What is your favourite food whilst on passage?

dom said:
I think it's the case that (could easily be wrong on this) that EU and US food regulations both require sushi fish to be frozen to -20C for at least 24 hours to kill off any parasites and especially worms which can cause various intestinal ailments. I understand that mackerel alongside some farmed salmon are fairly high on the risk scale.
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This is correct, though I have eaten (very) fresh mackerel sashimi on the boat to no ill effect. Large tuna are exempt - I should be so lucky!
 
Now someone mentioned Lidl, their small cartons of ready to eat custard are good.
Another recent discovery is M and S tinned corned beef I reckon is one of the best and with the extra tea few pennies.
 
johnalison said:
Fish tapeworm had one of hose lovely names that hangs around since one's student days - diphyllobothrium latum.
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That's the one! usually about 10m long, but I read once of a case when it was estimated to be 20m. Imagine the surprise once the scolex lets go and you go to the toilet.... :) (it'd unlikely to come out all at once)

Now, what were we saying about favourite dishes???? :)
 
Some great ideas above. I'll give another vote for corned beef hash, substituting tomato sauce for tinned tomatoes.
Spag bol is another great standby but I would rather use short pasta like fusili and then it can all be eaten with a spoon.
Oatcakes are our version of ship's biscuit and combine well with cheese for a savoury snack or honey for something sweet.
Lastly, I recommend part baked rolls. Last well, heat up quickly and have the taste of freshly baked croissants (well, maybe not quite but after a few days away from a baker... you know what I mean.)
 
shan said:
Breakfast tends to be oats. If I have baked rolls, then we might do grilled sausage and bacon rolls.

Lunch & Dinner: Anything freshly caught takes precedent over anything packed! We have cooked a large range of things: everything from roast chicken to rack of lamb and believe it or not: roast duck! I like to make the effort on board - it should ever feel like camping.
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Blimey, how far out can these things swim?
 
Potatoes cut small and roasted from raw in plenty of oil until very crisp. If done right interior will have virtually disappeared with hot oil in its place.

Serve HOT and in BIG portions with plenty of salt. Will give freezing crew on a cold delivery a second wind.

Worst food, for me, is tomato soup. For some reason when offshore it turns from warming savoury treat into blood. Yuk.
 
We only day sail so "on passage" is a lunch or something on the go. My galley slave/purser/medical officer/ first mate/crew makes a point of providing "fruit cake" or "ships biscuit" which can provide a sugar rush or something to go with a coffee depending on what's most appropriate. What gets thrown together when we park up comes off two rings max.
 
I enjoy cooking, and eating, but not particularly at 45 degrees. I haven't thus far spent long enough off shore, or out of reach of calm anchorages, to have to regularly cook from fresh while underway.
When cruising the West Coast of Scotland many years ago, I used to prepare the evening before, food which could be eaten with a spoon from a bowl and reheated for when it was needed such as: curry, of any sort, and rice; Braised steak and mash; chicken caserole, shredded, with rice. Easy to eat, easy to put down and generally hot and tasty! I know that I'm not up to the John Morris roast with all the trimmings trick; and frankly, when in any sort of a seaway, I'm not sure I would be able to manage all the crockery and cuttlery without ending up with gravy on the headlining! I prefer the simplicity of one bowl and one utensil!

I sailed on one boat, about 20 years ago, where the principal provisioning question was did I prefer steak or steak and kidney pies and would I eat a minced beef a pie? 4 of us aboard and an oven warmed M & S pie of our preferred type for each of us each night. No veg no potatoes but strangely satisfying and has the magic element: no pot, no plate catering!
 
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pmagowan said:
Yep, from the middle of nowhere down south. Has a better grain content and so makes a nice crispy crust with a great rich flavour.
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Yep Clonakilty puddung is great.
But last summer me and mrs Salty had 10 days in Scotland cruising/day sailing,
We had fillet steak, hand dived scallops, langoustine and free range corn fed chicken all cooked on board.
But ask mrs salty for her favorite meal on board and she says it was, corned beef hash just before going ashore in Port Bannatyne.
 
In south west Tasmania if you have the correct gear and a hardy disposition you can catch as many crayfish as you can eat. Normally we would not eat them, in Sydney, as at Stg50 per kilo they are hardly daily fare. In Tasmania we have crayfish cooked every and each way - but after about a week its 'not crays again!" and corned beef hash or baked beans start to look quite attractive!

Jonathan
 
saltylegs said:
Yep Clonakilty puddung is great.
But last summer me and mrs Salty had 10 days in Scotland cruising/day sailing,
We had fillet steak, hand dived scallops, langoustine and free range corn fed chicken all cooked on board.
But ask mrs salty for her favorite meal on board and she says it was, corned beef hash just before going ashore in Port Bannatyne.
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I got put off corned beef after 3 months in central America where the alternatives were tinned tuna with biscuit browns or corned beef with biscuit browns. There was some tubes of primula cheese which were 'fizzy' and not particularly appetizing. It was a delight when doing a hike through the middle of the Belizian jungle to come across a Canadian living there who loved corned beef and was prepared to trade chicken rice and beans along with shelter and Star Wars episode IV off a generator powered TV for a few tins of the, now hated, stuff. I have not eaten it since.
 
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