Fishboy's popular Fish Identification series just got lot crappier with the newest design "Crappie"!
There are now 15 identification designs to collect!
Sunday, August 28, 2005
Thursday, August 25, 2005
The Mackerel Man
Yesterday I got to see the Legendary Mackerel Man of Southwest Harbor. Well at least he is legendary among the lobster men at the town/Beals docks. He is someone you wouldn't hear about on a tour of the island or even notice as you scarf down a lobster on Beal's lobster shack -- even if you did gaze over at the comings and goings at the town dock. No this is only a character you meet if you work down on the dock for a living because only then do you notice someone like the Mackerel Man.
No one knows his real name only that he shows up each summer in a van and sets up camp down by the town dock. By day he fishes for mackerel which he sells to the local lobster men for bait, if they take pity on him they might hire him on for the day to take the place of a stern man who has gone missing after a Sunday bender.
If not he spends his day between scowling at the lobster men trying to maneuver their boats to the dock among his fishing lines and scanning the trash for returnable bottles and cans.
They say he comes from way up north in the county and his visit to the island is not all that long. Its a mystery what spurns his migration back north, is because the mackerel have left the harbor, the cans have filled the van or is it simply that the Mackerel Man has had his fill of people?
No one knows his real name only that he shows up each summer in a van and sets up camp down by the town dock. By day he fishes for mackerel which he sells to the local lobster men for bait, if they take pity on him they might hire him on for the day to take the place of a stern man who has gone missing after a Sunday bender.
If not he spends his day between scowling at the lobster men trying to maneuver their boats to the dock among his fishing lines and scanning the trash for returnable bottles and cans.
They say he comes from way up north in the county and his visit to the island is not all that long. Its a mystery what spurns his migration back north, is because the mackerel have left the harbor, the cans have filled the van or is it simply that the Mackerel Man has had his fill of people?
Sunday, August 21, 2005
Capn Nemo's Bass Harbor
"Dad, tomorrow night we are coming here for dinner". That's what my son said after our maiden voyage to the new restaurant in Bass Harbor, Nemos. Quite an endorsement from a six year old.
After gossiping for weeks about the stacks of lumber and assorted other materials that started to appear on the site of the former Nautilus restaurant on Flat Iron Road in Bass Harbor and the proposed lighthouse the owners want to erect, a group of us locals decided to put up or shut up and give the place a try.
And I am happy to report that we went. We had a great time and had some great food and at a decent price. Despite some mixed up orders and our kids fascination with the Billy Bass at the front entrance, we managed to sample most of the limited menu which consists mainly of fried seafood and BBQ. The pacific sockeye salmon got the thumbs up from several in our group in both deep fried (!!) and grilled versions. The fried haddock was great and the ribs and chicken combo was devoured. The kids all enjoyed the "chicken fries" which were very thin strips of chicken fried. Probably the only complaint was the size of the scallop basket although the small size was ordered. Well that and a few of the Real Ale beers came with about two inches of foam at the top of the pints.
All and all Nemos is an extremely casual place to enjoy some good seafood and the company of friends without any pretensions. If you can roll with the limited menu and the Mom and Pops style of service, its a very fun place that should be given a try.
After gossiping for weeks about the stacks of lumber and assorted other materials that started to appear on the site of the former Nautilus restaurant on Flat Iron Road in Bass Harbor and the proposed lighthouse the owners want to erect, a group of us locals decided to put up or shut up and give the place a try.
And I am happy to report that we went. We had a great time and had some great food and at a decent price. Despite some mixed up orders and our kids fascination with the Billy Bass at the front entrance, we managed to sample most of the limited menu which consists mainly of fried seafood and BBQ. The pacific sockeye salmon got the thumbs up from several in our group in both deep fried (!!) and grilled versions. The fried haddock was great and the ribs and chicken combo was devoured. The kids all enjoyed the "chicken fries" which were very thin strips of chicken fried. Probably the only complaint was the size of the scallop basket although the small size was ordered. Well that and a few of the Real Ale beers came with about two inches of foam at the top of the pints.
All and all Nemos is an extremely casual place to enjoy some good seafood and the company of friends without any pretensions. If you can roll with the limited menu and the Mom and Pops style of service, its a very fun place that should be given a try.
Monday, August 01, 2005
LeeAnn's Crispy Cabbage Salad
LeeAnn brought this fantastic cabbage salad over to dinner a few nights ago. It has some unusual ingredients but the result is fantastic and it was a bit hit with everyone.
1 Red Cabbage sliced into bit size pieces
6 Scallons - sliced
1 Cup Oil
1/4 Cup Sugar
6 Tablespoons Vineagar (LeeAnn actually used 8 tablespoons of Balsamic)
and now the weird ingredient: 2 packages of Romen noodles (cream of chicken or which ever flavor you like). Break up the dry noodles and add the seasoning package to the other ingredients.
Toss the seasonings and veggies together then add 1 cup of toasted sunflower seeds and one cup of toasted almond slices. (toast them in a 350 degree oven for 10 mins).
Try it you'll like it!
1 Red Cabbage sliced into bit size pieces
6 Scallons - sliced
1 Cup Oil
1/4 Cup Sugar
6 Tablespoons Vineagar (LeeAnn actually used 8 tablespoons of Balsamic)
and now the weird ingredient: 2 packages of Romen noodles (cream of chicken or which ever flavor you like). Break up the dry noodles and add the seasoning package to the other ingredients.
Toss the seasonings and veggies together then add 1 cup of toasted sunflower seeds and one cup of toasted almond slices. (toast them in a 350 degree oven for 10 mins).
Try it you'll like it!
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