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.
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
How to be as Polite as a Canadian at Gulf Island Marine Park Anchorages
Story and photos by Catherine Dook
One summer I sold ice cream and knick-knacks at Montague Harbour Marina. I was standing behind the counter one day, when the phone rang. “There’s a boat at anchor in the middle of the bay that’s been playing loud music for three hours,” complained an irate-sounding male voice. “Can you make them stop?”
“Um, no,” I replied. “The marina has no jurisdiction over the anchorage. Besides, my only weapon is a till.” The man hung up on me.
Now when you think about it, you can understand why the poor fellow was annoyed.
Read more about the Gulf Island Marine Park.....
Hogtown to Hogfish
By Greg Nicoll and John Armstrong
A couple of Galley Guys on yet another culinary adventure…
The Galley Guys had a plan - get out of Toronto, jump on a boat, sail to Cuba, then wine and dine on some great Cuban cuisine. However, just before boarding the plane, we were informed of some technical problems with our boat charter. The Cuban part of our trip was just not going to happen, bummer. OK, let’s turn lemons into lemonade!
The closest we could get to Cuba was some 90-plus miles north in Key West, Florida, a most unusual and entertaining town.
Read more from the Galley Guys...
Boat Reviews
Cruisers Yachts Cantius 42
By John Armstrong and Andy Adams
The latest new model from Cruisers Yacht sis the Cantius 42 and this yacht made its debut in the fall of 2017, at the Fort Lauderdale International Boat Show. We had the pleasure of going all through this newest Cantius there and clearly, the Cruisers Yachts people continue to refine and expand on all the features that have made the Cantius line such a success.
The new 42 continues the Cantius family resemblance with handsome and distinctive lines including a big section of hull side glazing port and starboard that makes the full-beam mid-ship master stateroom feel very bright and open.
Read more about the Cruisers Yachts Cantius 42...
DIY & How to
Marine Products
Smelly Boat?
We have all had the experience of heading down below on a nice boat only to encounter an unpleasant odour. This can come from a wide variety of sources, the most common being the head and sanitation system. We will deal with the issue of heads and holding tanks another time; however, there are plenty of other causes of a musty and off-putting smell.
Too many boats spend long winters shrink-wrapped with inadequate ventilation. The resulting condensation is a wonderful spawning ground for mould and general mustiness, especially if there are a few warm spring days before the boat is opened.
Read more about freshening up your boat.....