The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.
This week Kathy visited Steve Connolly Seafoods’ Boston processing plant and talked with seafood buyer Robert Chandler as Alberto Santos shows us how a swordfish is boned out. Chandler says this is the best time of the year for swordfish steaks because the fish are fattening up now, for their swim to the Caribbean, where they over winter. Higher fat content makes for a better taste. And, the summer shacks are closed for the season, pushing prices down.
Video and color photographs
© Kathy Chapman 2013