Baccalieu Tickle to Bay De Verde

2030 Thursday September 1

Up early at Ireland's Eye and off across Trinity Bay. Light morning winds built significantly by mid day. Eventually we were under double reefed main and reefed genoa. Gusts built to 35 knots and we took in the genoa. As we got into Baccalieu Tickle we opted to use the engine to try and hug right along under the cliffs, hoping for a bit of lee and easier seas; it seemed to work.

Baccalieu Tickle is a fickle place. Currents were running strong and the seas were steep and blocky. At times we rolled a lot. Baccalieu Island itself was invisible due to the moist southerly winds hitting the eastern point, then being driven upward by the cliffs. The rising air cooled and coalesced to create a fog bank shrouding Baccalieu and hiding it from view while it was completely clear elsewhere. A similar dynamic is seen in the photo above of Split Point, the last point before running for the harbor. you can see clouds forming over Split Point as the air is pushed up the cliff face on the right.

cont...

Once inside the breakwater of Bay De Verde we were greeted by a friendly gannet floating next to us, with golden head and black wingtips. He looks rather cheery in the photo above..

Ashore, David and I took a tour of Blundon House, a local historical interpretation site. The best part was chatting with our guide and the other women who operate the site. Each of them gave us insights on life here in the past and today. The fish plant here processes nothing but snow crab. This year the bulk of Newfoundland's crab catch of 50,000 tons will go through here and on to Japan and other areas The cod moratorium of 1992 changed everything here. Yhe days of fish flakes and fishing stages is gone. However, our guide dud tell us that they she and her husband still catch their own quota of cod for personal use. They split, gut and salt it and let it air dry in the sun over three to four days. It is brought in each night to prevent dew from moistened it. They still like their traditional cod here.

The final treat was David and I being served hot tea and home baked tea buns while seated at the elegant dining table in Blundon House. Check the photo below!

Bill