Current position of the SSV Robert C. Seamans. Click on the vessel to view position history. Use the tools, top right, to change the map style or view data layers. Dates and times use GMT (Greenwich Mean Time).
SEA Currents: SSV Robert C. Seamans
March 01, 2018
Lunch Comes at You Fast
40°25.3’S × 178°10.8’E
Ship’s Heading & Speed
170, Around 8 knots
It’s been cloudy all day, mainly cumulus and altocumulus. It has been quite windy all day, force 5 in the morning, briefly calming to force 4, then back up to force 6.
Souls on board
We have been out of port for about a week now, and I am finally starting to get used to the watch routine. It's not too bad, and nighttime watches are helping me to drastically improve my napping skills. Yesterday, I was the assistant steward, which was a nice break in routine. I met with Sabrina, our wonderful steward, the night before, and we planned out the six meals for the next day (breakfast at 0620 or 0700, morning snack at 1000, lunch at 1220 or 1300, afternoon snack at 1600, dinner at 1820 or 1900, and midnight snack, available from after dinner to breakfast).
We started strong with some loaded scrambled eggs and grapefruit, or large oranges, as we call them here. Then, as I was just getting into baking raspberry bars, at 0830, someone ran into the galley and told us that we caught a fish! Sabrina and I ran (sorry, walked in a fast yet safe manner) up to the quarterdeck (the aft most, or furthest back, deck) where the second mate, Eric, was pulling in a fish. This was a pretty big fish, and so Sabrina had to get the gaff (a long pole with a sharp hook on the end) in order to haul it in. We called the scientists, and then identified the fish as an albacore tuna, and we found that it was 37 in long and weighed 40 lbs, which, fun fact, is the same weight as my duffel bag.
With this addition of fresh tuna, caught on our recreational fishing line, Sabrina and I decided to change our lunch plans to fish and chips. Sabrina whipped up some nice batter, and I made coleslaw. We were a little short on time, so we recruited Summer, the dishwasher of the day, to make some tartar sauce. Even after freezing half of this monster fish, and making a good portion of it into fish and chips, we still had quite a bit left, so we served it raw with sushi rice. I haven't eaten that much raw fish, and it was amazing (and delicious) to be able to eat fish this fresh.
All in all, I had a great day as assistant steward, and enjoyed learning about the jobs on the ship. Although I have cooked plenty on land, it was interesting to consider the constraints of preparing large amounts of food in a space that sometimes rocks back and forth at unexpected moments. I am hoping to continue learning about and adapting to my life at sea in the next few days as we sail down towards Wellington.
- Anna Ripley, A Watch, Whitman College