cMatthew Carr Jamie Gallant and Gerard MilesWEB

Jamie Gallant, Matthew Carr, and Gerard Miles

Matthew Carr (left)

You got salt in your blood, that’s what they say. Can’t stay off the water.

I am a fisherman’s son, from a lobster fishing family. My dad’s fished since he was seventeen. His father fished as well. I can’t remember the first fish I caught, but I’ve got a picture, a cod that was taller than I was. I was seven or eight.

I can get up, no problem, if I’m gonna make money. I started here when summer started. I plan to go to the aqua farms this winter, to work on Saturdays during school. One year left of school.  My uncle owns this company. I’d like to be involved for a while. If I don’t climb up the ranks, I’ll just go to Holland College because I’ve wanted to be a mechanic for a while too.

The best advice I’ve been given is you gotta get good before you get fast. That applies to this job. It’s all about your knots. Untying and tying knots. I can’t say I’ve had a perfect day yet, slick, smooth running, not having to stop, just going straight down the line.

My happiest moment would probably be out on the water, I know that, I love being out there.


Jamie Gallant (middle)

I’ve always worked on the water. Tried a couple different jobs, but always came back to the water. I grew up up west. There’s no work up home in the fall. We started coming down here in the fall because they needed extra crew. Been down here ever since.

I’m up from four o’clock usually. Get here, make sure we got everything, and try to get out there by seven o’clock.

I chose mussels just because you get more weeks. Not as much sitting around. If you fish lobsters, you work ten weeks, then set around fer the rest of the summer. I only work part time in the winter though; there’s probably only twenty days that they harvest in the wintertime.

We start in the fall, socking season. There’s only a certain window where the water’s the right temperature. The lease we work on in Rustico, that’s where we catch the baby mussels. Then up Stanley River we put them in the sock. It looks like a net, round as a pop bottle, probably ten feet long. We tie it on lines, buoy them up, and make sure the mussels aren’t touching the bottom.

We watch them all year, and once they’re big enough, we start harvesting. The bigger you put out in the fall, the faster you can harvest. It all works a cycle. Down here, it’s probably a year. In Malpeque it’s slower, takes three or four years, because there’s not as much food in the water. The rivers here put out a lot of food.   

Probably a couple of times a summer I’ll cook some. An inch of beer in the bottom is my cooking secret. I cook them twelve or fourteen minutes, once it’s steaming good.

Prince Edward Island


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One Response to “Jamie Gallant, Matthew Carr, and Gerard Miles”
  1. Rob Woodland

    ” you gotta get good before you get fast”………Brilliant