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27.05.2021, adminWhen the tuna boat St. By the time the foot vessel docked in Seattle this month, the microbe had shaken the entire world and turned the seafood business upside down. Nearly three-quarters of the St. But with dining in eliminated during the coronavirus lockdowns, the Malleys now find themselves with a shortage of customers and a bounty of fish: Thirty-five tons in a cold-storage facility and another 48 tons stashed in the hold of their boat at minus 30 degrees.
Fishermen from Maine to Massachusetts to California have been doing the same, trying to salvage what they can from a season of unprecedented upheaval that is impacting the entire industry. For those who know and revere the St. The Malleys plan to sell again over Memorial Day weekend � May 22 to 24, starting each day at 10 a. The couple, who wore matching plaid masks, went home with a pounder, some fillets and plans for sashimi and grilled tuna.
On Friday, the first day of sales, one woman bought 30 big tuna, said first mate Paul Raikeve, as he bagged up yet another of the shiny, frozen-stiff albacore. The couple are devotees of St. Jude Tuna, which they often purchase at the Ballard or University District farmers markets. Wearing a blue face mask and jeans, Joe Malley greeted customers on the dock and offered impromptu cooking tips. He advises cutting the loins into steaks an inch and a quarter thick while still partly frozen, then seasoning and searing them on the grill, leaving the middle raw.
Malley and his three-man crew fish with hooked lines up to feet long, trolling lures near the surface where young albacore feed. Each fish is hauled in separately by hand, immediately bled and flash-frozen, which is the key to high quality, he explained. The crew weathered three typhoons, and only came ashore twice after setting off from American Samoa.
In early February, they offloaded 70 tons of fish in New Zealand and barely heard a whisper about a frightening new virus. But by early April, when they arrived at Tahiti, the pandemic was raging. So they fueled up and headed for Seattle � a journey that took 26 days. Malley is hoping the moribund restaurant market will revive as eateries slowly begin to reopen.
In the meantime, some of the tuna can be canned and the rest kept in cold storage. At the minus 10 degrees common in commercial facilities, the fish will stay good for up to two years � though that might not be economically viable. More information about the weekend sales is available on the St. Back to story Restart gallery. More Photo Galleries. Snow � and more snow � on Snoqualmie Pass.
Seattle swamped with snowy scenes on Saturday. Snowy scenes from the Seattle area. By Sandi Doughton. Sandi Doughton: or sdoughton seattletimes. Movement seeks to overhaul foster care.
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