fish

above them in the air.

What's a fish to do?

In a factory trawler,

their net is a size of 10 jumbo planes.

Their bycatch, in one haul,

was what I could catch all year.

Where do you see the rationality there?

I would argue that we may be

actually causing more
environmental problems

of overfishing by importing our fish

from places that don't
regulate their fisheries

than we would if we fished
a little harder in the US.

(soft dramatic music continues)

Well, US imports
over 90% of the seafood

that we consume in this country.

And considering how
much seafood is caught here,

that almost seems unbelievable.

But most of the seafood that we catch

goes somewhere else.

And then, often, it gets re-imported

back into this country.

Some of these products that you see

have enormous carbon footprint.

I was at a restaurant in Gloucester.

I asked them a little bit
more about the haddock,

'cause I saw the processing factory

right across over there.

And I knew the auction
was right down the road.

And the haddock was actually, it had come,

fished off the Grand
Banks, landed in Gloucester,

went on a container and went to China,

came back to Gloucester,

and was sitting there on
my plate in the restaurant

across the street from
almost where it was caught.

It just seems crazy that here you have

these American fishermen and they go out,

they catch something,

and then it's too expensive

to process it in this country.

So we ship it halfway across the world.

It gets processed over there

and probably treated with something

that we wouldn't wanna have in our bodies.

Preservatives are added.

You may have masked the aging by dipping it

in some brine or gassing,

but the flavor, it never lies.

You get fish sometimes
twice and thrice frozen.

If I bring haddock home
and my wife freezes it

and then we have company down the line

that we have a haddock dinner or something,

it's tasty, it's good.

I'd still rather have
it right off the boat.

But if she thawed it out, refroze it

and thawed it out again,

I wouldn't even give it to the dog, myself.

Of all these billions
of pounds of seafood

that are coming to this country every year,

not a lot of it gets looked at.

The trade of meat and
poultry and everything else

is very heavily regulated by the USDA,

but there is no such organization for fish.

So USDA is doing their
thing with meat and poultry.

FDA has everything else,

seafood, vegetables, processed foods.

They never get above 2%

in terms of their inspection rates.

So odds are, if you're sending
a shipment of something,

odds are, it's not gonna get inspected.

(soft dramatic music)

Whenever somebody does a study,

whenever a state does their own testing,

they find violation after
violation after violation,

especially in aquaculture products.

The levels of toxicants
that have been found

in the flesh are pretty alarming,

and including antibiotics.

Remember, with these
animals, you are what you eat.

If it's just like soaked in antibiotics,

then you're gonna be consuming that.

We ourselves published
a story on imported shrimp

where we bought over 200 cases of shrimp

that were frozen or fresh and tested them

for a range of antibiotics
and other things.

And what we found is, out
of those over 200 shrimp,

we found 11 samples that
had antibiotics on them.

There were cases of where the FDA knew

certain aquaculture drugs were being used

in Vietnam that were illegal in the US,

but they weren't testing any of the imports

for that particular drug.

You go to a restaurant
and you'll see your tuna,

and it's perfectly pink
all the way through.

There's no tuna that the meat

is perfectly pink all the way through.

There's a process with
tuna whereby processors

put it through a CO gassing program

that bursts all the blood
vessels in the piece of fish

to allow it to maintain

this bright watermelon color.

Why that's a problem is that tuna

is a histamine producing species,

and people can die
from histamine poisoning.

Histamines happen when
there's temperature abuse.

Normally, you'd be able to tell that

because the tuna would show
signs of temperature abuse,

browning on the edges.

Well, once you've had it gassed,

it masks all indication.

So other countries, like Canada,

have outlawed what we call tailpipe tuna.

But here in the United States,

you can buy it at your retailer at a price

much lower than a fresh piece of tuna.

When you get that kind
of level of uncertainty,

I don't think Americans would tolerate that

for any other food product,

for any other meat product.

This is not the feeding
of the hungry movement.

This is feeding the restaurant movement

that wants to sell you a
10.99 a plate of shrimp.

And I know for a fact that
the more they shut us down,

the more fish are coming
from other countries.

(soft music)
(boat engine humming)

Get down, c'mon.

C'mon, let's run. (claps)

c'mon, baby.

What's happening right now

is I invested into the industry.

I elected to stay in the industry

when Days at Sea came around.

And my wife and I purchased other permits

from fellows that were
getting out of the business.

[Reporter] Can you walk him beforehand?

Absolutely the calm before the storm.

Right now, I owe a
bank here in the region

$400,000 on permits that are worthless

because the Fishery
Service changed their plan.

(wind howling)
(TV playing indistinctly)

I'm paying $5,000 a month to the bank,

and there's no money coming in.

I'd like to think there was.

But as John Bullard said, "Too bad.

It's no different than
being a factory worker.

Go find another job."

It's all I've ever done.

(soft somber music)

(wind howling)

(snow pattering)

And everybody that's risk their life

to feed this country fresh fish

is being tortured right now.

I had the opportunity to
sell the entire business,

boats and permits, almost three years ago

for over 3 million bucks.

And I didn't, I can't put
these guys out on the street.

I'm not like that.

(metal scraping)

You know, what am I gonna do,

take the money and run,

let everybody starve to death?

I can't.

We're gonna downsize
the house a few years early,

but we'll do it, no big deal.

You do what you have to do.

(soft somber music continues)

(clock ticking)

(birds calling)

[Frank] We're cleaning
her up, chipping, painting,

adding some steel, as, you know,

she's got some time onto her.

(sander whirring)

We've lost everything.
We've lost our market.

We've lost opportunity.
Our investments are no good.

This boat isn't worth a damn.

I can't sell it, even if I want to.

(paintbrush scraping)

It's a catch 22.

You can't stay in, yet you can't get out.

(welding torch crackles)

Our port infrastructures,
our machine shops,

our oil facilities, our ice facilities,

all the ancillary businesses,

our supply businesses,
have gone into demise as well.

The City of Gloucester has been ruined.

(soft somber music continues)

They've opened up the door.

Not just cracked it open,

they've opened up the door.

We're gonna lose more people

in the industry, more boats.

And once they start building condominiums

and hotels in the waterfront,

the fishing boats are not gonna come back.

I used to say that we
could feed the world.

Then I used to say we
could feed the United States.

And now I'm just saying just
let us feed Massachusetts.

In a few years, the only
thing we're gonna have

are these oars with the name of the boats

that they are no more.

In silence, I was saying that to myself.

It's gonna go corporate.

That's where all of this is leading.

And that'll be the end of
a great and long tradition.

Fishermen are absolutely right

to feel as though they have been targeted,

because they have been.

The fishermen who are
struggling to make ends meet,

whose quotas are constantly being slashed,

who are being given
very different information

from different sources and
who are largely being vilified,

they feel under attack.

And rightly so.

Everyone in this discussion
has equal interest.

Everyone wants to sustain jobs.

Everyone wants to have dinner on the table.

Everyone wants resilient ecosystems.

But it's that lack of understanding

that we're all in this together

that I think is so detrimental.

If there are no fishermen,
there's no seafood.

And, ultimately, we're
trying to sustain the ocean

so that we may sustain ourselves.

(soft somber music continues)

(soft upbeat music)

I had grown up on
same-day sourced seafood,

and I knew what really
fresh seafood tasted like.

I was traveling through Spain

and I saw bass fishermen coming up

with their wicker baskets
filled with ice and fish,

and they were going
right into the restaurants

in the harbor.

Moments later, the waiters were coming out

and changing the menu board.

And what we just saw
go in the wicker basket

was what was on the menu that night.

And that was kind of the light bulb.

I had an epiphany there.

I was like, "Why can't we do that at home?

We should have this at home."

Voila, suddenly, Dock to Dish was born.

[Sarah] Dock to Dish operates

as a restaurant-supported fishery,

which is a membership-based program.

Instead of a chef
walking into a fish market

and saying, "This is what I want,

this is what's on my menu,"

we're now switching it to,

the fisherman comes into the harbor,

and whatever comes in
within that 24-hour period

gets delivered to the restaurant.

It was the community-supported
agriculture movement,

it was the CSAs that you
saw in the local farms here

is where I really was
able to see the blueprint.

They blazed a trail for us to follow,

and so now, fisheries and seafood,

we're just following what the farmers

and the chefs have
done already on the land.

Our whole premise is built on transparency,

a know-your-fishermen culture.

You really should be entitled

to know who caught your seafood.

Hey, Jeff.

(Jeff speaks faintly)

Yeah.

(laughs) That is awesome.
(woman laughs)

So these are warty
California sea cucumbers.

I'm gonna buy some from you.

4.50 a pound.
[Jeff] Yeah.

[Sarah] Well, then I can take 50 pounds.

(laughs) Smile.

I'm smiling.

[Sarah] (laughs) He's like, "I'm smiling.

What do you want?"

This demand-based
system is not sustainable.

We've already proven that.

We're really changing the
conversation around fish,

actively making it a more
sustainable endeavor.

It's always the way, right?

We get to write that check right there

on the docks to the fishermen.

So where are these fish going?

They're gonna Providence in LA

with one of the best
seafood restaurants out there.

They can go out when the weather is good.

They know they have a paycheck
waiting for them on the dock.

That would be awesome.

And as soon as those
urchins are good, let me know.

Yeah, I will.

[Sarah] That's not something
that they're used to.

If you're an American fisherman

following American laws,

you're a sustainable fishery.

We firmly believe that, like,

if there's something unsustainable

about what you're doing,

NOAA is gonna be the
first one to eliminate you.

What we need to move towards

and what I hope that this program

is helping to demonstrate

is a more supply-driven network.

(crickets chirping)

C'mon.

(truck engine roars)

Really, you have to start somewhere.

And right now where
we're starting is at the top.

(soft music)

Hi!

So what do you have for us today?

The meat is really orange.

It's got these crazy black lines on it.

It's really beautiful.

That's usually bycatch,
so that's really exciting.

[Niki] Let's get to it.
[Sarah] Yeah.

I've been looking for so long

to find fish that are from California,

and it's been very hard
to source these ingredients

because a lot of the fish that are caught

don't end up in the markets
that are available to us.

The meat is so fresh, Sarah.

Yes, 'cause it's just really firm,

really clean, really shiny.

(soft upbeat music)

It's good.

We have a mantra that define our cooking,

and we say the fish
is the star of the plate.

We are looking for the
best ingredients possible.

If you give someone
wild fish, for instance,

and you give him again
what he was buying before,

I'm sure all the consumer
will know the difference.

I think it's all about education.

So we've got two beautiful yellows.

That's nice.

Wow. This will be an adventure.

All sorts of people
walk into this restaurant

and say, "Well, I don't eat uni."

But yet, I talk to people all the time here

that say that they tried uni

for the first time here and loved it.

So I think there's always that possibility

that you can turn people on

to something they've never had before

and please them with it.

I spent a lot of time
around fishermen as a kid.

I feel a certain responsibility, I think,

to try and really highlight
American seafood,

wild American seafood.

To my mind, the less American fishermen

that are contemplating selling their boats

and giving it all up,
the better off we all are.

When we look for
chefs, we are really looking

for people who embrace the whole animal.

It's not just the filet
that people are getting.

They're getting a bouillabaisse sauce

made out of the head and the tail

or a sauce thickened by the eyes

or the cheeks themselves.

It's not just about
utilizing all the fish,

it's about really creating a
cuisine around the whole fish

and a culture around the whole fish.

Here we go.

Mackerel Español, Jose. España.

These are actually from the
Beckwith brothers in Montauk.

If you're bringing fish to Dan Barber,

you better let him know who caught it.

Okay, they're going
on the menu tonight.

How do we create delicious dishes

out of the fish that you
normally wouldn't use?

A great example is bouillabaisse.

Fishermen arrived to the docks,

and the wives took out all the damaged fish

and all the fish that were
in the nets that wouldn't sell.

And they made this beautiful stew.

It ends up becoming an iconic dish

that becomes what it means

to be French by the seashore.

The barrier for a lot of
the underutilized species

was that people just
weren't familiar with them.

They didn't know how to cook them.

The chefs have removed that ceiling.

Now they're cool.

We have a lot of
questions from regulars.

And a lot of people
who are consider foodies

are very interested knowing

that the fish is sustainable

and we are helping the
fishermen to have a job

and be financially sustainable as well.

We tend to associate deliciousness

and enjoyment of food
with some kind of gluttony,

some kind of negative
impact on the environment

when actually, the opposite is true

if it's done with intelligent design.

You as an eater don't have a choice

if this is what you're being handed.

And as long as there's
culinary craft involved

and it's a key component, gluttony is good

in the pursuit of this kind of balance.

The choices that we make here

hopefully will inspire
the people that come here

to go and make similar choices

when they go out to purchase seafood,

you know, in the retail setting.

I feel like it's a
collective awakening.

We are at a crossroad.

We are, and it's not
too late to change things.

I do believe that,
you know, ultimately,

these ideas end up trickling down.

It just takes awhile.

(class bell rings)

(students chattering)

Finding fish that was caught locally,

processed locally, and then delivered to us

was almost impossible at a price point

that we could deal with in a public school.

New Hampshire Community
Seafood made it possible.

[Spencer] Hey there, chef.

Hey, how are ya?

We've got some locally caught

and processed Acadian
redfish for you, yeah.

Very nice.

Some herbs, breadcrumbs,
and a little butter,

some fresh lemon juice.

Nice and simple,
and it's fresh. It works.

This fish was caught by
New Hampshire fishermen,

as well as processed in New Hampshire.

And we're bringing it to the schools today

through New Hampshire Farm to School.

And we're building a new layer

of access for young high school students,

elementary and middle as well,

to eat locally caught seafood.

There's a study that says that kids

eat 2/3 of what they
eat in a day at school.

So we have a bigger impact

on what they're eating now

and what they're eating in the future

than I think a lot of people realize.

So we're here to show you the fish

that you guys will be
eating today, super fresh.

You can eat the eyes, actually. (laughs)

(soft upbeat music)

do you guys like it? I mean what's.

Yeah, it's pretty good.

[Spencer] Well, you already ate it.

It's all gone.
Yeah, it's gone. It's gone.

Yeah, so there's the filet.

Just about a little angle, but nice.

That was a good first cut, I'd say.

I would, if the school
continued to do this,

'cause most people don't eat fish

in their daily routines.

They don't understand that there

are many different types
of fish that you can eat.

I mean, I'm a fishermen daughter,

so I'm used to fish

that's no more than six or eight hours old.

So I was pleasantly
surprised when I came in here

and the room didn't smell like fish,

which it's not supposed to,

and it actually tasted really good.

One of the ways that
we can get fish here

at the right price is if we order

500 pounds at a time and have it split up

between all the different districts.

We're not looking for things like cod

and halibut and salmon

and things that we can't afford,

but we can do a lot with pollock

and hake and dogfish.

We really just wanna promote

like a bio-diverse plate.

So yeah, redfish today.

Maybe who knows, next month,

you guys will do dogfish.

(student laughs)

Thank you for that question.

I think it's very important

from a public health perspective

that we acknowledge that access

to sustainable, healthy protein,

healthy seafood, is
imperative in American society.

Further, the average age of fishermen

in this country is growing.

And few participants
are joining their ranks.

A lack of jobs and
prosperity in wild fisheries

has led young people in coastal communities

to look for work elsewhere.

Aquaculture could provide
that missing opportunity

in an exciting and innovative new industry.

And this is already happening

where sons and daughters of fishermen

are operating dozens of oyster,

mussel, seaweed farms.

(soft upbeat music)

I'm a shellfish farmer in Wellfleet.

This is not an instant
gratification type of job.

You have to have a little patience.

I mean, a hard shell clam takes typically

24 to 36 months for a harvest.

Aquaculture is gaining traction.

Oysters have really come into vogue lately.

And that's great,
because it's shedding light

on a conversation that is more

than just how good is this oyster.

I get more and more inquiries about,

"Hey, can I get out to the flats

and see actually where these are from?"

I say, "Sure.

Let's go take a walk out there,

and we'll show you
exactly where they're from."

People are doing a good job.

And I think the better job they do,

the better it is for the business

and the economy in town here.

[Alex] Not only does it provide
a sustainable resource,

it employs local people,

and it's also completely beneficial

to the health of the harbor itself.

Clams, oysters, mussels, seaweed,

these are all things that remove nitrogen

from the environment, prevent dead zones,

that actually clean the water

and actually provide habitat

for a lot of the fish that we like to eat.

So I cannot stress enough
how much aquaculture

must co-exist in parallel
with our wild fisheries,

as they will augment each other

and ultimately raise the profile and value

of each of each other's products.

(soft music)
(waves splashing)

We have to be serious.

We cannot speak from
all sides of our mouth.

If for conservation we're trying to do,

then let's stick to the conservation.

125 pound of red fish filet.

Every year in Boston at this time a year,

there's the Boston Seafood Expo,

and all the whole world comes to it.

People are trying to sell fish

and people are coming to buy fish.

(Angela speaks in Italian)

We are promoting the
Gloucester fishing industry.

We are doing the redfish soup.

Redfishes right now is one of those fish

that there is abundance.

It's very sustainable.

It's a beautiful fish.

It's beautiful to look at it.

Already my eyes are killing me.

Yeah, we'll put more
celery and onions in there.

Too many carrots. I'm coming.

My eyes are already
killing me with the onions.

Jason, if you see
that it's a little watery,

then keep the cover
this way so it steams out.

There's gonna be fish in the ocean,

and somebody is gonna catch them.

And if the small family-owned
boat doesn't exist anymore

because they're getting wiped out

and because our boats are old,

who's gonna fish?

Factory trawlers.

Would you like to taste

some redfish soup?
[Man] Yes, please.

Well, this came in yesterday

on the boats in Gloucester.

This is a very old tradition fish.

The redfish was the fish

that fed the American armed force

during World War II.

Do you get redfish all year long?

Yes, our boats can
get redfish all year long.

So we're hoping to increase
the requests for them

so we can keep our fishermen fishing.

Unfortunately, we don't have any containers

for take-home. (laughs)

If we don't do that, believe me,

there will be condominiums
and hotels and restaurant

and T-shirts and taffy in
the Gloucester waterfront.

There will be.

(water rushing)

When things started
dwindling, we cut back.

We cut back on gear.

We cut back on maintenance to the boats.

We had to sell three boats

at probably way below fair market value

just to get rid of them,

'cause we couldn't pay the insurance,

we couldn't pay the dockage.

So we went from a good, vibrant business,

everybody very happy, to basically

working on a thread right now.

(soft somber music)

For the captains and owners

that are staying in this business,

it takes change, a lot of change.

It's time, perseverance.

Brian, my great-nephew and I,

decided to rig up the 44-foot Ryan Zachary

for an experimental mackerel jig fishery,

automated mackerel reels out of Iceland.

We're catching quite a
few mackerel when we go.

Your great-great-grandfather

would have been proud of you.

(soft inspirational music)

People think they get fish

from a supermarket wrapped in plastic.

You know, they have no connection

to who caught the fish.

Once they start to think about,

where did that fish come from

and did it come from my neighbor

and how was it handled

and who processed it

before I put it in my
frying pan or on the grill?

Once they start asking
questions about that,

then there's a story to tell.

What I think we as
consumers must demand

is storied seafood,

because if that seafood has a story,

then we can apply our value system

in choosing whether or not we buy it.

If it comes from somebody

that's snapping up quota
and harming neighbors

and doing things that I
don't necessarily agree with,

well, I'm not gonna buy his or her fish.

And if this person is acting responsibly,

is local, is fishing artisanally,

is going out teaching his son,

apprenticing in the same thing,

okay, that's something
I really can get into.

Okay. I will buy that story.

I think what's really important

is people being aware

and not being satisfied when I read a menu

that just says sea bass.

But what kind of sea bass is it?

And where was that sea bass from?

And how was that sea bass caught?

And is it wild or is it farm-raised?

And is it fresh or is it frozen?

If you don't get the answers that you like,

then those are the fish
that you should be avoiding.

If you really wanna support fish

and you want to support the rebuilding

of our ecosystem, then buy local fish.

Try a variety of fish.

You'll encourage fishermen
to take more control

over their future, to
fish more responsibly.

And it'll be fresher.

[Peter] If it's been harvested

in the United States
under the Magnuson Act,

it's a sustainable product.

And so support your neighbor.

I think as much as we are trying

to save the oceans, we
are trying to save those

who provide us access to the oceans

so that fishermen might regain a place

in our society that
they've rightfully earned,

which is a place of honor.

Gloucester is a unique place.

There'll never be another place like it.

That sticktuitiveness, that believing

that we can get the job done

no matter how large it is,

that spirit is born in
scratching for a living

and wrestling a living from the sea.

And that will be gone.

That will be gone.

In a community like
Gloucester, there isn't much.

We're just a fishing town.

And I really do believe our faith

will keep us strong.

Like my uncles told
me when I was a kid,

"You need to watch out, boy,

because it gets into your blood.

It's an adventure. You'll love it."

We're just gonna keep going.

We're doing the best we can.

He's not gonna get rich,

but if he can keep going

and raise a family and pay the bills,

it's not a bad living.

(soft music)

(soft dramatic music)

(soft upbeat music)

(soft music)