On a blustery afternoon off the Southwest Washington coast, skipper Kevin Dunn hauls up a net from the ocean bottom and dumps a pungent potpourri of black cod, Dover sole, rockfish and other sea life onto the deck.
Two deckhands sort, store and ice more than 3,000 pounds of fish that will be brought back to a shoreside processor.
Meanwhile, a biologist takes charge of the unwanted discards: a meager 40 pounds of sea stars, eelpouts and other unmarketable catch. He notes their species and weight before tossing them overboard.
