Jeff and Matt circumnavigated on a boat called SohCahToa 15 years ago. Jeff’s had some experience bringing a tuna aboard, and he shared his cautionary tale. Yesterday he took the lead and saved the deck and our clothes from a gruesome mess…
.Jeff hauled the tuna to the side of the boat, where Kevin was waiting with the fish net. After a quick dispatch with a sharp knife, right there over the side of the boat, the line was securely tied to the tail of the tuna. We then dragged the tuna behind us, letting the sea do the cleaning.
Bev has well-provisioned Island Summers. The fridges and freezers are full to the gills with everything we need. A 25 pound tuna would not find a place, so after an artful filleting of the tuna, we filled two gallon bags with the best parts, and marinated with teriyaki sauce. Bev worked some magic and found room for those two bags in the freezer, and the parts we didn’t keep went back to the sea.
Bev’s menu tonight was grilled tuna, a lovely brown rice and cranberry medley, and pineapple and cottage cheese. Kevin perfectly grilled the flaky fish, and we thanked the sea and the tuna for a wonderful meal.
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