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You can reduce your risk of food-borne illness by following these safety tips when buying, storing, handling, and preparing fresh fruits and vegetables:
Buying Fresh Fruits and Vegetables
• Examine the produce carefully and avoid buying items that are bruised or damaged.
• If buying pre-cut or ready-to-eat fruits and vegetables (e.g., cut melons, cut tomatoes, pre-washed salad), be sure they have been properly refrigerated (i.e., at 4°C or below). This means they should be displayed in a refrigerated container and should not just be sitting on top of ice.
Read more: Safe Handling and Storing of Fruits and Vegetables
Cooking onboard can sometimes be a challenge. At Canadian Yachting we are impressed with the new SilKEN Induction 2 Burner Cooktop from Kenyon. This comes with special high-temperature Silicone mats. The biggest benefit is that induction heats the inside of the pot (and quickly) right through the Silicone mat. The mat holds the pot in place and is shaped to offer spill retention and quick heat dissipation.
Good food is an important part of the cruising experience for our crew – just as important as it is at home. When we traded our 27’ sailboat for a 32’ trawler, a big attraction of the new boat was its well-equipped galley, extensive stowage, and refrigeration. Hog heaven, if you will, compared to the tiny galley and icebox on the sailboat.
But as we prepared for our first extended foray up the BC coast, we realized we needed one more component in our galley toolset: a freezer. We like our fish and seafood but we’re not avid fishers; a freezer would allow us to pack along our favourite “catch.” Same with meats, which are scarce and
Welcome to Canadian Yachting's Entertaining Onboard Recipes. The offerings in this section are recipes that have been contributed by Canadian Yachting readers, staff writers and some featured product manufacturers. Please browse through and have a look at the great meals and appetizers you can make onboard while enjoying the company of family and friends on the water.
You will need:
Salsa
Fresh pineapple
Red pepper
Cilantro
Red pepper flakes
Brown sugar
Grilled Lobster stuffed with scallops and shrimp and calamari with citrus butter
2 Lobsters 2 pounds each cut in half
8 Shrimp jumbo, peeled and de-veined
8 Sea Scallops Jumbo
4 Calamari tubes cut into ½ inch rings
Read more: Grilled Lobster stuffed with scallops and shrimp...
This recipe is adapted from Seasonings: Flavours of the Southern Gulf Islands by Andrea and Spalding (Harbour Publishing 2012), who credit it to Chef Hubertus Surm of the Saturna Café. The base is easy to make and refrigerate overnight, then serve with fresh West Coast seafood. We enjoyed it first with halibut, spot prawns, scallops and mussels, then saved the leftover stew for a second meal with calamari (squid). Squid is delicious, quick to prepare, and will travel well frozen in your boat’s new portable freezer. Freezing and thawing also helps tenderize squid meat. We found this dish especially tasty the second night, when the flavours of stew and seafood had time to blend.
This dish is best served with a green salad dressed with oil and Balsamic vinegar.
White Wine: Dry if possible. Chateau Screw Top is O.K. to mix with the nectar
Pasta; fresh if you’ve got it, dry if you haven’t. Linguini is traditional, but any pasta will do.
Butter if desired
Olive oil, cold pressed extra virgin if possible. Your local food coop or natural food store may have it in bulk for less than the big chain gets for lower quality oil. Extra virgin olive oil has more flavour.
Oysters with Chipotle Hot Sauce
Shuck Oysters or steam them open, squeeze on a drop of fresh lemon or lime, dip in the sauce and gulp ‘em on down. The smoky flavour of the Chipotle peppers fits oysters perfectly.
Chipotle hot sauce;
Chipotle peppers have a wonderful smoky flavour. Mix (with the hand blender in a bowl) a small can of Chipotle Peppers with a can of unflavoured tomato paste. Add water and the juice of one lemon, to the desired thickness for a hot sauce. It’s still plenty hot and it keeps for a month in the refrigerator. For
My name is Tatiana Zanardi, I’m Brazilian and I live in a sail catamaran called Ocean Eyes - a Voyage 43 2000 - with my husband Alcides Falanghe. We moved from Sao Paulo to the boat two years ago and we don’t regret one second of our decision. We have been sailing around Caribbean, from BVI till Aruba, stopping by almost all the islands in the Eastern Caribbean. When I have guests on board I like to serve this dish as the first one, to give them a taste of the Caribbean . They love it and in just a few minutes they are all relaxed and enjoying their vacations. The best place to serve it is in Bonaire, Dutch Caribbean, a paradise for divers and for everybody who loves nature.
Destinations
An Abacos Adventure
By Mark Stevens; Photos by Sharon Matthew-Stevens
It’s a perfect Sunday morning jaunt.
We’re gliding through green-blue waters, colours so vivid and bright they hurt your eyes. We’re set for a close reach out of a harbour guarded by a necklace of tiny emerald islands decorated by palms that dance in fifteen knots of wind.
Our boat, “Tropical Escape II” (perfect name for both the boat and our adventure), is a 44-foot Robertson and Caine catamaran, chartered from Sunsail’s Marsh Harbour base on Bahamas’ Great Abaco Island.
Read More about An Abacos Adventure...
Gulf Yacht Club
By Katherine Stone
Back to the days when most sailors made their boats in their garages, backyards, or basements, because that would have been the only way that they could procure a boat of any type. Boaters of yore were hardy folk who endured sleeping on floor boards in open boats with very little shelter, no boat cushions, cotton sails that never dried out and often succumbed to mildew, a hand compass and line of sight was used to navigate, no GPS or chart plotters, and their idea of a head was a bucket, if you were lucky.
This is how many of the first members of the Gulf Yacht Club recount their childhood and early adult years.
Read more about the Gulf Yacht Club...
Boat Reviews
Hanse 388
By Katherine Stone
The Hanse group produced their second most popular boat of all time with the Hanse 385. The trick was to build on that winning formula when they upgraded to the Hanse 388, which they have done in spades. The German build quality is first rate and true to the Hanse tradition. Leaving the hull the same with a steep stern and straight stem for an optimal long water line, they went with a slightly stiffer, heavier displacement, new deck, interior layout and window line. Hanse’s highly experienced yacht construction team, judel/vrolijk & co., have combined ease of sailing, comfort and performance into the newly designed Hanse 388.
Read more about the Hanse 388...
DIY & How to
Ask Andrew – How to hire a boat repair contractor
By Andrew McDonald
A recent conversation with a fellow contractor got me thinking: With all of the information out there, including: Websites showing repairs, YouTube tutorials, Instagram pages and snapchat streams – let alone books, magazines, service manuals, and years of practical experience – how does a boat owner know which method(s) are ‘right’, who to trust, and who to hire to do the job? In short: How do you find and select a contractor?
Unfortunately, most people are forced to hire a contractor due to a circumstance where something has broken or failed, or the task...
Read more about hiring a contractor...
Marine Products
What to do with used sails?
Sail shape is long gone. They have stained, feels thin and you see broken threads everywhere. Your sail is used-up and ready for the garbage. What to do with it is a common question that sailmakers get asked.
The best advice is to not put it into an unsuspecting dumpster. The green alternative is to recycle. If it is in reasonable condition, you can sell it used. There is a market for it. Most reusable sails can be found in the boating section in the local and nation sailing publications, newsletters or buy & sell web sites.
When the sail is too far gone to resell and it is made from Dacron there are other options.
Read more about re-using used sails...
