Fish Report for 9-22-2008
Royal Star Fish Report
9-22-2008
Royal Star
Well it's been a long time since I have got up on my soapbox so now is a good time to share a few thoughts as we cruise to the off shore grounds with a new group of eager anglers and a perfect load of bait. The stage is set for success on our annual Braid five day voyage so it remains to be seen if we can keep the ball, that Capt.Toussaint and Capt. Sims began, rolling in the right direction.
In the meantime I first wanted to comment on the subject of fish handling and on board storage of our product that has been my obvious passion over the past five seasons. The term "RSW" or refrigerated seawater means fish stored in our holds at twenty nine to thirty degrees Fahrenheit. If our catch is immediately spiked, thoroughly bled, and thoroughly washed before being placed in the tanks that are meticulously maintained at twenty nine to thirty degrees, the result will be a beautiful, fresh product boasting vibrant colors upon unloading and premium quality meat for consumption. Any deviation from this process will result in a substandard product that is noticeable upon return. The correct process is painstakingly labor intensive and takes constant oversight and dedication by all the members of our crew. To us, the end result is well worth the effort.
Ultimately, a beautiful fresh product upon return from your long range voyage is a fantastic element of the overall experience that boasts tremendous value. Anyone who enjoys fresh, wild ocean caught seafood knows how valid this fact is. With a reasonable quantity of fresh product to enjoy and share with family and friends, anglers return from their long range voyage with a responsible take that is ideally utilized to the maximum extent of its inherent value. This concept is what we support and believe is imperative to the future of San Diego based long range fishing.
Of course each individual's barometer for take is based on many different criteria. Fortunately for all of us who have enjoyed this fishery over the year?s sufficient quantity has rarely been a problem. More often than not while long range fishing, anglers must temper their "killer instinct" as catching can go well beyond what qualifies as "reasonable" by anyone's definition - sometimes even when adhering to limits. My request of all long range anglers is simply to consider the motivation behind your take, expect a premium product of your chosen long range operation, and retain your catch to most effectively enjoy and utilize your catch accordingly.
Second on my list is to announce the new Royal Star Spring, Summer and Fall schedule for 2009 that will be posted on our web site within the next couple of days. All voyages and pricing are listed and Tracy will be in the office throughout the week to take reservations for those of you who wish to book early. The printed schedule and new brochure will be available towards the end of October. Thank you to all in advance and we will keep you posted on the progress of this voyage daily.
Tim Ekstrom
In the meantime I first wanted to comment on the subject of fish handling and on board storage of our product that has been my obvious passion over the past five seasons. The term "RSW" or refrigerated seawater means fish stored in our holds at twenty nine to thirty degrees Fahrenheit. If our catch is immediately spiked, thoroughly bled, and thoroughly washed before being placed in the tanks that are meticulously maintained at twenty nine to thirty degrees, the result will be a beautiful, fresh product boasting vibrant colors upon unloading and premium quality meat for consumption. Any deviation from this process will result in a substandard product that is noticeable upon return. The correct process is painstakingly labor intensive and takes constant oversight and dedication by all the members of our crew. To us, the end result is well worth the effort.
Ultimately, a beautiful fresh product upon return from your long range voyage is a fantastic element of the overall experience that boasts tremendous value. Anyone who enjoys fresh, wild ocean caught seafood knows how valid this fact is. With a reasonable quantity of fresh product to enjoy and share with family and friends, anglers return from their long range voyage with a responsible take that is ideally utilized to the maximum extent of its inherent value. This concept is what we support and believe is imperative to the future of San Diego based long range fishing.
Of course each individual's barometer for take is based on many different criteria. Fortunately for all of us who have enjoyed this fishery over the year?s sufficient quantity has rarely been a problem. More often than not while long range fishing, anglers must temper their "killer instinct" as catching can go well beyond what qualifies as "reasonable" by anyone's definition - sometimes even when adhering to limits. My request of all long range anglers is simply to consider the motivation behind your take, expect a premium product of your chosen long range operation, and retain your catch to most effectively enjoy and utilize your catch accordingly.
Second on my list is to announce the new Royal Star Spring, Summer and Fall schedule for 2009 that will be posted on our web site within the next couple of days. All voyages and pricing are listed and Tracy will be in the office throughout the week to take reservations for those of you who wish to book early. The printed schedule and new brochure will be available towards the end of October. Thank you to all in advance and we will keep you posted on the progress of this voyage daily.
Tim Ekstrom
