Wish I had never left.

Matt the Knife! 🤣😂

Hope you can go again someday!

True, there were some slabs that day!

Philip,This family have learnd to work or starve. Todays generations think its easier to give em what they want and get them to go away but that teaches our kids nothing. They havent learnd to say "NO" when the kids wine that they need this or that. I was not given anything I worked for what I have and am damned proud of it.We in the USA have become lazy and sent our companies to China and now China is becoming a powerful and rich country , While or great manufacturing city are in ruins, and this needs to stop or we will go down the tub. Sorry I got on the rage wagon but I worries me so much what our country is coming to.

Our pleasure, Scott! This was a good trip!

@@EISAlaska 👍🏽😊

Haha. I'm resisting the urge to google it. Enjoy!

@@EISAlaska DONT DO IT!!!! FOR THE LOVE OF GOD!!!!

Another awesome video, thanks for sharing.

No we don't

Andy Wright that's how Arther Treachers made a living!

Thank you, Douglas! We sure appreciate your support!

Glad you enjoyed it Dan. The orange is a yelloweye rockfish. Fabulous eating!

This is the little boat. The Emerald Isle is in the midst of some major refitting. More to come on it soon!

@@EISAlaska can't wait to see it fished!

@@EISAlaska my lobster boat wasn't huge, was a 35' Penbay with a 3 foot trap rack on the stern. Loved that boat and it fished well.

The Fish Tale is 35'. She has been a great little boat. Looks tiny compared to her big sister. instagram.com/p/CVoXG3BP-T8/

Why no market for dogs? It is English original fish n chips. Soak in milk after skinning neutralize uratic acid. Deep fry tastes just like tom cod. Thats what they serve in England original fish n chips.Try a different buyer or ask around. Gotta be a market .Just throwing them back will make more of them. Duh! Ha Ha Good Luck Chuck!

Slush ice is just adding seawater to the ice to create a slurry. It helps chill the fish faster and mo evenly than ice alone. It also prevents crushing on the bottom layer as it floats the fish and they arn't packed as tight.

@@EISAlaska good info. Would it be bad to gut and clean a fish before putting them into slush ice or should you minimize contact with the meat and water?

Cheers Collie, thanks for tuning in.

The IFQ balance goes by head off gutted. This year the fish seemed to be running heavier than the chart showed, they did seem to be pretty healthy looking fish.

Glad you enjoyed it, Steve! It's quite exhilarating when they come on like that! Gets the blood plumping for sure.

We've had that before, good areas some seasons will be deserts the next. Gotta wonder where the fish go in that time. Good fishing to you!

@@EISAlaska yea, well we start our season around march, but the fish seem to be coming in late, like around end of march into mid April the past few seasons. halibut are definitely hard to figure out! but up there in Alaska that's like their breeding grounds isn't it?

I'll do that next season. We have showed it in the past but can't recall which video.

Thanks!

Thanks Phil. Glad you enjoy the content. Emerald Isle is coming along. Lots of fun grinding and laminating. Hoping to start wrapping things up in the net month or so.

The pollock usually runs around $.80-1.00/lb. Not sure exactly, I'll have to check. Thanks for tuning in, glad you're liking the content!

Lol!

Yeah, it's a shame, when you get in 'em, you're in 'em.

That's for sure! The sleepers are the worst. Hard to handle when they get rolled up in the gear.

Gotcha, Kevin, thanks for the feedback!

I was a commercial Fisherman here in Australia line fishing the Great Barrier Reef for 23 years. Also some coastal Netting and small shark trunks sold very well as no bones just cartilage Throated and tailed straight away and they bleed out well had to be under 1m 36 inches or there about as they tend to contain mercury.

Nailed it Dave!

It'd be pretty tough to gauge that way, since the fishing can change at any moment, one second you're in trash the next you're hauling on lunkers. That's where laying longline really shines, it covers a large area of bottom and depth range.

@@EISAlaska That makes sense because you have the gear down there a long time after the sampling time. But you might want to give it a try when the sand shark density is so grim. And I guess that because you have a smallish quota for the under 35" boat class halibut permit you can afford some bad sets because you are probably going to hit that quota regardless. It was cool that you got the lunker halibut on the high spot. I enjoyed that strategy for sure. Also I learned that "sand fleas" are Amphicods (sand crablike Crustaceans). It's tough to have to deal with these issues (sand sharks and amphicods). You guys work hard for what you get.

Nah, we prefer cod. The meat looks like it would be pretty tasty though.

Bycatch needs to returned to the sea with a minimum of damage and harm. They annoy us, but they are also part of the environment and deserve the same respect as other creatures.

Yep. Dexter 8" SantiSafe. They are great knives.