

We are a small, family-run business with deep roots in the fishing industry. Joshua Moore has spent his entire life on the water, learning the trade from his father, Jim Moore, aboard the FV ALJAC.
From 1992 to 2004, Joshua owned and operated the FV Vulcan. In 2004, he purchased the FV Castaway with a long-term dream of one day pursuing albacore tuna. Over the years, and still to this day, he has longlined for halibut and sablefish IFQs and has trolled for Alaska salmon. By 2012, that dream became a reality as he outfitted the Castaway for albacore tuna fishing along the Pacific Northwest, ranging from Washington and Oregon to California.
With state-of-the-art technology and a custom-built freezer system, Joshua has been providing premium seafood, frozen at sea, to the market for three decades. In 2014, he expanded operations to Alaska, introducing high-quality albacore to communities across Southeast Alaska and forming lasting relationships with customers who appreciate knowing their fisherman.
Today, the next generation is proudly stepping on board. Their son, Alex, who has autism and is non-verbal, has joined the operation and is learning valuable trade skills under the guidance of the captain (his father) and crew. Through patience, care, and hands-on experience, Alex continues to grow as an albacore fisherman. His dedication and hard work are integral to every fish brought aboard, making each catch a true family effort.
The Moore family remains committed to delivering something special from ocean to table. Follow their journey here and on Facebook to see when they’ll be in your community across Southeast Alaska!
How to loin out Albacore Tuna
YouTube #Filleting Albacore Tuna (by: arodgerbrown)
YouTube #How to Fillet an Oregon Albacore Tuna
Canning
The basic instructions are:
“For raw pack tuna, no added liquid is needed. Salt is optional. ( if you choose to add salt its just a small pinch) Adjust lids. Process half-pints and pints for 100 minutes at 10 pounds pressure (weighted gauge) or 11 pounds pressure (dial gauge). Increase pressure for higher elevations (see table in your canner booklet).”
4.5 pounds of loin meat will make 12 half pints







