After returning last Saturday with our fantastic load of trophy yellowfin tuna, I had the opportunity to focus on the dockside treatment and handling of our catch as a representation of our complete operation. As just about everyone following the Royal Star narrative knows we place significant emphasis on producing a premium quality product through professional fish handling processes on Royal Star. These include spiking using the "Taniguchi" method, thorough bleeding, then dressing (gill and gut) all tuna in excess of thirty pounds, and all tuna on voyages longer than six days. This combination, with special emphasis on the gill and gut, produces a premium grade of fish that is consistent with standards long established in commercial fish handling at sea for high end markets. There is a monumental difference in quality between tuna that is properly dressed and stored in 30 degree Fahrenheit sea water and tuna that is not. It is unmistakable in appearance, and on the palate following a voyage's return.

Recognizing that the dockside handling of our catch has the potential to profoundly impact end quality of the product, we established two additional processes to insure our customers will receive the benefit of our efforts at sea. As one can imagine the delicate fresh product can be easily bruised and damaged by dropping, dragging, and banging individual fish around during the unloading process. We have always recognized that this component of the whole unloading procedure had the potential to offset our best efforts to produce premium quality for our customers. We also recognized that with big fish in particular, gentle handling when moving them by hand is near impossible. Once they get moving, it is awfully difficult to arrest the inertia. Most individuals opt to take the safest route, stand back after forward motion is established, and let the mass come to a stop where it will.

Years ago we began using our boom and winch when unloading big fish to address this challenge. Fish that are designated for processing are gently lifted and placed into totes consistent with professional fish unloading procedures employed throughout the world. We found that it made a big difference in the end quality of our product while saving everyone involved in unloading the catch much unnecessary physical exertion. It is another example of how we have advanced our operation to the benefit of all. Our drive to implement exceptional service and professionalism while advancing our industry's standards is reflected in every aspect of our customer's long range fishing experience.

With some history established my main point today is to feature how this advance has carried over to Fisherman's Processing. When Randy, Sean, and I were setting up the fillet line one of our first objectives was to design and install an electric hoist to assist our processors with the grueling task of removing giant tuna from totes containing seawater and ice. While our primary goal was to save our men's physical integrity we also sought to maintain premium product quality by applying professional thought to the entire processing line. This idea was the result of many past experiences witnessing the quality of our large tuna suffering the damage of being dragged over the edge of a tote and slammed to the ground. Using a hoist to lift the big fish in the shop maintains the premium quality of customer's product from beginning to end. If you are not a fan of eating the fish you land on your long range voyage this probably won't impact your experience. If you are, the difference when you choose Fisherman's Processing will be profound.

The photos I am sharing today are a great example of our goal to offer customers a professional operation from the beginning of their voyage through the end when they are heading home with their product filleted and packaged. The majority of the credit on the processing side is rightly assigned to Fisherman's Processing Co-owner/manager Sean Sebring who set up the hoist just in time to handle to first load of trophy yellowfin arriving at the plant last week. Sean is featured today lifting a one hundred seventy five pound yellowfin with master cutter Fernando standing by to dispense with some handy knife work. As an extension of Royal Star and our commitment to premium quality, Fisherman's Processing has established a new standard in professional fish handling. Our highest acknowledgement to Sean for driving the new standard that has redefined the fish processing experience following angler's long range voyage's in every respect.

Randy's reports will feature the real fishing news as the week unfolds. On a final note Capt. Brian Sims and I will be joining Ed Tschernoscha and Pete Grey for a live broadcast of "Let's Talk Hookup" this Saturday from Baja Fish Gear in Lomita. Ed and his team are having a full day event following the broadcast. Brian and I will be available to answer questions or simply "talk shop" after the show. This is a great opportunity to meet Ed and his guys whom we hold in the highest regard. Those following the Royal Star daily narrative know how much we respect Ed and his team's knowledge and experience. They are the pro's who talk the talk and walk the walk. If you don't have plans come on down to Ed's shop and join us for the Saturday show.


Tim Ekstrom

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