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Speaker 1: Hey, everybody, welcome to a me Eater fwop episode. This

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Speaker 1: is the second fop we've done out of Alaska. The

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Speaker 1: first flop we talked to a bush pilot who claims

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Speaker 1: he's not a bush pilot, and those guys are all

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Speaker 1: gone now, so but a pilot that one would call

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Speaker 1: a bush pilot who says he's not a bush pilot

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Speaker 1: was fop one. Now we're gonna talk to a genuine

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Speaker 1: sea otter skinner, Heather Duvelle, a k mosy kind of

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Speaker 1: the last of the dying breed, or not the last

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Speaker 1: of a dying breed, the new specimen of an emerging

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Speaker 1: breed of.

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Speaker 2: Sea otter hunters.

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Speaker 1: And before you have a heart attack, Heather will explain

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Speaker 1: why it comes that she is allowed to hunt and

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Speaker 1: skin sea otters and why say, me or my son

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Speaker 1: James here are not.

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Speaker 3: Okay? So this setter is legally harvested because by the

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Speaker 3: Marine Mammal Protection Act and the Agency, I'm able to

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Speaker 3: participate and hunt marine mammals and work with their furs.

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Speaker 1: So so you can hunt it, you can skin it,

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Speaker 1: you can make stuff out of it. You can't sell

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Speaker 1: the hide hole, but you can you make and sell

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Speaker 1: products from seotter hide right, the DNSST fur.

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Speaker 3: Yeah, it's a DNSST fur out of any any mammals.

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Speaker 3: So if you look closely, you guys thisater. You know,

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Speaker 3: I host it off. But when you part their fur,

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Speaker 3: that undercoat stays dry. So I brought a little piece

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Speaker 3: of tanned fur, and if you dunk it under the water,

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Speaker 3: you know it'll look wet. But when you part the fur,

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Speaker 3: that undercoats always dry, and that's what keeps sea otter warm.

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Speaker 3: They don't have a fat layer like seals do not

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Speaker 3: really like seals have a thick blubber. Seaotter depend on

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Speaker 3: their incredibly dense coat and these unique properties, and they're

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Speaker 3: extremely high metabolism, which is why they eat so much.

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Speaker 3: So this one weighs eighty two pounds. We weigh it,

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Speaker 3: so this one would consume like twenty pounds of shellfish

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Speaker 3: per day. Wow, So they have extremely high metabolism.

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Speaker 2: He's good for twenty pounds of shellfish a day, per day.

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Speaker 3: So they can decimate an area pretty quickly when a

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Speaker 3: group of them, you know, move in and damn. I

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Speaker 3: start by removing the pause and you could see it

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Speaker 3: on its pause here that has some scars from digging.

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Speaker 4: That's a paw in the world right there.

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Speaker 3: Yeah, got some a little retractable closet of cat. Then

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Speaker 3: I just go around.

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Speaker 1: Okay, so you moved the front feet, move the foot

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Speaker 1: at the wrist joint, you're taking the back feet all

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Speaker 1: the way off.

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Speaker 3: Nope, I just cut around.

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Speaker 2: And up like this, cut up the vent.

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Speaker 3: And then same thing on this side.

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Speaker 2: How many otters are you skinning the year?

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Speaker 3: Last year almost two hundred and this year I got

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Speaker 3: about one hundred and twenty so far.

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Speaker 2: And what do you what number are you shooting for?

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Speaker 3: Uh, I've maxim will keep the take. I've maxed my

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Speaker 3: personal budget for tanning.

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Speaker 4: That's the limiting factor.

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Speaker 3: This is my last one, okay until I could sell

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Speaker 3: so some items and sell them and try to read because.

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Speaker 4: It's so expensive to get them tanned.

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Speaker 3: Yeah, it's about one hundred and eight dollars apiece. If

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Speaker 3: you send a large volume, you get a price break,

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Speaker 3: and the price break is about one hundred and eight.

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Speaker 2: I know you don't retain the tail, yeah.

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Speaker 3: So I'm not saving the tail, and I also don't

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Speaker 3: save the face.

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Speaker 1: So in that way, it's a lot different than normal skinny.

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Speaker 1: Normal fur bears, a normal fur bear. You want, you

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Speaker 1: gotta the tail in the face, they'll they'll call.

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Speaker 3: It damaged, right, And we can't sell whole pelts yep, so.

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Speaker 2: You just want to use usable to you.

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Speaker 3: I used to skin the whole thing and keep the

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Speaker 3: face and tail on the pelt. But since it's illegal

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Speaker 3: to sell whole pelts, and it's illegal for anyone who

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Speaker 3: is ineligible through the Marine Mammal Protection Active pain one,

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Speaker 3: they've gone missing when I've sent them off to tanneries.

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Speaker 3: They've gone missing offal from a tannery I had used.

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Speaker 3: So if they're not whole to begin with, they're less

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Speaker 3: likely to go missing. And I haven't had one go missing,

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Speaker 3: sex we've had boxes of them go missing.

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Speaker 1: No kidding, whole high if you even if you didn't

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Speaker 1: sell it but gave it to me, I legally wouldn't

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Speaker 1: be able to retain.

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Speaker 3: This right, not a whole pel It has to be

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Speaker 3: converted to what is called the authentic native handicraft that

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Speaker 3: this is a mail. Yeah, it has to be sewn

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Speaker 3: into something where you can't make it whole.

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Speaker 1: And how is your limiting factor in how many products

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Speaker 1: you make? Because you make scarves hats, mintons, pillows. Is

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Speaker 1: your Are you limited more by how many you can sew?

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Speaker 1: Like how much you can sew? Are you limited by

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Speaker 1: how much you can hunt?

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Speaker 3: Oh? We've go out and hunt every day if I could,

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Speaker 3: as many as I can whenever I can, because they're

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Speaker 3: trying to hunt to achieve some sort of balance in

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Speaker 3: our ecosystem because there's just an overabundant population of sea

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Speaker 3: otters and we're not able to harvest, you know, the

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Speaker 3: shellfish that we used to anymore. But I prefer to hunt.

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Speaker 3: I like to be outside on this, you know. And yeah,

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Speaker 3: and I reserve swing for those late fall and winter

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Speaker 3: months where it's pouring rain, blowing sixty dark.

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Speaker 4: Land.

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Speaker 3: Yeah, my dad sharpened this knife.

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Speaker 2: It's so sharp, he told me he did.

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Speaker 4: It's sharp.

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Speaker 2: It's ridiculously sharp, he said, pretty sharp.

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Speaker 4: Yeah.

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Speaker 3: The only other person that sharp my knife and got

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Speaker 3: it razor sharp like my dad does as you. You

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Speaker 3: sharpened my knife one time, and I was like, so

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Speaker 3: I took this first cut. I was like, oh, because

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Speaker 3: I got close because I cannot get my knives this sharp.

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Speaker 3: But you and my dad are pros now.

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Speaker 1: Just for people that are are. This is on video

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Speaker 1: if you want to go check it out on video,

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Speaker 1: but good chance you're just listening.

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Speaker 2: So, oh, okay.

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Speaker 1: Heather has gotten the otter, cut around the base, cut

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Speaker 1: around all four legs, cut around the base of the tail,

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Speaker 1: open it up from chin down to chin to groin.

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Speaker 3: And we skin this on a table flat. Well, typically

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Speaker 3: at home, i'd use my tailgate. Okay, so you don't

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Speaker 3: hang them hang it deep.

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Speaker 2: Why a tailgate?

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Speaker 3: It works better for us to just skin them flat

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Speaker 3: and roll them, okay, same as a seal. So it'd

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Speaker 3: skin a seal the same way. Two different knives. Not

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Speaker 3: a drop point, girl, This is my skinning knife. Yeah,

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Speaker 3: so I prefer a skinny knife that isn't a drop point.

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Speaker 3: And then I have this flat like a four and

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Speaker 3: a half inch knife for roughing around the paws, you know,

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Speaker 3: to remove them and going around those bony areas.

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Speaker 2: Is the bruising on the hide from getting in a

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Speaker 2: fight with another odd.

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Speaker 3: Yeah, sometimes they have bruises, like there is one we

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Speaker 3: saw here.

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Speaker 2: Like they do get out with each other, they scrap.

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Speaker 3: Especially these these big males are pretty aggressive and they.

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Speaker 1: Yeah, this sucker is like I just would never guess

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Speaker 1: that these that they're as big as they are, like

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Speaker 1: you you've gotten them close to one hundred pounds.

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Speaker 3: Yeah, this one weighs, you know, like eighty two pounds.

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Speaker 3: But the largest one I ever got was ninety nine pounds.

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Speaker 1: Wo know, I got a question for you, like and

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Speaker 1: just while we're on it here, just interrupt you in uh,

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Speaker 1: like cleaning normal fur bears, you never would want to

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Speaker 1: skin them soaking wet like this, You'd always want to

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Speaker 1: dry them first.

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Speaker 2: How do you venture drop? How do you dry it?

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Speaker 3: So I would.

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Speaker 2: Flesh it.

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Speaker 3: I flesh all these with the pressure washer. So as

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Speaker 3: you can see, I'm skinning it and I'm just roughing

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Speaker 3: it out. Because you can spend an hour skinning it

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Speaker 3: real close, or I could spend ten minutes skinning it

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Speaker 3: like this and ten minutes fleshing it with the pressure washer.

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Speaker 3: So when working with large volumes, you want to be

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Speaker 3: as efficient as possible.

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Speaker 2: And you're gonna get it wet when you flesh it anyways.

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Speaker 3: Yeah, and so then I would salt it, you know,

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Speaker 3: let it drip after I flesh it, salt it, fold

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Speaker 3: it the hot dog way, you know, yeah, and roll

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Speaker 3: it and let it cure for.

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Speaker 2: Like three days and that'll try to take it.

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Speaker 3: Out, shake it out, and you have to hang it

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Speaker 3: with a dehumidifire in my greenhouse which is now my

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Speaker 3: fur drying shed, and they dry, they're cured and dried.

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Speaker 3: So here's another bruise. See that on.

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Speaker 2: It's bad him duke it out with his bodies. Yea,

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Speaker 2: their enemies.

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Speaker 4: So what a man like this would be territorial over

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Speaker 4: a certain area or did they move around?

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Speaker 3: I think so the big males like this, they tend

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Speaker 3: to be more like loners. This guy was alone, not

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Speaker 3: with the pod. And usually when you see a single

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Speaker 3: one like that, can I hease buy your Usually when

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Speaker 3: you see one just single, it's typically a bigger male.

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Speaker 1: How long did it take you to skin your first

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Speaker 1: one compared to where you're at now?

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Speaker 3: I just talked about this. Oh man, I remember my dad.

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Speaker 3: When my dad teaches you, he shows you once, that's

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Speaker 3: how he learned. Then he gives you the knife. So

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Speaker 3: so I'm out there by myself in the dark with

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Speaker 3: the head lamp, you know it's winter, and it took

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Speaker 3: me like an hour and a half and I thought,

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Speaker 3: oh man, I'll never be able to do this.

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Speaker 1: And he's so good at it and oh see your

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Speaker 1: dad is good as was good at skinning odters already.

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Speaker 3: Yeah, like ten minutes. So after a lot of practice,

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Speaker 3: you know, now I could skin one in about ten

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Speaker 3: minutes too. But initially it took me like an hour

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Speaker 3: and a half. I was pretty discouraged, but I didn't

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Speaker 3: want to give up. So I'm gonna turn the sky

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Speaker 3: around actual and same thing on this side. So and

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Speaker 3: sometimes this is called the UK.

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Speaker 4: Yeah.

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Speaker 3: Man, sometimes those are broke.

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Speaker 2: Oh really, yeah, huh so I always check.

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Speaker 1: My dad had a term. Uh that would basically an

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Speaker 1: Italian what was it that you were a dead dick?

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Speaker 3: Oh, it was broke.

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Speaker 2: That would well, that would he would qualify.

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Speaker 3: You know, sometimes they're broke because they're pretty aggressive.

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Speaker 2: But you've seen broken usics mm hm.

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Speaker 3: Oh, actually I don't know if I've ever seen the

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Speaker 3: other kind of USIC, but yeah, sometimes they're broken. Sometimes

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Speaker 3: you find with bullets in them. And I have a

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Speaker 3: tar every year I keep a jar and whatever I

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Speaker 3: pull out of a bird shot twenty two bullets two

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Speaker 3: twenty three I pulled out of their I keep them.

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Speaker 1: Okay, So now the otter's on his back. She's skinning

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Speaker 1: from the center line.

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Speaker 2: Back the ard direction. He's half done, right.

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Speaker 1: Yeah, half done, and then just to we won't see

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Speaker 1: this part, but just as you're doing this, so you're

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Speaker 1: gonna get this skin off, and like you said, you're

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Speaker 1: going fast, so.

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Speaker 2: You leave on you're leaving on a lot of leaving

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Speaker 2: on a lot of muscle, some fat.

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Speaker 1: We did a flop with some guys skinning in Africa

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Speaker 1: and they clean skinned, so they didn't go back and

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Speaker 1: flesh anything.

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Speaker 2: They would just take two guys take all the time

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Speaker 2: in the world just to totally clean skin something. But

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Speaker 2: you're doing a rougher.

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Speaker 3: Skin, kind of roughing it out because typically you'd hunt

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Speaker 3: in larger volumes. So if you have fifteen to skin

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Speaker 3: and they're they're incredibly dense furs, gonna hold that body,

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Speaker 3: you get the help off.

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Speaker 4: Got it, got it?

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Speaker 3: You can't wait till tomorrow. They'll get a green belly

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Speaker 3: and it will start to spoil.

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Speaker 1: So and when you and you'll flesh with, you'll lay

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Speaker 1: it out down by the beach so you don't make

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Speaker 1: a mess. And you flesh with the pressure washer. Yeah,

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Speaker 1: I use it and that comes off just clean.

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Speaker 3: Yeah, it's pretty incredible tool.

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Speaker 1: And then from there so then you got a soaking, wet,

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Speaker 1: but clean flesh hide. And then you're laying it and

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Speaker 1: really just packing it in salt, lay.

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Speaker 3: It flat, let it drip, you know, and then rub

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Speaker 3: salt on it, just like you would salt any hide.

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Speaker 2: And then both sides.

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Speaker 3: Nope, just the just the skin side. Sometimes I put

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Speaker 3: just the salt from the table. It's you know, there

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Speaker 3: from previous hides.

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Speaker 2: But I mean, but a hide like this is going

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Speaker 2: to use a few pounds of salt, right.

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Speaker 3: I think I can salt about ten pelts with a

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Speaker 3: fifty pound bag of salt.

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Speaker 2: Okay.

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Speaker 3: I usually go through over one thousand pounds of salt

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Speaker 3: a year.

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Speaker 1: Okay, So you pack five pounds of salt on a

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Speaker 1: hide like this, yeah, And it has to be said, there,

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Speaker 1: how many days to cure?

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Speaker 3: About three days? You want to at least three days.

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Speaker 3: We live in, you know, a really wet climate, so

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Speaker 3: you want to make sure it's fully cured. Then you

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Speaker 3: shake it out and hang it up to dry. I

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Speaker 3: use a dehumidifier to aid in the drying process or else.

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Speaker 3: I don't think it ever would dry where we live.

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Speaker 3: It's just too rainy, too humid, and each tannery has

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Speaker 3: a different preference in how you mail your pelts. So

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Speaker 3: some some tanneries fors elf flesh them for you. Really,

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Speaker 3: so you just skin them like this, rough them out,

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Speaker 3: salt them and chip them. But the tannery I use

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Speaker 3: want some skin fleshed, salted and dried.

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Speaker 2: God, what do you think of this, Maddie Man?

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Speaker 1: Really cool?

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Speaker 2: Yeah, I think you likes cam wrangle.

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Speaker 3: Should we see what it's been eating when we're all done.

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Speaker 3: My guess is clams hang tight for what's been eating buddy,

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Speaker 3: And hey, we know the clams aren't hot. If it's

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Speaker 3: got clams, that's.

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Speaker 2: True that we just eat them straight out of it. Okay,

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Speaker 2: now you're on the finishing touches.

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Speaker 1: You've skinned both sides back to the backbone, and now

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Speaker 1: you're just skinning down the backbone.

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Speaker 3: So seatters on belly skinning and it does have a

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Speaker 3: little fat on normally they're this would be all purple,

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Speaker 3: so no fat at all. Sea otters where I live

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Speaker 3: on the other side of the island are pretty skinny actually.

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Speaker 1: And it's interesting about the sea otters too, is like

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Speaker 1: you think of people that uh, people that first came

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Speaker 1: when like euro Americans first showed up, well, not just

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Speaker 1: zero Americas.

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Speaker 2: People come from Mexico and all over the world.

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Speaker 1: Yeah, showed up in like California, was like the gold

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Speaker 1: Rush brought in outsiders in Southeast Alaska, it was sea

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Speaker 1: otters brought in outsiders.

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Speaker 3: Yeah, they were they were referred to their fur was

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Speaker 3: referred to as soft.

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Speaker 2: Gold, soft gold.

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Speaker 3: And it took one hundred years for you know, Russians

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Speaker 3: and the fur trade. It took one hundred years to

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Speaker 3: wipe out the pod. Yeah, So in nineteen eleven with

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Speaker 3: the Fur Seal Treaty was signed ended the fur trade.

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Speaker 3: There's zero sea otters in most of the day. I

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Speaker 3: think there's just a few left in the allusion chain.

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Speaker 2: Took a century to do it, Yeah, one hundred. So

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Speaker 2: I never thought about that. I never thought about the

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Speaker 2: timeline on that.

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Speaker 3: Yeah. And anyway, going around the face here, so I'm

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Speaker 3: just sort of cutting around the nose because I don't

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Speaker 3: you know, I don't save the face or the tail.

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Speaker 3: And then we can take a look and see what

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Speaker 3: it's been eating. And I collect data on all the

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Speaker 3: seaters that I get.

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Speaker 2: That's it hides off hold up for the game. Jimmy

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Speaker 2: helped hold that up.

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Speaker 1: That's that's not actually a table because it led.

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Speaker 2: To some kind of box. No, there we go, holds off, No,

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Speaker 2: holds off your vine.

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Speaker 3: Here we go. I could rinse it.

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Speaker 2: It looks better, about five feet tall.

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Speaker 3: It weighed more than the alibit that was caught today.

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Speaker 4: Weighed more than a big alibit.

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Speaker 3: And we could see what it's been eating.

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Speaker 2: Oay, that'll be the end of the that'll be the

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Speaker 2: end of our fought.

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Speaker 4: Is the reveal?

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Speaker 3: Can I set this right here? All right? Any guesses.

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Speaker 4: Plans?

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Speaker 3: I'm gonna guess, clan, how.

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Speaker 4: Much weight will that hide pertaine compared to?

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Speaker 2: Will this be a seventy pounds? Oh?

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Speaker 3: That's a good question, I mean because the hide has

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Speaker 3: you know, some of them.

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Speaker 4: Yeah.

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Speaker 1: Man, you can perch up on that table or whatever

333
00:19:10,680 --> 00:19:12,200
Speaker 1: and stay and watch. But don't get in front of

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Speaker 1: that camera. Okay, don't block the view. But you can

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Speaker 1: perch up and watch what he guesses.

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Speaker 3: On what it's been eating. I'm gonna guess shrimp, shrimp.

337
00:19:19,800 --> 00:19:26,199
Speaker 3: I'm gonna guess clams. Now. Sea otter guts is one

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Speaker 3: of the worst smells I've ever smelled.

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Speaker 2: Are you ready?

340
00:19:31,200 --> 00:19:31,440
Speaker 4: What's that?

341
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Speaker 3: Sometimes I do sometimes I wretch. Seriously, Yes, it's it's

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00:19:38,080 --> 00:19:40,280
Speaker 3: I never know you.

343
00:19:40,280 --> 00:19:43,200
Speaker 1: Gonna change your gas from shrimp? I like sounds of shrimp.

344
00:19:44,040 --> 00:19:44,920
Speaker 1: Maybe what's your gas?

345
00:19:44,920 --> 00:19:46,200
Speaker 2: Body?

346
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Speaker 4: What he's been eating? Fish?

347
00:19:53,440 --> 00:19:54,159
Speaker 2: We got shrimp?

348
00:19:54,200 --> 00:20:00,159
Speaker 1: We got fish, Conny, urchins urchins, Conley, I guess cleans.

349
00:20:00,400 --> 00:20:02,920
Speaker 2: You going clams? Shrimps? The clams?

350
00:20:03,880 --> 00:20:04,760
Speaker 4: Conley? What are you guessing?

351
00:20:05,160 --> 00:20:06,600
Speaker 3: Oh man? Who?

352
00:20:06,680 --> 00:20:08,320
Speaker 4: Yeah, damn, it's.

353
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Speaker 2: The worst like that.

354
00:20:10,000 --> 00:20:11,200
Speaker 4: Oh yeah, that's strong.

355
00:20:12,800 --> 00:20:15,080
Speaker 2: Who thought of see Otter's guts and smell so bad?

356
00:20:16,840 --> 00:20:21,320
Speaker 3: So I noticed in the warmer on the warmer days,

357
00:20:21,760 --> 00:20:23,280
Speaker 3: a lot of times their bellies empty.

358
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Speaker 2: Yeah, like kids, look at that because they.

359
00:20:25,800 --> 00:20:34,560
Speaker 3: Don't need as much food to keep warm. Oh God, nothing, nothing?

360
00:20:35,280 --> 00:20:39,639
Speaker 2: Who guessed nothing? No, Conley, you never made a guess.

361
00:20:39,760 --> 00:20:41,719
Speaker 3: You could see what it's been eating yesterday?

362
00:20:42,160 --> 00:20:43,479
Speaker 2: What he meant to say? It was nothing when he

363
00:20:43,480 --> 00:20:46,040
Speaker 2: held us, when he held his tongue, he meant nothing.

364
00:20:46,040 --> 00:20:47,760
Speaker 3: What about yesterday?

365
00:20:48,760 --> 00:20:49,800
Speaker 2: He hasn't eaten yet today?

366
00:20:50,119 --> 00:20:50,679
Speaker 3: Yesterday?

367
00:20:52,440 --> 00:20:53,080
Speaker 4: Lord knows?

368
00:20:53,920 --> 00:20:56,520
Speaker 3: Crab is it crab legs? Is that what I see

369
00:20:56,520 --> 00:20:56,760
Speaker 3: in there?

370
00:20:57,119 --> 00:20:58,760
Speaker 4: That one with a crab leg? You see a crab

371
00:20:58,800 --> 00:21:00,000
Speaker 4: leg in there? Look here?

372
00:21:02,520 --> 00:21:05,479
Speaker 3: This is I just this is such a strong smell.

373
00:21:07,800 --> 00:21:09,280
Speaker 3: Is this a little crab?

374
00:21:11,520 --> 00:21:14,879
Speaker 2: See the little there, Jimmy, get your nose in there

375
00:21:14,920 --> 00:21:19,280
Speaker 2: and tell me what you see. Urchin who said everything?

376
00:21:20,520 --> 00:21:21,000
Speaker 3: Maybe?

377
00:21:21,760 --> 00:21:25,240
Speaker 2: Is that clan the shells right here?

378
00:21:26,760 --> 00:21:29,800
Speaker 3: Uh see the needles. That's an urchin which I'm shocked

379
00:21:30,160 --> 00:21:31,600
Speaker 3: even found one taste that.

380
00:21:31,680 --> 00:21:36,479
Speaker 2: Jimmy, are you do it all?

381
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Speaker 4: Do strain goes or no?

382
00:21:39,320 --> 00:21:45,200
Speaker 3: I think that. I tried to check, and I think

383
00:21:45,720 --> 00:21:47,920
Speaker 3: there's no provision. I don't know. I shouldn't say this

384
00:21:47,960 --> 00:21:53,480
Speaker 3: because I don't. I'm not from what I Yeah, I heard,

385
00:21:53,920 --> 00:21:58,000
Speaker 3: I heard, but look it's not They're usually never intact

386
00:21:58,560 --> 00:21:59,800
Speaker 3: because you shoot them in the head.

387
00:22:01,000 --> 00:22:04,159
Speaker 2: Are there? You having, ladies and gentlemen? Uh? Meat or fop?

388
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Speaker 1: Episode Sea Otter Hunter Skinner Heather Duville skin to how

389
00:22:09,400 --> 00:22:13,359
Speaker 1: much eighty two pounder? Skin to eighty two pound The

390
00:22:13,400 --> 00:22:16,080
Speaker 1: work has just begun. If you're curious. He did not

391
00:22:16,119 --> 00:22:17,760
Speaker 1: eat today. Yesterday he had.

392
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Speaker 2: Quite a little variety hit a captain's platter yesterday of

393
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Speaker 2: seafood items.

394
00:22:24,160 --> 00:22:26,760
Speaker 1: Found urch Yeah, and we had a kid named Conley

395
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Speaker 1: who kind of made the right guess by not saying

396
00:22:29,359 --> 00:22:30,600
Speaker 1: anything when I asked what it ate?

397
00:22:30,680 --> 00:22:32,639
Speaker 3: Perfect nothing? Thank you?

398
00:22:32,680 --> 00:22:33,080
Speaker 2: For joining,