Cruising with Charlie – Fishing
Fish seems to be a foreign food to some. When a group of sailing students got
together for a week on a sailboat, Charlie normally organized a roster for
cooking and cleaning duties. The food was provided by the sailing school and normally
consisted of four dinners: steak, chicken, burgers and fish. Other meals were
expected to be eaten at restaurants ashore. As strange as it may seem, the fish
was always left till last because many people are unfamiliar with cooking it.
One day after dinner Charlie asked, “How was the fish?”
A screwed up face prefaced the comment, “I didn’t like it.”
“Why?”
“Well, it tasted fishy.”
Amazing, thought Charlie, as if fish should taste like chicken or steak.
Anegada is an island famous for its lobster. Now, there must be ten restaurants
offering lobster dinners and many provide a candle-lit table on the sand, under
the stars at the water’s edge. Lobsters are taken from the pen, cut in
half lengthwise, wrapped in aluminum foil and baked on the barbecue in their
own juices. The portions are large with both halves of a big lobster being
served. One evening, Charlie had just finished eating when a lady, with only
half her lobster eaten, leaned over and said conspiratorially, “Do you
think we could take the leftovers back to the boat? Tomorrow we could have crab
salad for lunch?”
Lobster was going to turn into crab overnight!
Julian Putley has written for ALL AT SEA since 2005.
Worth your time?
Thanks — noted.
