The 369 million herring season how American fishermen do It

That's a good school. Go Artur. Deck's ready. Stand by the bug boat. Watch the stack coming up on the block. Aye, keep the pressure on. Watch your spacing, John. Yeah, I see it hauling in. It's holding steady at 40 fathoms. Okay, Cap, easy on the throttle. Let's get this net moving. Watch the line. Clear the block. Pump is ready. Bring it down slowly. Make the descent and start work once again. Take the end! Keep the tension on that line. Skiff, pull hard. Keep her moving. Keep it steady right there. All right, holding steady. Lots of weight in this one. Bring that wing in steady. Get the pump ready down there. Power block engaged, Captain. We got to have a load here. Watch the stern. Hold her steady on the skiff. Aye, the net's nearly closed. They're packed. They're packed. All right, haul her in steady now. Keep the pressure on that lead line. All right, easy with the pump. Get the intake down into the main body. It's in. Start the suction. Wait for the pocket. Take them now. Bring it over the hold. Spread them out. Go! Ease it in. Steam in after this. Easy on the throttle now. Holding steady right here. Where do you want the line? Hold's cold. Easy on the stern line there. Aye, holding steady, Cap. Bring it down slow. We have the pan-seared fillets, the stir-fry, and the house soup. Enjoy your meal. And here is the pan-seared herring with herbs. Looks incredible. Oh, this is perfectly crispy. You have to try it. I told you he was gonna love it. Look at him over there. He can't get enough. Don't start with me now. You know, this is my favorite. The fried ones are incredible. You have to try them. I'm really enjoying the pickled salad here. It's very fresh.