Apparently known locally as the ‘Sand’ Macvey due to it’s submergence by sand, with a cracking 6 to 8 metres visibility, a balmy 20degC and flat calm seas made a perfect dive on the Clan Macvey today, sunk by torpedo on 8th August 1918, exactly 100 years ago. I’m surprised that the diving community has not made more centennial anniversary dives this year. The ship’s skeleton structures emerged from the sand together with the protruding propshaft and other metalwork. Some snotty plankton in the water scuttled wider angled shots, but here are some snaps of the smorgasbord of marine life on the wreck as we traversed the whole bow to stern. Clan MacVey was the antepenultimate ship to be destroyed by UB57 before she too met her fate on 14th August 1918.
Clan MacVey was the antepenultimate ship to be destroyed by UB-57 before she too met her fate on 14th August 1918. Logistics mandate we cannot get to either the Glenlee or the City Of Brisbane, but plans are afoot to dive the SS Unity in September.
The Pin Wreck
After a hearty all-day-breakfast and cylinders replenished, it was off to the site of the Pin Wreck. A small problem in that one of the divers felt a little sea sick due to the black pudding. Well, that’s what he says. With wind against the tide, swell was a good two to three metres at times for the one our transit, though dissipating at the site.
Here comes the problem. Although we shotted first time on the original dive to this site, it took two failed attempts and on the third, the tide was already staring to run. Maybe we got there too late or the slack window ran earlier, we do not know. Alas, the dive was aborted and with the shot in left in situ for some reason, we went off to the Lulworth Scallop Beds for a drift.
Lulworth Scallop Beds
A good two knot drift in 8 to 10 metres visibility. For the first fifteen minutes I wished I brought my camera as the thousands of juvenile Queen Scallops danced as we flew over. But then in places, the odd adult scallops appeared and slowly but surely a dozen were bagged for tomorrow’s BBQ and cheeky french Provence Rosé.
Our recipe for these hand dived Queen Scallops was squeezed lime, crack of pepper grinder and unsalted butter. Place in their shells on the BBQ for a couple of minutes each side.