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It may seem odd that in a helicopter magazine, we are going to talk about fishing. Not with nylon and hook, but with helicopters. Behind the tuna we buy in supermarkets, helicopters are critical to getting tuna from the sea to the table. And for those who love the sea and its marine life, this job is a perfect adventure. Since tuna is such a popular food worldwide and commands a high price, the use of expensive helicopters is cost effective for commercial tuna boats that use large nets called purse seines. Helicopters are extremely useful for spotting tuna, since these fish gather in large schools or shoals to cooperatively hunt vast areas for smaller fish prey. Helicopters takeoff early in the morning and fly long hours before parking on the ship overnight. R-22, R-44, B206, and MD500 are the most commonly used helicopters for this type of fishing.
Flying on the open sea has numerous challenges, however.. In addition to austere living conditions and being away from home for possibly months at a time, taking off and landing from a moving platform adds a risky dimension that most pilots never face. High waves and tiny landing pads (which are not always designed for helicopter operations) make it difficult to land on the ship. Those who stick with it will gain a level of flying precision that few jobs can offer.
When the ship arrives it launches small, powerful boats called “pangas” armed with large nets. Once a net is deployed around the tuna shoal, the ship starts to close the net. At the same time, the helicopter and speedboats are coordinated from the overlook in the ship in an effort to herd the fish like cattle, preventing them from escaping the net until it’s completely closed.
Once the net is closed, the helicopter lands and the fish retrieval phase begins. Fish are extracted from the sea and placed in special compartments in the ship’s vats where cold seawater is kept at approximately -3 degrees C (27 degrees F). When the fish get into this cold water they immediately die, but are preserved in order to maintain freshness. Tuna ships have up to a 1,000-ton capacity and generally do not head back to port until fully loaded.