Sunday, January 31, 2016

Panama Canal Video

We have another new video.  This is a video about our trip up the Charges river and through the Panama Canal.  It was great fun reliving this time in our journey as we edited the film and created the scripts.

We have been very fortunate in our travels and it is great remembering this significant time when we crossed from the Caribbean to the Pacific ocean aboard Field Trip.

There are currently three other Antares going through the Panama Canal in the next couple of weeks. We wish them the very best in their journey and hope they have good line handlers and deck hands to assist on their historic journey through the amazing Panama Canal.


Wednesday, January 20, 2016

Video Blog


It’s about time!  In fact it’s been over a year and a half since we have posted one of our travel videos.  We have not lost our passion for creating a video documentary of our trip.  We simply lost decent internet connectivity for a long time, and got WAY behind on our video editing.

To put some numbers behind the video process, it takes 20-40 hours of work for each 10-15min video we produce.  50% of the time involves the visual graphics and audio scripting.  That’s a lot of time.  Can we shorten the process?  Yes, but, I have an inherent fault…I tend to be a perfectionist and want the videos to be done to the best of my ability.  I’m not a professional, but like to find ways to continually improve the quality and content of each video we produce.  We’re documenting this for our family, and happen to have a large audience of followers enjoying this along with us.

So what can you expect for 2016?  LOTS more videos.  We are in process of sorting through our footage – over 20 hours in the past 18 months, and sequentially following our journey to New Zealand.

The segments for the video series to be published this year are:
  • Panama – Guna Yala (current video release)
  • Panama Canal (finished and we’ll release soon)
  • Galapagos Part 1
  • Galapagos Part 2
  • South Pacific Crossing Refresh
  • French Polynesia Part 1
  • French Polynesia Part 2
  • French Polynesia Part 3
  • Niue
  • Tonga
  • Fiji Part 1
  • New Zealand
  • Fiji Part 2
This translates to about 1 video per month.  We actually plan on pushing all of these through the production process in the next three months while in New Zealand.  The footage has been shot, so we are simply in a post production phase for all of these videos.  That means time, lots of time to edit and publish. 


I hope you enjoy this latest installment of the Field Trip Video blog!


Thursday, January 14, 2016

Squid...It's What's for Dinner


Photo from hubpages.com
Living in land-locked Colorado didn't lend itself to a lot of fresh seafood dinners.  Sure, we could feast on buffalo burgers, venison stew, or elk medallions, but pelagic fish cooked up at a Colorado restaurant could hardly be advertised as fresh.  And sushi?  That was just asking for trouble.  

On board, however, the sea has become our supermarket.  And fresh?  You can't get any fresher than hauling a tuna aboard and slicing off a piece of sashimi to nibble on while you fillet the rest.  Again, I will say, I'm not an adventurous eater, but I'm willing to try anything.  Well, sea turtle cooked in coconut milk?  No way.  (yes, this was offered to me on more than one occasion)  Okay, almost anything.  

Since visiting New Zealand, I have had my first tastes of raw oysters (not again... ever), steamed green-lipped mussels (yum!), and raw scallops (double yum!).  Our palates are adjusting as we travel to far away places and jump on the "eat local" bandwagon.  From ocean to science lab to table. 

Here's a journal entry written by Michael about the day we caught our first squid...

Elizabeth looking on as her friend, Victoria, shows off her catch!
December 26, 2015

“Field Trip, Field Trip. This is Perry,” comes Matt’s muffled voice on our radio.

“Perry.  Field Trip,” Dad answers.

“Come over!  We are catching squid off the stern with our squid jig.”

So Dad tells us to hop in the dinghy, and wait for him.  He hops in.

“And we’re off!” I yell.

“Come aboard!” says Matt when we pull up behind their boat.  As I step onto the transom, I notice a bucket full of… SQUID!

“Michael!”  Conrad shouts to say hello.  “Dad, can Michael have a turn fishing?”

“Michael, come on down and try!” says Matt.  I shudder at the thought of taking a squid off the lure.  But actually, I don’t have to take a squid off the lure, because I don’t end up catching one.  Matt tries again himself, and quickly catches another.  Unfortunately, when he puts the squid in the bucket - SPLAT!  Dark black ink juts out of the squid’s ink sack, right onto Johnny’s bright orange shirt!

“Whoa,” said Johnny.  “Squid tie-dye!”

We put one squid in a separate bucket to examine it.  Its rubbery skin turns blue to match the bucket!  When I touch it, its spots return.  Johnny pets it like it is his new pet!  We all keep imagining that it will torpedo out of the bucket at us with one squirt. “Target locked,” Mark says when it aims toward me.  

Our pet squid :)

Squid are fascinating sea creatures.  They belong to the Phylum Mollusca, but do not have an outer shell.  They are more specifically cephalopods, related to the octopus.  In relation to their body size, they have the largest eyeball in the animal kingdom.  (In case you're wondering, no, I did not eat the eyeball.)  They are believed to be the fastest invertebrate on Earth, using jet propulsion to dart away from predators.  But the skin of the squid is what I find most amazing.  Chromatophores in the skin allow them to change color and pattern in order to blend into their surroundings and communicate with each other.  Bio-luminescent organs within the skin in some species enable them to glow and blink in various sequence.  Our captured specimen gave us a beautiful display in the bucket as the kids cautiously, and not-so-cautiously, poked and prodded it.

Interestingly, the ink they squirted out all over Johnny and on the deck and stern steps of our friends' boat was more of a gel than I expected it to be.  It was almost stringy.  Just FYI for any boaters reading this - remove any squid ink with saltwater quickly before it has time to dry.  If you don't get to it in time, the cleanser you use for your fiberglass should work, applied with a little elbow grease, of course ;).  And the best tip I've learned for squidding?  Always do it on someone else's boat!!!


Later that day, Mark and Matt got together for a cold beer and lots of shucking - scallop shucking that is.  They'd gone out the day prior to free dive for the "fillet mignon"of the sea and had found a vast bed of hundreds of them.  Of course, there are specific regulations here on how many one can pillage and of what size.  In New Zealand, one diver can take 20 scallops (at least 10 cm across) per person in the fishing vessel.  That means if we happen to anchor the boat near a bed of scallops and Mark dives off the stern, he can pick up 80 legally.  We didn't take nearly that many, but between both families, they had a fair amount of shucking to do!

Male bonding, cruiser style.
Inside a scallop  (Photo from Wikipedia)
This was all new to us.  We opened a shell and had to take a peek inside, trying to identify all of the parts.  Along the outer edge, the scallop has about 60 little eyeballs that watch out for predators by detecting changes in light and movement.   The adductor muscle (the part we would eat later) is the light colored circular portion that attaches the bottom shell to the top.  The scallop uses this to open and close itself and shoot out jets of water for propulsion, a similar mode of locomotion to the squid.  Incidentally, the squid and scallop are both mollusks, but unlike squid, they have an outer shell, putting them in the bivalve class. They are the only bivalves that can swim freely, although their 'swim' looks more like a 'clap'.  One more fun fact... the dark orange organ is the female gonad, which is edible as well - mmmmm.   And yes, I did try that bit, too!     

Diagram courtesy of Pinterest

Our friends, Matt and Jen, on SV Perry were our cooking instructors that evening.  They did much of the sous chef work - making the rice (with rice vinegar and sugar added for taste and texture), slicing the veggies and prepping the squid.  Then they taught us how to make a proper sushi roll and relayed tips from the galley about how to best bread calamari and fry it without any casualties; although, Matt did almost lose an eye to spitting hot oil.  Thankfully, he escaped the galley - sight intact - in time to gaze upon the spread of sumptuous seafood that filled the table.  With a quick toast to all the work that went into this meal and a nod to the fascinating creatures that would soon fill our bellies, we proceeded to absolutely chow down.  
Why hadn't we learned how to do this before?
Layering sushi rice, toasted sesame seeds, and chopped scallops coated in a sriracha/mayo sauce
Now, that is FRESH!  Let's eat!
P.S. - As I was researching and writing this blog, I began to wonder if perhaps the "squid" we caught and consumed were actually creatures I'd seen while diving called cuttlefish, due to the undulating skirt they had around their bodies.  Forgive my ignorance.  I'm still not 100% sure, but either way, we ate it and I'm still living to write about it! How's that for adventurous eating?!!  Just for fun, here's a list of edible mollusks to satisfy your culinary curiosities and set my stomach at ease!