TUNA, The Fish You Work Hard For

This trip has been planned for months, the time has come and I'm here. I arrived in San Diego yesterday. Now I am waiting for the boat to dock so I can see the catch from it's last trip. I'll find out what the tuna are hitting on, and what color feathers to troll with. How big was the Jackpot fish, and who is Skippering the boat tomorrow. All important to a sucessful trip. After I get some breakfast it's time to shop at the tackle store a few blocks away. There I will have fresh line put on all of my reels, and buy my trolling feathers. If the squid are running I will pick up 2 or 3 squid jigs. Everything else I might need is packed already in one of my heavy tackle boxes, ready to go on the boat at the crack of dawn.

During the night I moved my truck closer to the landing, anticipating a big haul of tuna. I loaded a large cart with all of my gear, and a duffel bag containing enough clothes to wear layers. If you wear about 5 layers in the cold mornings, you can easily peel one every hour or so, making just one trip before lunch downstairs to your stateroom. Because I got here early, my tackle box is in a prime location, where it will stay for the entire trip. I like a stateroom in the stern, it's a smoother ride, especially if we get stormy seas. The purring of the engine puts me to sleep, then I wake up as soon as they quit. If they quit at midnight, I'll ask the skipper to turn on the flood lights so that I can fish for squid. In the morning, the chef has probably just put fresh coffee on. We will be moving down the coast most of the morning, but I'm on the first trolling team, it's time to rig my rods.

Good Skippers know where to look for tuna, and with the help of great instruments can pinpoint where they are today. As soon as one of us on the 5 man trolling team hooks up, the boat will stop and everyone casts into the surf. One of the crew members is chumming from the bait tank, and the tuna go into a feeding frenzy, as the Skipper circles the boil. That is what it looks like, boiling water. The hard work has started, These large fish swim every day of their lives, and not towards the boat. I have to pump the rod, only reeling in the slack, and sometimes losing more line than I gain. As I run up the side of the boat following my fish, I am screaming 'hot rail' to warn other anglers that I'm coming thru. A smart tuna will wrap himself around the anchor line, if you don't follow him with your rod, He wins the fight. Soon the deck will be covered with dancing tuna, the crew trying to knock them out before someone accidentally gets bitten. (A good crew is the key to a great trip. I just can't say enough about them. They work very hard seeing to our every need.) When the tuna quit biting, the Skipper will move the boat to another location, and the next trolling team takes their places. Is it time for breakfast yet?

The food on most boats is excellent, and portions are large. It's best to ask for any special diets when you book the trip. The Chef is always happy to accommodate you.

Yellowtail are not really a tuna, but they seem to think the are. they run along side the Albacore, and bluefin picking up the scraps. Yellowtail give you a good fight, so you think you have 30 pounds of tuna on the line, but it is really a 20 pound yellowtail. Some people call them Jacks, and throw them back. I love to make Chevichi with their meat, and they are popular for Sashimi. See my popular Cheviche receipe below.

A California Yellowtail caught by Dave Castanon, (left) of La Verne, near La Paz, Baja California Sur, Mexico, April 2000. Courtesy Jonathan Roldan, Tail Hunter International.

We eat, sleep, laugh, cry, and fight tuna, elbow to elbow. Everlasting friendships are formed. Your parting words are usually: 'Give me a call, let me know what trip you are going to be on next year!' Even the fellow who disliked the idea of a woman on the boat, had big hugs for me as we parted.

Just before sundown the Chef has a big dinner waiting for us. An hour ago we were all covered with tuna debris, but now everyone is clean, and dressed in their finest t-shirt. You are welcome to breakfast or lunch a mess, but dinner is more formal. Tables in the galley are nicely set, and the plates heaping with delicious food are brought to you. Sit anywhere you like, but we usually gravitate to the same table, with the same new friends. Some will chat about the days catch, giving and receiving advice. Mostly we just get to know each other. Meanwhile out on the deck, the rest of the crew are cleaning the day's catch, and quickly getting them into the deep freeze. Every fish was tagged for you when it came on board, so there is nothing to worry about.

Your crew sees to your every need, 24/7. There is always someone on duty, ready to help. At least one of the crew members is qualified in emergency medical aide. He can assist in removing a hook from your finger, or call a helicopter for air lift to the nearest hospital. Please tip them well, they definitely earn it!

I use any firm white fish, raw, the acid in the lemon, or lime juice cooks it for you. Raw baby shrimp can be substituted for some or all of the fish.

2 lbs.....cubed fish

1..........small onion, chopped

1 ea.....yellow, orange, red bell pepper, chopped

1..........jalapeno pepper, minced (add more to taste)

2..........garlic cloves, minced

1......... can minced black olives

1 tbsp..sugar

1 tsp....white pepper

3+Cs...lemon, or lime juice-enough to cover the fish completely

Mix together in a glass container, let marinade overnight.

Serve with a variety of crackers and tortilla chips. ENJOY!

If you recognise yourself in any of my photos, Please let me know.

Boats out of San Diego: American Angler, and Spirit Of Adventure