Leo on the Foremost

"I've been fishing since 1945... it was at the end of the war, so only us kids were working the fish boats back then," remembers fisherman Leo from the fishing vessel Foremost. "All the men were off to war. I started out as a deckhand and had my 15th birthday while fishing halibut out of Sitka, Alaska. Then I worked on different boats until 1950 when I got it into my head to buy my own boat, and I've been stuck with one or the other ever since!"

Today Leo trolls for Pacific albacore when he's not "...loafing around..." in Mexico during the winter. So what would he like to tell people about troll-caught albacore?

"Well, now that I'm a little older I can appreciate not just the taste but also the fact that troll-caught albacore are so digestible, very easy on the stomach. Then the troll-caught albacore that we catch are full of Omega-3s, while there's been a lot of talk lately about scientists believing that Omega-3s help to keep you sharp," Leo says with a twinkle in his eye. "People out there should try some of these younger surface-caught albacore if they're not hooked on them already."

One of Leo's favorite recipes:
Light Albacore Chowder

Seafood chowders are traditionally thick, hearty soups generally made with salt pork, vegetables and milk or cream. But for all of their warmth and flavor, most chowders are quite high in fat and calories. This Light Albacore Chowder, an adaptation of the New England classic, is a healthy change. While retaining all of the flavor of a traditional chowder, this recipe has only 397 calories and 12 grams of fat per serving -- and it's a meal in itself. "And," Leo says, "this recipe is very easy on the stomach, just delicious, no heartburn here!"

1¾ pounds troll-caught albacore loins or steaks
1 can (10¾ ounces) low-sodium chicken broth
1 cup diced new potatoes
¼ teaspoon dried thyme
½ teaspoon dried basil
½ cup each chopped onions, carrots and celery
½ cup frozen corn kernels
½ cup low-fat milk
2 tablespoons chopped parsley

Rinse albacore with cold water; pat dry with paper towels. Cube fish; set aside. In medium saucepan, mix broth with 1 can of water. Place albacore in steamer tray over broth and steam 2-3 minutes. Albacore should be pink in center when removed from heat. Set albacore aside. Strain broth into large saucepan. Add potatoes and simmer until tender. Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth. Return with remaining broth to pot. Add thyme, basil, and vegetables. Simmer until vegetables are almost tender. Before serving, stir in albacore and milk and heat to serving temperature without boiling. Sprinkle with parsley just before serving.

Leo on the docks in Ilwaco, Oregon
August 21, 2003

Recent Articles of Interest
(outside links)

American Heart Association: Eating fish may lower heart rate, reduce risk of sudden death
"... In the largest study of its kind, researchers found lower average heart rates among healthy men who regularly ate fish. The findings were reported in yesterday's rapid access issue of Circulation: Journal of the American Heart Association... Omega 3 fatty acids may prevent sudden death and fatal cardiovascular events by regulating the heartbeat and preventing irregular rhythms associated with sudden death, he says. Cold-water fish such as salmon, tuna and mackerel are good sources of omega 3 fatty acids..."

Associated Press: Fish may reduce Alzheimer's risk
"...Older people who eat fish at least once a week may cut their risk of Alzheimer's by more than half, a study suggests... Researchers found that people 65 and older who had fish once a week had a 60 percent lower risk of Alzheimer's than those who never or rarely ate fish. The meals included tuna sandwiches, fishsticks and shellfish..."