#ThisIsThePlace: Fishing industry still biting

SOUTHPORT, NC (WWAY) — Southport’s history dates back to a small community of river pilots, traders and fishermen.

Fishing has remained a big part of town’s culture. Whether you’re a local or a visitor, seafood is probably a part of your menu.

You can’t get far from the Brunswick County coast without hearing about an amazing meal sourced from the sea.

“I almost live to fish,” Commercial fisherman Alan Beasley said.

Beasley grew up in Southport. Since he was teenager, fishing has been his life.

“After school, we’d come down to the marina or to the beach here with friends from school,” Beasley said. “We’d get on our dad’s boat, and we would go fish, and I kind of got hooked on it from there.”

That underwater passion led him to become a commercial fisherman today.

“I do a lot of fishing now both inshore and offshore, as well as SCUBA dive and spearfishing,” Beasley said.

Southport has always had jobs on the water. The fishing industry is how many supported their family during the first half of the 20th century. Now, it’s not that easy.

“There have been several drivers to the change in fishing including regulations, the economy, that sort of thing,” Beasley said. “There are a lot more people here now that fish. People learn to fish. They learn a lot from the internet and fishing schools.”

Depending on the season, Beasley is limited on what type and how much fish he catches. That impacts what and how much you pay at the market or a restaurant.

“Based on what the fish market has, the restaurant may do a special on trigger fish for example, because we can catch trigger fish, and a boat may have come in yesterday with a nice catch of trigger fish, so the chef will find that out, and that will be the featured dish for the night,” Beasley said.

Beasley says nothing matches the quality of our local aquaculture.

“Frozen or imported from somewhere else, it just isn’t as good,” he said. “It may have a fishier taste, the texture is different. There’s just no comparison.”

Many coastal restaurants pride themselves on using locally sourced and sustainable ingredients in their daily menus.

Fishermen and restaurants are members of Brunswick Catch which lets you know you’re buying fish caught straight from boats like Beasley’s.

“It’s been a really good thing for commercial fishermen to get some recognition for guys who work hard to fish and bring that fish in so people can enjoy it,” Beasley said.

At Haag and Sons Seafood, they get daily deliveries. Shortly after coming it, it will be soon it will be cut and transported to restaurants like Fishy Fishy Cafe, Oliver’s and Mr. P’s Bistro.

“If we didn’t have fishing it would be a tremendous impact to the economy and our tourism,” Beasley said. “If people could fish or there were so many regulations it certainly would be a catastrophe in certain ways.”

Early mornings, long days, fishermen often take a gamble to angle in that next big fish.

“I just enjoy it so much,” he said. “The thrill of catching a fish, knowing how to do it, using all of my resources, and experience.. All of that sort of thing. There’s nothing like just coming and getting on the boat and going to fish and being successful.”

Southport still is splashing with the fruit of the sea baiting those near and far to take a bite of what makes this small town so special.

“I can’t wait to get off at 5 o’clock and come in get in this boat and fish til dark. I’ll do it every day if I can.”

Beasley say he hits the dock when he gets off at five and that’s because he has another day job, too, but still fishes to help pay the bills and do what he loves.