1 00:00:05,480 --> 00:00:08,320 Speaker 1: Hi, I am Kate Hudson and my name is Oliver Hudson. 2 00:00:08,520 --> 00:00:11,160 Speaker 2: We wanted to do something that highlighted our. 3 00:00:11,080 --> 00:00:19,440 Speaker 1: Relationship and what it's like to be siblings. We are 4 00:00:19,680 --> 00:00:25,919 Speaker 1: a sibling. Railvalry, No, no, sibling, don't do that with 5 00:00:26,000 --> 00:00:26,640 Speaker 1: your mouth. 6 00:00:30,920 --> 00:00:31,920 Speaker 3: Revelry. 7 00:00:33,640 --> 00:00:44,800 Speaker 1: That's good. It's Oliver Hudson. The Hudson Express. I've been 8 00:00:44,840 --> 00:00:47,519 Speaker 1: calling myself the Hudson Express for a long time. Is 9 00:00:47,600 --> 00:00:55,120 Speaker 1: this sort of false bravado really a mask my deep 10 00:00:55,160 --> 00:01:02,240 Speaker 1: insecurities about who I am? But the Hudson Express is 11 00:01:02,880 --> 00:01:08,199 Speaker 1: a type of a train, and you can either jump 12 00:01:08,240 --> 00:01:11,960 Speaker 1: on board or not. It does make stops, not many, 13 00:01:12,120 --> 00:01:16,080 Speaker 1: and you don't know where the stops are going to be, 14 00:01:16,160 --> 00:01:18,760 Speaker 1: so when you do get off the Hudson Express, you 15 00:01:18,840 --> 00:01:23,440 Speaker 1: might not know where the hell you are. So you 16 00:01:23,480 --> 00:01:27,000 Speaker 1: could stay on and just go with wherever it goes, 17 00:01:27,120 --> 00:01:31,000 Speaker 1: or you can get off. It's a whole thing. I 18 00:01:31,040 --> 00:01:36,560 Speaker 1: actually named my boat the Hudson Express. My wife hates it, 19 00:01:36,600 --> 00:01:40,319 Speaker 1: but yeah, then the boats, you know, the seget This 20 00:01:40,360 --> 00:01:42,800 Speaker 1: whole segue just works because my boat is the Hudson 21 00:01:42,840 --> 00:01:48,360 Speaker 1: Express and there's someone in the waiting room now it's 22 00:01:48,440 --> 00:01:52,800 Speaker 1: very different, but it's very me. Her name is Sena Wheeler, 23 00:01:54,280 --> 00:02:00,640 Speaker 1: and she catches fish for a living. And I just 24 00:02:01,080 --> 00:02:03,000 Speaker 1: she sent me some halibit that I just had. I 25 00:02:03,000 --> 00:02:06,520 Speaker 1: know this sounds crazy, but this is so personal to me, 26 00:02:06,680 --> 00:02:08,480 Speaker 1: and I'm excited to have her on to talk about 27 00:02:08,520 --> 00:02:11,280 Speaker 1: all of this. Let's just bring her on. Let's let's 28 00:02:11,280 --> 00:02:16,120 Speaker 1: bring on. Hey, Hello, how are you good? Are you? 29 00:02:17,160 --> 00:02:20,640 Speaker 1: I'm good, I'm very good. Where are you? 30 00:02:21,480 --> 00:02:24,600 Speaker 3: I am in Washington State. We live in Washington and 31 00:02:24,639 --> 00:02:29,000 Speaker 3: fishing Alaska. Okay, and my husband just left for Alaska this. 32 00:02:29,000 --> 00:02:30,680 Speaker 2: Morning, diddy, yep. 33 00:02:30,760 --> 00:02:34,840 Speaker 1: Okay, Okay. There's so many things. First of all, how 34 00:02:34,840 --> 00:02:35,600 Speaker 1: did this happen? 35 00:02:36,400 --> 00:02:38,119 Speaker 2: You know, the fishing thing? 36 00:02:38,400 --> 00:02:40,919 Speaker 1: No? No, no, Like, how are you on this show 37 00:02:41,080 --> 00:02:43,799 Speaker 1: right now? You know what I'm saying, Like, how did 38 00:02:44,320 --> 00:02:47,760 Speaker 1: Because just I'm a huge fisherman. I mean, it's my passion. 39 00:02:47,840 --> 00:02:51,359 Speaker 1: I have a parker. I catch big blue fin tuna. 40 00:02:51,520 --> 00:02:53,639 Speaker 1: I've been doing since I was a kid. I am 41 00:02:54,120 --> 00:02:55,520 Speaker 1: an obsessive fisherman. 42 00:02:55,840 --> 00:02:56,880 Speaker 2: You know that's awesome. 43 00:02:57,120 --> 00:03:00,840 Speaker 1: Yeah, And I think I get this call that you know, 44 00:03:01,080 --> 00:03:02,679 Speaker 1: you guys wanted to come on the show, and I 45 00:03:02,720 --> 00:03:05,440 Speaker 1: was like, oh my god, hell yeah of course, And 46 00:03:05,480 --> 00:03:08,920 Speaker 1: I'm curious, like, do you do you have any idea 47 00:03:08,919 --> 00:03:09,800 Speaker 1: how this happened? 48 00:03:10,200 --> 00:03:12,120 Speaker 3: I was going to ask you how this happened, because 49 00:03:12,160 --> 00:03:13,480 Speaker 3: I'm just as amazed. 50 00:03:13,919 --> 00:03:17,200 Speaker 1: Well, who gives a ship because it's this is so fun. 51 00:03:17,440 --> 00:03:22,200 Speaker 1: I mean, I just got your box of fish. We 52 00:03:22,280 --> 00:03:24,880 Speaker 1: got some black cob, we got halibit, we got some 53 00:03:25,120 --> 00:03:27,480 Speaker 1: I think sake. 54 00:03:27,680 --> 00:03:27,880 Speaker 3: Yeah. 55 00:03:27,919 --> 00:03:30,959 Speaker 1: Yeah, And I made the halibit last night. 56 00:03:31,560 --> 00:03:32,680 Speaker 2: Oh how was it? 57 00:03:32,680 --> 00:03:35,520 Speaker 1: It was amazing And I'm not just saying that awesome, 58 00:03:36,680 --> 00:03:39,720 Speaker 1: but it was so good and so fresh, and my 59 00:03:39,840 --> 00:03:42,640 Speaker 1: kids loved it. And I did that parmesan sort of 60 00:03:43,040 --> 00:03:43,960 Speaker 1: parmesan crusted. 61 00:03:44,600 --> 00:03:46,640 Speaker 2: But oh the recipe, that was the recipe. 62 00:03:46,760 --> 00:03:50,200 Speaker 1: Yeah, because I do. I do. I love to cook fish. 63 00:03:50,280 --> 00:03:54,000 Speaker 1: I have I have tragger, I have two trigger grills. 64 00:03:54,040 --> 00:03:56,480 Speaker 1: I've got I mean, I'm a smoker. I've got all 65 00:03:56,560 --> 00:03:58,600 Speaker 1: kinds of shit. I can my tuna, you know I. 66 00:03:58,880 --> 00:04:01,640 Speaker 2: Yeah, yeah. Do you have the blackstone grill? 67 00:04:02,600 --> 00:04:02,880 Speaker 1: Uh? 68 00:04:03,080 --> 00:04:05,880 Speaker 3: No, that's as I've got the tragger, which I love 69 00:04:05,920 --> 00:04:07,560 Speaker 3: and I do a lot of fish in the trager, 70 00:04:07,600 --> 00:04:11,560 Speaker 3: but the blackstone is like solid. Yeah, it's great for 71 00:04:11,720 --> 00:04:13,360 Speaker 3: fish and Veggie's this for searing. 72 00:04:13,680 --> 00:04:15,840 Speaker 1: No, I know it's amazing. So I don't have that, 73 00:04:16,000 --> 00:04:21,839 Speaker 1: but I have the tragger version of the blackstone, yes, 74 00:04:22,120 --> 00:04:25,040 Speaker 1: and which is that you know, cast iron, that cast 75 00:04:25,080 --> 00:04:28,320 Speaker 1: iron skillet, which is great for it, you know, but 76 00:04:28,880 --> 00:04:31,400 Speaker 1: cooked last night, it was so fresh and so good 77 00:04:32,000 --> 00:04:34,880 Speaker 1: and I love that you the skin on. You know. 78 00:04:35,200 --> 00:04:38,440 Speaker 1: I'm just seeing those big Pacific halibit awesome. 79 00:04:38,520 --> 00:04:39,800 Speaker 2: I'm sorry you tried it. 80 00:04:40,480 --> 00:04:43,919 Speaker 1: Yeah, yeah, So my biggest halibit is one like one 81 00:04:44,000 --> 00:04:47,039 Speaker 1: hundred and twenty eight. I got it elfin Cove. That's 82 00:04:47,040 --> 00:04:50,520 Speaker 1: where I fished. Oh okay, yeah, of course we catch 83 00:04:50,520 --> 00:04:53,840 Speaker 1: it done of California halibit down here, and. 84 00:04:53,279 --> 00:04:55,239 Speaker 2: Those would be much smaller. 85 00:04:55,360 --> 00:04:57,880 Speaker 1: Oh yeah, I think the record is in the fifties. 86 00:04:57,720 --> 00:04:59,440 Speaker 2: You know, right, Yeah. 87 00:04:59,680 --> 00:05:00,000 Speaker 1: Yeah. 88 00:05:00,160 --> 00:05:02,159 Speaker 3: Up in Alaska, they used to call them barn doors 89 00:05:02,200 --> 00:05:04,560 Speaker 3: because they'd be like pulling up a barn door out 90 00:05:04,560 --> 00:05:07,520 Speaker 3: of the water. And I mean they're not as big 91 00:05:07,520 --> 00:05:09,880 Speaker 3: as they used to be, but when I was growing 92 00:05:09,960 --> 00:05:11,640 Speaker 3: up by fish with my dad out there, and I 93 00:05:11,680 --> 00:05:13,599 Speaker 3: mean I had to clean them out and I'd be 94 00:05:13,640 --> 00:05:16,320 Speaker 3: crawling inside. You lift it up and you're in the 95 00:05:16,360 --> 00:05:18,200 Speaker 3: fish to gut it. 96 00:05:18,360 --> 00:05:21,520 Speaker 1: Crazy. No, I know you've seen some of those big 97 00:05:21,600 --> 00:05:25,719 Speaker 1: four hundred pounders you know that were just unreal. Mine 98 00:05:25,800 --> 00:05:28,680 Speaker 1: was one twenty eight and I was it was I 99 00:05:28,760 --> 00:05:31,479 Speaker 1: did not expect they sawed off four ten shotgun to 100 00:05:31,480 --> 00:05:33,240 Speaker 1: come out of the guy's waistband. 101 00:05:33,839 --> 00:05:35,760 Speaker 2: Oh yeah, yeah. 102 00:05:35,600 --> 00:05:37,200 Speaker 1: Because you don't want to. You don't want to, you 103 00:05:37,200 --> 00:05:39,320 Speaker 1: don't want to flopping around destroy your boat. 104 00:05:39,640 --> 00:05:40,960 Speaker 2: Yeah. 105 00:05:41,000 --> 00:05:43,120 Speaker 1: Why do you think the fish have gotten smaller just 106 00:05:43,160 --> 00:05:44,160 Speaker 1: overfishing or. 107 00:05:45,240 --> 00:05:48,679 Speaker 3: Yeah, the the big ones are the mothers. 108 00:05:49,160 --> 00:05:51,480 Speaker 2: So the big ones. 109 00:05:51,320 --> 00:05:55,000 Speaker 3: Last, they're they're alive a really long time and they 110 00:05:55,040 --> 00:05:57,960 Speaker 3: have a lifespan that's really long. I mean it can 111 00:05:58,040 --> 00:06:02,800 Speaker 3: be like one hundred years and so yeah really I 112 00:06:02,880 --> 00:06:05,239 Speaker 3: mean maybe not one hundred, but maybe sixty at least. 113 00:06:05,279 --> 00:06:08,160 Speaker 3: I mean very long time for I know. 114 00:06:08,120 --> 00:06:11,440 Speaker 1: Those golden eye live forever. That's why there's a limit 115 00:06:11,480 --> 00:06:13,440 Speaker 1: of wont basically yeah. 116 00:06:13,240 --> 00:06:17,640 Speaker 3: Right and so but really, so those halibate take a 117 00:06:17,680 --> 00:06:19,440 Speaker 3: long time. We have a lot of halib it but 118 00:06:19,480 --> 00:06:23,839 Speaker 3: they're smaller now. But those really big ones aren't the 119 00:06:23,880 --> 00:06:27,039 Speaker 3: best eating and those are the ones that can have 120 00:06:27,080 --> 00:06:30,240 Speaker 3: the high mercury because of the lifespan and how much 121 00:06:30,320 --> 00:06:34,040 Speaker 3: they've been eating and accumulating. So the big ones are cool, 122 00:06:34,680 --> 00:06:37,640 Speaker 3: but they're not the best eating it for things like that. 123 00:06:38,080 --> 00:06:41,120 Speaker 1: Yeah, and what is that? What is that perfect eater 124 00:06:41,279 --> 00:06:44,520 Speaker 1: size for the Pacific halibis. 125 00:06:44,400 --> 00:06:45,800 Speaker 2: We choose a smaller fish. 126 00:06:45,839 --> 00:06:48,640 Speaker 3: So I think that my husband is he does the 127 00:06:49,080 --> 00:06:51,480 Speaker 3: processing and so he knows exactly. I think he would 128 00:06:51,480 --> 00:06:53,680 Speaker 3: call it a twenty thirty So about twenty to thirty 129 00:06:53,720 --> 00:06:56,919 Speaker 3: pounds would be really nice size for eating. 130 00:06:57,240 --> 00:06:58,680 Speaker 2: And it's gonna it's going to. 131 00:06:58,720 --> 00:07:01,719 Speaker 3: Be better flesh, better quality. 132 00:07:01,800 --> 00:07:05,040 Speaker 2: And then it's lower in mercury too, which is really nice. 133 00:07:05,160 --> 00:07:07,640 Speaker 1: Yeah. Yeah, And where are you guys? Where do you 134 00:07:07,640 --> 00:07:08,200 Speaker 1: fish out of? 135 00:07:08,520 --> 00:07:12,920 Speaker 3: So we fish out of Alaska, Yeah, and the halibit 136 00:07:13,200 --> 00:07:17,960 Speaker 3: is out of well, I would I would say kind 137 00:07:17,960 --> 00:07:20,640 Speaker 3: of all over southeast up north, and we fish out 138 00:07:20,680 --> 00:07:25,160 Speaker 3: of Cordova, Alaska. And so the the longlining is all 139 00:07:25,200 --> 00:07:28,280 Speaker 3: about permitting and it's permitted per section and then we 140 00:07:29,280 --> 00:07:32,760 Speaker 3: fish Copper River salmon. So our facility is right there 141 00:07:32,760 --> 00:07:35,320 Speaker 3: in Cordova, Alaska where the Copper River's caught, and we 142 00:07:35,440 --> 00:07:38,280 Speaker 3: bring the the halib, black coot in there too. 143 00:07:38,680 --> 00:07:44,679 Speaker 1: And a black cod. At least here it's the deep 144 00:07:44,760 --> 00:07:49,320 Speaker 1: water right really deep, it's like two thousand feet. 145 00:07:49,360 --> 00:07:52,200 Speaker 3: Ali and black cot are actually both really deep so 146 00:07:52,480 --> 00:07:54,520 Speaker 3: you long line for both. So it's a bigger boat, 147 00:07:54,560 --> 00:07:57,239 Speaker 3: you're gonna long line. It's going to be miles deep, 148 00:07:57,960 --> 00:08:01,240 Speaker 3: and they like they just like slightly different areas, like 149 00:08:01,240 --> 00:08:04,360 Speaker 3: the black cot like these kind of rock structures. They're 150 00:08:04,400 --> 00:08:07,360 Speaker 3: going to be around those kind of rock areas and 151 00:08:07,800 --> 00:08:11,280 Speaker 3: just right before the gulf, so basically right before. 152 00:08:11,040 --> 00:08:12,440 Speaker 2: The shelf just drops off. 153 00:08:12,520 --> 00:08:15,800 Speaker 3: But it's they're really deep and they like really cold water. 154 00:08:15,920 --> 00:08:20,080 Speaker 3: Your black cot in California, California black cot is might 155 00:08:20,120 --> 00:08:23,760 Speaker 3: be a little more mushy, and the Alaskan black cot 156 00:08:23,840 --> 00:08:25,160 Speaker 3: is is the best. 157 00:08:25,560 --> 00:08:29,320 Speaker 1: Is that like when we're eating black cod at sushi 158 00:08:29,440 --> 00:08:35,640 Speaker 1: or Japanese restaurants, are we eating that more northern black cod? 159 00:08:36,120 --> 00:08:37,760 Speaker 2: Yeah, it's also called sablefish. 160 00:08:38,559 --> 00:08:40,440 Speaker 3: It's a really hard one because it has a lot 161 00:08:40,440 --> 00:08:42,560 Speaker 3: of names and it has been I think it's a 162 00:08:42,559 --> 00:08:44,960 Speaker 3: detriment to the fish because it's honestly one of my 163 00:08:45,280 --> 00:08:46,439 Speaker 3: favorite fish. 164 00:08:46,360 --> 00:08:47,320 Speaker 2: Is so good. 165 00:08:47,480 --> 00:08:50,360 Speaker 3: It's called when we catch it, it's called black cot 166 00:08:50,400 --> 00:08:52,559 Speaker 3: on our fish ticket. When we sell it, we have 167 00:08:52,640 --> 00:08:56,440 Speaker 3: to sell it as sablefish, and a lot of people 168 00:08:56,480 --> 00:09:00,320 Speaker 3: call it butterfish also and so and you can hatch 169 00:09:00,360 --> 00:09:02,760 Speaker 3: it all the way from like near Hawaii, up the 170 00:09:02,800 --> 00:09:06,040 Speaker 3: Califounlifornia coast and up in Alaska. But it's gonna be 171 00:09:06,080 --> 00:09:08,480 Speaker 3: different qualities. So the colder water is gonna be better, 172 00:09:09,080 --> 00:09:11,320 Speaker 3: and most of it, like ninety percent of the black 173 00:09:11,320 --> 00:09:14,240 Speaker 3: cod goes to Japan, so it is used for sushi 174 00:09:14,320 --> 00:09:16,400 Speaker 3: and it's very high quality. 175 00:09:16,600 --> 00:09:19,560 Speaker 1: Yeah, so how do you how do you longline those 176 00:09:20,120 --> 00:09:20,800 Speaker 1: sable fish? 177 00:09:21,679 --> 00:09:25,360 Speaker 3: It's actually done really similar to halibit. They actually use 178 00:09:25,440 --> 00:09:28,800 Speaker 3: the same gear. Yeah, it's a it's a hook. They 179 00:09:29,040 --> 00:09:32,960 Speaker 3: on a long line. It's the long line is literally mile, 180 00:09:33,160 --> 00:09:36,000 Speaker 3: you know, a mile long on the bottom of the ocean, 181 00:09:36,520 --> 00:09:39,319 Speaker 3: and every about three feet is a lanyard. So it's 182 00:09:39,320 --> 00:09:41,480 Speaker 3: gonna be about eighteen inches and then there's gonna be 183 00:09:41,520 --> 00:09:43,680 Speaker 3: a hook on it. So halibut hook is is a 184 00:09:43,679 --> 00:09:47,040 Speaker 3: bit bigger and black cod hooks a little bit smaller. 185 00:09:47,400 --> 00:09:49,920 Speaker 3: And the bait the fishermen kind of have their favorites. 186 00:09:49,960 --> 00:09:53,960 Speaker 3: They use herring or squid and just got a little bait, 187 00:09:54,080 --> 00:09:57,240 Speaker 3: sits down there for soaks for a little bit and 188 00:09:57,280 --> 00:09:58,120 Speaker 3: they pull back up. 189 00:09:58,960 --> 00:10:01,440 Speaker 1: How how long is you so for those for the 190 00:10:01,480 --> 00:10:06,040 Speaker 1: sable fish. 191 00:10:04,040 --> 00:10:09,720 Speaker 3: You know, it would be like six hours, maybe twelve, 192 00:10:09,760 --> 00:10:11,719 Speaker 3: but it's going to depend on the area and the 193 00:10:11,800 --> 00:10:14,800 Speaker 3: fishermen on how long they like to soak it and 194 00:10:15,400 --> 00:10:18,160 Speaker 3: kind of some area knowledge that. 195 00:10:18,160 --> 00:10:18,640 Speaker 2: Kind of thuff. 196 00:10:19,000 --> 00:10:22,480 Speaker 1: Yeah, yeah yeah. And then how far how many hooks 197 00:10:22,520 --> 00:10:25,320 Speaker 1: do you put on that long line, because aren't those 198 00:10:25,360 --> 00:10:28,280 Speaker 1: fish closer to the bottom, they're not too high up 199 00:10:28,320 --> 00:10:30,520 Speaker 1: in the water column, correct. 200 00:10:30,240 --> 00:10:32,600 Speaker 3: Yeah, this long line has weight, so it's on the 201 00:10:32,640 --> 00:10:36,600 Speaker 3: bottom of the ocean, and it's going to be like 202 00:10:36,920 --> 00:10:37,920 Speaker 3: thirty thousand hooks. 203 00:10:38,880 --> 00:10:39,439 Speaker 1: Wow. 204 00:10:40,240 --> 00:10:43,200 Speaker 3: Yeah, so this is a this is a These boats, 205 00:10:43,200 --> 00:10:46,280 Speaker 3: long line boats are going to be out a lot deeper. 206 00:10:46,320 --> 00:10:48,440 Speaker 3: Their bigger boats is like a five man boat, like 207 00:10:48,480 --> 00:10:52,360 Speaker 3: our longline boat was like and our family was seventy 208 00:10:52,400 --> 00:10:53,480 Speaker 3: three feet wooden boat. 209 00:10:53,480 --> 00:10:55,160 Speaker 2: That would be a pretty typical long line boat. 210 00:10:55,160 --> 00:11:01,640 Speaker 3: But they have hydraulics to lift that long line, of course, no. 211 00:11:01,720 --> 00:11:04,440 Speaker 1: Of course. I mean, yeah, we have electric reels out 212 00:11:04,440 --> 00:11:08,040 Speaker 1: of here, but I think you can need more than that, right, Yeah, yeah, 213 00:11:08,400 --> 00:11:11,200 Speaker 1: that's interesting though. Those halibate are that deep as well. Well. 214 00:11:11,320 --> 00:11:14,400 Speaker 3: My dad started fishing with my grandfather. They did all 215 00:11:14,440 --> 00:11:17,520 Speaker 3: halib it, these Norwegian guys. It was all Norwegian boats 216 00:11:17,559 --> 00:11:19,720 Speaker 3: and they did all halib it. That's all they were 217 00:11:19,720 --> 00:11:22,000 Speaker 3: interested in and in the eighties. My dad was one 218 00:11:22,040 --> 00:11:24,360 Speaker 3: of the first guys that was like, hey, we should 219 00:11:24,360 --> 00:11:28,280 Speaker 3: try this new thing black cod, and it's big. It's 220 00:11:28,280 --> 00:11:30,640 Speaker 3: popular in the Japanese, you know, they want pay for it, 221 00:11:31,040 --> 00:11:34,960 Speaker 3: and so they kind of started longlining. But it's the 222 00:11:35,040 --> 00:11:38,040 Speaker 3: same gear which is really big. So a lot of 223 00:11:38,080 --> 00:11:41,439 Speaker 3: boats now longliners will do halibu and black cod because 224 00:11:41,440 --> 00:11:44,719 Speaker 3: it's they can go back and forth. Yeah, it might 225 00:11:44,760 --> 00:11:47,120 Speaker 3: even be that they're using the same hook size these days, 226 00:11:47,120 --> 00:11:50,400 Speaker 3: so they get it's really about where they place the gear. 227 00:11:50,440 --> 00:11:53,439 Speaker 3: And what's crazy is when they're halibut fishing, they get 228 00:11:53,480 --> 00:11:56,160 Speaker 3: all halib it. Wow, And when they're black cod fishing, 229 00:11:56,200 --> 00:11:58,800 Speaker 3: they get all black cod. And it's just on where 230 00:11:58,840 --> 00:12:02,280 Speaker 3: they put the gear and how the depth and the knowledge. 231 00:12:02,480 --> 00:12:05,959 Speaker 1: Yeah. Yeah, that's interesting because when you're long lining for halibit, 232 00:12:06,480 --> 00:12:09,800 Speaker 1: you know, I would think because you have a weight, 233 00:12:10,240 --> 00:12:12,959 Speaker 1: right that is at the bottom of the line, I 234 00:12:13,040 --> 00:12:17,480 Speaker 1: would assume, and then the hooks are baited up. So 235 00:12:17,520 --> 00:12:20,280 Speaker 1: it's like, that's what I'm saying, because halibit are in them, 236 00:12:20,360 --> 00:12:22,319 Speaker 1: are in the mud or in the sand, right, Yeah, So. 237 00:12:22,320 --> 00:12:25,480 Speaker 3: You've got like a weight with the booy to mark 238 00:12:25,480 --> 00:12:27,920 Speaker 3: where it's at and then the line is along the 239 00:12:27,920 --> 00:12:32,640 Speaker 3: bottom of the ocean, and then another weight and then 240 00:12:32,720 --> 00:12:37,880 Speaker 3: another booy and so you yeah, from so there's a 241 00:12:37,960 --> 00:12:40,640 Speaker 3: one booy and then like a mile of long that's 242 00:12:40,679 --> 00:12:43,280 Speaker 3: why they call it a long line, and then another booy. 243 00:12:43,360 --> 00:12:45,800 Speaker 3: They'll they'll put the whole thing in lay a couple 244 00:12:45,880 --> 00:12:47,640 Speaker 3: down and then go back and pick up the first 245 00:12:47,679 --> 00:12:51,839 Speaker 3: by finding the booy's. But the the hooks itself are 246 00:12:51,960 --> 00:12:54,840 Speaker 3: laying along the bottom of the ocean. 247 00:12:54,880 --> 00:12:57,080 Speaker 1: Got it, got it? Got it? Then is it weighted 248 00:12:57,120 --> 00:12:59,000 Speaker 1: in the middle at all to keep that keep that 249 00:12:59,080 --> 00:12:59,640 Speaker 1: line down? 250 00:13:00,200 --> 00:13:03,320 Speaker 3: The line itself is weighted, Yeah, waited line? 251 00:13:03,360 --> 00:13:06,840 Speaker 1: Got it? This is like fascinating for me. 252 00:13:08,080 --> 00:13:09,680 Speaker 3: I used to go out with my dad when I 253 00:13:09,720 --> 00:13:12,439 Speaker 3: was in high school, so in the summertimes, and this 254 00:13:12,520 --> 00:13:14,600 Speaker 3: is you know, way you know, way back. 255 00:13:14,640 --> 00:13:17,480 Speaker 2: So I'm like remembering everything. 256 00:13:17,720 --> 00:13:20,360 Speaker 1: No, I know, And so those alibates are in that 257 00:13:20,440 --> 00:13:23,160 Speaker 1: kind of deep water. But then they come into spawn, right, 258 00:13:23,200 --> 00:13:25,400 Speaker 1: I mean, is that what the fish that I'm catching 259 00:13:25,400 --> 00:13:29,120 Speaker 1: that recreational fishermen are catching are obviously not five thousand 260 00:13:29,120 --> 00:13:32,360 Speaker 1: feet deep. I mean you're fishing, you know, sometimes in 261 00:13:32,360 --> 00:13:34,559 Speaker 1: the hundreds, but you can even fish up into the 262 00:13:34,600 --> 00:13:38,360 Speaker 1: eighties and seventies feet of water, so the halibis just 263 00:13:38,440 --> 00:13:40,360 Speaker 1: exists throughout the water column. 264 00:13:40,360 --> 00:13:44,560 Speaker 3: I guess yeah, that's a really good question because you know, 265 00:13:44,760 --> 00:13:48,280 Speaker 3: like commercial fishing, well, for one thing, we have to 266 00:13:48,320 --> 00:13:51,960 Speaker 3: be out there's zones in areas and so, but we 267 00:13:52,040 --> 00:13:55,720 Speaker 3: would always be out way deep. The salmon you catch 268 00:13:55,760 --> 00:13:58,600 Speaker 3: when it spawns. So salmon is all about the spawning, 269 00:13:58,679 --> 00:14:00,880 Speaker 3: like the Copper River salmon the First River. 270 00:14:02,160 --> 00:14:03,679 Speaker 2: The timing on catching. 271 00:14:03,400 --> 00:14:06,920 Speaker 3: Salmon is all about the salmon's timing when it's spawning 272 00:14:06,960 --> 00:14:07,560 Speaker 3: coming back. 273 00:14:07,400 --> 00:14:07,880 Speaker 2: To the river. 274 00:14:08,320 --> 00:14:11,720 Speaker 3: But for halim in black cod, it's not about the spawning, 275 00:14:12,160 --> 00:14:15,280 Speaker 3: and so they're not migrating according to their spawn and 276 00:14:15,720 --> 00:14:18,800 Speaker 3: you can fish for them from spring to fall. 277 00:14:28,680 --> 00:14:30,240 Speaker 1: Do you have kids? 278 00:14:30,240 --> 00:14:30,840 Speaker 2: Three kids? 279 00:14:31,600 --> 00:14:32,920 Speaker 1: How old are the kids? 280 00:14:33,280 --> 00:14:36,320 Speaker 2: They are thirteen, sixteen and nineteen. 281 00:14:36,360 --> 00:14:38,000 Speaker 3: Now if you go on our website, you will think 282 00:14:38,040 --> 00:14:40,600 Speaker 3: they're little because I. 283 00:14:40,560 --> 00:14:43,720 Speaker 2: Have pictures that are too cute to put down. 284 00:14:44,000 --> 00:14:46,720 Speaker 1: I get it, I get it. Are they do? They 285 00:14:46,760 --> 00:14:47,800 Speaker 1: want to get into the business. 286 00:14:48,720 --> 00:14:50,080 Speaker 2: They've been on the boat. 287 00:14:50,120 --> 00:14:53,960 Speaker 3: So because when we're salmon fishing, my husband does longlining also, 288 00:14:54,080 --> 00:14:55,600 Speaker 3: and that's no place for kids. 289 00:14:55,640 --> 00:14:57,960 Speaker 2: But for salmon fishing. You're on a small boat. 290 00:14:58,080 --> 00:15:00,520 Speaker 3: It's like a thirty two foot boat and it's usually 291 00:15:00,600 --> 00:15:03,000 Speaker 3: one or one guy or maybe one guy in a decan. 292 00:15:03,520 --> 00:15:06,120 Speaker 3: So we've always brought the kids out and so they've 293 00:15:06,120 --> 00:15:08,680 Speaker 3: fished every summer with dad and they know kind of 294 00:15:08,880 --> 00:15:11,400 Speaker 3: they know enough to know. I don't know if any 295 00:15:11,440 --> 00:15:14,520 Speaker 3: of them are planning on that as their career, but 296 00:15:14,600 --> 00:15:17,680 Speaker 3: our son is, he'll fish. He's in college now and 297 00:15:18,520 --> 00:15:21,200 Speaker 3: he'll continue to fish in the summers to earn money 298 00:15:21,240 --> 00:15:22,200 Speaker 3: for college at least. 299 00:15:22,600 --> 00:15:25,040 Speaker 1: No, But it's interesting because it seems like it's been 300 00:15:25,080 --> 00:15:28,560 Speaker 1: a family business, right for sure. Yeah, and so who's 301 00:15:28,600 --> 00:15:31,120 Speaker 1: taking it over? Yeah, you know what I mean, Like, 302 00:15:31,400 --> 00:15:32,760 Speaker 1: I know, you want your kids to do what they 303 00:15:32,800 --> 00:15:34,760 Speaker 1: want to do, obviously I have three of them myself. 304 00:15:34,880 --> 00:15:35,160 Speaker 2: Yeah. 305 00:15:35,200 --> 00:15:37,000 Speaker 1: At the same time, there's a bit of a legacy 306 00:15:37,400 --> 00:15:40,200 Speaker 1: that's happening here, you know, and that someone's got to 307 00:15:40,240 --> 00:15:41,200 Speaker 1: do it. 308 00:15:41,200 --> 00:15:44,240 Speaker 3: It's interesting to see and they've all you know, I 309 00:15:44,280 --> 00:15:47,480 Speaker 3: feel like we've introduced them and they've seen the real 310 00:15:47,520 --> 00:15:49,880 Speaker 3: deal and if they choose it, then they're choosing it 311 00:15:49,960 --> 00:15:55,560 Speaker 3: for you know, with blinders open. Yeah, But like I say, 312 00:15:55,600 --> 00:15:58,240 Speaker 3: our son comes up every year and it's more about 313 00:15:58,680 --> 00:16:01,680 Speaker 3: earning some money and the time frame that works. It's 314 00:16:01,720 --> 00:16:04,000 Speaker 3: our youngest when we've been out on the boat. You know, 315 00:16:03,800 --> 00:16:06,320 Speaker 3: you can you can do the controls out on the 316 00:16:06,400 --> 00:16:10,400 Speaker 3: deck and you're out just boom boom, you're standing up 317 00:16:10,720 --> 00:16:13,360 Speaker 3: spray and all of that. And when our youngest was 318 00:16:13,360 --> 00:16:15,880 Speaker 3: about five, she'd be out there with dad and he 319 00:16:16,440 --> 00:16:19,360 Speaker 3: looked down at her and he sees her smile and 320 00:16:19,400 --> 00:16:21,440 Speaker 3: he's like, oh, this is gonna be our fisherman. 321 00:16:23,800 --> 00:16:25,840 Speaker 1: I know. It's like my daughter, she's the only one 322 00:16:25,880 --> 00:16:27,680 Speaker 1: wants to go out with me on my boat and fish. 323 00:16:27,720 --> 00:16:28,400 Speaker 1: It's amazing. 324 00:16:29,120 --> 00:16:33,120 Speaker 2: Yeah, our middle it was like, I'll be the cook, 325 00:16:33,560 --> 00:16:35,120 Speaker 2: right sat. 326 00:16:36,440 --> 00:16:39,120 Speaker 1: And then the salmon, how how do you what's the 327 00:16:39,240 --> 00:16:40,560 Speaker 1: process of catching the salmon? 328 00:16:41,320 --> 00:16:45,200 Speaker 3: So we gillnet for the salmon, and it's super regulated 329 00:16:46,200 --> 00:16:48,760 Speaker 3: in terms of everything from the size of the boat 330 00:16:48,840 --> 00:16:52,120 Speaker 3: has to be under thirty two feet, their gill netters 331 00:16:52,160 --> 00:16:54,720 Speaker 3: off the their bow pickers, so the gill net goes 332 00:16:54,760 --> 00:16:56,800 Speaker 3: off the bow, and then the size of the net, 333 00:16:56,840 --> 00:17:00,920 Speaker 3: size of the holes. Everything is really tightly regulated. But 334 00:17:00,920 --> 00:17:05,520 Speaker 3: the net goes off the bow. And for salmon, you know, 335 00:17:05,560 --> 00:17:07,560 Speaker 3: you think of a river. You're doing it when they're spawning. 336 00:17:07,600 --> 00:17:11,840 Speaker 3: But the Copper River is like three hundred miles the 337 00:17:11,880 --> 00:17:15,879 Speaker 3: delta is three hundred miles wide, so it's huge, and 338 00:17:15,920 --> 00:17:20,080 Speaker 3: it's full of sandbars that move every year, and so 339 00:17:20,359 --> 00:17:24,199 Speaker 3: when they fish, you're out on this kind of like 340 00:17:24,240 --> 00:17:26,880 Speaker 3: in the beginning of the season, especially for the opener, 341 00:17:27,040 --> 00:17:30,960 Speaker 3: you'll be throwing your booy right at the surf and 342 00:17:31,000 --> 00:17:34,280 Speaker 3: then going off of the beach. And at different times 343 00:17:34,280 --> 00:17:36,760 Speaker 3: they're at different depths, so they might be out further, 344 00:17:36,920 --> 00:17:39,440 Speaker 3: but you're you're just you throw the buoy and you've 345 00:17:39,480 --> 00:17:42,040 Speaker 3: got a net coming off the bow and you're just reversing, 346 00:17:42,600 --> 00:17:46,040 Speaker 3: backing up and letting the net out. And so you're 347 00:17:46,119 --> 00:17:48,200 Speaker 3: gonna lay there with the net kind of making sure 348 00:17:48,240 --> 00:17:51,600 Speaker 3: it's straight and you know, tugging on it or whatnot, 349 00:17:52,000 --> 00:17:55,639 Speaker 3: for however long. Like for the opener, it's like however 350 00:17:55,680 --> 00:17:58,480 Speaker 3: long they can stand it, right, they got they gotta 351 00:17:58,560 --> 00:18:01,720 Speaker 3: check the net and see. Then you start pulling it 352 00:18:01,760 --> 00:18:04,479 Speaker 3: in and you're hand picking every fish. You are hand picking, 353 00:18:04,800 --> 00:18:09,160 Speaker 3: hand picking every fish. And especially for Copper River, it's 354 00:18:09,160 --> 00:18:11,880 Speaker 3: a slower fishery. It's not as the fish aren't coming 355 00:18:11,920 --> 00:18:17,280 Speaker 3: in as fast and they're highly valued and so that 356 00:18:17,359 --> 00:18:22,160 Speaker 3: quality is super key. So you have time to hand 357 00:18:22,200 --> 00:18:24,880 Speaker 3: bleed high pressure bleed, get them on ice right away. 358 00:18:24,920 --> 00:18:27,760 Speaker 3: So it's all about that time, temperature and that handling. 359 00:18:28,240 --> 00:18:31,760 Speaker 1: It's interesting because I don't think anyone knows what goes 360 00:18:31,840 --> 00:18:36,399 Speaker 1: into the processing of the fish right from when that 361 00:18:36,440 --> 00:18:38,280 Speaker 1: fish hits the boat, you know what I mean. 362 00:18:38,240 --> 00:18:40,800 Speaker 3: And that matters a lot. But they're doing on the boat, 363 00:18:41,200 --> 00:18:43,680 Speaker 3: you know, not flopping on the deck, that kind of thing. 364 00:18:44,720 --> 00:18:47,720 Speaker 1: Yeah, and then you know the bleeding of the fish. 365 00:18:47,800 --> 00:18:49,000 Speaker 1: You know, this is what we do with the tuna 366 00:18:49,040 --> 00:18:51,720 Speaker 1: as well, you know, and then there's it's like hot 367 00:18:51,760 --> 00:18:56,480 Speaker 1: sheet something where you're putting the needle into the vertebrae. 368 00:18:56,680 --> 00:18:59,840 Speaker 3: Right, that's mostly for tuna. You know, I studied tuna 369 00:19:00,040 --> 00:19:02,440 Speaker 3: and I got my master's degree. I studied West coast 370 00:19:02,440 --> 00:19:07,400 Speaker 3: albuquartuna and on board handling techniques in correlation with then 371 00:19:07,520 --> 00:19:10,200 Speaker 3: we did sensory and so it was like all that stuff, 372 00:19:10,520 --> 00:19:12,840 Speaker 3: you know, exactly what you're doing on board, and then 373 00:19:12,960 --> 00:19:15,919 Speaker 3: doing sensory for okay, how does this affect the flavor? 374 00:19:15,960 --> 00:19:18,560 Speaker 3: How does this affect the flavor? And for tuna, they 375 00:19:18,560 --> 00:19:19,200 Speaker 3: do kind of. 376 00:19:19,119 --> 00:19:22,040 Speaker 1: The spike, they spike its head, right, Yeah. 377 00:19:22,160 --> 00:19:24,160 Speaker 3: Yeah, they don't do that for salmon, but they'll pluck 378 00:19:24,160 --> 00:19:26,119 Speaker 3: a gill and we'll put it in a high pressure 379 00:19:26,160 --> 00:19:29,920 Speaker 3: bleed system with basically like hose water. 380 00:19:31,119 --> 00:19:32,760 Speaker 2: Seawater flowing through it. 381 00:19:33,560 --> 00:19:38,639 Speaker 1: Yeah. Now this is a Japanese technique because it's not 382 00:19:38,680 --> 00:19:43,040 Speaker 1: about a spike in the brain. There is as it's 383 00:19:43,040 --> 00:19:45,800 Speaker 1: basically the vertebrae, there's the nerve endings. And you take 384 00:19:45,840 --> 00:19:48,520 Speaker 1: this needle and you put it up through the back 385 00:19:48,680 --> 00:19:52,200 Speaker 1: of the halibit and you see the halibit just quiver 386 00:19:52,359 --> 00:19:54,560 Speaker 1: and then die. What it does is, you know, when 387 00:19:54,560 --> 00:19:58,520 Speaker 1: they're obviously hooked or gaffed or dying, they get rigid 388 00:19:58,520 --> 00:20:01,440 Speaker 1: and they're going through stress. But this thing literally just 389 00:20:01,840 --> 00:20:04,480 Speaker 1: shuts them down. So it just preserves that meat. 390 00:20:04,920 --> 00:20:07,800 Speaker 2: Lactic acid, not building up that muscle heat. 391 00:20:07,880 --> 00:20:10,280 Speaker 1: Yeah yeah, well, okay, wait, I got to talk to 392 00:20:10,280 --> 00:20:15,280 Speaker 1: you about the albacore because the fact that you've studied 393 00:20:15,320 --> 00:20:17,800 Speaker 1: it is so cool. You know, in southern California, I 394 00:20:17,840 --> 00:20:20,560 Speaker 1: began fishing twenty plus years ago, and when we went 395 00:20:20,600 --> 00:20:23,200 Speaker 1: out out of San Diego or we went out into 396 00:20:23,200 --> 00:20:25,359 Speaker 1: our bit or whatever it was there was, it was 397 00:20:25,400 --> 00:20:27,760 Speaker 1: all albacore. You had mixed in blue fin. The migration 398 00:20:27,840 --> 00:20:30,440 Speaker 1: patterns were such that they were down here, water temp bait, 399 00:20:30,760 --> 00:20:34,400 Speaker 1: you know, a lot of anchovy, all that, and then 400 00:20:34,680 --> 00:20:38,840 Speaker 1: twenty years ago, twenty years ago whatever, they just disappeared. 401 00:20:39,280 --> 00:20:42,680 Speaker 1: It's almost like they took a more northern or west north, 402 00:20:42,760 --> 00:20:47,000 Speaker 1: the northerly route, right, and then all of a sudden, 403 00:20:47,480 --> 00:20:50,199 Speaker 1: you know, water temperatures changed here. We started to get 404 00:20:50,280 --> 00:20:53,320 Speaker 1: yellow fintuna, we got dorado, and now the big blue 405 00:20:53,359 --> 00:20:56,760 Speaker 1: fintuna have moved in for the last almost ten years, right, 406 00:20:57,680 --> 00:21:01,000 Speaker 1: And everyone is sort of waiting for this patterned, for 407 00:21:01,040 --> 00:21:03,920 Speaker 1: this to change, and everyone has these predictions, but no 408 00:21:03,960 --> 00:21:07,560 Speaker 1: one knows, right. And I'm sure you don't know, no, 409 00:21:07,800 --> 00:21:11,040 Speaker 1: but you have actually had study in this, like is 410 00:21:11,040 --> 00:21:13,920 Speaker 1: there any rhyme or reason, like you know when these 411 00:21:13,920 --> 00:21:16,480 Speaker 1: fish will come back into SoCal or when their patterns 412 00:21:16,480 --> 00:21:17,640 Speaker 1: will change off? 413 00:21:18,560 --> 00:21:18,920 Speaker 2: I think. 414 00:21:19,520 --> 00:21:22,440 Speaker 3: I mean, for my studies, I was studying Omega three's 415 00:21:22,480 --> 00:21:25,920 Speaker 3: and onboard handling techniques. But I think just in terms 416 00:21:25,960 --> 00:21:28,880 Speaker 3: of fish, same things things are happening with the crab too. 417 00:21:28,920 --> 00:21:32,000 Speaker 3: I think personally it's all about water temperatures and those 418 00:21:32,040 --> 00:21:33,919 Speaker 3: fish are going to move for the water temps and 419 00:21:34,000 --> 00:21:37,880 Speaker 3: so I was studying west coast to albu Quartuna off 420 00:21:37,920 --> 00:21:41,639 Speaker 3: of organ for my masters and so at that time, 421 00:21:41,960 --> 00:21:45,840 Speaker 3: I mean, Oregon has a really huge Albuquortuna industry, and 422 00:21:45,880 --> 00:21:49,520 Speaker 3: so it makes sense to me that those fish are moving. 423 00:21:49,440 --> 00:21:50,880 Speaker 2: Up to colder water. 424 00:21:51,440 --> 00:21:51,840 Speaker 1: Yeah. 425 00:21:52,240 --> 00:21:56,560 Speaker 3: Yeah, And unfortunately I don't see that reversing. I mean, 426 00:21:57,320 --> 00:22:00,360 Speaker 3: I loved I would love to see the temps down. 427 00:22:00,720 --> 00:22:03,639 Speaker 1: But well, that's what I'll talk to you about a 428 00:22:03,680 --> 00:22:10,000 Speaker 1: little bit. Is just conservation, you know, regulations, you know, 429 00:22:10,160 --> 00:22:14,160 Speaker 1: just sort of you know, government and how that's affected 430 00:22:14,200 --> 00:22:16,520 Speaker 1: your industry and sort of where you stand on it 431 00:22:17,400 --> 00:22:21,080 Speaker 1: as far as boots on the ground climate change, you 432 00:22:21,119 --> 00:22:24,359 Speaker 1: know what I mean. Not scientists who are you know, 433 00:22:24,400 --> 00:22:27,160 Speaker 1: obviously have their predictions are what they are and their 434 00:22:27,240 --> 00:22:30,080 Speaker 1: science behind it. But someone who's lived in this world 435 00:22:30,119 --> 00:22:31,520 Speaker 1: and what you've experienced. 436 00:22:32,119 --> 00:22:35,560 Speaker 3: Yeah, for a fishing family like we are, multi generational 437 00:22:35,600 --> 00:22:38,680 Speaker 3: fishing family, I think that a lot of people, I mean, 438 00:22:38,720 --> 00:22:42,160 Speaker 3: first off, the relationship is kind of misunderstood a little 439 00:22:42,200 --> 00:22:45,480 Speaker 3: bit because people would kind of assume that Okay, well, 440 00:22:45,480 --> 00:22:48,240 Speaker 3: you're a commercial fisherman. You're trying to catch as much 441 00:22:48,280 --> 00:22:51,399 Speaker 3: fish as you can every time you go out but 442 00:22:51,600 --> 00:22:54,439 Speaker 3: as a multi generational fishing family, which most of the 443 00:22:54,520 --> 00:22:58,160 Speaker 3: industry is, and this is you know, us domestic fishing 444 00:22:58,160 --> 00:23:02,639 Speaker 3: industry is we want to keep fishing for lifetimes and 445 00:23:02,680 --> 00:23:04,919 Speaker 3: we want our kids to have that opportunity to for 446 00:23:04,960 --> 00:23:08,720 Speaker 3: that lifestyle. And so most fishermen are very conservation minded. 447 00:23:09,119 --> 00:23:11,720 Speaker 3: They want to come back and be able to continue 448 00:23:11,720 --> 00:23:16,359 Speaker 3: their livelihoods. So that's just one main misconception is about 449 00:23:16,400 --> 00:23:20,440 Speaker 3: commercial fishing in general, but especially for our domestic fishing families. 450 00:23:20,800 --> 00:23:25,160 Speaker 3: So fishermen are always watching and you know what's happening, 451 00:23:25,200 --> 00:23:27,840 Speaker 3: and it's very cyclical. It's a really hard thing because 452 00:23:27,920 --> 00:23:29,760 Speaker 3: if you think of farmers, I mean they can plant 453 00:23:29,800 --> 00:23:32,280 Speaker 3: their fields, they can watch the crops grow, they know 454 00:23:32,359 --> 00:23:35,000 Speaker 3: what's going to happen if it rains or freezes. You know, 455 00:23:35,040 --> 00:23:37,919 Speaker 3: they see what's happening. But for fishing, it's just like 456 00:23:38,200 --> 00:23:41,160 Speaker 3: every year is like, oh, man, I hope there's all 457 00:23:41,800 --> 00:23:44,439 Speaker 3: I hope they come back. You know, there's a lot 458 00:23:44,480 --> 00:23:47,800 Speaker 3: of unknowns, there's a lot of stuff riding on it. 459 00:23:47,880 --> 00:23:50,680 Speaker 3: But for all of our fishing is in the state 460 00:23:50,680 --> 00:23:53,879 Speaker 3: of Alaska. And I can say that the state of 461 00:23:53,880 --> 00:23:57,880 Speaker 3: Alaska has been sustainably minded for the longest time. It's 462 00:23:57,920 --> 00:24:00,600 Speaker 3: in their state constitution. I mean, it's really big deal. 463 00:24:00,720 --> 00:24:04,879 Speaker 3: Of course, they've known forever that fishing is their industry, 464 00:24:04,960 --> 00:24:07,560 Speaker 3: so they've done it right, which is really huge. So 465 00:24:08,160 --> 00:24:12,640 Speaker 3: these big rivers in Alaska, they've been kind of monitoring 466 00:24:12,840 --> 00:24:17,760 Speaker 3: the runs and doing these science based you know, database 467 00:24:18,000 --> 00:24:21,000 Speaker 3: catches for a really long time. So like for Copper River, 468 00:24:22,400 --> 00:24:26,080 Speaker 3: there's it opens in May, it's coming up. We're opening 469 00:24:26,119 --> 00:24:29,199 Speaker 3: actually a week later this year for sustainability measures to 470 00:24:29,240 --> 00:24:30,920 Speaker 3: make sure, you know, more fish get up the river. 471 00:24:30,960 --> 00:24:34,520 Speaker 3: But even once we start fishing, it only opens if 472 00:24:34,520 --> 00:24:37,440 Speaker 3: they've caught, if they have their you know, million pounds 473 00:24:37,520 --> 00:24:41,280 Speaker 3: through the sonars up river. And then at that you 474 00:24:41,359 --> 00:24:45,760 Speaker 3: were only fishing twice a week for starts with twelve 475 00:24:45,800 --> 00:24:51,280 Speaker 3: hour openers, and each opener is just they open each 476 00:24:51,320 --> 00:24:54,800 Speaker 3: opener it's either on Monday or Thursday only, and even 477 00:24:54,920 --> 00:24:58,600 Speaker 3: those only open if enough fish have come up through 478 00:24:58,600 --> 00:25:01,040 Speaker 3: the river at that time, so they use fish counters. 479 00:25:01,359 --> 00:25:05,440 Speaker 3: So those sustainability practices are huge. And it's not like, yeah, 480 00:25:05,640 --> 00:25:07,960 Speaker 3: guys don't fish right now. I mean it is like 481 00:25:08,240 --> 00:25:11,520 Speaker 3: there are zero nets in the water unless it's open 482 00:25:11,600 --> 00:25:16,359 Speaker 3: for fishing, and it's highly highly regulated, so that's huge. 483 00:25:16,560 --> 00:25:18,040 Speaker 2: We want the regulations. 484 00:25:18,720 --> 00:25:20,920 Speaker 3: You know, there's been times with halibate and black cod 485 00:25:21,000 --> 00:25:25,480 Speaker 3: that's federally regulated, and so it can be a little 486 00:25:25,560 --> 00:25:29,800 Speaker 3: bit slower like samine is real time boots on the ground. 487 00:25:30,160 --> 00:25:35,200 Speaker 3: We're monitoring today's numbers for tomorrow's opener. Yeah, and halibate 488 00:25:35,320 --> 00:25:38,640 Speaker 3: and black cod is federally regulated, and they're looking at 489 00:25:38,680 --> 00:25:41,760 Speaker 3: like last year's catch and all the numbers are in 490 00:25:41,840 --> 00:25:45,200 Speaker 3: and the fisher are going, hey, these quotas need to 491 00:25:45,240 --> 00:25:48,520 Speaker 3: shrink because it's just a pie for that everybody has 492 00:25:48,560 --> 00:25:50,560 Speaker 3: the slice of the pie, how much quota they have 493 00:25:50,720 --> 00:25:53,480 Speaker 3: to catch. So it's real easy federally for them to go, 494 00:25:53,760 --> 00:25:56,399 Speaker 3: we're just shrinking the pie this year based on catch 495 00:25:57,440 --> 00:25:59,360 Speaker 3: or expanding the pie. 496 00:25:59,080 --> 00:26:00,040 Speaker 2: And so it's. 497 00:26:01,440 --> 00:26:06,360 Speaker 3: And then every fishermen their slice is expanded or reduced. 498 00:26:06,400 --> 00:26:11,200 Speaker 3: So it's very easy for them to regulate that year's catch. 499 00:26:11,560 --> 00:26:14,960 Speaker 3: But sometimes it feels like it's a couple of years late. 500 00:26:15,520 --> 00:26:18,560 Speaker 1: Got it based on the data. That's interesting and the 501 00:26:18,560 --> 00:26:22,480 Speaker 1: federal regulators do they for the most part, they restrict 502 00:26:22,680 --> 00:26:24,800 Speaker 1: the quota too much or is it too generous? 503 00:26:25,960 --> 00:26:29,760 Speaker 3: Well, like for the black cord you know, like if 504 00:26:29,840 --> 00:26:31,680 Speaker 3: the black cord numbers feel like they're going down, the 505 00:26:31,720 --> 00:26:34,560 Speaker 3: fishermen are going, hey, you need to reduce, you need 506 00:26:34,600 --> 00:26:37,600 Speaker 3: to reduce, and then like it feels like there's a 507 00:26:37,640 --> 00:26:38,200 Speaker 3: leg and then. 508 00:26:38,080 --> 00:26:39,280 Speaker 2: They'll reduce a whole bunch. 509 00:26:43,400 --> 00:26:44,560 Speaker 1: Yeah, and so. 510 00:26:44,520 --> 00:26:47,640 Speaker 3: It's it's just interesting, you know, on that federal level, 511 00:26:47,640 --> 00:26:50,520 Speaker 3: it's just harder to have their their you know, thumb 512 00:26:50,520 --> 00:26:53,480 Speaker 3: on the dial exactly, and so the jumps can be 513 00:26:53,480 --> 00:26:54,320 Speaker 3: a little bit more like. 514 00:26:54,400 --> 00:26:56,800 Speaker 1: Why can't that be state regulated as well? 515 00:26:56,840 --> 00:26:59,000 Speaker 2: Why is that federal waters? 516 00:26:59,240 --> 00:27:03,639 Speaker 1: Because wat or so got it? Okay, Yeah, that's interesting. 517 00:27:04,760 --> 00:27:09,840 Speaker 3: Yeah, but at least it's the mechanisms are there and 518 00:27:09,960 --> 00:27:13,240 Speaker 3: it's able to be regulated and is being looked at 519 00:27:13,320 --> 00:27:13,840 Speaker 3: every year. 520 00:27:13,960 --> 00:27:15,840 Speaker 2: So all we need to do is be. 521 00:27:16,280 --> 00:27:19,719 Speaker 3: Get better at looking at the data and better at analyzing. 522 00:27:19,760 --> 00:27:23,280 Speaker 3: And they have you know, guys on the boat monitoring 523 00:27:23,359 --> 00:27:26,160 Speaker 3: for longlining and things like that, observers and things like that. 524 00:27:26,200 --> 00:27:29,160 Speaker 3: So there's a lot of really good things in place, 525 00:27:29,320 --> 00:27:31,200 Speaker 3: which is good. 526 00:27:31,680 --> 00:27:33,280 Speaker 1: Yeah. No, I think that, I think you're right. I 527 00:27:33,280 --> 00:27:37,760 Speaker 1: think there's a major misconception that fishermen, commercial and even 528 00:27:37,760 --> 00:27:42,840 Speaker 1: recreational fishermen are all for just killing things. I mean, 529 00:27:42,920 --> 00:27:47,440 Speaker 1: we are the most conservative when it comes to catch. 530 00:27:47,760 --> 00:27:50,560 Speaker 1: You know, so when I post pictures of my big 531 00:27:50,640 --> 00:27:53,600 Speaker 1: tuna or something online because I have a million followers 532 00:27:53,600 --> 00:27:56,200 Speaker 1: on Instagram, I know that I'm going to get the 533 00:27:56,240 --> 00:27:59,160 Speaker 1: idiots who are going to say so I will post 534 00:27:59,200 --> 00:28:03,280 Speaker 1: saying before you, you fucking assholes, say anything. Fishermen are 535 00:28:03,280 --> 00:28:07,199 Speaker 1: the most are the biggest conservationists that you can ask for. 536 00:28:07,280 --> 00:28:08,840 Speaker 1: So I don't want to hear any of your bullshit. 537 00:28:10,040 --> 00:28:13,240 Speaker 3: Absolutely, And I mean I've got okay, I mean, don't 538 00:28:13,280 --> 00:28:16,560 Speaker 3: get me on my soapbox. But you know I get 539 00:28:16,600 --> 00:28:19,920 Speaker 3: people too, and they're like, you know, the oceans are dying. 540 00:28:20,000 --> 00:28:22,560 Speaker 3: We need to stop eating fish like tomorrow, you know. 541 00:28:23,000 --> 00:28:25,919 Speaker 3: And I'm going, hey, if we stopped eating fish tomorrow, 542 00:28:26,000 --> 00:28:29,000 Speaker 3: I mean, for one thing, these commercial runs like Copper 543 00:28:29,080 --> 00:28:34,200 Speaker 3: River Salmon would actually over, you know, too many fish 544 00:28:34,240 --> 00:28:38,240 Speaker 3: would return, and it would foul the river for generations 545 00:28:38,920 --> 00:28:41,160 Speaker 3: because it would be too acidic if all these fish 546 00:28:41,240 --> 00:28:44,600 Speaker 3: returned at once, because we're kind of built into the 547 00:28:44,680 --> 00:28:47,320 Speaker 3: system because we've been doing this for hundreds of years, 548 00:28:47,880 --> 00:28:50,479 Speaker 3: and so for one, it would totally foul the rivers. 549 00:28:50,560 --> 00:28:53,000 Speaker 3: But for two, and this is something people don't think 550 00:28:53,000 --> 00:28:56,360 Speaker 3: about you know, thinking of Alaska Copper River salmon, the 551 00:28:56,360 --> 00:29:03,080 Speaker 3: most valuable salmon in the world. The that river is pristine. 552 00:29:03,280 --> 00:29:08,400 Speaker 3: There's no deforestation, there's no mining near it, there's no nothing. 553 00:29:08,560 --> 00:29:13,400 Speaker 3: And if we didn't, if it wasn't the most valuable 554 00:29:13,480 --> 00:29:17,920 Speaker 3: fish you know, on the planet, who would stop the 555 00:29:17,960 --> 00:29:21,680 Speaker 3: miners and the deforestation. I mean it wouldn't be pure 556 00:29:21,720 --> 00:29:26,760 Speaker 3: and pristine because it wouldn't have value. So valuing these fish, 557 00:29:27,120 --> 00:29:31,600 Speaker 3: you know, fishing, you know, people that eat the fish 558 00:29:31,640 --> 00:29:34,080 Speaker 3: and pay for it and invest in this fish. They're 559 00:29:34,080 --> 00:29:38,160 Speaker 3: investing in this whole industry that is keeping these rivers 560 00:29:38,200 --> 00:29:41,880 Speaker 3: clean and pristine. I mean there's you know it's political, 561 00:29:41,880 --> 00:29:43,880 Speaker 3: but this whole there's a pebble mind trying to be 562 00:29:43,920 --> 00:29:44,360 Speaker 3: put in. 563 00:29:44,560 --> 00:29:45,360 Speaker 2: Up in Crystol Bay. 564 00:29:47,920 --> 00:29:49,720 Speaker 1: Yeah. I know about that. I have a friend who's 565 00:29:49,760 --> 00:29:53,200 Speaker 1: been all about that. Yeah, pebble mind thing. Yeah, he 566 00:29:53,280 --> 00:29:54,560 Speaker 1: made a documentary about it. 567 00:29:54,600 --> 00:29:57,040 Speaker 3: Actually, oh yeah, and they and they did it, and 568 00:29:57,360 --> 00:29:59,680 Speaker 3: you know, so the whole thing is like this pebble mind. 569 00:29:59,680 --> 00:30:01,440 Speaker 3: They want to put it at the headwaters of the 570 00:30:01,440 --> 00:30:04,560 Speaker 3: biggest you know, wild salmon run on the planet. Well, 571 00:30:04,600 --> 00:30:08,520 Speaker 3: who's against it? It's the fishermen, of course, but the 572 00:30:08,960 --> 00:30:14,080 Speaker 3: whole fishing industry is keeping these you know, rivers clean 573 00:30:14,160 --> 00:30:15,840 Speaker 3: and pristine for the salmon. 574 00:30:16,000 --> 00:30:18,200 Speaker 2: So that's huge. 575 00:30:26,360 --> 00:30:28,440 Speaker 1: So wait, why are Copper River salmon like the most 576 00:30:28,520 --> 00:30:29,880 Speaker 1: valuable fish salmon? 577 00:30:30,840 --> 00:30:33,480 Speaker 3: So they have the highest omega threes. And for fish, 578 00:30:33,600 --> 00:30:36,760 Speaker 3: a lot like like beef, you know, beef is Grade 579 00:30:36,800 --> 00:30:40,840 Speaker 3: A or whatever prime because it has more fat. And 580 00:30:40,920 --> 00:30:44,520 Speaker 3: for fish, I mean there's there's you know, five species 581 00:30:44,520 --> 00:30:47,360 Speaker 3: of salmon and then they're which are slightly different, and 582 00:30:47,400 --> 00:30:49,600 Speaker 3: then they're slightly different from the river they're caught in. 583 00:30:49,640 --> 00:30:52,760 Speaker 3: It's like the mare woah, like the terroa of wine, 584 00:30:52,960 --> 00:30:56,000 Speaker 3: the mariua the fish. So every river is going to 585 00:30:56,040 --> 00:30:59,240 Speaker 3: have slightly different flavored fish. But the Copper River has 586 00:30:59,280 --> 00:31:03,240 Speaker 3: the highest mega threes. So they think that's because it's 587 00:31:03,360 --> 00:31:08,200 Speaker 3: really it's really cold, it's really steep, and it's really arduous, 588 00:31:08,240 --> 00:31:10,200 Speaker 3: and so the fish pack on moral mega threes. 589 00:31:10,240 --> 00:31:11,960 Speaker 2: But it makes them taste better too. 590 00:31:12,320 --> 00:31:16,840 Speaker 3: And for fish, the fat is you know, good fat. 591 00:31:17,120 --> 00:31:19,400 Speaker 3: It makes it taste good, but it's also healthy for you, 592 00:31:19,440 --> 00:31:21,160 Speaker 3: so you get you know, all the benefits. 593 00:31:21,360 --> 00:31:23,920 Speaker 1: My god, I can't wait. I did the hell of it, 594 00:31:23,960 --> 00:31:26,600 Speaker 1: but I can't wait. I'm excited. Yeah. And these are 595 00:31:26,840 --> 00:31:29,440 Speaker 1: these stalk are from last last year. Yeah. 596 00:31:29,480 --> 00:31:32,240 Speaker 3: So we're just about to open for this year. So 597 00:31:32,280 --> 00:31:35,800 Speaker 3: we we freeze, We vacuum seal and freeze so they 598 00:31:36,280 --> 00:31:38,000 Speaker 3: last the whole year, which is amazing. 599 00:31:38,080 --> 00:31:40,840 Speaker 2: But you really got to try it. When it opens 600 00:31:40,920 --> 00:31:42,040 Speaker 2: up in mad I. 601 00:31:42,000 --> 00:31:45,239 Speaker 1: Will be hitting you up because hold on, you talk 602 00:31:45,280 --> 00:31:47,840 Speaker 1: about the business, talk about you know, the ship. I 603 00:31:47,880 --> 00:31:50,800 Speaker 1: want to you know, let's let's sell this, okay. 604 00:31:50,960 --> 00:31:54,320 Speaker 3: So basically, I mean, we've been fishing for generations. 605 00:31:54,360 --> 00:31:56,040 Speaker 2: I have a master's degree in handling. 606 00:31:56,240 --> 00:31:59,160 Speaker 3: My husband is a fisherman, and I'm telling him, you know, 607 00:31:59,200 --> 00:32:00,880 Speaker 3: you need to handle your fish like this, and you 608 00:32:00,880 --> 00:32:03,200 Speaker 3: need to do that and so and he's catching Copper 609 00:32:03,320 --> 00:32:07,000 Speaker 3: River Soaki Copper River King, perfect handling. And so basically 610 00:32:07,080 --> 00:32:10,480 Speaker 3: we're like, we have we catch the best fish on 611 00:32:10,560 --> 00:32:14,400 Speaker 3: the planet. Our freezer at home is filled with the 612 00:32:14,400 --> 00:32:17,120 Speaker 3: best fish. Our kids get to eat this best fish, 613 00:32:17,760 --> 00:32:20,520 Speaker 3: and you know, it would be nice of us to share. 614 00:32:21,080 --> 00:32:24,320 Speaker 3: So that's the basis for our whole business is that 615 00:32:24,400 --> 00:32:27,040 Speaker 3: we catch it the very best. Now we have our 616 00:32:27,080 --> 00:32:30,360 Speaker 3: own custom processes, so we handle it ourselves and we 617 00:32:30,440 --> 00:32:34,320 Speaker 3: custom cut freeze, vacuum, seal, and then we ship to 618 00:32:34,400 --> 00:32:37,360 Speaker 3: your door. And so this is for people that are 619 00:32:37,360 --> 00:32:41,640 Speaker 3: interested in they want what we have the very best 620 00:32:41,680 --> 00:32:46,120 Speaker 3: fish on the planet at their door. And and you know, 621 00:32:46,200 --> 00:32:48,840 Speaker 3: not everybody has that available. I mean very few people do. 622 00:32:49,400 --> 00:32:52,520 Speaker 3: Very few people can find it locally. So it's a 623 00:32:52,800 --> 00:32:54,680 Speaker 3: huge deal to be able to get this. I'll fly 624 00:32:54,840 --> 00:32:56,680 Speaker 3: up and I'll go fish with Rich on the opener 625 00:32:57,160 --> 00:32:59,880 Speaker 3: and then we'll have a wait list for people wanting 626 00:32:59,880 --> 00:33:02,880 Speaker 3: the Copper River King and soak and we'll ship right 627 00:33:02,920 --> 00:33:03,280 Speaker 3: to the door. 628 00:33:03,400 --> 00:33:06,280 Speaker 1: Oh so you got Copper River King too. Oh yeah, 629 00:33:06,480 --> 00:33:12,960 Speaker 1: that must be amazed. Oh it's amazing, wow, because those 630 00:33:13,040 --> 00:33:15,720 Speaker 1: kings are real fatty, right, I. 631 00:33:15,640 --> 00:33:17,800 Speaker 2: Mean really fatty. They're thick. 632 00:33:18,600 --> 00:33:22,640 Speaker 3: The fat is just like what I mean, it's just 633 00:33:22,800 --> 00:33:25,720 Speaker 3: it's like buttery, I mean melt in your mouth. 634 00:33:25,840 --> 00:33:28,640 Speaker 1: Yeah, Oh my god, yeah, Jesus. Okay, So name of 635 00:33:28,680 --> 00:33:30,959 Speaker 1: the company, How are we getting a hold of you? 636 00:33:31,360 --> 00:33:34,280 Speaker 1: How are people going about the process of buying fish 637 00:33:34,280 --> 00:33:34,600 Speaker 1: from you? 638 00:33:35,320 --> 00:33:38,240 Speaker 3: So go to senesc dot com, s e n A 639 00:33:38,640 --> 00:33:41,560 Speaker 3: s e A dot com. Check out our website. We 640 00:33:41,600 --> 00:33:44,240 Speaker 3: have a pre order going for the Copper River King 641 00:33:44,280 --> 00:33:48,200 Speaker 3: and sake. But jump on our email list, because that's 642 00:33:48,200 --> 00:33:51,400 Speaker 3: where I'm going to tell everybody what's in season, what's happening, 643 00:33:51,480 --> 00:33:54,120 Speaker 3: how to cook it. I mean, just tons of information. 644 00:33:54,360 --> 00:33:56,360 Speaker 3: And once you're on there, you'll be taken care of. 645 00:33:56,560 --> 00:33:58,040 Speaker 1: And do you have an Instagram account? 646 00:33:58,480 --> 00:34:04,520 Speaker 3: Instagram is seen as see underscore spacey things, seafoods. 647 00:34:04,760 --> 00:34:06,160 Speaker 1: Okay, we'll be. 648 00:34:06,040 --> 00:34:08,640 Speaker 3: Posting the openers a couple of weeks. I'll be up 649 00:34:08,640 --> 00:34:11,200 Speaker 3: there with my husband, will be posting lots of pictures 650 00:34:11,239 --> 00:34:11,759 Speaker 3: and all that. 651 00:34:11,840 --> 00:34:14,640 Speaker 1: Well, I'm going to post and and and you know, 652 00:34:14,920 --> 00:34:17,960 Speaker 1: try to juice you guys up to I like that. Yeah, 653 00:34:18,200 --> 00:34:20,560 Speaker 1: And all I ask is that I can I jump 654 00:34:20,600 --> 00:34:23,120 Speaker 1: the line. I don't want to wait. Yeah, I don't 655 00:34:23,120 --> 00:34:25,600 Speaker 1: want to wait list. I'm gonna jump the line. I 656 00:34:25,600 --> 00:34:27,359 Speaker 1: want to jump copper. 657 00:34:27,760 --> 00:34:28,560 Speaker 2: Right off the opener. 658 00:34:28,800 --> 00:34:29,560 Speaker 1: Yes what I want? 659 00:34:29,600 --> 00:34:32,240 Speaker 2: Okay, yeah, fair enough? 660 00:34:32,480 --> 00:34:34,440 Speaker 1: And then real quick before I go, the halibit that 661 00:34:34,480 --> 00:34:36,879 Speaker 1: I last night was that last year halibit as well? 662 00:34:37,160 --> 00:34:38,319 Speaker 2: Last year you. 663 00:34:38,360 --> 00:34:41,719 Speaker 1: Kidding, man, Let me just say something, but like I 664 00:34:41,840 --> 00:34:45,360 Speaker 1: you know, look, we talked a lot about the actual 665 00:34:45,480 --> 00:34:49,600 Speaker 1: intricacies of fishing, which which really you know, gets me 666 00:34:49,680 --> 00:34:52,080 Speaker 1: going because it's what I love. Are people going to 667 00:34:52,120 --> 00:34:54,200 Speaker 1: listen to this and being like, oh my god, yes 668 00:34:54,200 --> 00:34:56,600 Speaker 1: there's interest in that. But what we're here to do 669 00:34:56,880 --> 00:35:00,239 Speaker 1: is to promote the brand and eat incredible fish. I 670 00:35:00,280 --> 00:35:02,279 Speaker 1: have been eating fish all my life. I catch my 671 00:35:02,320 --> 00:35:04,920 Speaker 1: own fish. I vacuum sal my own fish. I have 672 00:35:05,000 --> 00:35:07,080 Speaker 1: caught fish in halib that has been shipped, that has 673 00:35:07,120 --> 00:35:11,200 Speaker 1: been fresh two weeks prior. I swear to God to you. 674 00:35:11,760 --> 00:35:15,040 Speaker 1: When I ate this halibit you almost could just sear it. 675 00:35:16,239 --> 00:35:18,759 Speaker 1: And you could have seared halib what was raw in 676 00:35:18,800 --> 00:35:22,440 Speaker 1: the middle, and it was you can taste the freshness 677 00:35:22,440 --> 00:35:24,560 Speaker 1: after a year, and it was that good. And I'm 678 00:35:24,560 --> 00:35:27,840 Speaker 1: not just saying this to pump you up. I'm being honest. 679 00:35:28,480 --> 00:35:29,640 Speaker 1: It was unbelievable. 680 00:35:29,800 --> 00:35:33,440 Speaker 3: I mean, really, did you notice the layer, like the 681 00:35:33,480 --> 00:35:37,080 Speaker 3: parchment paper we wrap around the fish prior to vacuum ceiling. Yeah, 682 00:35:37,120 --> 00:35:39,920 Speaker 3: so it hasn't touched plastic. It's an extra barrier. 683 00:35:40,000 --> 00:35:41,080 Speaker 2: Nobody else does that. 684 00:35:41,440 --> 00:35:42,120 Speaker 1: Yeah. 685 00:35:42,160 --> 00:35:45,040 Speaker 3: But my dad, who's halibut fisherman all his life, you know, 686 00:35:45,120 --> 00:35:48,080 Speaker 3: he's been eating halibt on the boat. The first time 687 00:35:48,160 --> 00:35:50,279 Speaker 3: he you know, when we started this whole business. And 688 00:35:50,480 --> 00:35:52,719 Speaker 3: of course he's a subscriber and he gets the fish 689 00:35:52,719 --> 00:35:54,960 Speaker 3: in the winter and he same thing, and this is 690 00:35:54,960 --> 00:35:57,959 Speaker 3: from a Halibut fisherman, and he's like, oh my god, 691 00:35:58,080 --> 00:35:59,120 Speaker 3: was that last year's fish? 692 00:35:59,160 --> 00:36:03,359 Speaker 1: That was a it's crazy. It was crazy. I mean 693 00:36:03,760 --> 00:36:05,319 Speaker 1: I couldn't even believe it I was eating. I mean, 694 00:36:05,360 --> 00:36:06,960 Speaker 1: it was really that good. That's why I was excited 695 00:36:06,960 --> 00:36:09,440 Speaker 1: to ask you when that fish was actually caught. I mean, 696 00:36:09,480 --> 00:36:11,319 Speaker 1: I can't even imagine the fresh stuff. 697 00:36:11,080 --> 00:36:13,239 Speaker 3: Right which we're getting in a couple of weeks. So 698 00:36:13,640 --> 00:36:17,239 Speaker 3: but I kind of love that you you know, that's 699 00:36:17,280 --> 00:36:19,759 Speaker 3: what we have right now. That's what fishermen eat in 700 00:36:19,760 --> 00:36:22,080 Speaker 3: the winter. It's last year's fish frozen and that's the 701 00:36:22,160 --> 00:36:24,320 Speaker 3: real deal. But I kind of love that you have 702 00:36:24,440 --> 00:36:24,920 Speaker 3: to try that. 703 00:36:25,560 --> 00:36:27,600 Speaker 1: No, me too, me too. I can't wait. 704 00:36:28,200 --> 00:36:30,520 Speaker 2: Okay, last question, gover King. 705 00:36:31,400 --> 00:36:34,440 Speaker 3: Yeah, so we specialize in frozen that's what we do 706 00:36:34,480 --> 00:36:36,320 Speaker 3: when we get to people's door. But for two weeks 707 00:36:36,360 --> 00:36:39,400 Speaker 3: when the opener, just to celebrate the opener, and because 708 00:36:39,440 --> 00:36:42,799 Speaker 3: we are honestly catching and shipping so fast, we don't 709 00:36:42,800 --> 00:36:43,480 Speaker 3: have time. 710 00:36:43,280 --> 00:36:46,560 Speaker 2: To freeze the fish. Ship it fresh for two weeks. 711 00:36:46,719 --> 00:36:53,359 Speaker 1: So got fresh, give me some fresh? Crazy? When does that? 712 00:36:53,480 --> 00:36:56,719 Speaker 1: When does that that would be sometime in May. 713 00:36:57,000 --> 00:36:58,480 Speaker 2: So it'll open this year. 714 00:36:58,520 --> 00:37:00,480 Speaker 3: It looks like it's going to be opening the twin second, 715 00:37:00,880 --> 00:37:03,960 Speaker 3: a week later than usual, and so we'll be getting 716 00:37:04,000 --> 00:37:07,480 Speaker 3: it out right after a Memorial weekend. Unfortunately, not before, 717 00:37:08,040 --> 00:37:10,520 Speaker 3: but right after Memorial weekend. 718 00:37:10,760 --> 00:37:15,920 Speaker 1: Yes, yes, yes, oh yes, awesome, well cool, Thank you 719 00:37:15,960 --> 00:37:18,239 Speaker 1: so much. This was really really fun for me and 720 00:37:18,520 --> 00:37:21,480 Speaker 1: uh on the fish was incredible and I'm going to 721 00:37:21,520 --> 00:37:25,120 Speaker 1: have the sakey tonight. Oh good, So use that recipe 722 00:37:25,200 --> 00:37:25,799 Speaker 1: or what should I do? 723 00:37:26,000 --> 00:37:27,359 Speaker 2: Just which one did I throw in there? 724 00:37:27,520 --> 00:37:30,399 Speaker 1: I don't even remember, you know, you know, I mean, 725 00:37:31,680 --> 00:37:34,600 Speaker 1: you know sometimes it's so good, just it's like plain 726 00:37:34,880 --> 00:37:36,839 Speaker 1: you know what I mean, like y salt pepper. 727 00:37:36,880 --> 00:37:39,879 Speaker 3: Yeah, salt pepper, like crispy skin. That's what I would 728 00:37:39,920 --> 00:37:43,080 Speaker 3: do with the fresh is like salt pepper, crispy skin 729 00:37:43,280 --> 00:37:46,080 Speaker 3: or just like on the barbecue. But I mean, and 730 00:37:46,160 --> 00:37:48,920 Speaker 3: this is frozen, so when it's frozen it's sushi quality 731 00:37:49,000 --> 00:37:54,319 Speaker 3: also yeah, so I mean, yeah, the the key is 732 00:37:54,520 --> 00:37:55,719 Speaker 3: with the really good fish. 733 00:37:55,760 --> 00:37:57,560 Speaker 2: I mean, the less you do, the better. It's like 734 00:37:57,800 --> 00:37:58,600 Speaker 2: a really good steak. 735 00:37:58,719 --> 00:38:01,359 Speaker 1: No, I know, okay, good, well, thank you so much. 736 00:38:01,400 --> 00:38:04,760 Speaker 1: This was awesome, really fun. You and I'm definitely definitely 737 00:38:04,840 --> 00:38:06,280 Speaker 1: keeping in touch without a doubt. 738 00:38:06,920 --> 00:38:07,360 Speaker 2: Very cool. 739 00:38:07,520 --> 00:38:12,600 Speaker 1: Thank you, all right, thanks. That was a weird one 740 00:38:12,640 --> 00:38:18,000 Speaker 1: because it's so on brand with me but off brand 741 00:38:18,040 --> 00:38:20,920 Speaker 1: with the show. But it's just like I can, I 742 00:38:20,960 --> 00:38:23,040 Speaker 1: can only say that if you've, if you've stuck with 743 00:38:23,080 --> 00:38:28,799 Speaker 1: this this episode, get the fish now. To be fair, 744 00:38:28,840 --> 00:38:30,520 Speaker 1: I don't know how much it costs. They sent me 745 00:38:30,560 --> 00:38:32,600 Speaker 1: a box just to try so I could promote it, 746 00:38:32,600 --> 00:38:36,279 Speaker 1: but it's high grade ship and I don't know if 747 00:38:36,280 --> 00:38:38,880 Speaker 1: it's expensive or not. I'm sure somewhat. But if you 748 00:38:38,960 --> 00:38:43,120 Speaker 1: love fish, I think this is the spot. Anyway, I'm out. 749 00:38:43,160 --> 00:38:44,840 Speaker 1: I just did. I feel like I did a commercial 750 00:38:45,880 --> 00:38:46,640 Speaker 1: and I'm leaving.