[tubebender]

I just got back from the Marina with two twenty five pound Albacore Tuna. Just a few days ago they were swimming freely in the Eastern Pacific when they were yanked on the boat, their gills ripped out, left to bleed on the deck and then thrown into a 20 below zero freezer.

We will cook and can them this week...

[HKMk23]

... two twenty five pound Albacore Tuna.

Wow. THAT must've been a great time. Reminds me of when I was a kid, my Dad used to catch out from San Pedro or Long Beach at unholy hours, be gone all day Saturday, then show up just before dark with his share of whatever the guys caught on the boat that day packed on ice in a burlap sack. The boats he went on always divvied up the catch so nobody went home emptyhanded. I remember one time he hooked into a monstrous bluefin tuna that had everyone on the boat pretty well-stocked heading home; made everyone happy. He'd get it all into the kitchen, scale it, bone it, cut it up, put enough in the 'fridge to have fresh over the next few days, and the rest in the freezer. That sure was good eating.

If we had fish on our table, it was either fresh from the sea or fresh from the high Sierra. I guess I've been spoiled that way. LOL!