Latest / The MeatEater Podcast / Ep. 754: How to Skin a Sea Otter

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Ep. 754: How to Skin a Sea Otter · The MeatEater Podcast

• 0:30
  Speaker 1: Hey, everybody, welcome to a me Eater fwop episode. This
• 0:33
  Speaker 1: is the second fop we've done out of Alaska. The
• 0:36
  Speaker 1: first flop we talked to a bush pilot who claims
• 0:39
  Speaker 1: he's not a bush pilot, and those guys are all
• 0:41
  Speaker 1: gone now, so but a pilot that one would call
• 0:44
  Speaker 1: a bush pilot who says he's not a bush pilot
• 0:46
  Speaker 1: was fop one. Now we're gonna talk to a genuine
• 0:48
  Speaker 1: sea otter skinner, Heather Duvelle, a k mosy kind of
• 0:54
  Speaker 1: the last of the dying breed, or not the last
• 0:58
  Speaker 1: of a dying breed, the new specimen of an emerging
• 1:02
  Speaker 1: breed of.
• 1:03
  Speaker 2: Sea otter hunters.
• 1:05
  Speaker 1: And before you have a heart attack, Heather will explain
• 1:08
  Speaker 1: why it comes that she is allowed to hunt and
• 1:12
  Speaker 1: skin sea otters and why say, me or my son
• 1:17
  Speaker 1: James here are not.
• 1:20
  Speaker 3: Okay? So this setter is legally harvested because by the
• 1:26
  Speaker 3: Marine Mammal Protection Act and the Agency, I'm able to
• 1:31
  Speaker 3: participate and hunt marine mammals and work with their furs.
• 1:35
  Speaker 1: So so you can hunt it, you can skin it,
• 1:39
  Speaker 1: you can make stuff out of it. You can't sell
• 1:41
  Speaker 1: the hide hole, but you can you make and sell
• 1:43
  Speaker 1: products from seotter hide right, the DNSST fur.
• 1:48
  Speaker 3: Yeah, it's a DNSST fur out of any any mammals.
• 1:52
  Speaker 3: So if you look closely, you guys thisater. You know,
• 1:56
  Speaker 3: I host it off. But when you part their fur,
• 2:00
  Speaker 3: that undercoat stays dry. So I brought a little piece
• 2:04
  Speaker 3: of tanned fur, and if you dunk it under the water,
• 2:07
  Speaker 3: you know it'll look wet. But when you part the fur,
• 2:11
  Speaker 3: that undercoats always dry, and that's what keeps sea otter warm.
• 2:15
  Speaker 3: They don't have a fat layer like seals do not
• 2:20
  Speaker 3: really like seals have a thick blubber. Seaotter depend on
• 2:24
  Speaker 3: their incredibly dense coat and these unique properties, and they're
• 2:30
  Speaker 3: extremely high metabolism, which is why they eat so much.
• 2:33
  Speaker 3: So this one weighs eighty two pounds. We weigh it,
• 2:37
  Speaker 3: so this one would consume like twenty pounds of shellfish
• 2:43
  Speaker 3: per day. Wow, So they have extremely high metabolism.
• 2:48
  Speaker 2: He's good for twenty pounds of shellfish a day, per day.
• 2:52
  Speaker 3: So they can decimate an area pretty quickly when a
• 2:57
  Speaker 3: group of them, you know, move in and damn. I
• 3:03
  Speaker 3: start by removing the pause and you could see it
• 3:05
  Speaker 3: on its pause here that has some scars from digging.
• 3:10
  Speaker 4: That's a paw in the world right there.
• 3:12
  Speaker 3: Yeah, got some a little retractable closet of cat. Then
• 3:21
  Speaker 3: I just go around.
• 3:23
  Speaker 1: Okay, so you moved the front feet, move the foot
• 3:25
  Speaker 1: at the wrist joint, you're taking the back feet all
• 3:28
  Speaker 1: the way off.
• 3:29
  Speaker 3: Nope, I just cut around.
• 3:32
  Speaker 2: And up like this, cut up the vent.
• 3:38
  Speaker 3: And then same thing on this side.
• 3:41
  Speaker 2: How many otters are you skinning the year?
• 3:44
  Speaker 3: Last year almost two hundred and this year I got
• 3:51
  Speaker 3: about one hundred and twenty so far.
• 3:54
  Speaker 2: And what do you what number are you shooting for?
• 3:56
  Speaker 3: Uh, I've maxim will keep the take. I've maxed my
• 4:01
  Speaker 3: personal budget for tanning.
• 4:03
  Speaker 4: That's the limiting factor.
• 4:05
  Speaker 3: This is my last one, okay until I could sell
• 4:09
  Speaker 3: so some items and sell them and try to read because.
• 4:13
  Speaker 4: It's so expensive to get them tanned.
• 4:14
  Speaker 3: Yeah, it's about one hundred and eight dollars apiece. If
• 4:18
  Speaker 3: you send a large volume, you get a price break,
• 4:20
  Speaker 3: and the price break is about one hundred and eight.
• 4:22
  Speaker 2: I know you don't retain the tail, yeah.
• 4:24
  Speaker 3: So I'm not saving the tail, and I also don't
• 4:27
  Speaker 3: save the face.
• 4:29
  Speaker 1: So in that way, it's a lot different than normal skinny.
• 4:32
  Speaker 1: Normal fur bears, a normal fur bear. You want, you
• 4:34
  Speaker 1: gotta the tail in the face, they'll they'll call.
• 4:36
  Speaker 3: It damaged, right, And we can't sell whole pelts yep, so.
• 4:41
  Speaker 2: You just want to use usable to you.
• 4:43
  Speaker 3: I used to skin the whole thing and keep the
• 4:48
  Speaker 3: face and tail on the pelt. But since it's illegal
• 4:53
  Speaker 3: to sell whole pelts, and it's illegal for anyone who
• 4:56
  Speaker 3: is ineligible through the Marine Mammal Protection Active pain one,
• 5:03
  Speaker 3: they've gone missing when I've sent them off to tanneries.
• 5:07
  Speaker 3: They've gone missing offal from a tannery I had used.
• 5:15
  Speaker 3: So if they're not whole to begin with, they're less
• 5:19
  Speaker 3: likely to go missing. And I haven't had one go missing,
• 5:21
  Speaker 3: sex we've had boxes of them go missing.
• 5:23
  Speaker 1: No kidding, whole high if you even if you didn't
• 5:26
  Speaker 1: sell it but gave it to me, I legally wouldn't
• 5:28
  Speaker 1: be able to retain.
• 5:29
  Speaker 3: This right, not a whole pel It has to be
• 5:33
  Speaker 3: converted to what is called the authentic native handicraft that
• 5:40
  Speaker 3: this is a mail. Yeah, it has to be sewn
• 5:43
  Speaker 3: into something where you can't make it whole.
• 5:48
  Speaker 1: And how is your limiting factor in how many products
• 5:52
  Speaker 1: you make? Because you make scarves hats, mintons, pillows. Is
• 5:58
  Speaker 1: your Are you limited more by how many you can sew?
• 6:02
  Speaker 1: Like how much you can sew? Are you limited by
• 6:04
  Speaker 1: how much you can hunt?
• 6:06
  Speaker 3: Oh? We've go out and hunt every day if I could,
• 6:08
  Speaker 3: as many as I can whenever I can, because they're
• 6:10
  Speaker 3: trying to hunt to achieve some sort of balance in
• 6:15
  Speaker 3: our ecosystem because there's just an overabundant population of sea
• 6:20
  Speaker 3: otters and we're not able to harvest, you know, the
• 6:23
  Speaker 3: shellfish that we used to anymore. But I prefer to hunt.
• 6:32
  Speaker 3: I like to be outside on this, you know. And yeah,
• 6:36
  Speaker 3: and I reserve swing for those late fall and winter
• 6:40
  Speaker 3: months where it's pouring rain, blowing sixty dark.
• 6:47
  Speaker 4: Land.
• 6:48
  Speaker 3: Yeah, my dad sharpened this knife.
• 6:51
  Speaker 2: It's so sharp, he told me he did.
• 6:54
  Speaker 4: It's sharp.
• 6:55
  Speaker 2: It's ridiculously sharp, he said, pretty sharp.
• 6:57
  Speaker 4: Yeah.
• 6:58
  Speaker 3: The only other person that sharp my knife and got
• 7:02
  Speaker 3: it razor sharp like my dad does as you. You
• 7:06
  Speaker 3: sharpened my knife one time, and I was like, so
• 7:09
  Speaker 3: I took this first cut. I was like, oh, because
• 7:12
  Speaker 3: I got close because I cannot get my knives this sharp.
• 7:15
  Speaker 3: But you and my dad are pros now.
• 7:19
  Speaker 1: Just for people that are are. This is on video
• 7:21
  Speaker 1: if you want to go check it out on video,
• 7:22
  Speaker 1: but good chance you're just listening.
• 7:25
  Speaker 2: So, oh, okay.
• 7:29
  Speaker 1: Heather has gotten the otter, cut around the base, cut
• 7:32
  Speaker 1: around all four legs, cut around the base of the tail,
• 7:35
  Speaker 1: open it up from chin down to chin to groin.
• 7:38
  Speaker 3: And we skin this on a table flat. Well, typically
• 7:42
  Speaker 3: at home, i'd use my tailgate. Okay, so you don't
• 7:45
  Speaker 3: hang them hang it deep.
• 7:47
  Speaker 2: Why a tailgate?
• 7:50
  Speaker 3: It works better for us to just skin them flat
• 7:55
  Speaker 3: and roll them, okay, same as a seal. So it'd
• 7:58
  Speaker 3: skin a seal the same way. Two different knives. Not
• 8:02
  Speaker 3: a drop point, girl, This is my skinning knife. Yeah,
• 8:07
  Speaker 3: so I prefer a skinny knife that isn't a drop point.
• 8:12
  Speaker 3: And then I have this flat like a four and
• 8:14
  Speaker 3: a half inch knife for roughing around the paws, you know,
• 8:18
  Speaker 3: to remove them and going around those bony areas.
• 8:22
  Speaker 2: Is the bruising on the hide from getting in a
• 8:24
  Speaker 2: fight with another odd.
• 8:31
  Speaker 3: Yeah, sometimes they have bruises, like there is one we
• 8:35
  Speaker 3: saw here.
• 8:36
  Speaker 2: Like they do get out with each other, they scrap.
• 8:39
  Speaker 3: Especially these these big males are pretty aggressive and they.
• 8:42
  Speaker 1: Yeah, this sucker is like I just would never guess
• 8:44
  Speaker 1: that these that they're as big as they are, like
• 8:46
  Speaker 1: you you've gotten them close to one hundred pounds.
• 8:49
  Speaker 3: Yeah, this one weighs, you know, like eighty two pounds.
• 8:53
  Speaker 3: But the largest one I ever got was ninety nine pounds.
• 8:59
  Speaker 1: Wo know, I got a question for you, like and
• 9:08
  Speaker 1: just while we're on it here, just interrupt you in uh,
• 9:15
  Speaker 1: like cleaning normal fur bears, you never would want to
• 9:19
  Speaker 1: skin them soaking wet like this, You'd always want to
• 9:21
  Speaker 1: dry them first.
• 9:21
  Speaker 2: How do you venture drop? How do you dry it?
• 9:24
  Speaker 3: So I would.
• 9:28
  Speaker 2: Flesh it.
• 9:28
  Speaker 3: I flesh all these with the pressure washer. So as
• 9:32
  Speaker 3: you can see, I'm skinning it and I'm just roughing
• 9:34
  Speaker 3: it out. Because you can spend an hour skinning it
• 9:38
  Speaker 3: real close, or I could spend ten minutes skinning it
• 9:40
  Speaker 3: like this and ten minutes fleshing it with the pressure washer.
• 9:44
  Speaker 3: So when working with large volumes, you want to be
• 9:48
  Speaker 3: as efficient as possible.
• 9:49
  Speaker 2: And you're gonna get it wet when you flesh it anyways.
• 9:51
  Speaker 3: Yeah, and so then I would salt it, you know,
• 9:54
  Speaker 3: let it drip after I flesh it, salt it, fold
• 9:58
  Speaker 3: it the hot dog way, you know, yeah, and roll
• 10:04
  Speaker 3: it and let it cure for.
• 10:05
  Speaker 2: Like three days and that'll try to take it.
• 10:08
  Speaker 3: Out, shake it out, and you have to hang it
• 10:10
  Speaker 3: with a dehumidifire in my greenhouse which is now my
• 10:14
  Speaker 3: fur drying shed, and they dry, they're cured and dried.
• 10:19
  Speaker 3: So here's another bruise. See that on.
• 10:21
  Speaker 2: It's bad him duke it out with his bodies. Yea,
• 10:23
  Speaker 2: their enemies.
• 10:26
  Speaker 4: So what a man like this would be territorial over
• 10:30
  Speaker 4: a certain area or did they move around?
• 10:31
  Speaker 3: I think so the big males like this, they tend
• 10:34
  Speaker 3: to be more like loners. This guy was alone, not
• 10:38
  Speaker 3: with the pod. And usually when you see a single
• 10:42
  Speaker 3: one like that, can I hease buy your Usually when
• 10:47
  Speaker 3: you see one just single, it's typically a bigger male.
• 10:56
  Speaker 1: How long did it take you to skin your first
• 10:58
  Speaker 1: one compared to where you're at now?
• 11:00
  Speaker 3: I just talked about this. Oh man, I remember my dad.
• 11:06
  Speaker 3: When my dad teaches you, he shows you once, that's
• 11:08
  Speaker 3: how he learned. Then he gives you the knife. So
• 11:12
  Speaker 3: so I'm out there by myself in the dark with
• 11:14
  Speaker 3: the head lamp, you know it's winter, and it took
• 11:16
  Speaker 3: me like an hour and a half and I thought,
• 11:20
  Speaker 3: oh man, I'll never be able to do this.
• 11:22
  Speaker 1: And he's so good at it and oh see your
• 11:25
  Speaker 1: dad is good as was good at skinning odters already.
• 11:28
  Speaker 3: Yeah, like ten minutes. So after a lot of practice,
• 11:35
  Speaker 3: you know, now I could skin one in about ten
• 11:37
  Speaker 3: minutes too. But initially it took me like an hour
• 11:40
  Speaker 3: and a half. I was pretty discouraged, but I didn't
• 11:44
  Speaker 3: want to give up. So I'm gonna turn the sky
• 11:49
  Speaker 3: around actual and same thing on this side. So and
• 12:01
  Speaker 3: sometimes this is called the UK.
• 12:03
  Speaker 4: Yeah.
• 12:03
  Speaker 3: Man, sometimes those are broke.
• 12:06
  Speaker 2: Oh really, yeah, huh so I always check.
• 12:12
  Speaker 1: My dad had a term. Uh that would basically an
• 12:18
  Speaker 1: Italian what was it that you were a dead dick?
• 12:22
  Speaker 3: Oh, it was broke.
• 12:24
  Speaker 2: That would well, that would he would qualify.
• 12:26
  Speaker 3: You know, sometimes they're broke because they're pretty aggressive.
• 12:30
  Speaker 2: But you've seen broken usics mm hm.
• 12:36
  Speaker 3: Oh, actually I don't know if I've ever seen the
• 12:40
  Speaker 3: other kind of USIC, but yeah, sometimes they're broken. Sometimes
• 12:44
  Speaker 3: you find with bullets in them. And I have a
• 12:47
  Speaker 3: tar every year I keep a jar and whatever I
• 12:50
  Speaker 3: pull out of a bird shot twenty two bullets two
• 12:57
  Speaker 3: twenty three I pulled out of their I keep them.
• 13:02
  Speaker 1: Okay, So now the otter's on his back. She's skinning
• 13:05
  Speaker 1: from the center line.
• 13:08
  Speaker 2: Back the ard direction. He's half done, right.
• 13:10
  Speaker 1: Yeah, half done, and then just to we won't see
• 13:15
  Speaker 1: this part, but just as you're doing this, so you're
• 13:18
  Speaker 1: gonna get this skin off, and like you said, you're
• 13:21
  Speaker 1: going fast, so.
• 13:22
  Speaker 2: You leave on you're leaving on a lot of leaving
• 13:25
  Speaker 2: on a lot of muscle, some fat.
• 13:28
  Speaker 1: We did a flop with some guys skinning in Africa
• 13:31
  Speaker 1: and they clean skinned, so they didn't go back and
• 13:33
  Speaker 1: flesh anything.
• 13:34
  Speaker 2: They would just take two guys take all the time
• 13:36
  Speaker 2: in the world just to totally clean skin something. But
• 13:38
  Speaker 2: you're doing a rougher.
• 13:40
  Speaker 3: Skin, kind of roughing it out because typically you'd hunt
• 13:43
  Speaker 3: in larger volumes. So if you have fifteen to skin
• 13:49
  Speaker 3: and they're they're incredibly dense furs, gonna hold that body,
• 13:53
  Speaker 3: you get the help off.
• 13:54
  Speaker 4: Got it, got it?
• 13:55
  Speaker 3: You can't wait till tomorrow. They'll get a green belly
• 13:57
  Speaker 3: and it will start to spoil.
• 13:59
  Speaker 1: So and when you and you'll flesh with, you'll lay
• 14:03
  Speaker 1: it out down by the beach so you don't make
• 14:05
  Speaker 1: a mess. And you flesh with the pressure washer. Yeah,
• 14:08
  Speaker 1: I use it and that comes off just clean.
• 14:11
  Speaker 3: Yeah, it's pretty incredible tool.
• 14:14
  Speaker 1: And then from there so then you got a soaking, wet,
• 14:18
  Speaker 1: but clean flesh hide. And then you're laying it and
• 14:22
  Speaker 1: really just packing it in salt, lay.
• 14:25
  Speaker 3: It flat, let it drip, you know, and then rub
• 14:28
  Speaker 3: salt on it, just like you would salt any hide.
• 14:30
  Speaker 2: And then both sides.
• 14:32
  Speaker 3: Nope, just the just the skin side. Sometimes I put
• 14:37
  Speaker 3: just the salt from the table. It's you know, there
• 14:40
  Speaker 3: from previous hides.
• 14:42
  Speaker 2: But I mean, but a hide like this is going
• 14:43
  Speaker 2: to use a few pounds of salt, right.
• 14:46
  Speaker 3: I think I can salt about ten pelts with a
• 14:50
  Speaker 3: fifty pound bag of salt.
• 14:51
  Speaker 2: Okay.
• 14:53
  Speaker 3: I usually go through over one thousand pounds of salt
• 14:55
  Speaker 3: a year.
• 14:56
  Speaker 1: Okay, So you pack five pounds of salt on a
• 14:59
  Speaker 1: hide like this, yeah, And it has to be said, there,
• 15:01
  Speaker 1: how many days to cure?
• 15:03
  Speaker 3: About three days? You want to at least three days.
• 15:05
  Speaker 3: We live in, you know, a really wet climate, so
• 15:09
  Speaker 3: you want to make sure it's fully cured. Then you
• 15:11
  Speaker 3: shake it out and hang it up to dry. I
• 15:15
  Speaker 3: use a dehumidifier to aid in the drying process or else.
• 15:21
  Speaker 3: I don't think it ever would dry where we live.
• 15:24
  Speaker 3: It's just too rainy, too humid, and each tannery has
• 15:29
  Speaker 3: a different preference in how you mail your pelts. So
• 15:36
  Speaker 3: some some tanneries fors elf flesh them for you. Really,
• 15:40
  Speaker 3: so you just skin them like this, rough them out,
• 15:42
  Speaker 3: salt them and chip them. But the tannery I use
• 15:46
  Speaker 3: want some skin fleshed, salted and dried.
• 15:49
  Speaker 2: God, what do you think of this, Maddie Man?
• 15:52
  Speaker 1: Really cool?
• 15:53
  Speaker 2: Yeah, I think you likes cam wrangle.
• 15:55
  Speaker 3: Should we see what it's been eating when we're all done.
• 16:00
  Speaker 3: My guess is clams hang tight for what's been eating buddy,
• 16:03
  Speaker 3: And hey, we know the clams aren't hot. If it's
• 16:05
  Speaker 3: got clams, that's.
• 16:06
  Speaker 2: True that we just eat them straight out of it. Okay,
• 16:08
  Speaker 2: now you're on the finishing touches.
• 16:10
  Speaker 1: You've skinned both sides back to the backbone, and now
• 16:12
  Speaker 1: you're just skinning down the backbone.
• 16:14
  Speaker 3: So seatters on belly skinning and it does have a
• 16:18
  Speaker 3: little fat on normally they're this would be all purple,
• 16:23
  Speaker 3: so no fat at all. Sea otters where I live
• 16:28
  Speaker 3: on the other side of the island are pretty skinny actually.
• 16:31
  Speaker 1: And it's interesting about the sea otters too, is like
• 16:34
  Speaker 1: you think of people that uh, people that first came
• 16:38
  Speaker 1: when like euro Americans first showed up, well, not just
• 16:41
  Speaker 1: zero Americas.
• 16:42
  Speaker 2: People come from Mexico and all over the world.
• 16:45
  Speaker 1: Yeah, showed up in like California, was like the gold
• 16:48
  Speaker 1: Rush brought in outsiders in Southeast Alaska, it was sea
• 16:55
  Speaker 1: otters brought in outsiders.
• 16:57
  Speaker 3: Yeah, they were they were referred to their fur was
• 17:01
  Speaker 3: referred to as soft.
• 17:03
  Speaker 2: Gold, soft gold.
• 17:04
  Speaker 3: And it took one hundred years for you know, Russians
• 17:11
  Speaker 3: and the fur trade. It took one hundred years to
• 17:13
  Speaker 3: wipe out the pod. Yeah, So in nineteen eleven with
• 17:16
  Speaker 3: the Fur Seal Treaty was signed ended the fur trade.
• 17:21
  Speaker 3: There's zero sea otters in most of the day. I
• 17:25
  Speaker 3: think there's just a few left in the allusion chain.
• 17:28
  Speaker 2: Took a century to do it, Yeah, one hundred. So
• 17:32
  Speaker 2: I never thought about that. I never thought about the
• 17:34
  Speaker 2: timeline on that.
• 17:36
  Speaker 3: Yeah. And anyway, going around the face here, so I'm
• 17:45
  Speaker 3: just sort of cutting around the nose because I don't
• 17:51
  Speaker 3: you know, I don't save the face or the tail.
• 17:55
  Speaker 3: And then we can take a look and see what
• 17:57
  Speaker 3: it's been eating. And I collect data on all the
• 17:59
  Speaker 3: seaters that I get.
• 18:03
  Speaker 2: That's it hides off hold up for the game. Jimmy
• 18:06
  Speaker 2: helped hold that up.
• 18:11
  Speaker 1: That's that's not actually a table because it led.
• 18:15
  Speaker 2: To some kind of box. No, there we go, holds off, No,
• 18:23
  Speaker 2: holds off your vine.
• 18:25
  Speaker 3: Here we go. I could rinse it.
• 18:28
  Speaker 2: It looks better, about five feet tall.
• 18:32
  Speaker 3: It weighed more than the alibit that was caught today.
• 18:35
  Speaker 4: Weighed more than a big alibit.
• 18:39
  Speaker 3: And we could see what it's been eating.
• 18:41
  Speaker 2: Oay, that'll be the end of the that'll be the
• 18:42
  Speaker 2: end of our fought.
• 18:43
  Speaker 4: Is the reveal?
• 18:44
  Speaker 3: Can I set this right here? All right? Any guesses.
• 18:50
  Speaker 4: Plans?
• 18:52
  Speaker 3: I'm gonna guess, clan, how.
• 18:55
  Speaker 4: Much weight will that hide pertaine compared to?
• 18:59
  Speaker 2: Will this be a seventy pounds? Oh?
• 19:03
  Speaker 3: That's a good question, I mean because the hide has
• 19:06
  Speaker 3: you know, some of them.
• 19:07
  Speaker 4: Yeah.
• 19:08
  Speaker 1: Man, you can perch up on that table or whatever
• 19:10
  Speaker 1: and stay and watch. But don't get in front of
• 19:12
  Speaker 1: that camera. Okay, don't block the view. But you can
• 19:14
  Speaker 1: perch up and watch what he guesses.
• 19:16
  Speaker 3: On what it's been eating. I'm gonna guess shrimp, shrimp.
• 19:19
  Speaker 3: I'm gonna guess clams. Now. Sea otter guts is one
• 19:26
  Speaker 3: of the worst smells I've ever smelled.
• 19:28
  Speaker 2: Are you ready?
• 19:31
  Speaker 4: What's that?
• 19:31
  Speaker 3: Sometimes I do sometimes I wretch. Seriously, Yes, it's it's
• 19:38
  Speaker 3: I never know you.
• 19:40
  Speaker 1: Gonna change your gas from shrimp? I like sounds of shrimp.
• 19:44
  Speaker 1: Maybe what's your gas?
• 19:44
  Speaker 2: Body?
• 19:46
  Speaker 4: What he's been eating? Fish?
• 19:53
  Speaker 2: We got shrimp?
• 19:54
  Speaker 1: We got fish, Conny, urchins urchins, Conley, I guess cleans.
• 20:00
  Speaker 2: You going clams? Shrimps? The clams?
• 20:03
  Speaker 4: Conley? What are you guessing?
• 20:05
  Speaker 3: Oh man? Who?
• 20:06
  Speaker 4: Yeah, damn, it's.
• 20:08
  Speaker 2: The worst like that.
• 20:10
  Speaker 4: Oh yeah, that's strong.
• 20:12
  Speaker 2: Who thought of see Otter's guts and smell so bad?
• 20:16
  Speaker 3: So I noticed in the warmer on the warmer days,
• 20:21
  Speaker 3: a lot of times their bellies empty.
• 20:23
  Speaker 2: Yeah, like kids, look at that because they.
• 20:25
  Speaker 3: Don't need as much food to keep warm. Oh God, nothing, nothing?
• 20:35
  Speaker 2: Who guessed nothing? No, Conley, you never made a guess.
• 20:39
  Speaker 3: You could see what it's been eating yesterday?
• 20:42
  Speaker 2: What he meant to say? It was nothing when he
• 20:43
  Speaker 2: held us, when he held his tongue, he meant nothing.
• 20:46
  Speaker 3: What about yesterday?
• 20:48
  Speaker 2: He hasn't eaten yet today?
• 20:50
  Speaker 3: Yesterday?
• 20:52
  Speaker 4: Lord knows?
• 20:53
  Speaker 3: Crab is it crab legs? Is that what I see
• 20:56
  Speaker 3: in there?
• 20:57
  Speaker 4: That one with a crab leg? You see a crab
• 20:58
  Speaker 4: leg in there? Look here?
• 21:02
  Speaker 3: This is I just this is such a strong smell.
• 21:07
  Speaker 3: Is this a little crab?
• 21:11
  Speaker 2: See the little there, Jimmy, get your nose in there
• 21:14
  Speaker 2: and tell me what you see. Urchin who said everything?
• 21:20
  Speaker 3: Maybe?
• 21:21
  Speaker 2: Is that clan the shells right here?
• 21:26
  Speaker 3: Uh see the needles. That's an urchin which I'm shocked
• 21:30
  Speaker 3: even found one taste that.
• 21:31
  Speaker 2: Jimmy, are you do it all?
• 21:36
  Speaker 4: Do strain goes or no?
• 21:39
  Speaker 3: I think that. I tried to check, and I think
• 21:45
  Speaker 3: there's no provision. I don't know. I shouldn't say this
• 21:47
  Speaker 3: because I don't. I'm not from what I Yeah, I heard,
• 21:53
  Speaker 3: I heard, but look it's not They're usually never intact
• 21:58
  Speaker 3: because you shoot them in the head.
• 22:01
  Speaker 2: Are there? You having, ladies and gentlemen? Uh? Meat or fop?
• 22:04
  Speaker 1: Episode Sea Otter Hunter Skinner Heather Duville skin to how
• 22:09
  Speaker 1: much eighty two pounder? Skin to eighty two pound The
• 22:13
  Speaker 1: work has just begun. If you're curious. He did not
• 22:16
  Speaker 1: eat today. Yesterday he had.
• 22:17
  Speaker 2: Quite a little variety hit a captain's platter yesterday of
• 22:21
  Speaker 2: seafood items.
• 22:24
  Speaker 1: Found urch Yeah, and we had a kid named Conley
• 22:26
  Speaker 1: who kind of made the right guess by not saying
• 22:29
  Speaker 1: anything when I asked what it ate?
• 22:30
  Speaker 3: Perfect nothing? Thank you?
• 22:32
  Speaker 2: For joining,