The Canadian Fish & Cold Storage Ltd. was the first owner of the Chief Skugaid. The Historic Chief Skugaid is no more.
A ship with a rich history. It has a mix named Smokey BC Forestea, after it. The Historic Chief Skugaid was commissioned in 1912 and constructed in 1913 in Vancouver, British Columbia, Canada. It was designed by Coolidge and built by Vancouver Shipyards Ltd. with a wood hull. The sister ship was the Chief Zibassa.
Its purpose was as a fishboard, general and a fishpacker with a gross tonnage of 85 and a registered tonnage of 58 with measurements of 80.6′ x 18.0′ x 8.0′. Registry number 1336736 (Canada) and VRN# 311234 under the title of Chief Skugaid circa 1913.
Between 1913 and 1919, the Chief Skugaid was owned by The Canadian Fish & Cold Storage Co. Ltd. After a gap of several years, she was owned by M.C. Smith. Followed by a smaller gap, General Navigation Co. of Canada Ltd. took ownership of it, between 1929 and 1931.
1935, Henry J. Stump took ownership. 1937 to 1964, the second longest period of ownership was the Colonial Packers Ltd. Between 1964 and 1997, the British Columbia Packers Ltd. owned the vessel.
That was the longest period of ownership for the Chief Skugaid. Jim Pattison Enterprises Ltd. owned her between 2002 and 2003. After several years without a captain, David C. Cobb, who had troubles since being its skipper at the time, took ownership of the vessel for a few years before abandoning his vessel, the Chief Skugaid, to sink.
The only major issue for the Chief Skugaid, integrity-wise, was the collision with a ferry at Evans Coleman Whard in Vancouver, British Columba, Canada. A Scott Kristfmanson stated:
It was recently sold by Canadian Fish (Jim Pattison Ent.) She served as a fish packer for at least 30 plus years before being retired from the Canadian Fishing Company fleet. Before that, this vessel was a halibut boat that fished the Bering Sea. She was also (1929-1931) a mother ship off of southern Vancouver Island during the rum running years.
However, one more was reported on July 15, 2002 with the Darla Mae in Nass River. Interestingly, one report with a woman, Anissa Reed, claiming a great grandfather as a former captain of the Chief Skugaid shows a photo with a report claiming rum-running by the Chief Skugaid between 1922 and November, 1933. Sadly, her report was written after 2019, when the Chief Skugaid was left afloat.
It would have been interesting and lovely to see the reaction to the vessel still up and running. Unfortunately, the ship was unable to be kept and maintained to a more proper standard of care deserving its historical stature and name, and has become another lost part of British Columbia history. I will make sure the data doesn’t go to waste that is available in public domain, though. I will write a follow-up article. I’ll take the torch and keep the memory alive – becoming another, attaching my name to the ship.
Also, the rum-running times claimed for the vessel match those stated for the Smokey BC Forester drink named for Chief Skugaid. Justin Taylor, Director of Beverage at Boulevard Kitchen & Oyster Bar, said of the Smokey BC Forestea in a paragraph description:
Vancouver’s rich history never ceases to inspire me in my quest for unique cocktail creations. The Chief Skugaid, which is still afloat today and remains moored in New Westminster, B.C., was the most successful rum-running vessel in the country. Commissioned in 1912 and built in Coal Harbour, the Chief Skugaid was originally designated as a fishing boat, but sailed for 11 years as rum-running vessel without ever getting caught. While the Chief Skugaid is the longest serving ship in Canadian history, its future is uncertain as development in the area currently threatens its place of rest.
So, this intriguing vessel did have an interesting time on the seas for over a century, but seems to have sunk and sailed its last. Thank you to the Boulevard Kitchen & Oyster Bar for giving a Chief Skugaid one last hurrah, you can too.
Ingredients
CHIEF SKUGAID
- 3 Dashes TEALEAVES BC Forestea Tincture (see recipe below)
- 1 Barspoon Giffard Gomme Syrup
- 2 Orange Peels
- 2 Oz. Diplomatico Anejo Rum
BC FORESTEA TINCTURE
- 10 Oz. 151 Proof Rum
- 4 Tbsp. TEALEAVES BC Forestea Loose Leaf Tea
Instructions
CHIEF SKUGAID
- In a mixing glass combine 1 orange peel and the remaining ingredients.
- Add ice and stir for 20 seconds.
- Strain over fresh ice and garnish with remaining peel.
BC FORESTEA TINCTURE
- Add rum and loose leaf tea in a mason jar.
- Secure with a lid and let rest for 24 hours.
- Strain ingredients and place liquid in a bitters bottle with eye dropper.
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Photo credit: Photo by Thomas Vimare on Unsplash.
