Barbara drove all the way from Los Angeles to see her husband Tony on the fishing vessel Steel Fin II in Ilwaco, Washington. The two ended up taken a broken compressor to Portland for repairs, where they were also able to fit in a quick visit with their daughter and granddaughters.

A former teacher and principal, Tony has fished for swordfish, prawns, salmon, and albacore tuna. He is best known for his active work on the fisheries political front over the years both in California and at the Federal level.

He puts in many hours on the Steel Fin II, while his longtime deckhand Victor has been the horsepower behind the operation for many years.

Then just last year Barbara and Tony decided to have some of their catch custom-canned under their very own "Shamrock Gourmet Albacore" label, which they sell to the public via mail order and also at different farmer's markets around Los Angeles (refer to the custom canned troll-caught albacore page on this website by clicking here).

One of Tony and Barbara's favorite recipes:
German Albacore Bake with Cabbage and Onions

1½ pounds Pacific troll-caught albacore loin cuts or steaks, ¾" thick
4 slices bacon
1½ cups coarsely chopped onion
2 cups coarsely chopped cabbage
1 teaspoon caraway seeds
2 tablespoons lemon juice
1 teaspoon grated lemon peel
cup coarsely grated carrots + 2 tablespoons grated carrots
2 tablespoons sour cream
2 tablespoons low-fat plain yogurt
salt and pepper to taste

Rinse albacore with cold water; pat dry with paper towels. In nonstick skillet, saute bacon until crisp. Drain, reserving 1 tablespoon bacon fat. Crumble bacon; set aside. In skillet with reserved bacon fat, saute onion, cabbage and caraway seeds until limp but not browned. Remove from heat. Mix in 1/3 cup carrots, bacon, sour cream, and yogurt. Arrange albacore in single layer in well-greased baking dish. Season with salt and pepper to taste. Sprinkle with lemon juice and lemon peel. Top with cabbage mixture spread to cover evenly. Cover with foil and bake at 425F for 13 minutes. Albacore should be pink in center when removed from heat. Garnish with 2 tablespoons grated carrots.