There are three things people worry about when thinking about sailing holidays - the weather, what to bring and what to eat. The weather may be out of your control, but you can control the other two. We'll show you how to make the most of your galley or yacht grill to quickly and easily prepare delicious meals from [...]
There are three things people worry about when thinking about sailing holidays - the weather, what to bring and what to eat. The weather may be out of your control, but you can control the other two. We'll show you how to make the most of your galley or yacht grill to quickly and easily prepare delicious fresh fish dishes.
Raw or cooked?
Fresh fishcaught from a yacht in open waters tastes amazing no matter how you cook it, or even if you choose not to cook it at all. It is possible that this may be due to an increased appetite, after swimming in the sky-blue water, spending days in the fresh air and on sandy beaches. Or perhaps nothing beats the truly fresh fish that comes straight from the sea to your table.
After the fish has been caught, cleaned, and butchered, there is an important decision to make - whether or not to cook. Or maybe both. Ceviche or sashimi - an excellent and healthy snack, as well perfect entre for a seafood main course. We have prepared some great fish recipes that you will surely enjoy aboard your yacht.
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1. Thinly sliced sashimi
Sashimi is the king of sushi. What could be better than a thinly sliced raw fish fillet, which can come with some seasonings like soy sauce, ginger, wasabi and sesame seeds in the traditional way, but do fine without any extras. Undoubtedly it the easiest way to cook and eat fishno effort, no garnish required, and just about any fish is good for sashimi. All you need is a good sharp knife. Just before you are ready to eat the sashimi, cut the fillets against the grain into thin slices and place on a serving platter.
2. Fresh fish citrus ceviche
Ceviche hails from the coastal regions of Central and South America and is a simple yet grandiose dish. All you need is a standard knife, a few limes or lemons, and some seasoning to your liking.
Cut fish fillet into slices, put on a platter and squeeze the juice of a few limes or lemons onto a plate. The citric acid will cook the fish itself, and you will see that after 30-40 minutes in the refrigerator, it will become a little denser, it will turn white on the outside, but it will still remain pink on the inside. This is not an exact science, if after 40 minutes the fish is too raw for your taste, let it sit longer. Served with ceviche sprinkled with salt, pepper, chopped shallots, bell pepper, chili and soy sauce. Traditionally, tortilla chips, fresh tortillas, and avocado are added to the dish.
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3. Instant roast
How not to love her? You may need to stand over a hot stove for 5 minutes when it is already hot and humid, but at least the fish cooks quickly. Timing is not possible, as it will depend on the heat of your pan and the thickness of the fish, but as a guideline, preparing fish fillets 3-4 cm thick in this way should take 2-4 minutes on each side.
4. Frying fish in breadcrumbs
A variety of batter or breading can be used, but the basic concept of the dry-wet-dry method is dipping the fish in flour, then in a beaten egg and then in croutons or cornflakes. This method is a favorite of similar recipes. Fry in hot sunflower oil and serve with a fresh salad to add freshness to the dish.
5. Fish in butter with garlic
This is a very simple and delicious recipe. Dense fish pieces Season to taste and sauté until golden brown, with garlic in hot butter. Heat the oil until it turns brown, then quickly add the chopped garlic and fish, immediately reduce the heat, to cook at a milder temperature to avoid burning the oil. Delicious!
6. Fish with gourmet sauces
Combine a few tablespoons of butter, the juice of half a lemon, chopped or dried parsley, paprika and dried basil mix, and a pinch of salt. Place the washed and dried fish pieces in a preheated skillet with butter. Put half of the sauce on the fish and fry for 3-4 minutes. Flip the fish slices, spread the remaining sauce over the top and cook for another 2-4 minutes, until the fish is cooked through.
If you want to experiment, and if possible, pour 60-120 milliliters of cream into a pan, mix with all the juices from the fish and pour over it, and then onto a plate, and pour the remaining sauce over the slices.
7. Grilled fish in foil
Most yachts have an oven that you can bake the fish in, however it is best used for crispy baked potatoes while you grill the fish. Not all yachts have a grill, but many private yachts do.
For example yacht owners Fountaine Pajot and Dufour have a transom gas grill installed at the shipyard or Eno planchainstalled firmly and securely, unlike many rail mounted grills. On Dufour it comes with a sink, where you can clean, cut and wash freshly caught fish without bringing dirt into the galley and avoiding the smell of frying inside the boat. If you have a conventional grill, this is a great method anyway for smaller fish that can be baked whole in foil over coals. Various combinations of ingredientssuch as onions, tomatoes, mushrooms, garlic, wine, lemon, herbs and oil can be added to pre-cut fish pieces. Wrap everything tightly in oiled foil and bake this splendor over medium heat.
8. BBQ Grilled Fish
For barbecues, the same transom grill is ideal. If you are cooking fish fillets on top of open coals, then use a well-oiled, hinge mesh. For excellent flavor, sprinkle with dill or thyme or mixed herbs over charcoal at the end of cooking. Fresh herbs are always best, but dried herbs are fine too.
Smaller fish are baked completely, only peeled inside, marinated in lemon juice, olive oil and garlic. Before cooking, the fish is seasoned with pepper and salt only. Big fish, cut along the spine... Cook the slices skin side down first, brush with marinade regularly and keep over moderate heat. And remember, fish can be cooked in minutes!
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