Lots of black ink in squid catch
As the sun sets over the ocean, the six crewmen on the Cape Blanco are starting a long night’s work off the far side of Santa Catalina Island, putting on orange slickers and hard hats to fish for the milky white mollusks that have become California’s most valuable catch.
Below the gentle waves off the side of the boat swims an immense school of market squid.
Capt. Nick Jurlin, pacing impatiently with a cigarette dangling from his mouth, is eager to pull in as much of it as possible.
Five nights a week, the third-generation fisherman from San Pedro steps into a pair of rubber boots and hunts for squid along the Southern California coast. The 50-year-old with spiky blond hair and wraparound sunglasses looks the part of a man who’s wrestled with nets in the salty air since he was a teenager -- his arms are taut, his neck creased and weathered, his voice gravelly from going without sleep.
On a night like this, the 90-foot steel vessel can bring in as much as $50,000 worth of the seafood so popular worldwide that all but a fraction is shipped overseas to be served as calamari.
But for the Cape Blanco and dozens of squid fishing boats working out of ports like San Pedro and Monterey, the boom is an uncertain one. Doubts are emerging about how long one of California’s last remaining money fish will stay bountiful.
Though Jurlin and his crew are four hours from shore tonight, they are not alone.
Rocking in the waves around them are a dozen other purse seiners beginning the same ritual: encircling the darting mass of tentacled, hot dog-sized sea creatures with huge nets that will be cinched up like the drawstring of a purse.
A flotilla of smaller boats assists by following the swarms and coaxing them to the surface with 30,000-watt lanterns that light up the ocean with an otherworldly green and white glow.
On Jurlin’s signal, a deckhand swings a hefty metal bar above his head and slams it into a pelican hook, freeing a clunky metal skiff that plunges into the water and rumbles away, its motor filling the night air with exhaust.
Each man takes his position on the Cape Blanco’s deck, working among strained cables and ropes as thick as fire hoses. A hydraulic winch whirs, engines roar and propellers gurgle as a tangle of black netting, yellow floats and steel rings tumble into the water off the back of the boat. The skiff tows it all in a wide circle around the squid, trapping the school.
Most of the world’s market squid is harvested from California’s shallow waters, where they gather in enormous schools each year to mate, deposit their eggs on the seafloor and die.
Cold ocean conditions have drawn them in such numbers lately that fishermen have handily caught their 118,000-ton limit -- enough to fill 60 Olympic-size swimming pools -- and the state has shut them down early two years running. Surging demand in China, Japan, Mexico and Europe has boosted prices and launched a fishing frenzy worth more than $70 million a year.
The good times have drawn the attention of conservationists, who fear such abundant catches are threatening the foundation of a delicate marine food web. Groups like Oceana and Audubon California are pushing for new protections for squid, sardines, anchovies, herring and other small, schooling prey known as “forage fish.”
A bill moving its way through the California Legislature would require the state to leave more small fish in the water for seabirds, whales, dolphins and other natural predators to feed on.
Those like Jurlin, whose families have fished these waters for generations, say a smaller catch could be crippling.
During the squid season, Jurlin pushes off each afternoon from Terminal Island, where a few other purse seiners dock along a waterfront of weedy and abandoned lots where street names -- Sardine, Cannery and Wharf -- reflect a fish-packing industry that is largely gone.
He follows the squid from the Channel Islands to San Diego, setting out net after net and returning before dawn the next morning.
Tonight he motors along the backside of Catalina as his crewmen eat spaghetti and watch baseball in the galley. Many, like Jurlin, are the sons or grandsons of fishermen.
It isn’t long before they bring in their first net.
Frigid water falls in sheets from the net as it is pulled through a giant hydraulic pulley towering above the deck. The men pile it into a slippery mound, slowly corralling the squid closer to the boat.
Whether stacking rings or piloting the skiff, each crewman is dedicated to a single task. There is no conversation. It is dangerous, straining work, and they focus with intense precision.
By the time Jurlin and several deckhands reach over the side of the boat to gather the last bunches of loose net, their bright slickers are drizzled with black ink from the squid.
Fishing for squid can be good money, but it is unpredictable.
The boat’s owner, Tri Marine Fish Co., takes half the earnings, and the crew divides the rest. For a good night’s work, deckhands can earn well over $1,000 and the captain and engineer even more. On a bad night, they might catch enough to cover fuel.
In the off-season, the fishermen sew up nets, make repairs and paint the boats -- without pay. A few months of the year, they make a little money fishing for sardines. But without squid, there are no big paychecks.
As luck would have it, the night’s first net bursts with an exceptional haul: 40 tons of squid.
“Everybody’s going to do real well tonight,” Jurlin tells the crew.
They lower a heavy metal pump into the thick stew, and the catch goes sloshing into the ship’s refrigerated wells below deck.
Once their catch is stowed, the crewmen hose off and light up cigarettes as the fog moves in.
A half century ago, the sardine was king of the sea.
In the 1930s and ‘40s, the largest fishing industry in the Western Hemisphere centered on California’s harvest of the oily, silvery fish. Monterey was its capital, its crowded waterfront the backdrop for John Steinbeck novels such as “Cannery Row.”
But the boom went bust by mid-century as overfishing brought a devastating collapse.
Squid fishing exploded in the 1990s when worldwide demand jumped. Over the last decade, the California Department of Fish and Game has kept the fishery in check with catch limits, a ban on weekend fishing and a cap on the number of squid boats.
Squid come and go in cycles, streaming to shore when waters are cold and vanishing during warm El Nino periods. And they live just a year, making it difficult for scientists to assess the health of their population. Conservation groups, in saying current limits are too permissive, point to research saying those huge fluctuations make small species like squid particularly vulnerable to collapse.
The industry says California’s regulations already guard against overfishing and don’t need to be changed.
Standing at the helm in the dark, Jurlin studies a glowing grid of navigation screens and electronic fish finders.
He sips coffee and watches for diving birds and sea lions -- nature’s squid detectors. He talks to himself to stay awake and keeps a running dialogue on the radio with friendly boats to gather intelligence on fishing spots.
Like many fishermen here, Jurlin is a descendant of immigrants, born into the profession.
His grandfather was an illegal immigrant from Croatia who jumped ship in Canada and made his way to San Pedro to fish almost a century ago. Jurlin’s father fished, and his grandmothers and mother packed tuna back when the San Pedro waterfront was alive with canneries.
Jurlin started working on Alaskan salmon vessels as a teenager and bought his first boat when he was 21.
Over the past 30 years, he and his wife have raised two daughters, bought a condo in downtown Long Beach and a second home in Arizona. Squid has paid for it all.
He has staked his future on being able to continue. When the first squid upswing hit 16 years ago, he bought his own seiner. During this boom he put his two sons-in-law aboard to learn the profession.
“We’ve been hitting it pretty good, but it’s sustainable,” he says. “We get a bad rap from the environmentalists. They’ll tell us there’s no fish, and we’ll come out here and see incredible amounts. They say we want to rape and pillage the ocean. But this is our livelihood.”
As is so often the case lately, Jurlin and his crew are catching so much squid so quickly that it strains buyers in San Pedro, who can only fit so much in their freezers.
So tonight, each vessel can load up with just 70 tons before returning to the docks, where workers will pump the squid ashore and slop it into plastic-lined boxes.
Forklifts will wheel it into warehouse-sized blast freezers, where it will be prepared for shipment to Asia. From there, it will be processed and shipped around the world, some back to restaurants in California.
It’s just before midnight when the captain of a fellow squid boat, the Ferrigno Boy, radios to report he has caught too much. Could the Cape Blanco suck up the surplus?
“Okey-dokey,” Jurlin responds, setting down the radio. “That’s it. Another day in paradise.”