"I love the way of life, it's not at all like an ordinary 9 to 5 job," explained Jennifer, who had just finished unloading the fishing vessel Erin Nichole. Jennifer, 24, first went out fishing in Alaska with her uncle, then about six years ago moved to Port Townsend and started albacore trolling.

"It's difficult to explain how things are to people on land, but I'll try. A few mornings ago I woke up, stepped outside onto the deck just as the sun was coming up, and I saw the moon was just a little banana shape in the sky with a star by it... and later in the day I saw a rainbow. We work hard, but I think fishing and the lifestyle that goes with it is just beautiful."

Take an albacore loin and cut out a long chunk that is approximately 1" tall, 2" wide, and 6" to 10" long (depending on the length and size of the loin). Rub as much crushed garlic preserved in olive oil -- available in many grocery stores -- as you can onto this strip of albacore loin, then sear it 30 to 50 seconds on each side. Let it cool for a couple of minutes, then firmly wrap it Saran Wrap (or any other brand of clear plastic food wrap). The seared strip can then be cut into 1/2" thick slices right through the Saran Wrap -- just like you'd cut slices off a cube of butter -- since the plastic wrap prevents the albacore from falling apart. Remove the plastic and arrange the seared albacore slices on a bed of lettuce with soy sauce and Wasabe on the side.