- 6/20/2025
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00:00EAST HARBOR HEROES
00:07Previously on EAST HARBOR HEROES
00:09Go for center, captain.
00:11Time frames and re-picks, doing them on time is critically important for all customers.
00:15Yeah, roger that.
00:17The New Dock and New Dive teams docked a massive Coast Guard ship.
00:21There's a lot riding on it. There's our reputation, people's lives, there's money, it's everything.
00:26Yeah, she landed on the stern.
00:29Yeah, man.
00:31Let's do this dance, baby!
00:33Ron Curtis had a strong start to his tuna season.
00:36Pull up, pull up, pull up.
00:38Very kind of, kind of.
00:40Oh, baby!
00:42Oh, my God.
00:43The beauty!
00:44Oh, okay, we got one.
00:46There's a hole in there.
00:47And Preston Grandy also caught a money fish.
00:49Oh, yeah.
00:50At least you got one.
00:53Never underestimate the ocean.
00:55Be careful now, bud.
00:56You always gotta be watching that way, right?
00:58You can always expect that there's something unexpected that's gonna happen.
01:03We gotta get it.
01:04Move on.
01:05Okay, we're getting to the ballpark now.
01:07A bit challenging on times, no good but that.
01:09Boats are there and crews are ready and whatever it takes.
01:12These are the East Harbor Heroes.
01:19In St. John's, the harbor is buzzing with activity as the summer season doubles vessel traffic.
01:25In the heart of the harbor, New Dock's already packed shipyard is about to get even busier.
01:31This morning, we're gonna take the storm there to New Dock.
01:37We needs a bit of work to get done with her, so they're gonna take us up.
01:41Captain Paul Duguay and his son and deckhand, Joshua, spend over 100 days fishing the North Atlantic each year.
01:48They're one of the many eager for a spot in dry dock as the unforgiving ocean takes its toll.
01:55Getting the boat back in order, that's a big deal for us.
01:59If we're not in the water fishing, we're not making no money.
02:02You gotta get the fish, right?
02:04You call me back as soon as you get the platform down.
02:07We'll just take off the few slack rope we got on there now and make a quick work out of it for when you're ready for us.
02:14Best case scenario is that this boat's gonna go up out of the water.
02:17They're gonna see there's nothing wrong with the steering, nothing wrong with the fins,
02:20and we're gonna get pulled right back in.
02:22Worst case scenario is that they're gonna have to redo our steering and redo the fins,
02:26and then they're gonna have us up for our winter.
02:28You can make your way up now. Perfect.
02:35We've been waiting now to fit into their schedule now over just about two weeks now.
02:42Usually these fishing boats, if they're in operation, not in their downtime,
02:46they want to get up and down as quick as possible because time is money.
02:50Got it?
02:51Yeah, good on.
02:58At New Dock, the heart of their operation are the Graving Dock and SyncroLift.
03:04While the Graving Dock is reserved for long-term repairs, the SyncroLift is the workhorse,
03:09allowing the team to bring in multiple vessels a week.
03:14Atlantic Storm?
03:15It is a 65-footer in what we would consider a small boat on the realm of what we usually work on.
03:24It's probably some of the hardest ones to do docking plans for.
03:28With it only being 65 feet in length, it doesn't give me a big surface area for putting my block structure.
03:32Every SyncroLift operation is an engineering feat as ships of all sizes rest solely on wooden blocks.
03:39The 100-ton Atlantic Storm will balance on only 20 blocks.
03:44Once the boat is over the blocks, divers will inspect the alignment as the lift is slowly raised.
03:49As soon as the vessel lands properly, it's lifted high and dry out of the water.
03:54You just get your line, he's going through you, and shaggle it on the back post.
03:58Yeah, he's ready for that now on his cyber last year.
04:06Perfect, Bob, perfect.
04:08Give me a call if you need.
04:10Yeah, yeah, you just sit back down, I'm going to give you a shout, but everything is all over there.
04:14Right on, she's all yours.
04:23A few miles outside of town, tugboat captain Paul Dalton is on his way to the harbour for his next job.
04:30We're on route to St. John's, and I grew up here in Cape Royal, so I've been here my whole life.
04:36So we had fishing licenses years ago, you know, offshore with crab and shrimp, and you're going away a fair bit.
04:45Our girls were just, you know, young and getting started, and I've seen the tankers out in the bay, and I've seen boats going back and forth, the little launch boat, and just one thing led to another.
04:56You see the potential for the tug business, and it's totally different than what I was into, but I saw the potential, and, you know, we took the chance, and it's a 12-month operation, it doesn't stop.
05:07Pull back.
05:09Roger that, sir.
05:10We have boats now in different bays, different harbours, 25 to 30 boats in our possession there now that we can avail of if need be.
05:20You don't want another entity starting out because we're not available to do the job, so we've always tried to be available whenever we're asked.
05:28Yeah, copy that, sir. Standing by.
05:29All the managing and all the logistics, I do all that. I have four or five go-to guys, captains, operators, deckhands, who I'll start to call right away, depending on where the job is.
05:43I'm just steady. It doesn't stop. It just keeps going. That's it.
05:51I guess the end goal is just, you know, keep it going, build it up. Hopefully someday, you know, someone will come and want to buy it all out.
06:01That's great, and someone else will say, but what are you at? I mean, you're getting older, I mean, what are you at it for? But it is what it is.
06:08Get her in there, Paddy. Get her in there. There we go.
06:12I can't turn it off yet.
06:14The average man wouldn't handle it. The average man wouldn't handle it.
06:16We grew up with the waters in our veins, and I just enjoy it, and I think that's always going to be part of me.
06:28100 miles up the coast in Bay de Verde, Captain Ron Curtis is preparing to test his luck on the North Atlantic.
06:35Just getting ready now to get out and have a look for some tuna on the tuna hunt.
06:40He's making some money at tuna now. We're going to hire people to do all this. All we'll do is get aboard.
06:48My buddy Chris, he's been with me now for the past five, six years. This is a partnership between us when it comes to tuna fishing.
06:56Yeah, it's been good. We've landed 12 so far. So we've got another one to try to catch today.
07:01The Department of Fisheries and Oceans heavily regulates the tuna fishery by issuing a limited number of tags to license holders.
07:09The more you catch, the more tags you're issued until the quota has been caught.
07:13Ron and Chris are two of the most skilled tuna harvesters in the province.
07:17They've caught more tuna than any other fishers on the island this year.
07:20Some more guys have already gone out. I'm going to see how they do and what blocks they do.
07:26Our tuna have been anywhere from Toronto now to Japan to Spain. So basically worldwide, I guess.
07:34Looks like this could be the last one for us for this season. The season is starting to get a little bit late now.
07:39Quotas chewed up and there's only a few tags left for our homeland water quota.
07:44I've got some good cookies for you. Natalie baked some fresh cookies last night.
07:47We're amazing, man.
07:52Perfect morning.
07:53Yeah, you're going to be the rain.
07:55Oh, that's perfect.
07:56The friggin' wind is the enemy.
07:57Yeah, rain is good. They're going mad after the baits.
08:04A lot of the bait congregates here. And a lot of the cod. So the tuna are looking for a live cod.
08:11Schools of cod swim at the same depth as the tuna.
08:14So it's a prime spot for Ron and Chris to position themselves.
08:18Want to see the boys getting the one around them?
08:23Yeah.
08:28Hey. Seen any tuna?
08:31No.
08:33How are you, boy?
08:34What we'll do is we'll just hit a spot. When we start seeing them on the saunder, then we'll put out our hook and hopefully hook one.
08:44Seems like they're pretty curious fish. So when there's activity in the water, like they'll just come around and have a look, size it up, see what's going on.
08:52We seize one on the saunder now in a minute, it'll be full attack mode.
09:04Back in St. Johns, Paul Dalton has 15 minutes to gear up and get on the water to link up with an incoming ship.
09:11Today we're going to use the Dalton Defender. We have a cruise ship coming in and apparently she had some issue with her stern trust or something.
09:19St. Johns traffic, St. Johns traffic, Dalton Defender, Dalton Defender.
09:23Dalton Defender, St. Johns traffic.
09:25Yes, good day, operator. Just getting ready to repair the new dock.
09:28And we're heading down to assist the cruise ship when she comes into berth.
09:32Dalton Defender, St. Johns traffic, Roger. Good copy of the...
09:33Yes, sir.
09:37I could check that they're over in CBS doing launches. I could... I'll check them and see if they can delay their launches over there.
09:49Within minutes, the job takes a complicated turn.
09:53I hear you. Okay. Just leave it with me there and I'll see what I can grab right now, quick. Okay, sir.
09:57Yes, sir.
10:03Yes, bye.
10:04I'm just here in the harbor. We're down around the Defender, but he wants the second one now.
10:08The cruise ship now needs two tugboats to get into port, so Paul has to find another skipper.
10:13How's it going, bye?
10:15You and Randy jump right aboard the vehicle in command.
10:18Bye.
10:20There, that could work. Now I'll get a hold of the pilot.
10:22We've got a window for two to three hours with him now, so once they get back to dock in CBS in about five minutes, they're going to jump aboard the rig and command down there, grab the pioneers.
10:33The cruise ship and its 300 passengers are stalled outside the Narrows until Paul's additional crew arrives.
10:39Yes, sir.
10:40Yes, sir.
10:41Jesus.
10:42Jesus.
10:44I'm going to get Shane. I'll tell Shane to command. He's home.
10:47Stand by. Stand by. Okay. Bye. Bye.
10:50They have to stay now. So now I've got another guy on the way. He's about 30 minute drive to command out here to get the Pioneer and get her going.
10:58They'll just have to wait now and this is what it is.
11:00Everything goes, right? There's no issue. But when something like this goes, then it goes. They only required one tug in the beginning.
11:16In St. John's, Paul Dalton's second crew has arrived and it's go time for the cruise ship.
11:21Go for the fender.
11:23Afternoon, Paul. Just making our way in there now. We'll take your tug line on the port shoulder there.
11:31Yeah, sounds good. Come in there. We'll just come right in there on your parallel side. And we're all ready for you, sir.
11:36Without the use of its thrusters, the 450 foot long ship needs Paul and his tugs to dock safely and damage free.
11:43Okay, Pioneer, if you could lay up on the port quarter and prepare to push.
11:49Roger that.
11:51Okay, Pioneer, push half.
11:54Roger, push half.
11:56Paul, when you're ready, you can push on half.
11:59Defender on half.
12:13Defender on easy.
12:14Defender on easy.
12:18And defender stopped.
12:22Okay, Paul. Everything looks good here. Thanks a lot. Appreciate you mobilizing everybody. Maestro.
12:29Thanks, Mike. Stay safe. We'll be in touch.
12:33So they're all good. Now let's head back to dock.
12:37Shane, you go on ahead of me, boy.
12:38Oh, it's 24-7. You know what I mean. It's every day. We're on call. We're ready to go. So the boats are there and crews are ready and whatever it takes.
12:51I'm well done.
12:53In safe and sound. Another one finished.
12:55About a mile from shore, Ron and Chris are still on the hunt for their last tuna of the season.
13:05Just excitement.
13:07The catch is such a large, up to a thousand pound fish.
13:12And a rod is a noble experience. Yeah, beautiful.
13:16Oh, Chris.
13:18Huh?
13:20Matt.
13:22Yeah, that's him.
13:26Do you have him, Matt?
13:29He's coming. He's coming for our base there now.
13:31Get ready, buddy.
13:33The moment of the strike is critical.
13:35The sheer force from the tuna will snap the line if the men aren't ready.
13:39Right there. That's Chris's line. He's right in under you, Chris.
13:42Chris's line's about 50 feet. He's just in under of it, buddy. He's looking at it.
13:47He usually do the circles.
13:49Yeah. Make him take it, Chris.
13:58On the south coast of the island, fisherman Preston Grandy and his crew are gearing up for a day underwater.
14:04Today we're in Garnished Harbour and we're getting ready to go out and check for a new bed of scallops.
14:08We've got my father Gordon and Rick and Tanya's not going with us today.
14:13She's got other things to do up to the lobster pan.
14:16Today we're going out diving.
14:19One of our secondary ways of Harrison scallops.
14:22I can't dive. I can't swim and I've never done it.
14:25Well, my whole life I was on a boat and you're always taught going in the water was bad.
14:30And whenever it was summertime, when most kids were out planting around in the pond,
14:33I was always on the water with my father because he was always a fisherman.
14:36So Rick's always there to help us out.
14:39Rick is going to be in the water and me and dad tends to Rick while he comes up.
14:45Rick was a commercial diver before we met.
14:49Now Rick is here full time.
14:50Everything else he does, he follows along with us.
14:53Preston's licenses allow him to both dive and drag for scallops.
14:56But buyers pay a premium for hand-caught scallops because of their quality.
15:01We do provide a lot of high-end clientele, so we try to keep them happy with high-grade products.
15:07Today the goal is to catch 10 pounds of scallops to complete an important order.
15:12I'll tell you exactly when to drop it or no?
15:16Okay.
15:18These ones are going to go to Fogo once we get enough collected up to make their order.
15:23Bigger orders I like to bring up myself, that way I notice they're getting fresh product.
15:29You're at 29.50.
15:31I probably get about 30 minutes off a tank.
15:33That's all I get because I'm a whole bastard.
15:36It's enough time if we get onto a good bed, we can get lots of scallops.
15:40We in position here now, Fred?
15:42We're close. We're within 50 feet or so.
15:45You gotta be careful of lines and things like that when you're driving by yourself
15:49because the only one gonna get you out of it is yourself, so if you wanna take a knife with you.
15:55It's not very sharp, but it's a flat edge for prying and serrated for cutting rope.
16:01Sharper for cutting my throat, I guess I get bit by a shark.
16:03Rick's going down on the line and trying to get yourself oriented for today.
16:17Keeping an eye on the boy, keeping an eye on Rick's air bubbles.
16:21Make sure that air bubbles are still coming to the surface, make sure that Rick's still breathing.
16:25And to make sure that, see if the boy gets pulled under if there's any scallops into it.
16:30Where's he at?
16:35He's going off deeper water.
16:40He's not supposed to be in here.
16:42Oh, he's gone north too far.
16:47Back in St. John's Harbor at New Dock,
16:50another diver is about to start his underwater work.
16:55Always a good bit of pressure with these dockings, honestly.
16:57Your knife is on and locked, your flader's locked, and your pneumo's at chest, you go for the water.
17:03Tides are an issue, we can't hold up the show.
17:06We got different crews, we got different radios going, we have to convey information from here to here to here.
17:12I've been doing these 14 years.
17:19I'm going into these nervous too.
17:22And the same with the New Dock guys.
17:24It's not necessarily because I feel like something's going to fail, I mean, it's just like a healthy level of fear.
17:29Okay, let's see how much we have to land.
17:39Eight feet to land?
17:40Eight feet, roger.
17:42With the Atlantic Storm, it is a fiberglass vessel, which are notoriously bad for docking.
17:48With fiberglass, then you, you know, very easily just push a huge chunk of the hull up through the ship.
17:54So ensuring that the docking plan was accurate, super important on this one.
17:57All right, now, we're sort of in the ballpark for overall, lifting the table up, and we're going to stop it right before it makes contact.
18:08They've informed us that they added some structure to this vessel since the last time she's been up.
18:13The new structure is probably the most stressful part because stuff is added on that I can't really see where the vessel's under water,
18:19so that's why we get the diving crew involved.
18:21There's new modifications to it, so if we'll crush something or collapse the cradle or any number of things if it's not right,
18:28so we've got to check before the answer.
18:31Fred and I, we usually sit in the truck together.
18:33We've been doing this together for a long time as well, so if I say a touch, he knows an inch and a half.
18:39There's no room for error with a 100-ton vessel on the line.
18:46This is the most important part of the docking, making sure this all lines up.
18:49He's up in the bay right now.
18:52Okay, look up.
18:53I'll tell you where to point.
18:55Right where that starts to blow it from the keel.
18:59Right there, yeah.
19:00Right there, all right.
19:01Do a karate chop straight down onto the block.
19:03Just for an alignment thing.
19:05So we're back.
19:06We're back what?
19:08Eight inches.
19:10Stop right here, stop there.
19:11I want to pan downhill to the keel block.
19:13Look straight down.
19:15Straight down, we'll see what we got.
19:19We're going to keep you there for a second.
19:20We're going to move our head six inches and see if we can get it lined up in the center of the block.
19:32Roger.
19:33Is the driver clear, Freddie?
19:36Yep.
19:37Yep, 10-4.
19:42Overshot.
19:44She's gotten a hit too far, Freddie?
19:47Yep, she's gotten a hit two or three inches too far.
19:50All right, Chase and Critch, touch your lines, bud.
19:53It's a picky one, man.
19:55It's too much stuff on the bottom.
19:57I know whether.
20:01Bingo, right on the money.
20:06Good for center.
20:07All right, we're looking good on everything you want to start coming up.
20:09But as the blocks start making contact with the boat.
20:20How much of the gap is there?
20:23Stand by, Steve.
20:25Number two is not buzzing.
20:26In St. John's, the teams at New Dock are still trying to land the Atlantic Storm on the SyncroLift.
20:42The boat doesn't quite sit down on one or two blocks, and there's a small space in there.
20:47To mitigate the risk of it being off or not sitting properly, we'd have to drive some wooden wedges in there.
20:55And that'll allow a better sit.
21:00So basically, we're just going to fill that whole gap there along that side.
21:04Got to be really careful, especially with the fiberglass.
21:08Very picky.
21:10Very tedious.
21:11Already got her.
21:13There you go.
21:17We know that she's going to be in good hands now over the next little while when she's off getting a bit of work done.
21:26It takes a little bit longer than a normal docking, but everything worked out in the end.
21:31With the Atlantic Storm ready for her repairs, the New Dock team shifts their attention to what's coming down the pipe.
21:37Weightless on the SyncroLift now.
21:40We got some big refits going in berths two and three.
21:42There's a line there now for berth one, and a few waiting to get in the dock, so we'll be busy.
21:52There's another one right down on the bottom.
21:55A couple hours north of St. John's, Ron and Chris are still hunting a picky tuna.
21:59What are you going to take of this, huh?
22:02Oh, there might be two there.
22:04Huh?
22:05There might be two there.
22:07Oh, there's something going on down there.
22:09Come on, baby.
22:13Huck! Huck! Huck! Huck!
22:15Get out of the water!
22:18Cut the line!
22:19You can start fathering a little bit of your hand yet.
22:34Oh, jeez, he's changing directions, huh?
22:37Hurry up! Hurry up! Hurry up! Hurry up!
22:40Hurry up! Go up at her, Ron! Give it to her!
22:43All right, but not too fast.
22:46We lost one last year. We never got up on him quick enough.
22:50He took all the line and just went.
22:56That 800-pound tuna's probably worth, you know, possible $8,000, $10,000, right?
23:03Right at the beginning, I mean, you got a lot of pressure.
23:07That tuna's just like swimming flat out, trying to get away.
23:10And they want us to go. They can go.
23:14He's constantly swimming, trying to get away.
23:17And we're, like, reeling in.
23:18Every little bit of slack, we're reeling in, letting him go.
23:21He's towing the boat. It's all, like, sort of working together.
23:24See the pressure on the rod now?
23:32Oh, he's got an order too far.
23:34On Fortune Bay, Preston Grandy is searching for diver Rick Whalen,
23:37who's hunting the ocean floor for scallops.
23:41I need him to go one direction. He went the opposite direction.
23:44That's the worst way of diving.
23:46I can't communicate with him until he gets back to the surface.
23:48But he could also find more scallops by going off in a different direction than what I know about, so...
23:59When Rick gets the boy full here, he'll tug on the line. The boy will go up and down.
24:03And then we'll pull that boy up and see what's on it.
24:10He's getting ready to come up there now.
24:15Take that hat down, huh?
24:16I got probably, uh, 12, 15 feet of his down there.
24:34Oh, that's perfect.
24:36That's nice.
24:37Rick's first dive landed what they need.
24:43One year, two years, three years, four years, five years.
24:48When we do take our big ones, we wait a couple of years,
24:51and then we can come back to the same spot again, and we can continue on harvesting again.
24:55So, if I get seven or eight beds each year, I can harvest one bed, harvesting the next bed,
25:00and then, after seven years, I can go back and start harvesting the first bed together.
25:04It keeps everything viable, and it keeps all the nice cows that they pick scullers.
25:09Peace.
25:13It's delicious. It tastes like bubblegum actually so sweet.
25:16Well, I've always had that quality.
25:18The product that I'm going to give to people is what I would want myself.
25:21I'll make a run to Fogo and drop them off personally.
25:24If you make it back to land safe and everyone's okay, then that's a really good day on the water.
25:30Back at New Dock, Fred Price's next lift challenge is for the Harbour Maestro himself.
25:41You're right.
25:43We had a phone call there a few weeks back by Paul Dalton.
25:46He has one of his tugs that's due for a five-year inspection, and is going to need dry docking.
25:52So, the Dalton Warrior is built in 99, has approximately 600 tons, adds a tugboat.
25:57It's a little bit unique to some of our designs that we had to do.
26:01Space is limited in the yard, so getting the Warrior into repair position will take some creative thinking.
26:06New Dock originally was a shipyard as well as a train station, so there's a whole bunch of train tracks and stuff still in place.
26:14We utilize them as ways to move and transfer the vessels.
26:17We have a transfer table up here that has the railway system that allows the boat, we go transverse, to go on either berth one, two or three.
26:26We got our team together to get the cradle complete.
26:30The New Dock team know how critical Paul's tugboats are and harbors across the island.
26:35So they move quickly to get the Dalton Warriors blocks in so it can be lifted tomorrow morning.
26:39Very, very urgent to get this vessel up, get to work done and get it back down so they can get back in operation.
26:46So for us, we know where Paul's coming from, we want to get his work done as fast as possible.
26:51He's up, Ross.
26:56Hopefully he stays up, buddy. He's still up.
26:59How's your arm?
27:01All good, buddy.
27:03Near Bay de Verde, Ron Curtis and Chris Daley are trying to land their 13th and final tuna of the season.
27:10He's a big boy. He's a big boy.
27:13We can still make that long for the arse for everybody.
27:16Get ready for the arse to the boat now.
27:17He's a big fish.
27:18He's still got some fish in there.
27:20Woo-hoo!
27:21Ride him, cowboy!
27:23Near Bay de Verde, Ron and Chris are fighting to get their latest bluefin tuna secured.
27:39Open your mouth, buddy.
27:41There you go.
27:43Got him!
27:45Got him!
27:47We're good. We got him.
27:49Good job!
27:55Way to go, man!
27:57Great morning!
27:59Ain't going no better than this, boy.
28:01Yeah, we're just pure skill on my part.
28:02Yeah, I know.
28:03Professional, very professional job.
28:04Yeah.
28:05I'm glad you were listening when I was telling you.
28:06I taught him everything he knows.
28:07I taught him everything he knows.
28:08So, we weighed out at 6.51.
28:09When the gut was out of it, it was 5.22.
28:10So, we weighed out at 6.51.
28:11When the gut was out of it, it was 5.22.
28:12So, we weighed out at 6.51.
28:13The meat looked really good.
28:14So, we're anticipating that we'll get probably $10 to $12.
28:18a pound for the tuna we got today.
28:19Their latest tuna will be sold locally and will likely land them in a
28:24$10.
28:25The meat looked really good.
28:26So, we're anticipating that we'll get probably $10 to $12 a pound for the tuna we got today.
28:32Their latest tuna will be sold locally and will likely land them around $6,000.
28:53We're going to let them sit in this for a few days, and then we're going to take them out and cut them up.
28:58Good night.
28:59Take them out and cut them up.
29:01Good night, Mr. Tuna.
29:03Turns out, Ron and Chris' good fortune will continue.
29:06They just heard from the DFO they'll
29:08get one more tuna tag for the season.
29:1013 down, one more to go.
29:15We had a perfect day.
29:17Great crew.
29:20Can't wait to do it again.
29:29250 miles northwest of St. John's,
29:32Tanya and Preston Grandy are en route
29:34to the Fogo Island Inn to deliver
29:35their load of fresh scallops.
29:38It's one of the top three resorts in the world
29:41from the reports that I've heard.
29:44So it's a fairly high-end spot.
29:47The easiest way just to deal with Fogo's
29:49is for us to just deliver it to them,
29:51just to make sure that the products get to them
29:53as quickly as we can.
29:55Fogo's been buying scallops off us since we started
29:57the dive-harvested scallops in seven or eight years.
30:00They're probably even longer now
30:01like we've been dealing with them.
30:03Fishing is an over $1.5 billion industry
30:05in Newfoundland and Labrador,
30:07but 90% of the seafood harvest is exported internationally.
30:13It's really great to be able to keep as much
30:15of what we catch us here, local, local if we can.
30:18And they always enjoy our scallops
30:20because we take great pride in our scallops.
30:22They get them when they're so fresh,
30:23which makes a big difference too,
30:24because there's nothing like fresh scallops.
30:26They're pretty much getting them within a day or two
30:28of when the scallops are harvested.
30:31My name's Timothy Charles.
30:32I'm the executive chef of the Fogo Island Inn.
30:36It's a remarkable building.
30:37It's a remarkable island, a brilliant community.
30:41The Inn located on Fogo Island,
30:43off the north coast of Newfoundland,
30:44is a five-star hotel that blends modern design
30:47with traditional Newfoundland culture.
30:50Its mission is to support the island
30:51by working directly with local harvesters.
30:5680% of the product that we use is from the province,
30:58like grown here, harvested here.
31:00And I'm pretty proud of that.
31:02People are traveling huge distances,
31:04like Europe, Australia, in order to come here.
31:07Like, they don't come here to eat avocados.
31:10They want to eat our seafood.
31:11They want to see what's exotic about this place.
31:15Farewell, now into the Fogo Island Parade.
31:25Fred Price and the New Dock team are back in action
31:27in St. John's Harbor.
31:28So right now, we're getting ready to dock the Dalton Warrior
31:34here on our sinker lift.
31:35So we'll get Paul to come on in right to the point
31:37to where we need him at.
31:38He's going to pass in the lines to their lines,
31:41so you can put them in there and over on the other side,
31:43same spot.
31:45So we're getting all ready to go.
31:46New Dock is getting prepared.
31:48He's got everything to go safe.
31:49The Warrior is coming into the dock
31:51for her mandatory five-year inspection.
31:54But as Paul's only tug on the west coast of the island,
31:56he needs her back in service quickly.
31:58So it's just a little bit of juggling and whatever.
32:00So now she's here.
32:02And we're hoping, you know, probably three weeks to a month,
32:04she'll be all ready, ready to go back in service.
32:07Now you're looking at her as, come on, hurry up.
32:09Let's get her in, get her out.
32:15All clear, Junior.
32:17All clear.
32:23Right now, we should have about 12 personnel
32:26from New Dock.
32:26We'll have four to five personnel with New Dive.
32:30We're dealing with some chocolate milk today.
32:32Any time we get some rain, we've got the Waterford River
32:35right here dumping in on top of us.
32:36So it's nasty when it's like this.
32:39So this is going to be a very low-vis dive.
32:41Hopefully we do all right with it.
32:43I think we'll get her.
32:46Just nice and slow.
32:47It's a big boat.
32:48Normally, I'd be over there with one of my other boats
32:50hooked onto that tow on it.
32:51But she's the biggest.
32:53She's the biggest.
32:54And the oldest.
32:57But no, she's a good workhorse.
33:00Anyway, hopefully we can get another 20 years out of it.
33:02Now keep her going.
33:03One, two, one, two.
33:04You got me?
33:05Yeah, that's great, huh?
33:06Man, that's crispy.
33:07Yeah, that is nice.
33:08I repaired them all yesterday.
33:09Oh my god, it's just so clear.
33:10Yes.
33:11OK.
33:12No, he did not.
33:14All right, man, get yourself on the cradle.
33:16We'll get ourselves sorted out.
33:17All right, man.
33:31Get yourself on the cradle.
33:40All right, man, get yourself on the cradle.
33:41We'll get ourselves sorted out.
33:43In St. John's Harbor, the new dock and new dive teams are in position,
33:47preparing to lift the 105-ton Dalton Warrior out of the water.
33:51This building's horrible.
33:52We can see about a foot, maybe two feet in any direction.
33:56It's one of those chocolate milk days. It's not good.
34:01Yeah, just keep an eye to your hollows every now and again.
34:05I worry about this today.
34:10It's pinch points everywhere.
34:12Everywhere on these dockings, you could have, you know, a gap big enough for your hose to slip into.
34:17Everyone needs to be alert and ready to go.
34:20With this stuff, you know what I mean? The stakes are really high, so, I mean, everyone needs to be on point.
34:25Twenty motors lining the dock begin lifting the massive marine elevator
34:28as a team of linemen shift the tug according to the diver's instructions.
34:33We've got four inches aft, four inches.
34:37Okay, four inches aft.
34:40Can't see anything.
34:41Just come towards the ladder a bit.
34:46First side, perfect.
34:48Good to meet.
34:49Okay, center or perfect?
34:50Center's done.
34:51Center's good. Stand by for overall.
34:54Where do we got the land?
34:55Oh, two half pigeons.
34:58Nailed it.
34:58Give her a couple more feet and we'll check her out.
35:03She's drifting forward on us, though, isn't she?
35:05Yeah, she's drifting a lot, actually.
35:07Yeah, all right.
35:07So even though that we're within a couple inches, we want to have it a little bit closer.
35:12We're going to stop for a second.
35:16Okay.
35:17All right, Ron, I can get a drop to the...
35:19We're going to drop her down and then get it perfect.
35:21Stop.
35:21All right, she's on her way down.
35:24She always wants to follow it at the end.
35:27I think it's just the...
35:29It's like a ground effect under the vessel.
35:31It tends to start dancing around right at the last moment.
35:34Dropping the lift again now.
35:36Forward and forward.
35:38Attention.
35:39Starboard two inches.
35:41Roger.
35:41Starboard two inches.
35:42One inch forward.
35:44Whether they're lifting a fishing boat, a massive Coast Guard vessel, or Paul's 105-ton warrior,
35:49it's all about precision.
35:51Some vessels got more of a tolerance than what they allow you to have for being off of the perfect margins.
35:58And in this business, tolerance is measured in inches.
36:02It's the contours, right?
36:03So you want everything to match perfect, because if you move forward or aft too much, the blocks don't match the hull.
36:09Tugboats are the worst for it, too.
36:11So much belly.
36:15If things aren't in the right place, I mean, there could be a catastrophe, literally.
36:19Off the North Coast, Tanya and Preston Grandy are arriving at Fogo Island with their delivery of scallops.
36:33I feel like I first met Tanya and Preston, it was about eight or nine years ago now.
36:39I was really searching for dive-harvested scallops, and they were some of the first people in the province that were sort of bringing them to market.
36:46We're almost to Fogo Island Inn.
36:52Got another little bit for up here to turn up for the inn.
36:57It's very picturesque scenery up around there.
37:02Hey, welcome.
37:03Thanks for making the trip.
37:05Nice to see you both.
37:06Nice to see you.
37:06Yeah, these look excellent.
37:13You can tell by the density, there's really no purge around them.
37:18It's a fantastic quality product.
37:22It's 200 pounds.
37:24Well, this will be pretty much what we carry us until next season.
37:31The scallops are top quality.
37:33They obviously care about what they're doing.
37:35We're lucky to have access to them.
37:37Thanks very much for making the trip.
37:38It was really good to see both of you.
37:40Feels very excited about it.
37:42At least then, it knows our quality is being appreciated.
37:45All right, you need a bit back more?
37:57Another touch, Stern?
38:03Okay, we're getting to the ballpark now.
38:05That's a good day of standby.
38:07Okay, we're good on everything?
38:10All right, slammer down.
38:11After struggling to line up Paul Dalton's big tug in the synchro lift,
38:16the team from New Dock are finally ready to try and lift her up.
38:28We had one moment where we had to drop the table back down.
38:32We got it right dead on exactly where we needed to be.
38:35When the synchro lift table is getting ready to come out of the water,
38:38it's going to be the heaviest time that the vessel is,
38:41a lot of our weight is going to transfer to the table itself.
38:44And that table slides along the retrofitted train tracks
38:47built over 120 years ago to deliver the tug to its repair yard.
38:59It seems to be working out as we anticipated.
39:03With the warrior dock, Paul quickly switches gears
39:06to plans for his 30 other tugs.
39:08Well, we got some activity on to go out in Argentia.
39:11We've got another meeting with OceanX now
39:13to see some future work with them, so it never ends.
39:16And at New Dock, even routine maintenance is complicated.
39:20We're looking at the steering and the propulsion
39:22and the external box coolers and stuff,
39:25so like I said, I'm sure there's going to be a few things
39:28that will come up through the docking,
39:29but it never gets boring.
39:44With their diving season wrapped,
39:47fishers Tanya and Preston shift focus to their next license,
39:50but they can't fish until they fix their most important boat.
39:52Yeah, there's a lot to be done with this thing.
39:58Just the beginning is our key boat to the fishery.
40:01That's the one that allows us to fish all the species that we have.
40:05We can do as our main boat for scallops,
40:08as our main boat for lobsters.
40:11It's our main boat for every fishery that we do,
40:13except for diving.
40:14So that's part of the transmission bolt's on to the motor,
40:20and that's completely snapped off the transmission.
40:24And we lost use of this boat for the lobster season then.
40:29Well, in the next month, it's going to be really important
40:31when scallop dragon opens back up.
40:33While bigger enterprises can line up and wait at yards like New Dock,
40:37many fishers have to do it all themselves.
40:39If anything goes wrong, I know how to fix it myself.
40:42If I'm relying on someone to come and do all the work,
40:45if anything goes wrong, I've got to call someone in to do it.
40:48Well, if I was to bring it to a dockyard, I'm losing time,
40:50and most of our fisheries are time-sensitive.
40:53With fishing, we don't run on nine to five hours.
40:56We're seven days a week, 24-7, so.
40:59So, she's got to quit the state.
41:02Bitters from dead, most of it is all self-tightness.
41:05If I need to do something, I'll learn how to do it.
41:09We got this boat.
41:10Geez, we've had her while now.
41:12Anyway, she was called the Contrary when we got her,
41:15and we renamed her just the beginning because, to us,
41:18she was just the beginning of a lot of new fisheries
41:21and a lot of new things that we were going to be able to do
41:23that we couldn't do in the smallest vehicle we had before.
41:26Going on 10 years, so we've had her for a while,
41:28but she's been through a lot with us.
41:32This one is better because you've got more carrying capacity.
41:35You can move gear around easier.
41:37First thing we're going to do is clean all this mishapifer
41:39because she's still set up from lobster season.
41:42Rick?
41:42Yeah?
41:43You want to throw this crate up there?
41:44So, now we've just got to try to get some work done on the outside.
41:47So, this table's got to come off the stern.
41:51We need to put some new plywood up across the centre over here.
41:53There's a few cracks in the fibreglass that needs to be fixed,
41:56so there's a lot of work that's got to be done over the next little while.
41:59You can never stop.
42:00You've always got to keep going and find ways around the stuff to do.
42:03All of it, all of it.
42:06All of it, Johnny, Johnny, Johnny.
42:09They're a money fish, yeah.
42:11We have much time left to get to our quota.
42:14Yeah, yeah.
42:16Teamwork is the main thing.
42:18Can't put it out.
42:20Overboard we go.
42:24Oh, I just don't like water.
42:26Come on, you don't do it.
42:27I mean, you've got a lot of fishermen that don't know how to swim.
42:30One gallon, water.
42:31One gallon, water.
42:32Good weather, poor weather, daytime, nighttime.
42:35You can never know when the call's going to come in.
42:37Go, go, go, go!
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