Matt lawrie, f/v born again

Matt Lawrie is not the first fisherman to work on Alaskan waters with a college degree, and he won't be the last. What makes a young man work hard in college and then choose to live on a troller? In his own words, "being my own boss, freedom to make my own decisions, out on the water, owning a business that produces a tangible, high quality, unambiguously good product. It's simple - producing something to eat - it's satisfying."

Lawrie was introduced to commercial fishing as a boy fishing with his dad, Stephen Lawrie, and their family. He didn't envision being a fisherman, it kind of happened by default - deckhanding for dad as a teen then buying his first boat at 20, fishing in summers to help pay for college, then... well, you know the rest.

This freezer boat follows industry standards for a high quality product. Here's the process: fish caught in the peak of its life cycle, landed, bled, headed, pressure bled, gutted, residual blood and sea lice removed using a vacuum, clean nape of neck, blast freeze to -30F core temperature withing 1/2 hour or so of being caught, before rigor mortis sets in and held at that temp for the duration. Glaze is salt water solution with a little bleach which protects from frost bite. Fish are stacked and covered with a tarp. He says this is the highest quality seafood he's ever seen, especially salmon.

Sitka has always been a fishing community, whether catching some for your own table o to sell. And down on the docks or out with the fleet there's a shared bond that's been there for generations, passed down from parent to child, captain to deckhand. Lawrie likes the people in the industry, they've been a part of his life for a long time. When he came back from his years at college, he saw this and wanted to be a part of it. Now you can find him at a local coffee shop, on his boat or out on the water living the lifestyle.