3/17/13

Arrival was on time this morning, and a steady flow of beautiful product made it's way toward Fisherman's Processing soon after. In marked contrast to ancient times our frozen (brine) fish once again looked incredible; round, brilliant, fresh caught. The method we employ retains the best potential possible for the frozen product and absolutely reflects in the end quality. The guys on the fillet line down at Fisherman's Processing began commenting last year on the tremendous difference between our frozen product and everything else that crosses the table. They claim that they could hardly discern the difference between the frozen fish, once thawed, and the fresh while trimming down to one and two pound packaging. Seeing it myself now many times I am thoroughly pleased, but not surprised. About five years ago we took a page from the commercial industry and employed it with relative ease. The difference was immediate. For smoking, jerky, and gourmet canning one would be hard pressed to find a better starting point than the exceptional quality of our frozen product. It is not the premium, RSW grade that we far prefer for grilling and sashimi, but it is a damn close second.

Now our annual maintenance interval commences as we shut down for the next month to service Royal Star in many different ways. As many of you are aware she is tired in the interior cosmetic department with the past several seasons catching up in standard wear and tear. Last year's unscheduled re-power following the disastrous results of our re-power in 2008 took precedence and some much needed cosmetic attendance was deferred by necessity. Now that she is sound in the mechanical department we are dedicating maintenance this year to a complete interior overhaul that will include replacement of wall covering, flooring, mirrors and shower doors, upholstery, closet interiors, including the addition new shelving; in short we are investing resources and effort this season where Royal Star anglers will most recognize, and appreciate.

And speaking of appreciate we are appreciative, and grateful for the loyalty Royal Star anglers have expressed despite a few cosmetic blemishes the old girl has sported during the past season. Rest assured that we dedicate this year to restoring her beauty. Fortunately for all of us, regardless of her good looks and vanity, she is a fish catching machine that runs like a champ. While we are tending to the boat over the next month I will continue to update the daily narrative with photos and thoughts at least a few times per week. Today's selections again feature a few images of nice tuna being tagged by IATTC senior scientist Kurt Schaefer while Dan Fuller assists and executes a perfect release.

Tim Ekstrom

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