Invariably, our clients haul or launch their yachts or otherwise prep them for use or layup. A significant percentage ask us for tips, and we have accumulated some ideas over the years to pass along.

SPLASHING YOUR YACHT

Before the Launch

Inspect the Bottom – Rule number one: Whilst working on the hull, always have yard employees move stands and chains, straps, and blocking. Do a thorough inspection of all the through-hull fittings above and below the waterline and ensure all through-hulls are clear. Make sure you exercise them regularly, so they operate smoothly throughout their full range. Make sure soft wood plugs are tied to the fitting for emergency use.

Zincs – Sacrificial zinc anodes attached to the hull and underwater parts should be removed prior to painting. Prepare metal surfaces or attachment points until clean and bright before you replace the zincs. 

Transducers and Running Gear – Underwater transducers for depth sounders, fish finders and knot meters should be carefully inspected. The same for propellers and shafts. Spin the shaft and check for damage and straightness. Inspect swim step supports, trim tabs, thruster grates and boarding ladders. 

Rudders and Steering – Check the rudders for smooth operation from stop to stop. Inspect support struts. Check shaft and rudder bearings for wear. Check outdrive/Saildrive flexible bellows mounted between the drive unit and the transom for age-related or other deterioration. Inspect them carefully! Failed bellows are a major cause of sinking. Inspect lower units for oil leaks and change the oil. Don’t forget the plug! If the exhaust ports were plugged to keep critters out, remove the plugs. If the hull has a garboard or other drain plug, be sure it’s in place and tightened securely before launch.

Exhausting All Hope!

Inside the Boat

Hull Fittings and Steering – Ensure all seacocks operate smoothly. Inspect every strainer. Pull the removeable knot meter paddle and give it a spin while watching the gauge to ensure it works. Operate the steering gear from stop to stop. Inspect all hydraulic and/or mechanical components.

Clamps and Hoses – Inspect hoses attached to all pumps, seacocks, and through-hulls. Replace soft, bulging, hardened, cracked, or damaged hoses. Enure hose clamps are in good shape and free of rust. Double clamps on all hoses are encouraged.

Bilge Pumps and High-water Alarms – When inspecting the bilges from stem to stern, lift every float switch to confirm your bilge pumps and high-water alarms operate properly.

Engine systems and Batteries – Check and replace zincs and impellers in engine and generator cooling systems. Check every drive belts. Mufflers and exhaust systems should be inspected for leaks or deterioration and corrosion-free condition of double hose clamps. Clean battery terminals, install terminal post covers. Ensure batteries are fully charged and are securely fixed in place, preferably in a  covered battery box.

Ocean Sailing for the First Time

During the Launch

Monitor your boat – Boatyards are busy places. Yard staff may not check for leaks after the splash. You, or someone who knows your boat, should immediately board her after she is launched.

Engine and Bilge – As soon as the boat is in the water, go below and check for leaks. Ensure the engine seawater intake seacock is fully opened. With the engine running, check for exhaust water flow. Watch the temperature gauge to make sure the engine’s cooling system is working.

For Sailboats – If your sailboat’s mast was un-stepped, most yards will step it when the boat is in the water. Be sure all turnbuckles are secured with cotter pins after the rig has been tuned.

When your boat is on her mooring or in her slip, spend some time checking everything before you depart on your first cruise. Start on the foredeck and work your way aft before going below.

Anchors and Mooring Lines – Ensure the anchor and rode are secured properly and ready to use. If there’s a windlass, make sure it works properly. Look over mooring lines and fenders, and the mooring bridle if the boat is kept on a mooring.

Deck Chores – Ensure pulpits, wire lifelines, stanchions and ladders are secure and in good repair. Ensure the running and anchor lights work. Set up deck canvas and check for leaks. Secure windows, portlights and hatches and give the boat a thorough washing. As soon as you’re done, go below and look for leaks.

Check Your Shore Power – Before you plug into shore power, inspect both ends of the cord and the onboard connection point for signs of heat damage.

Electrical and Mechanical – Start engines and generators and warm them up thoroughly. Check battery voltage; a 12-volt system charges at about 14 volts. Inspect fuel, cooling and exhaust systems for leaks. 

Water Tanks and Water Heater – If the domestic water and waste systems were winterized, drain and flush. Reconnect disconnected fittings. Check the LPG/CNG system. Turn on the gas and light the burners on the appliance. Then close and close to test the various supply and burner valves to ensure they function properly. Check for leaks.

Sail Rig Inspection – A Quick “How-To”

Check your owners’ manual for other maintenance items.

The content herein is provided as general information and is not intended to act as, amend, replace, alter or modify advice given by a marine surveyor or loss control specialist. As a prudent insurance buyer, you should consult your agent, broker, or other insurance professional with questions about your insurance needs

There are no service center stops with fast food outlets or small towns with restaurants on the waterway highway from the U.S. or Europe to the Caribbean. Plus, supermarkets on the islands don’t have the selection or same brands as on the mainland. That’s what makes provisioning well before you cast off so important.

Overall, “my biggest piece of advice is to have food that you and your crew enjoy and will eat.  A well-fed crew is a great asset and provides something that everyone looks forward to.  I query the crew beforehand as to their dietary preferences and try to make sure I include that in my provisioning. I provision based on two different scenarios. The first is while on passage and the second is essentials during our time in the islands,” Jo Ella Barnes, secretary of the Salty Dawg Sailing Association’s (SDSA) board of directors and longtime cruiser aboard the Hallberg-Rassy 43, Starburst.

Provisioning Tips BEFORE Passage-Making

A good rule of thumb is to provision 1.5 times the number of passage days, according to the SDSA-written pamphlet, Provisioning for a Happy Passage. For example, this translates to 15 dinners for a 10-day passage. As for a timeline, buy non-refrigerated food items, toiletries, cleaning supplies, food wraps, etc., weeks or months before departure. The week before, stock up on ingredients for pre-planned meals and frozen foods. Lastly, buy fresh foods the day before casting off.

“We will visit the market in Las Palmas for fresh produce, oranges, green tomatoes, bananas, onions, etc.,” says Kathryn Taylor, who will be sailing the ARC 2022 aboard the Beneteau 411, Pelagria. “White Bimbo brand bread may not look very appealing, but it does last for weeks. We also take flour for bread making but need to balance up against the use of gas. A pressure cooker is good for doing stews/veggie curries, stock cubes, garlic, and chili. It saves time and gas.”

Before a rally, Barnes spends time in her kitchen at home preparing and freezing meals. “These are the main meals of the day. This is for several reasons. It is easy to heat a meal. And, if the chef is down or the seas are extremely high, there is no food prep necessary. You can still have a hot meal. You can lay out your meals for several days without having to decide what to have that day. And, even if you catch a big fish and have fresh fish during the trip, those frozen meals are still available if needed.” 

Some cruisers like Bob Osborn, SDSA president who with his wife Brenda sail their Aerodyne 47, Pandora, prefer not to pre-prep and freeze dinners. “I don’t generally do that as it means running the oven a lot and that heats up the boat. I tend to prepare for the first 4 to 5 days in that way, but after that, it’s simple pasta, meatballs, chicken and I make it up as I go.”

Still, others do a bit of both. “For the first night out, I pack a family-size frozen lasagna to put in the oven, along with two loaves of garlic bread. “Beyond that, my wife ‘volunteers’ to make meatloaf and chicken cutlets so it is heat-and-serve,” says Hank Schmitt, founder of the North American Rally to the Caribbean (NARC), and chief executive officer of Offshore Passage Opportunities. “Another thing I pack is Zatarain’s box Jambalaya or Etouffee meals. Three boxes feed six hungry people. All the spices and rice are in one box. Throw in anything else you need. A good one pot meal to make underway.”

Storage is the most important thing during the pre-rally stage, says Carlota Texeira, who handles public relations for the Viking Explorers rally. “Know which items can be stored together and which will not make the food last longer. For example, potatoes and onions can’t be stored together. Another good tip is to put bay leaves in the Tupperware of the rice and pasta to prevent the appearance of insects. Also recommended is to wash every piece of fruit and vegetables before bringing it on board to avoid insects.”

Meal-Making at Sea

Some of the things that are important to have on passage are oatmeal for an easy and filling breakfast, saltines to ease the stomach in case of seasickness, a favorite electrolyte powder (for example, Gatorade) to add to water again for seasickness, rice for stir-fries and to eat for upset stomachs, and oranges and apples for snacking and kept out of the refrigerator, recommends Barnes. “Have treats that your crew will like. I keep a big box of all types of things that the crew can access whenever they want. It contains everything from granola, nuts, and ginger candy, to crackers.”

Grilled cheese sandwiches are easy to make and sit in the belly well, suggests the NARC’s Schmitt. “Same for Pancakes. Hot dogs are easy to boil and serve.”

There are lots of ways to dress up a soup with extra meat to make it different, adds the SDSA’s Osborn. “Eggs are a great way to prepare interesting meals. Nothing like an egg sandwich. I also use lots of cold cuts, canned tuna, and chicken.”

“We always fish on our trips, so fresh fish is always a treat,” says Barnes. “I keep lime juice around to make ceviche which is always enjoyed by everyone.”

Provisioning Tips On Arrival & Cruising the Caribbean

Fresh food such as meat, vegetables, and fruits are the first things needed on arrival to the Caribbean, according to Viking Explorer’s Texeira. “We arrive in Grenada, and you can find almost everything at the main supermarkets like Foodland and IGA. But, of course, the prices are higher as most items are imported from the U.S.”

Depending on what island she’s on determines where Barnes shops. “For example, in Dominica, there are wonderful fresh produce vendors to restock your vegetable supply. The French islands have wonderful bakeries for fresh bread and pastries. Antigua has several supermarkets with many carrying gourmet items. You usually won’t have as many choices or find the same brands as you do in the U.S. But remember, this is a fun trip and part of the fun is experiencing the ambiance of each country and its food.”

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