Finally I can post something from my travels abroad. On Thursday I left Newport Beach and this evening we reached our destination at Turtle Bay. I can't believe that I am as fortunate as I am to be doing what I am doing. Right now it is my captain Bob, the wild Hawaiian chef Lane, and myself. They have already taught me so much.
The first night we motored all the way thru, all taking shifts on watch. The following night, at midnight, we anchored off the coast of a small mexican island inhabited only by those that worked on the salt mines and fisherman. After bartering with the local fisherman for some beer and T-shirts we ended up with 29 lobsters. Lane and I proceeded to clean them all to get ready for some feasts in the near future.
Later in the day we got radio from the Tigress, whose firstmate is my buddy Tommy who got me this job. They were on their way back up from Cabo and found some great fishing. We saw eachother in passing as both boats pulled in unlimited amounts of yellow fin tuna. We murdered 13 good sized tuna and decided to leave the rest to the multi hundred porpoise pod that were traveling with us for about an hour. One of the new things I learned today was that you must put tuna on ice immediately, not because they will spoil, but because they fight so hard that they can cook themselves from the inside out.
When we finally got to Turtle Bay, Lane and I set up shop to clean all of the tuna. It took a few hours but we ended up with the pounds vaccume sealed and frozen, along with freshest sashimi I've ever had. Now we are resting and getting ready for whatever tomorrow brings. Life is good.
1 comment:
i think the hundred porpoise pack sounds fucking nuts. for the first time in my life i want to be mike libman instead of inside him.
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