5 miles seaward of Zuytdorp Cliffs
Duyfken was made very welcome in Geraldton and thousands of people came down to the wharf to see over the ship. This level of interest in the first port of our voyage was gratifying a good omen for the future perhaps. Last night, just as the sun was setting, we set the fore and main topsails and the foresail and sailed out of Geraldton Harbour into the Indian Ocean swells again. There was a big crowd lining the wharf to see us off, not to mention a number of yachts. As soon as we were clear of the harbour limits we started to roll in the following sea and we have been rolling ever since. At times Duyfken lurches over 30 degrees one way before rolling back 30 degrees the other way. Anything not secured down goes sailing 'schooner rigged' across the deck, and this includes the crew if they don't hang on to something. This afternoon we caught the first fish of the voyage: a small striped tuna. As I hauled it in we had a strike on the other line and Greg pulled in another stripey, bigger than the first. My mouth always starts watering when a tuna comes aboard. Raw tuna, straight from the sea, is sensational. I bled the fish as it seems to make them taste better, although because of the rolling the decks became quite messy. I filleted them and cut some strips of sashimi. We even have a tube of wasabi, Japanese horseradish, on board. I noticed this treat is not everyone's taste, and some of the 'green hands' went a shade greener at the sight of the raw fish slithering down the throats of those of us who think there is nothing on earth as yummy as sashimi. It's hard enough to make a cup of tea with the ship rolling like this, so imagine my surprise when Greg came in the cabin with a tray of sushi (raw tuna, carrot, cucumber and rice rolled up in a layer of seaweed). I feel especially sorry tonight for those in the crew who have lost their appetite on account of the rolling. We are making such good time that we should be in Shark Bay tomorrow.