"Sometimes I go out fishing, but one day I ate this whole really good meal of chicken and I puked it all up on the boat," eight year old Wyatt reminisced while sitting in the galley of the Heide. "Sometimes I get sea sick, so I like fishing nearshore more than offshore," he laughed.

Wyatt and his 20 year old brother Andrew have been fishing during the summers with their parents Cori and Mark all their lives. "I think the best thing about being a fishing family is that the boys have both learned wonderful skills directly from their Dad," Cori said. "They've learned to be useful and productive but also have a lot of fun. My sons have had adventures on the ocean and seen things that are very unique."

Mark has been fishing albacore since the 1970s; Cori and Andrew joined him in 1993 (Wyatt wasn't around then yet, Cori smiled). The family is based out of Puget Sound in Washington State.

1 pounds Pacific troll-caught albacore loin cuts, 3/4 inch thick
1 cup buttermilk
½ cup ground toasted almonds
½ cup fresh toasted bread crumbs
1 teaspoon grated orange peel
whole berry cranberry sauce

Rinse albacore with cold water; pat dry with paper towels. Soak albacore in buttermilk for 10-15 minutes. Mix together almonds, bread crumbss and orange peel. Drain buttermilk from albacore. Dredge albacore in coating mixture. Place on greased baking sheet. Bake at 425 degrees F. for 6-8 minutes. Albacore should be pink in center when removed from heat. Serve with cranberry sauce.