Season 1. Episode 5: Dutch Harbor in Summer (Cargo operations and boat maintenance)

We move ahead six months from the previous episodes, to show the Coastal Standard in Dutch Harbor in summer. Amidst lush green tundra and fog, the deck crew "slushes" (lubricates) the wire rope rigging for the ramp which allows vehicles to drive aboard the boat, and lashes down cargo to the deck with chain, so that it doesn't "shift" (move) when the boat reaches the open sea.

With this work done, the mooring lines are cast-off as the boat gets underway to call at different docks in Dutch Harbor (aka Unalaska) and Captains Bay, picking up cargo bound for Seattle.

The chief engineer is always busy. When he isn't monitoring the engines or balancing electrical power loads on the switchboard, he is changing filters.

Intro 0:00
Connecting The Aleutian Islands to the outside world 0:28
Vessel maintenance in Dutch Harbor 2:21
Loading cargo at Captain's Bay 03:10
Lashing cargo 04:40
Chief Engineer oil change 06:29
In and through the vessel 07:24
Shipping seafood to Seattle 08:25
Cooking with Kasia 08:45

Interested in working with Coastal Transportation?
Apply for a job at:
www.CTIcrew.com

COOKING WITH KASIA
Kasia Pawluskiewicz, chef and artist, outdoes herself with this mouthwatering meal using luscious Pacific cod, wild caught in the Bering Sea.

Mariner Marinated Cod, with Broiled Baby Bok Choy and Crispy Potato Wedges
8 Servings
Ingredients:
Fish:
2 small jars marinated artichoke hearts
1 small jar sun dried tomatoes
2 tbsp capers
8 1/4 lb servings of Pacific Cod

Bok Choy:
4 baby bok choy
3 tbsp olive oil
1 tsp Salt
1 branch of cherry or Campari tomatoes on vine

Potato Wedges:
16 yellow potatoes
4 tbsp olive oil
2 tsp salt

Directions:
Fish:
Place fish on baking sheet over oil, simply pour the artichoke hearts with the marinade over the
fish, place the sun dried tomatoes and capers over and bake at 400• for 20 min, until fish
begins to flake.

Broiled Bok Choy:
Slice the bok choy lengthwise, drizzle with olive oil, salt, place tomatoes whole on vine and
broil for ten min until tops begins to brown.
Potato Wedges:
Slice the Yukon yellow potatoes lengthwise, place in large bowl with olive oil and toss, place skin side down, (potatoes love oil so drizzle over again), salt generously and bake for 30 min at 400• until golden brown.
Place fish on center of plate, ladle with sauce from pan, and marinated bits, fan 5 wedges off to the side and place two bok choy beside fish, serve

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