Fish Report for 7-28-2013
Royal Star Fish Report
7-28-2013
Royal Star
7/27/13
Upon return another terrific variety catch was unloaded in premium condition. Following six full days in the RSW tanks the product was superb, the exact result we strive to produce on every Royal Star voyage. It takes some doing. There is no magic to the formula. Constant vigilance, as in checking the system and temperatures in the tanks every hour, and understanding that temperatures must not yo-yo up and down as fish are added, especially when the fishing is good, is the key to successful results.
Knowledge of the correct process and how one's refrigeration system function's is obviously important - that is where an experienced, well trained, responsible, dedicated Chief Engineer is invaluable - but the effort of professional vigilance is what really makes the difference. To us the fishing results of our angler's voyage hinge upon returning with a premium, first class, grade #1A product. Understanding the incredible value our catch represents in the world today, anything less would be a big disappointment.
This piece of long range fishing of course only matters to those who appreciate their catch at the table following their voyages. There are still some anglers who couldn't give a fig because they "don't like" or "don't eat" fish. I find however that most individuals who don't care for fresh fish generally have not enjoyed premium product. On this topic I can honestly report that there are so many converts due to the premium quality of Royal Star product I couldn't begin to list them.
I mention all this again, as I have plenty of times prior, to illuminate the tremendous difference in the RSW product we produce on Royal Star. All long range vessels have priorities that best suit their operation and capabilities. All systems are not the same. And all RSW product is far from the same. If you are among those individuals that appreciate the best result possible when returning from your long range excursion I urge you to venture a Royal Star long range voyage and personally experience the difference. You will first be amazed by the amount of effort our crew dedicates to producing exceptional results. Then you will be pleased to no end while enjoying, sharing, and receiving compliments about the quality of your catch from those fortunate enough to benefit from your generosity.
Today's photo features a typical example of Royal Star "RSW" product following a long range voyage. This forty pound class bluefin tuna was landed on July 21st, pithed, bled, dressed (gilled and gutted), then placed in constantly maintained 30 degree Fahrenheit sea water for six days. After unloading this morning it was sent to Fisherman's Processing to be filleted with the rest of our catch. The photo features the product just before being grilled and enjoyed at day's end. This is how your fish should appear following a long range voyage. And one final note to add - this fish was as good as it looks!
Tim Ekstrom
Photo Here...
Upon return another terrific variety catch was unloaded in premium condition. Following six full days in the RSW tanks the product was superb, the exact result we strive to produce on every Royal Star voyage. It takes some doing. There is no magic to the formula. Constant vigilance, as in checking the system and temperatures in the tanks every hour, and understanding that temperatures must not yo-yo up and down as fish are added, especially when the fishing is good, is the key to successful results.
Knowledge of the correct process and how one's refrigeration system function's is obviously important - that is where an experienced, well trained, responsible, dedicated Chief Engineer is invaluable - but the effort of professional vigilance is what really makes the difference. To us the fishing results of our angler's voyage hinge upon returning with a premium, first class, grade #1A product. Understanding the incredible value our catch represents in the world today, anything less would be a big disappointment.
This piece of long range fishing of course only matters to those who appreciate their catch at the table following their voyages. There are still some anglers who couldn't give a fig because they "don't like" or "don't eat" fish. I find however that most individuals who don't care for fresh fish generally have not enjoyed premium product. On this topic I can honestly report that there are so many converts due to the premium quality of Royal Star product I couldn't begin to list them.
I mention all this again, as I have plenty of times prior, to illuminate the tremendous difference in the RSW product we produce on Royal Star. All long range vessels have priorities that best suit their operation and capabilities. All systems are not the same. And all RSW product is far from the same. If you are among those individuals that appreciate the best result possible when returning from your long range excursion I urge you to venture a Royal Star long range voyage and personally experience the difference. You will first be amazed by the amount of effort our crew dedicates to producing exceptional results. Then you will be pleased to no end while enjoying, sharing, and receiving compliments about the quality of your catch from those fortunate enough to benefit from your generosity.
Today's photo features a typical example of Royal Star "RSW" product following a long range voyage. This forty pound class bluefin tuna was landed on July 21st, pithed, bled, dressed (gilled and gutted), then placed in constantly maintained 30 degree Fahrenheit sea water for six days. After unloading this morning it was sent to Fisherman's Processing to be filleted with the rest of our catch. The photo features the product just before being grilled and enjoyed at day's end. This is how your fish should appear following a long range voyage. And one final note to add - this fish was as good as it looks!
Tim Ekstrom
Photo Here...
