It was a long day of sailing, we left around 5:30am, just as it was getting light. We had good winds initially then a lull, where we think the wind was blocked by the big volcano on Epi. Engines were on and off for a while, the sea was very bouncy, with a big swell, not very comfortable, but PolePole did well, at times getting up to 10 knots. Then just as we could make the outline of Efate, the island we are heading to, a nice gentle breeze picked up, the sea was calm and the last 15 miles were a good steady comfy sail.
Just as Rowan decided to get the sails down, he brought in his fishing line he had been trolIing behind the boat. He couldn’t believe his luck as there was a big fish on the end of the line. We have been trolling almost every time we sail, so it was great jubilation that he finally caught something. It must have been the fact that I had suggested tinned sardines for supper, someone answered Rowan’s plea! It was quite a struggle getting the fish on board, Rowan reckoned it weighed about 20kgs. He was down on the sugar scoop (the lowest step at the back of the boat) desperately fighting it. We had full sails up, doing around 7 knots heading for our anchorage, so it was all quite fraught. He finally landed it on the sugar scoop, but it was writhing and flapping around like crazy, there was no way Rowan was letting go. I was finally told to get some alcohol, and luckily found some rough looking white rum, it finally did the trick and everything calmed down. I have to say we both had such mixed feelings, it was the most beautiful big yellow fin tuna with the most amazing eyes! Finally we got it tied up so it could drain, the rush was then on to get the sails down and get into the anchorage. It was 5pm, perfect timing just before the light goes. We had the bay to ourselves and as we had been here before we could just follow our old path in to the exact spot. Once settled Rowan started the arduous task of filleting the fish. The fillets were enormous and the flesh was like butter, quite incredible. So much blood, guts and carcass going into the sea, I’m pretty sure we may have had a few sharks visiting. All the excitement was well worth it when we tucked into our delicious sashimi. We had wasabi and soy sauce, we just could not find our ginger pickle. We stuffed ourselves on raw fish, amazed that it was only 2 hours old.
We went to bed exhausted but very content, we knew it was going to be a rough passage, but we had made it ok. We now only have a short hop to Port Vila.
Rowan got the tuna onto the sugar scoop
Finally tied up
Hours of filleting in the sunset
The island supply ship goes by
Always an ominous dark cloud lurking
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