If you have neither seen nor entered the Hull Lifesaving Museum’s annual Head of the Weir River Race, this is your opportunity to share in the excitement. The best places for viewing, on October 31, are at the starting point at West Corner in Hull, the bridge on George Washington Boulevard, the tip of Hull’s Sunset Point, and the Windmill Point Boathouse, at the finish line. For those wishing to enter, the fee is $20 per person.
The Hull Lifesaving Museum's 22nd Annual Head of the Weir River Race is a celebration of the estuary at the height of its fall beauty and the fabulous array of the region's open water rowers. As many as 60 boats jockey for position racing out the narrow estuary and onto open water, traveling from West Corner (on the Hingham/ Hull/ Cohasset line), past Bumpkin Island, across Hull Bay, to the museum's Windmill Point Boathouse at Hull Gut. A highly contested 5-½ miler, the Weir draws coxed youth and adult rowers in gigs, single and double livery and workboats, currachs, and ocean shells, as well as experienced kayakers. In the "head of the river" format, boats kick-off the starting line at one-minute intervals, and times are collated at the finish to determine the race winners. The Weir is an exceptionally exciting race and a great spectator event, featuring over 150 of the region's finest rowers from all over New England and New York. 2009 will introduce a new prize category to the race: the oar and sail award for boats with knock-down sail rigs. Once the race is underway, the best spectator views are from the bridge on George Washington Boulevard (10-20 minutes after the start), at the tip of Hull's Sunset Point, or at the Windmill Point Boathouse finish line. However, don't miss the excitement at the starting point in West Corner. Spectators should show care crossing the road on George Washington Boulevard, watching for fast moving traffic.
Registration, required for all participants, will be 9 - 10 am at the race starting line behind the Hull Public Works building at the Hull Town Line on Route 228. The coxswains' meeting is at 10:15 am, and race start at 11 am. All coxed boats must contact the race organizers before the day of the race. There is no parking available at the race starting line; the put-in for trailered boats is at Nantasket Pier, one mile from the starting line, where car and trailer parking is available. For more information or questions about participating, call Ed McCabe, the Hull Lifesaving Museum's Maritime Program Director or Lory Newmyer, Executive Director, at the museum (781-925-5433) or check out the museum's website: http://www.hulllifesavingmuseum.org/
Wednesday, October 14, 2009
Tuesday, October 13, 2009
Explore Peddocks Island on Oct. 18, 2009
Join the Volunteers and Friends of the Boston Harbor Islands, and island park rangers, for a tour of Peddocks Island on Sunday, October 18, 2009 from 11:00 AM – 3:00 PM. Peddocks Island has a long and storied history that has escaped notice by thousands of present day mariners and commuters who ply the waters between Hull and Quincy each year. In fact, many Hullonians aren’t aware that Peddocks Island is within the corporate boundaries of Hull.
From harbor protection to national park area, the uses of Peddocks Island have varied greatly based on the needs of Native Americans, Colonists and Bostonians. The island’s proximity to the mainland ensured its prominent military role. During the Revolutionary War, patriot’s raided a loyalist farm and Peddocks saw over 600 militiamen stationed on the island to guard the harbor against the return of British troops. In more recent times, Fort Andrews protected the harbor from 1904 to the end of World War II. Twenty-six structures remain, including guardhouses, prisoner-of-war barracks, stables, a gymnasium and a firehouse. At 184 acres, Peddocks is one of the largest, most diverse islands in the harbor. Gravel bars called tombolos link the five drumlins that form the island. Fort Andrews to the east overlooks the waters of Hull Gut. Quaint cottages and a salt marsh occupy the Middle Head, while West Head is a conservation area. Join the Friends and Park Rangers for a walk through history and rustic island terrain.
Advance ticket purchase is recommended. The boat will pick up passengers at Fan Pier in Boston at 11:00 AM and Pemberton Point Pier in Hull at 11:45 AM.
Adult $28; FBHI member or Senior (65+) $25; College students w/ID $20; Child (3-12) $20; FBHI child member $18. Purchase online at http://www.fbhi.org/. A $2.00 transaction fee per ticket will apply.
For additional information, contact Volunteers and Friends of the Boston Harbor Islands located at 349 Lincoln Street, Building 45, Hingham, MA. Phone: 781-740-4290.
From harbor protection to national park area, the uses of Peddocks Island have varied greatly based on the needs of Native Americans, Colonists and Bostonians. The island’s proximity to the mainland ensured its prominent military role. During the Revolutionary War, patriot’s raided a loyalist farm and Peddocks saw over 600 militiamen stationed on the island to guard the harbor against the return of British troops. In more recent times, Fort Andrews protected the harbor from 1904 to the end of World War II. Twenty-six structures remain, including guardhouses, prisoner-of-war barracks, stables, a gymnasium and a firehouse. At 184 acres, Peddocks is one of the largest, most diverse islands in the harbor. Gravel bars called tombolos link the five drumlins that form the island. Fort Andrews to the east overlooks the waters of Hull Gut. Quaint cottages and a salt marsh occupy the Middle Head, while West Head is a conservation area. Join the Friends and Park Rangers for a walk through history and rustic island terrain.
Advance ticket purchase is recommended. The boat will pick up passengers at Fan Pier in Boston at 11:00 AM and Pemberton Point Pier in Hull at 11:45 AM.
Adult $28; FBHI member or Senior (65+) $25; College students w/ID $20; Child (3-12) $20; FBHI child member $18. Purchase online at http://www.fbhi.org/. A $2.00 transaction fee per ticket will apply.
For additional information, contact Volunteers and Friends of the Boston Harbor Islands located at 349 Lincoln Street, Building 45, Hingham, MA. Phone: 781-740-4290.
Saturday, October 10, 2009
The Smelt are Running
Last night, we dined on rainbow smelt. Ours were not the frozen 3”- 4” lake species. These were the 6”- 9” anadromous Atlantic smelt, freshly caught in Hull Bay by yours truly, with some help from my friends.
September is the time when most fishermen stow their rods for the season. But, despite the wind and rain, some have replaced their striper gear with smelt rods for a very different experience; that is, the difference between the thrill of chasing striped bass and bluefish on the open water and the solitude of smelt fishing. Today, there is also the contrast between the 2,300 smelt fishermen counted in the Houghs Neck area decades ago, and the dozen or two one might find during the course of a day on one of the local piers.
Last week, I toured the public docks in Hull, equipped only with pen and paper. In the process, I renewed my belief that smelt fishing is a unique multicultural experience with few closely held secrets. I interviewed almost two dozen fishermen from Quincy, Weymouth, Dorchester, Norwood, Cohasset, and Hull. I asked the who, what, when, where, how, and why of smelt fishing including the hot spots, preferred time, tide, and depth, as well as rigging and jigging techniques. The answers, while not always consistent, were always forthcoming. I was encouraged to participate with offers of rods, hooks, and bait. I was also shown how and where to net grass shrimp. Days later, when I reappeared with my own smelt rods, we engaged in some friendly competition. Although I neglected to mention that we were competing, I still lost. As a consolation prize, the victors tossed several smelt my way and I returned home with a big smile and two-dozen fish.
Sailors say, It’s more about the journey than the destination. For me, smelt fishing is more about the experience than the dinner. Nevertheless, this tender white fish is a pleasant change from my summer diet of striped bass and bluefish. If you haven’t tried smelt fishing, it’s not too late to participate in the fun that, for some, lasts through the winter. Here’s my how-to:
My Lessons Learned – Smelting 101
The Massachusetts smelt season currently runs from 6/16/09 – 3/14/10 for recreational hook and line fishing. There is no minimum size or possession limit.
For less than $25.00 you can purchase a smelt pole with a line winder, dacron line, hooks, an in-line sinker, a gill (1/2 cup) of live shrimp and a bucket… everything you need to join the “club”. Add a milk crate for seating comfort, and you’re good to go. Still better, you can use your fly rod or ultra-light spinning rod and slash your cost in half. Just add a small in-line sinker, a snelled Aberdeen #6 or #8 hook and you’re in business. If live grass shrimp are not available, try sand worms; otherwise, try frozen shrimp. As an alternative to Aberdeen hooks, you might try baiting the lower three hooks of that Sabiki rig you used to catch mackerel last summer. Be aware, however, that Sabiki rigs are likely to yield alewife and blueback river herring, which, for conservation reasons, are currently illegal to keep.
Whatever your choice of rod and terminal tackle, you will need to experiment with depth, starting near the bottom, to determine where the school lies; that is, if you’re too shy to ask those around you. Then, it’s a matter of gently jigging as you feel for a subtle strike. At the moment of truth, quickly lift the fish onto the dock before you lose it. Remember to correct your fishing depth for tide and movement of the school.
Any local tackle shop can direct you to the most productive publicly accessible fishing spots, but virtually any dock on the local harbors will yield smelt when they are running. At this writing, the hot spots include Hull, Marina Bay, and Scituate. Be respectful of private property and always practice carry-in/carry-out with your trash.
The following tackle shops carry live shrimp on an availability basis. Call in advance and check the phone book for other local suppliers:
Fore River Fishing Tackle, Quincy, MA (617-770-1397)
Hull Bait & Tackle, Hull, MA (781-925-4667)
Belsan Bait & Tackle, Scituate, MA (781-545-9400)
For the record, grass shrimp may be netted in some of the local estuaries. However, at $3.00 per gill, retail, it’s not worth risking one’s life. Similarly, during hard freezes, smelt may be caught through the ice in some local rivers, also at personal risk. A somewhat safer experience, so I hear, may be had in Maine where ice-fishing huts can be rented by the hour. Be sure to perform your due diligence and let us know how you made out.
Cleaning and Cooking
The only fishermen who complain about cleaning smelt are those who bring home 50 - 100 or more fish. For the rest of us, cleaning a few dozen at 30 seconds each makes for easy work. I use sharp scissors to remove the head and slice through the underbody before removing the innards. I rinse the fish, dip them in egg, roll them in flour, and pan-fry them in oil. For tips on how the pros do it, click on the following links:
Cleaning smelt – Minnesota Sea Grant Program - http://www.seagrant.umn.edu/fisheries/smelt
Cooking smelt – Minnesota Sea Grant Program - http://www.seagrant.umn.edu/fisheries/smelt_recipes
Smelt recipes - http://www.all-fish-seafood-recipes.com/index.cfm/list/Smelt
More recipes - http://www.cooks.com/rec/search/0,27-0,smelt,FF.html
So, last night, we dined on Atlantic smelt and Chardonnay. You can do the same.
Enjoy!
Barry Hass
September is the time when most fishermen stow their rods for the season. But, despite the wind and rain, some have replaced their striper gear with smelt rods for a very different experience; that is, the difference between the thrill of chasing striped bass and bluefish on the open water and the solitude of smelt fishing. Today, there is also the contrast between the 2,300 smelt fishermen counted in the Houghs Neck area decades ago, and the dozen or two one might find during the course of a day on one of the local piers.
Last week, I toured the public docks in Hull, equipped only with pen and paper. In the process, I renewed my belief that smelt fishing is a unique multicultural experience with few closely held secrets. I interviewed almost two dozen fishermen from Quincy, Weymouth, Dorchester, Norwood, Cohasset, and Hull. I asked the who, what, when, where, how, and why of smelt fishing including the hot spots, preferred time, tide, and depth, as well as rigging and jigging techniques. The answers, while not always consistent, were always forthcoming. I was encouraged to participate with offers of rods, hooks, and bait. I was also shown how and where to net grass shrimp. Days later, when I reappeared with my own smelt rods, we engaged in some friendly competition. Although I neglected to mention that we were competing, I still lost. As a consolation prize, the victors tossed several smelt my way and I returned home with a big smile and two-dozen fish.
Sailors say, It’s more about the journey than the destination. For me, smelt fishing is more about the experience than the dinner. Nevertheless, this tender white fish is a pleasant change from my summer diet of striped bass and bluefish. If you haven’t tried smelt fishing, it’s not too late to participate in the fun that, for some, lasts through the winter. Here’s my how-to:
My Lessons Learned – Smelting 101
The Massachusetts smelt season currently runs from 6/16/09 – 3/14/10 for recreational hook and line fishing. There is no minimum size or possession limit.
For less than $25.00 you can purchase a smelt pole with a line winder, dacron line, hooks, an in-line sinker, a gill (1/2 cup) of live shrimp and a bucket… everything you need to join the “club”. Add a milk crate for seating comfort, and you’re good to go. Still better, you can use your fly rod or ultra-light spinning rod and slash your cost in half. Just add a small in-line sinker, a snelled Aberdeen #6 or #8 hook and you’re in business. If live grass shrimp are not available, try sand worms; otherwise, try frozen shrimp. As an alternative to Aberdeen hooks, you might try baiting the lower three hooks of that Sabiki rig you used to catch mackerel last summer. Be aware, however, that Sabiki rigs are likely to yield alewife and blueback river herring, which, for conservation reasons, are currently illegal to keep.
Whatever your choice of rod and terminal tackle, you will need to experiment with depth, starting near the bottom, to determine where the school lies; that is, if you’re too shy to ask those around you. Then, it’s a matter of gently jigging as you feel for a subtle strike. At the moment of truth, quickly lift the fish onto the dock before you lose it. Remember to correct your fishing depth for tide and movement of the school.
Any local tackle shop can direct you to the most productive publicly accessible fishing spots, but virtually any dock on the local harbors will yield smelt when they are running. At this writing, the hot spots include Hull, Marina Bay, and Scituate. Be respectful of private property and always practice carry-in/carry-out with your trash.
The following tackle shops carry live shrimp on an availability basis. Call in advance and check the phone book for other local suppliers:
Fore River Fishing Tackle, Quincy, MA (617-770-1397)
Hull Bait & Tackle, Hull, MA (781-925-4667)
Belsan Bait & Tackle, Scituate, MA (781-545-9400)
For the record, grass shrimp may be netted in some of the local estuaries. However, at $3.00 per gill, retail, it’s not worth risking one’s life. Similarly, during hard freezes, smelt may be caught through the ice in some local rivers, also at personal risk. A somewhat safer experience, so I hear, may be had in Maine where ice-fishing huts can be rented by the hour. Be sure to perform your due diligence and let us know how you made out.
Cleaning and Cooking
The only fishermen who complain about cleaning smelt are those who bring home 50 - 100 or more fish. For the rest of us, cleaning a few dozen at 30 seconds each makes for easy work. I use sharp scissors to remove the head and slice through the underbody before removing the innards. I rinse the fish, dip them in egg, roll them in flour, and pan-fry them in oil. For tips on how the pros do it, click on the following links:
Cleaning smelt – Minnesota Sea Grant Program - http://www.seagrant.umn.edu/fisheries/smelt
Cooking smelt – Minnesota Sea Grant Program - http://www.seagrant.umn.edu/fisheries/smelt_recipes
Smelt recipes - http://www.all-fish-seafood-recipes.com/index.cfm/list/Smelt
More recipes - http://www.cooks.com/rec/search/0,27-0,smelt,FF.html
So, last night, we dined on Atlantic smelt and Chardonnay. You can do the same.
Enjoy!
Barry Hass
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