After settling on Digby Neck in the late 1700s, my father's grandfather, Sam Gidney, began to purchase lobsters in Mink Cove in Novia Scotia. As this was before the benefits of modern infrastructure, the lobsters he purchased from local fishermen were exported weekly to Boston via steamship, and from there made their way around the world.
Since then we have continued to build up our reputation through four generations as experts in the lobster business.
Today, Gidney Fisheries Limited continues to procure, select, process and deliver the best quality lobsters harvested from the rich fishing grounds of Bay of Fundy, Saint Mary's Bay and Southwestern Nova Scotia.
While we have the benefit of advanced logistics to guarantee improved quality, we still operate in the same original way by buying our lobsters locally directly from fishermen, we grade by hand to meet the highest of standards and process them in our modern facilities.
In addition to maintaining our positive reputation with customers worldwide, we are equally proud of the long-standing relationships we have cultivated with the lobster fishermen of the ports of Digby Neck.
These relationships allow us to source a consistent supply of lobster from people who are passionate about fishing, who care about the quality and sustainability of their harvest and take pride in their work. As is the case with our own family, many of the families operating in this fishery are in their fourth generation. As we have depended on this fishery for more than 125 years, maintaining the community's health and sustainability is of paramount importance to us.
It is on the basis of hard work, integrity, trust, and a devotion to quality seafood products that have brought us our long-term success.
Especies de pescado y marisco
With the continued success of our live air freight fares to worldwide customers around the world, Gidney Fisheries is expanding activities in 2016 with another facility to produce High Pressure Processed (HPP) raw frozen lobster meats.
HPP or High-Pressure Processing is a relatively new innovation in the frozen lobster processing industry. It has existed in Canada since 2004 but remains quite limited in global supply. The HPP units themselves operate with a high pressure operating vessel/cylinder which is then filled with water to the internal chamber that is under pressure up to 87,000 PSI or up to 6,000 BAR! When live lobsters are placed into the HPP chamber for what is normally a 6-10 minute cycle, the pressure compresses the meat within the shell making a clear break between the connective tissue of the meat to the external shell. The result is that the lobster meat is completely raw and can be easily be removed from the shell completely while staying completely intact with no damage to meat quality. This entire process happens without using heat, additives, or adulterants leaving the finished product completely natural.
Raw shucked lobster meats are then cryogenically frozen in a CO2 freezing tunnel at -80C to -90C which flash freezes the meat for ideal quality and vacuum packed for end clients.
Gidney Fisheries Ltd. is satisfied to give our customers MSC (Marine Stewardship Council) lobster. The sustainable fishing practices of the local fishery has been perceived as producing a superior quality lobster with the added benefit that the product comes from a well-managed fishery.