By: Galley Guy, Greg Nicoll

Jim Grove and Robert HelmsJim Grove and Robert Helms keep a vigilant eye on the thermometer.

It was during our annual trip to Nova Scotia that I was made aware of the special recipe for cooking salmon that was being held very tightly by an individual in Chester Nova Scotia. It was said that for several years this individual would show up at parties with this cooked salmon that became the centre of attention. Several people tried to pry the recipe from him - or was it the secret ingredients - or maybe some magic dust - that made this salmon so sought after?

One of our Galley Guy associates, Jim Grove was also on this list of seekers wanting to pry the recipe from Robert Helms, but to no avail. Then he had the idea of telling Mr. Helms that the Galley Guys were coming from town, and that he would become famous across the land if he would share this recipe with them. It took much coaxing and perhaps several glasses of wine before Mr. Helms relented and accepted the invitation.

Salmon FilletsOn a brilliant summer’s day during the Chester Race Week, we met Mr. Helms at his summer home and he meticulously took us through the procedures and the craftsmanship that would bring forth this magnificent dinner. Mr. Helms had spent many years as a wine aficionado and travelled the world living in many countries including France, Switzerland, Italy and Britain (although we are not sure about the contribution to fine dining gleaned from the restaurants of the UK).

The salmon fillets after approximately 4 hours showing the moisture draining from the salmon.

Here is the recipe: Wash and pat dry the salmon fillet, in this case we used an Atlantic farmed salmon. The salmon was laid in a pan with sides. Then, lay on enough kosher salt to fully cover this magnificent looking salmon and enough sugar to fully coat the salt. The longer you leave the cure, the more “crust” the salmon will develop. Crust being the very dried out layer - 4-6 hours works.

Our fillet rested in the pan for just over four hours and during that time much of the water in the fish drained to the sides. The salt and sugar coating were rinsed off and the salmon was patted dry again with a paper towel. The wood fire was lit, and in this case, we used a Weber Green Egg charcoal grill. Sprinkled on top of the charcoal were Applewood chips for a great smoked flavor. Now this is the tricky part; the salmon is cooked for 20 to 24 minutes at 80°C. Keeping the temperature down took a vigilant eye. The salmon is ready when the protein starts to bubble on the surface. Remove the salmon and let it rest until it reaches room temperature.

Greg NicollIt has been Mr. Helms experience that Canadians prefer their salmon cooked a bit more than Americans and many Europeans, and so he advises to go the full 24 minutes.

Mr. Helms then pairs this delicacy with a mild oak chardonnay as he feels the rich flavours of the salmon require an equally bold wine to complement it.

Galley Guy Greg Nicoll makes the presentation of the salmon main course to some hungry sailors after a long day on the water.

Our salmon was served to a very appreciative gathering of sailors at the end of a long race day and the complements to the chef were unanimous. Our great thanks and appreciation to Mr. Helms for sharing this wonderful recipe!

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CY Virtual Video Boat Tours

Virtual Boat ToursWe all love boats and nothing can break us up! So, what better way to spend our time than looking at interesting boats and going aboard in a virtual ride or tour. We have asked our friends at various dealers and manufacturers to help us assemble a one-stop online resource to experience some of the most interesting boats on the market today. Where the CY Team has done a review, we connect you to that expert viewpoint. Our Virtual Show will continue to grow so visit frequently and check it out. If you can’t go boating, you can almost experience the thrill via your screen. Not quite the same, but we hope you enjoy our fine tour collection.

 

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Beneteau Oceanis 30.1As boat builders clamber to create ever-bigger platforms for ever-more generous budgets, the entry-level cruiser has become an elusive animal. Sure, if you want to daysail, there are plenty of small open boats from which to choose, but if you want a freshly built pocket cruiser, you’re in for a long search. Enter French builder Groupe Beneteau, which identified this gap in the market and set about creating the Oceanis 30.1, an adorable little cruiser that resembles her larger siblings in all but length and price. With all she offers, it wouldn’t be a stretch to call her a mini yacht.

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DolphinsBy the Canadian Yachting Editors


Canadians are blessed in many ways and especially when it comes to boating. We enjoy some the world’s most beautiful cruising waters and many places are as sheltered as they are scenic.

British Columbia and the Pacific North West plainly have the most breath-taking scenery with the combination of the majestic ocean views and the snow-capped mountains in the distance. It’s like no place on earth when you have a Killer Whale breach beside your little fishing boat.

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Cobourg Yacht Club - 2015 Sailing instructorsKatherine Stone

Like many other harbours on Lake Ontario, Cobourg has seen its fair share of changes. Screams used to be heard from kids piled into a toboggan on wheels that went hurtling down a wooden slide into the harbour. Above it all was the bustling din from the waterfront of ship’s whistles, train engines, foghorns and thundering coal cars. It is now a rather serene place for the locals and visitors to enjoy various watercraft. Fortunately, the beautiful beach that lines the waterfront is still a star attraction for the town.

Located 95 kilometres east of Toronto and 62 kilometres east of Oshawa on the north edge of Lake Ontario, United Empire Loyalists first starting arriving in the area as early as the 1780s. The first settlement in 1798 was called Buckville, later renamed Amherst, then called Hamilton (after the township) and also nicknamed Hardscrabble. It wasn’t until 1819 that they finally settled on the name of Cobourg, which was incorporated as a town in 1837. In the late 1820s large schooners with passengers and cargo had to anchor well off shore, as there was only a landing wharf. A group of Toronto businessmen formed the Cobourg Harbour Company which built the wooden Eastern Pier from tolls charged for the use of the harbour.

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Andrew AlbertiIn the past two issues we have been doing an overview of the right-of-way rules. In the first, we did a review of Section A of Part 2, in the second we did a review of the definitions. This issue, we will look at Section B of Part 2, General Limitations, which is essentially limitations applying to boats that have right of way according to Section A.

GENERAL LIMITATIONS

14 AVOIDING CONTACT

A boat shall avoid contact with another boat if reasonably possible. However, a right-of-way boat or one entitled to room or mark-room

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