June 14, 2019 — The following was released by NOAA Fisheries:
The well-lit room boasts two slow cookers on a small mobile table; two deep sinks with ample counter and cabinet space; two walk-in freezers large enough to fit king-size beds; and a central, hip-high table that could easily hold multiple adult boars for roasting.
If not for the overwhelming putrid scent, the room could pass for an unfinished kitchen of a new restaurant.
“This is the worst it’ll smell,” Taylor Williams says as she loads small bones into the slow cookers, unphased by the stench that, at times, is a cross between manure and rotting animal flesh. “Well, the worst until the bones start boiling.”
This is certainly no restaurant and Williams is no master chef concocting a new and exotic (albeit smelly) culinary masterpiece in her decked-out kitchen. Rather, the marine biology college senior is an intern with the NOAA Pacific Islands Fisheries Science Center (PIFSC) and her task is to boil the meat off of turtle humerus bones in the sea turtle necropsy (animal autopsy) lab. The gruesome work is part of a project led by Williams’ mentor Shawn Murakawa to determine the age of deceased sea turtles by counting rings within the bones (similar to tree rings).
“I do all the dirty work for that project,” Williams explains, adding that the other tasks of her internship include taking care of PIFSC’s rehabilitating sea turtles, responding to after-hours sea turtle strandings, entering data, and conducting her own research project using the humeri.