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large-scale fishing, coastal shipping, inshore fishing

LARGE-SCALE FISHING

As early as 1612, ships from Le Portrieux and Binic were the first in the Bay of Saint-Brieuc to go cod fishing in Newfoundland.
Salted or dried, cod was easy to store and transport. It provided food for the population during the many “lean” (meatless) days imposed by the church.

As early as 1612, ships from Le Portrieux and Binic were the first in the Bay of Saint-Brieuc to go cod fishing in Newfoundland.
Salted or dried, cod was easy to store and transport. It provided food for the population during the many “lean” (meatless) days imposed by the church.

Louis Malbert et son équipage. 

C’est alors qu’il est recruté par l’Union Française Maritime, (société créée en 1922 par Henri Cangardel) pour ramener de Saint-Nazaire à Brest un ancien brise-glaces russe transformé en remorqueur.

Pour la première fois, le 6 décembre 1924 le nom de Louis Malbert est inscrit sur le rôle d’équipage de l’Iroise. L’homme et le bateau se sont enfin rencontrés. Leur aventure commune s’achèvera fin septembre 1931, au terme de sept années consacrées au remorquage en haute mer, au cours desquelles forgera la légende d’un marin et d’un navire liés par le même destin.

Durant cette courte période l’Iroise totalise 120 sorties et 63 prises de remorques ouvrant droit à indemnités.

LARGE-SCALE FISHING

Remorquage de l’Aghia Marina le 29 décembre 1929.

La « haute mer » désigne l’espace maritime éloigné de plus de 20 miles des côtes. Les navires en difficulté y sont généralement de grande taille et les sommes en jeu considérables, tant pour l’armement du navire en difficulté que pour les différentes compagnies de remorqueurs.

As early as 1612, ships from Le Portrieux and Binic were the first in the Bay of Saint-Brieuc to go cod fishing in Newfoundland.
Salted or dried, cod was easy to store and transport. It provided food for the population during the many “lean” (meatless) days imposed by the church.

Journal de mer de l’Iroise, Capitaine Louis Malbert

As early as 1612, ships from Le Portrieux and Binic were the first in the Bay of Saint-Brieuc to go cod fishing in Newfoundland.
Salted or dried, cod was easy to store and transport. It provided food for the population during the many “lean” (meatless) days imposed by the church.

L’Iroise à quai.

As early as 1612, ships from Le Portrieux and Binic were the first in the Bay of Saint-Brieuc to go cod fishing in Newfoundland.
Salted or dried, cod was easy to store and transport. It provided food for the population during the many “lean” (meatless) days imposed by the church.

As early as 1612, ships from Le Portrieux and Binic were the first in the Bay of Saint-Brieuc to go cod fishing in Newfoundland.
Salted or dried, cod was easy to store and transport. It provided food for the population during the many “lean” (meatless) days imposed by the church.

L’Abeille Bourbon dans le raz de Sein.

As early as 1612, ships from Le Portrieux and Binic were the first in the Bay of Saint-Brieuc to go cod fishing in Newfoundland.
Salted or dried, cod was easy to store and transport. It provided food for the population during the many “lean” (meatless) days imposed by the church.

Michèle Morgan et Jean Gabin dans “Remorques” de Jean Gremillon (1941)