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00:00EAST HARBOR HEROES
00:07Previously on EAST HARBOR HEROES
00:09Go for center, captain.
00:11Time frames and repits, 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.
00:30Let'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 tiny, tiny.
00:40Oh, baby!
00:42Oh my goodness.
00:43This is a beauty.
00:44Oh, okay, we got one.
00:46There's a hollow one there.
00:47And Preston Grandy also caught a money fish.
00:49Oh yeah, at least we 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 Harbour heroes.
01:20In St. John's, the harbour is buzzing with activity as the summer season doubles vessel traffic.
01:26In the heart of the harbour, 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.
01:38We need a bit of work to get done with her so they're gonna take us up.
01:42Captain 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.
02:15Best case scenario is that this boat's gonna go up out of the water.
02:17They're gonna see there's nothing wrong with our steering, nothing wrong with the fins and we're gonna get put right back in.
02:22Worst case scenario is that they're gonna have to redo our steering and redo the fins and then they're gonna have us off for our winter.
02:28You can make your way up now. Perfect.
02:35We've been waiting now to fit into their schedule over just about two weeks now.
02:42Usually these fishing boats, if they're in operation, not in their downtime, they want to get up and down as quick as possible because time is money.
02:50Got it?
02:51Yeah, get on!
02:58At New Dock, the heart of their operation are the Graving Dock and Synchrolift.
03:04While the Graving Dock is reserved for long-term repairs, the Synchrolift is the workhorse,
03:09allowing the team to bring in multiple vessels a week.
03:15Atlantic Storm, it 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 Synchrolift 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.
03:43Once 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.
03:53You just get your line, he's gonna throw you and shaggle it on the back boat.
03:58Yeah, he's ready for that now on this side, but I have to.
04:06Perfect, Bob, perfect.
04:08Give me a call if you need.
04:10Yeah, yeah, you just sit back now and we'll give you a shot when everything is all over there.
04:14Right on, she's all yours.
04:15A few miles outside of town, tugboat captain Paul Dalton is on his way to the harbor for his next job.
04:30We're on route to St. John's and I grew up here in Cape Royal.
04:34So, 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.
04:57You 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.
05:05And 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 harbors, 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.
05:25So, we've always tried to be available whenever we're asked.
05:28Yeah, copy that, sir.
05:29Standing by.
05:30All the managing and all the logistics, I do all that.
05:34I 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.
05:45It doesn't stop.
05:49It just keeps going.
05:50That's it.
05:51I guess the end goal is just, you know, keep it going, build it up.
05:57Hopefully, someday, you know, someone will come and want to buy it all out.
06:01That's great.
06:02And someone else will say, but what are you at?
06:03I mean, you're getting older.
06:04I mean, what are you at it for?
06:05But it is what it is.
06:07Get her in there, Paddy.
06:08Get her in there.
06:09There we go.
06:10I can't turn it off yet.
06:12The average man wouldn't handle it.
06:14The average man wouldn't handle it.
06:16We grew up with the waters in our veins, and I just enjoy it.
06:21And I think that's always going to be part of me.
06:28100 miles up the coast in Beta Verde, Captain Ron Curtis is preparing to test his luck on the North Atlantic.
06:34Just getting ready now to get out and have a look for some tuna.
06:39And the tuna hunt.
06:41It's just making some money at tuna now.
06:43We're going to hire people to do all this.
06:46All we'll do is get aboard.
06:47My buddy, Chris, he's been with me now for the past five, six years.
06:52This is a partnership between us when it comes to tuna fishing.
06:55Yeah, it's been good.
06:56We've landed 12 so far.
06:58So we've got another one to try to catch today.
07:01The Department of Fisheries and Oceans heavily regulates the tuna fishery
07:05by issuing a limited number of tags to license holders.
07:08The 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.
07:21Some more guys have already gone out.
07:23I'm going to see how they do and what blocks they do.
07:25Our tuna have been from anywhere from Toronto now to Japan to Spain.
07:32So basically worldwide, I guess.
07:34Looks like this could be the last one for us for this season.
07:36The season's starting to get a little bit late now.
07:38Quotas chewed up and there's only a few tags left for our homeland water quota.
07:44I've got some good cookies for you.
07:45Natalie baked some fresh cookies last night.
07:47Oh, amazing, man.
07:48Perfect morning.
07:49Yeah, you're going to be the rain.
07:50Oh, that's perfect.
07:51The wind is the enemy.
07:52Yeah, rain is good.
07:53They're going mad after the baits.
07:54A lot of the bait congregates there.
07:55And a lot of the cod.
07:56So 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.
08:19Want to see if I get anyone around them?
08:23Yeah.
08:28Hey.
08:30Seen any tuna?
08:32No.
08:33How are you, boy?
08:34What we'll do is we'll just hit a spot.
08:36When we start seeing them on the sounder, then we'll put out our hook and hopefully hook one.
08:44Seems like they're pretty curious fish.
08:46So 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.
08:53If we seize one on the sounder now, then it'll be full attack mode.
08:56Back in St. John's, Paul Dalton has 15 minutes to gear up and get on the water to link up with an incoming ship.
09:10Today we're going to use the Dalton Defender.
09:13We have a cruise ship coming in and apparently she had some issue with her stern trust or something.
09:18St. John's traffic, St. John's traffic, Dalton Defender, Dalton Defender.
09:22Dalton Defender, St. John's traffic.
09:24Yes, good day, operator.
09:25Just getting ready to repair the new dock.
09:27And we're heading down to assist the cruise ship when she comes into berth.
09:31Dalton Defender, St. John's traffic, roger, good copy of the...
09:33Yes, sir?
09:38I could check that they're over in CBS doing launches.
09:43I could...
09:45I'll check them and see if they can delay their launches over there.
09:48Within minutes, the job takes a complicated turn.
09:52I hear you.
09:53Okay.
09:54Just leave it with me there and I'll see what I can grab there now, quick.
09:57Okay, sir.
09:58Yes, bye.
10:04I'm just here in the harbour.
10:05We're down around the Defender, but he wants the second one now.
10:08The cruise ship now needs two tugboats to get into port.
10:11So 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.
10:21Now I'll get a hold of the pilot.
10:23We've got a window for two to three hours with them now.
10:25So once they get back to dock in CBS in about five minutes,
10:29they'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
10:36until Paul's additional crew arrives.
10:39Yes, sir.
10:40Jesus.
10:41Jesus.
10:42I'm going to get Shane.
10:44I'll tell Shane to command.
10:45He's home.
10:46Stand by.
10:47Stand by.
10:48Okay, bye, bye.
10:49They have to stay now.
10:51So now I've got another guy on the way.
10:53He's about 30 minute drive to come on out here for the, get the Pioneer and get her going.
10:57They'll just have to wait now and it is what it is.
11:07Everything goes, right?
11:08There's no issue.
11:09But when something like this goes to one, then it goes.
11:12They only record one tug in the beginning.
11:15In St. John's, Paul Dalton's second crew has arrived and it's go time for the cruise ship.
11:20Go for defender.
11:21Afternoon, Paul.
11:23Just making our way in there now.
11:26We'll take your tug line on the port shoulder there.
11:30Yeah, sounds good.
11:31Come in there.
11:32We'll just come right in there on your parallel side.
11:34And we're all ready for you.
11:35Yes, 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.
11:50Okay, Pioneer, push half.
11:53Roger, push half.
11:54Call when you're ready, you can push on half.
11:58Defender on half.
12:13Defender on easy.
12:19And defender stopped.
12:23Okay, Paul.
12:24Everything looks good here.
12:26Thanks a lot.
12:27Appreciate you mobilizing everybody.
12:28Maestro.
12:30Thanks, Mike.
12:31Stay safe.
12:32We'll be in touch.
12:34So they're all good.
12:35Now it's head back to back.
12:37Shane, you go on ahead of me, boy.
12:41Well, it's 24-7.
12:42You know what I mean.
12:44It's every day.
12:45We're on car.
12:46We're ready to go.
12:47So the boats are there and the crews are ready and whatever it takes.
12:50Whatever it takes.
12:51I'm well done.
12:52In safe and sound.
12:53Another one finished.
13:00About a mile from shore, Ron and Chris are still on the hunt for their last tuna of the season.
13:05Just excitement.
13:06The catch is such a large, up to a thousand pound fish.
13:12And a rod is a noble experience.
13:15Yeah.
13:16Beautiful.
13:17Oh, Chris.
13:18Huh?
13:19Matt.
13:20Yeah, that's him.
13:22Do you have him, Matt?
13:27He's coming.
13:28He's coming for our bait there now.
13:30Get ready, buddy.
13:32Get 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, huh?
13:40That's Chris's line.
13:41He's right in under you, Chris.
13:43Chris's line's about 50 feet.
13:44He's just in under of it, buddy.
13:46He's looking at it.
13:48He usually do with circles.
13:49Yeah.
13:50Make him take it, Chris.
13:58On the south coast of the island,
14:00fisherman Preston Grandy and his crew are gearing up for a day underwater.
14:04Today, we're in Garnished Harbor.
14:06We're getting ready to go out and check for a new bit of scallops.
14:09We'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 pass.
14:16Today, we're going out diving.
14:19One of our secondary ways of Harrison scallops.
14:22I can't dive.
14:23I 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, I 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 tend to Rick while he comes up.
14:44Rick was a commercial diver before we met.
14:48Now Rick is here full of time.
14:50Everything else he does, he follows along with us.
14:52Preston'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.
15:00We 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 right now.
15:15All right.
15:18These ones are going to go to Fogo once we get enough collected up to make their order.
15:24Bigger orders I like to bring up myself, that way I notice they're getting fresh product.
15:29You're at 29.50.
15:31I'll probably get about 30 minutes off the 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 and get lots of scallops.
15:39We in position here now, Fred?
15:41We're close.
15:42We're within 50 feet or so.
15:45You've got to be careful of lines and things like that when you're diving by yourself because
15:50the only one going to get you out of it is yourself.
15:52So if you want to take a knife with you, it's not very sharp, but it's a flat edge for prying
15:58and serrated for cutting rope.
16:00Sharper 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 buoy and keeping an eye on Rick's air bubbles.
16:20Make sure that air bubbles are still coming to the surface.
16:23Make sure that Rick's still breathing.
16:25And to make sure that, see if the buoy gets pulled under if there's any scallops into it.
16:34Where's he at?
16:38He's going off deeper water.
16:39He's not supposed to be in here.
16:42Oh, he's got to work too far.
16:47Back in St. John's Harbor at New Dock, another diver is about to start his underwater work.
16:54Always a good bit of pressure with these dockings, honestly.
16:57Your knife is on and locked.
16:59Your flader's locked.
17:00And your pneumo's at chest.
17:02You go for the water.
17:03Tides are an issue.
17:04We can't hold up the show.
17:05We've got different crews.
17:06We've got different radios going.
17:08And we have to convey information from here to here to here.
17:16I'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.
17:27I mean, it's just like a healthy level of fear.
17:30Okay, let's see how much we have to land.
17:33Eight feet to land.
17:34Eight feet.
17:35Roger.
17:36With the Atlantic Storm, it is a fiberglass vessel, which are notoriously bad for docking.
17:48With fiberglass, then you very easily just push a huge chunk of the hull up through the ship.
17:54Considering that the docking plan was accurate, super important on this one.
17:57All right, now we're sort of in the ballpark for overall.
18:02So we're lifting the table up.
18:05And 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.
18:12The new structure is probably the most stressful part because stuff is added on that I can't really see where the vessel's underwater.
18:19So that's why we get the diving crew involved.
18:21There's new modifications to the hull.
18:23So 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 it lands.
18:30Fred and I, we usually sit in the truck together.
18:32We've been doing this together for a long time as well.
18:35So if I say a touch, he knows an inch and a half.
18:38There's no room for error with a 100-ton vessel on the line.
18:42This is the most important part of the docking, making sure this all aligns up.
18:49He's up in the bay on the left side.
18:51Okay.
18:52Look up.
18:53I'll tell you where to point.
18:54Right where that starts to blow it from the, uh, from the keel.
18:58Right there, yeah.
18:59Right there.
19:00All right, no.
19:01Do a karate chop straight down onto the block.
19:03Just for an alignment thing.
19:04So we're back.
19:05We're back what?
19:06Eight inches.
19:07No.
19:08Stop right here.
19:09Stop right here.
19:10Stop right here.
19:11I want to pan down hell to the keel block.
19:13Look straight down.
19:14Straight down.
19:15We'll see what we got.
19:16Get it.
19:17Get it.
19:18Get it.
19:19Get it.
19:20Get it.
19:21Get it.
19:22Get it.
19:23Get it.
19:24Get it.
19:25Get it.
19:26Okay.
19:27We're going to keep you there for a second.
19:28We're going to move ahead six inches and, uh, see if we can get it lined up in the center.
19:31Right there.
19:32Get it.
19:33Get the armor clear or pretty?
19:35Yep.
19:36Yep.
19:3710-4.
19:3810-3.
19:39Get it.
19:40Good.
19:41Over shot.
19:43She's gotten a head too far?
19:44Ready?
19:45Yep.
19:46She's gotten a head two or three inches too far.
19:49Alright.
19:50Chase and Critch, pump your lawn, bud.
19:52It's a picky one, man.
19:53That's too much stuff on the bottom.
19:54I don't know what it is.
19:55There's too much stuff on the bottom of it.
19:57I know, but...
20:02Bingo, right on the money.
20:06Good for centre.
20:07Alright, we're looking good on everything you want to start coming up.
20:17But 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.
20:34In 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.
20:49To mitigate the risk of it being off or not sitting properly,
20:53we'd have to drive some wooden wedges in there, and that'll allow a better sit.
21:00So basically we're just going to fill that whole gap there along the bedside.
21:03You've got to be really careful, especially with the fiberglass.
21:09Very picky.
21:10Very tedious.
21:11Already got her.
21:13There you go.
21:14We 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.
21:32With the Atlantic Storm ready for her repairs, the New Dock team shifts their attention to what's coming down the pipe.
21:37Wait list on the SyncroLift now.
21:39We've got some big refits going in berths two and three.
21:43There'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.
21:54A couple hours north of St. John's, Ron and Chris are still hunting a picky tuna.
22:00He's going to take it this time.
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 motor!
22:18Cut the line!
22:25You can start following a little bit around there.
22:34Oh, jeez, he's changing directions, huh?
22:37Hurry up! Hurry up! Hurry up! Hurry up!
22:40Hurry up! Go up at it, Brad!
22:42Give it to her!
22:46All right, but not too fast.
22:48We lost one last year. We never got up on him quick enough.
22:51He took all the line and just went.
22:55That 800 pound tuna's probably worth, you know,
23:00possible eight, ten thousand dollars.
23:04Right at the beginning, I mean, you got a lot of, a lot of pressure.
23:08That tuna's just like swimming flat out, trying to get away.
23:11And they want to go. They can go.
23:14He's constantly swimming, trying to get away.
23:17And we're like reeling in.
23:19Every little bit of slack we're reeling in, letting him go.
23:20He's towing the boat. It's all, like, sort of working together.
23:24See the pressure on the rod now?
23:32Oh, he's carrying a lot too far.
23:34On Fortune Bay, Preston Grandy is searching for diver Rick Whalen,
23:38who'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 diving.
23:45I can't communicate with him until he gets back to the surface.
23:53But, 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.
24:08And then we'll pull that boy up and see what's on it.
24:14He's getting ready to come up there now.
24:15I got probably, uh, 12, 15 feet of his down there.
24:34Oh, that's perfect.
24:36That's nice.
24:38Rick's first dive landed what they need.
24:41One year, two years, three years, four years, five years.
24:46When we do take our big ones, we wait a couple of years, and then we can come back to the same spot again, and we can continue on harvesting again.
24:54So, if I get seven or eight beds each year, I can harvest one bed, harvesting the next bed, and then, after seven years, I can go back and start harvesting the first bed again.
25:04It keeps everything viable, and it keeps all nice and healthy and big scullies.
25:07It's delicious.
25:09Tastes like bubblegum actually so sweet.
25:13Well, I've always had that quality.
25:14The product that I'm going to give to people is what I would want myself.
25:20I'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.
25:27Back at New Dock, Fred Price's next lift challenge is for the Harbor Maestro himself.
25:40You're right.
25:42We had a phone call a few weeks back by Paul Dalton.
25:45He 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.
25:54It's approximately 600 tons.
25:56It's a tugboat.
25:58It's a little bit unique to some of our designs that we have to do.
26:01Space is limited in the yard, so getting the Warrior into repair position will take some creative thinking.
26:07New 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.
26:13We utilize them as ways to move and transfer the vessels.
26:18We have a transfer table up here that has the railway system that allows the boat.
26:23We 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 in harbours 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 off, get the 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. Hopefully he stays up, but 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.
27:09He's a big boy. He's a big boy. He's a big boy.
27:13We can still make that long for the rest of the railway.
27:16Get ready for the rest of the boat now.
27:21He's a big fish. He's still got some fishes in there.
27:24I'm going to get him.
27:31Woo-hoo! Ride him, cowboy!
27:34Near Bay de Verde, Ron and Chris are fighting to get their latest bluefin tuna secured.
27:40Open your mouth, buddy.
27:42There you go.
27:45Down him.
27:47We're good. We got him.
27:49Good job.
27:55Way to go, man.
27:57Great morning.
27:58Good job.
28:00Ain't going no better than this, boy.
28:07Yeah. We're just pure skill on my part.
28:10Yeah, I know. Professional. Very professional job.
28:13Yeah.
28:15I'm glad you were listening when I was telling you.
28:20I taught him everything he knows.
28:25Yeah.
28:32So laid out at $6.51.
28:35When the gut was out of it, it was $5.22.
28:38The meat looked really good, so we're anticipating that we'll get probably $10 to $12 a pound for the tuna we got today.
28:46Their latest tuna will be sold locally and will likely land them around $6,000.
28:50We're going to let them sit in this now for a few days, and then we're going to take them out and cut them up.
29:01Good night, Mr. Tuna.
29:03Turns out, Ron and Chris' good fortune will continue.
29:07They just heard from the DFO they'll get one more tuna tag for the season.
29:1013 down, one more to go.
29:15We had a perfect day.
29:17Great crew.
29:19Can't wait to do it again.
29:21250 miles northwest of St. John's, Tanya and Preston Grandy are en route to the Fogo Island Inn to deliver their load of fresh scallops.
29:36It's one of the top three resorts in the world, from the reports that I've heard, so it's a fairly high-end spot.
29:47The easiest way just to deal with Fogo's is for us to deliver it right to them, just to make sure that the products get to them as quickly as we can.
29:55Fogo's been buying scallops off us since we started at the Dive Harvest of scallops.
29:59It's been seven or eight years, probably even longer now that we've been dealing with them.
30:02Fishing is an over $1.5 billion industry in Newfoundland and Labrador, but 90% of the seafood harvesting is exported internationally.
30:12It's really great to be able to keep as much of what we catch us here, local, local if we can.
30:19And they always enjoy our scallops because we take great pride in our scallops.
30:22They get them when they're so fresh, which makes a big difference too, because there's nothing like fresh scallops.
30:27They're pretty much getting them within a day or two of when the scallops are harvested.
30:30My name's Timothy Charles, I'm the executive chef of the Fogo Island Inn.
30:35It's a remarkable building, it's a remarkable island, a brilliant community.
30:40The inn located on Fogo Island, off the north coast of Newfoundland, is a five-star hotel that blends modern design with traditional Newfoundland culture.
30:49Its mission is to support the island by working directly with local harvesters.
30:5380% of the product that we use is from the province, like grown here, harvested here. And I'm pretty proud of that.
31:02People are traveling huge distances, like Europe, Australia, in order to come here. Like, they don't come here to eat avocados.
31:09They want to eat our seafood, they want to see what's exotic about this place.
31:13Farewell, now into the Fogo Island Ferry.
31:22Fred Price and the New Dock team are back in action in St. John's Harbor.
31:26So right now we're getting ready to dock the Dalton Warrior here on our sinker lift. So we'll get Paul to come on in right to the point to where we need him at.
31:39He's going to pass in the lines to their lines, so you can put them in there and over on the other side, same spot.
31:44So we're getting all ready to go. New dock is getting prepared. He's got everything to go safe.
31:50The warrior is coming into the dock for her mandatory five-year inspection.
31:54But as Paul's only tug on the west coast of the island, he needs her back in service quickly.
31:59So it's just a little bit of juggling and whatever, so now she's here, and we're hoping, you know, probably three weeks to a month, she'll be all ready, ready to go back in service.
32:06Now you're looking at it as, come on, hurry up, let's get her in, get her out.
32:15All clear, Junior. All clear.
32:23Right now we should have about 12 personnel from New Dock. We'll have four to five personnel with New Dive.
32:30We're dealing with some chocolate milk today. Any time we get some rain, we've got the Waterford River right here dumping in.
32:36On top of us. So it's, it's nasty when it's like this. So this is going to be a very low-vis dive. Hopefully we do all right with it.
32:43I think we'll, I think we'll get her.
32:46Just nice and slow. It's a big boat.
32:49Normally I'd be over there with one of my other boats hooked onto that tow on it, but she's the biggest, she's the biggest and the oldest.
32:57But no, she's after, she's a good workhorse.
33:01Anyway, hopefully we can get another 20 years out of her now and keep her going.
33:06One, two, one, two. You got me?
33:11One, two, one, two. You got me?
33:15Man, that's crispy.
33:16Yeah, that is nice.
33:19I repaired them all yesterday.
33:20Oh my God, it's just so clear.
33:23Yes.
33:24Okay.
33:29No, he did not.
33:31All right, man, get yourself on the cradle. We'll get ourselves sorted out.
33:40All right, man, get yourself on the cradle. We'll get ourselves sorted out.
33:43In St. John's Harbor, the New Dock and New Dive teams are in position, preparing to lift the 105-ton Dalton Warrior out of the water.
33:51This building's horrible. We can see about a foot, maybe two feet in any direction. It's one of those chocolate milk days. It's not good.
33:59Yeah, just keep an eye to your hose every now and again.
34:05I worry about this today.
34:07Yeah.
34:08There's pinch points everywhere, everywhere on these dockings. You could have, you know, a gap big enough for your hose to slip into.
34:18Everyone needs to be alert and ready to go. With this stuff, you know what I mean? The stakes are really high. So, I mean, everyone needs to be on point.
34:24Twenty motors lining the dock begin lifting the massive marine elevator as a team of linemen shift the tug according to the diver's instructions.
34:33We've got point of touch in half for four inches.
34:37Okay, four inches aft.
34:40Can't see anything.
34:42Just come towards the ladder a bit.
34:46First side, perfect.
34:48That's good to me.
34:49Okay, center or perfect?
34:50Center's done.
34:51Center's good. Stand by for overall.
34:53Where do we got to land?
34:55Ah, two and a half.
34:57Two and a half.
34:58Nailed it.
35:00Yeah.
35:01Give her a couple more feet and we'll check her out, man.
35:03She's drifting forward on us though, isn't she?
35:05Yeah, she's drifting a lot, actually.
35:07Yeah, all right.
35:08So, even though that we're within a couple inches, we want to have it a little bit closer.
35:15We're going to stop for a second.
35:16Okay.
35:17All right, well, I can get a drop to this.
35:19We're going to drop her down and then get it perfect.
35:21All right, she's on her way down.
35:25She always wants to follow it at the end.
35:27I think it's just a, it's like a ground effect under the vessel.
35:31It tends to start dancing around right at the last moment.
35:34She's dropping the lift again now.
35:36Okay.
35:37Forward, head forward, a pinch, and starboard two inches.
35:41Roger.
35:42Starboard two inches, one inch forward.
35:44Whether they're lifting a fishing boat, a massive coast guard vessel, or Paul's 105-ton warrior, it'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.
36:01It's the contours, right?
36:02So you want everything to match perfect, because if you move forward or aft too much, the blocks don't match the hull.
36:08Tug boats are the worst for it too.
36:11So much, so much belly.
36:15If things aren't in the right place, I mean, it could be a catastrophe, literally.
36:18Off 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.
36:51Another little bit for up here is to turn up for the inn.
36:55It's very picturesque scenery up around there.
37:00Hey, welcome.
37:03Thanks for making the trip.
37:05Nice to see you both.
37:06Nice to see you.
37:11Yeah, these look excellent.
37:13You can tell by the density, there's really no purge around them.
37:18It's a fantastic quality product.
37:23It's 200 pounds.
37:25Well, 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.
37:36Thanks very much for making the trip.
37:38It was really good to see both of you.
37:39It was very excited about it.
37:41At least then, it knows our quality is being appreciated.
37:45I appreciate it.
37:55All right, you need a bit back more?
37:57Another touch, Stern?
38:04Okay, 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, slam her down.
38:13After struggling to line up Paul Dalton's big tug in the sinker lift,
38:17the team from New Dock are finally ready to try and lift her up.
38:20We had one moment where we had to drop the table back down.
38:33We got it right dead on exactly where we needed it to be.
38:36When the sinker lift table is getting ready to come out of the water,
38:39it's going to be the heaviest time that the vessel is.
38:42A lot of weight is going to transfer to the table itself.
38:45And that table slides along the retrofitted train tracks
38:47built over 120 years ago to deliver the tug to its repair yard.
39:00It seems to be working out as we anticipated.
39:03With the Warrior Dock, Paul quickly switches gears to plans for his 30 other tugs.
39:09Well, we got some activity on to go out in Argentia.
39:12Got another meeting with OceanX now to see some future work with them,
39:15so it never ends.
39:16And at New Dock, even routine maintenance is complicated.
39:20We're looking at the steering and the propulsion
39:23and the external box coolers and stuff, so like I said,
39:27I'm sure there's going to be a few things that will come up through the docking,
39:30but it never gets boring.
39:31With their diving season wrapped, fishers Tanya and Preston shift focus to their next licence.
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.
39:56Yep.
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.
40:05It's our main boat for scallops. It's our main boat for lobsters.
40:11It's our main boat for every fishery that we do, except for diving.
40:14So that's part of the transmission bolts onto the motor, and that's completely snapped off the transmission.
40:24And we lost the use of this boat for lobster season then.
40:28Well, the next month is going to be really important when 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.
40:40If anything goes wrong, I know how to fix it myself.
40:43If I'm relying on someone to come and do all the work, if anything goes wrong,
40:46I've got to call someone in to do it.
40:48Well, if I was to bring it to a dockyard, I'm losing time.
40:51And most of our fisheries are time sensitive.
40:53With fishing, we don't run on nine to five hours.
40:55We're seven days a week, 24-7, so.
40:59So, she got to quote the state.
41:02Food is from dead.
41:03Most 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.
41:11Geez, we've had her wallet out.
41:13Anyway, 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 small speed road we had before.
41:26Going on ten years, so we've had her for a while,
41:29but she's been through a lot with us.
41:32This one is better because you've got more carrying capacity,
41:36you can move gear around easier.
41:38First thing we're going to do is clean all this mess off her,
41:40because she's still set up from lobster season.
41:42Rick? Yeah?
41:44And we'll throw this crate up there.
41:46So, now we've just got to try to get some work done on the outside.
41:47So, this table's got to come off at the stern.
41:50We need to put some new plywood up across the centre over here.
41:54There's a few cracks in the fiberglass that needs to be fixed.
41:56So, there's a lot of work that's got to be done over the next little while.
42:00You can never stop. You've always got to keep going
42:02and find ways around the stuff to do.
42:04All the way, all the way.
42:06All the way, Danny, Danny, Danny.
42:08You're a money fish, yeah.
42:10We have much time left to catch our quota.
42:14Yes, yes!
42:16Teamwork is the main thing.
42:18Can't put it out.
42:20Overboard we go.
42:24Oh no, I just don't like water.
42:26Come on, you don't do it!
42:28I mean, you've got a lot of fishermen that don't know how to swim.
42:31One dollar, one dollar.
42:33Good weather, poor weather, daytime, night time.
42:36You can never know when the call's going to come in.
42:40And then when you want to come in,
42:49you can never lose backlash,
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