NSW
341 posts
Any recommendations for cooking and maintaining a healthy diet whilst at sea. Of course, fish is planned to be the main protein source, however, I am making reference to fruit and vegetables. How to keep fresh. Any ideas??? Tony
6 posts
Hi Tony,
Obviously you would know that fish is the best protein source out. Especially fresh out of the ocean not like the stuff you buy at woolies that is weeks old.
(i should know, i worked for them in their distribution warehouse.)
Just remember somethings keep their life longer when refrigerated others can go off being refrigerated.
Before you read the list.. there are things like mushrooms etc..
These are things that you can buy from the supermarket in tins! they hold their life much longer... 6months +.
Along with tinned champignons.
So i suggest to grab a fair few of them..Because throwing things like that into a dish can make it more dense.. and the meal goes further.
Also one that people miss.. is tinned spinach! its a great source of protein!! and again its tinned! so why not use it?.. (i can eat it straight from the tin. some people cant)
CHICKEN: this can last up to 9 months! WHEN FROZEN! (make sure the chicken is packed airtight!) use packaging designed for freezing! Any air pockets will allow the chicken to become freezer burnt..
Rice, this is such an easy filler.. Adding this to a dish will help make the meal go further as well.
A handy tip is. BUY ALL FRUIT/PRODUCE FROM A GROWER OR AS CLOSE TO THE GROWER AS POSSIBLE! DO NOT BUY FROM SUPERMARKETS!
Fruit/Produce storage list.
Artichoke: Refrigerator life: 4 to 5 days. Add a few drops of water to a plastic bag.
Asparagus: Refrigerator life: 4 to 5 days. Wrap stalk bottoms in a damp paper towel and place in a loosely closed plastic bag.
Aubergine: Refrigerator life: 3 to 4 days. Store in a plastic bag.
Broccoli: Refrigerator life: 4 days. Store in an open plastic bag.
Cabbage, Whole: Refrigerator life: 1 to 2 weeks in a plastic bag.
Cabbage, Cut: Refrigerator life: 1 to 2 days if wrapped tightly in plastic wrap.
Carrots: Refrigerator life: Very variable. Store in their original plastic bag.
Cauliflower, Whole: Refrigerator life: Up to 5 days. Store stem-side up in a plastic bag.
Celery: Refrigerator life: Up to 2 weeks. Store in a plastic bag.
Cucumber: Refrigerator life: 1 week if waxed; less if not waxed.
Garlic: Shelf life: A few weeks to a few months, depending on size. Store in a dark, cool spot. (believe it or not i store this in the fridge)
Green beans: Refrigerator life: 3 to 5 days. Store in a plastic bag.
Leafy vegetables: Refrigerator life: 3 to 5 days. Wrap in a damp paper towel and place in a plastic bag.
Leeks: Refrigerator life: Up to 1 week. Loosely wrap in a plastic bag.
Lettuce: Refrigerator life: Varies greatly by type. Leave in plastic bags.
Mushrooms: Refrigerator life: Varies greatly by type. Store in a loosely closed paper bag on a refrigerator shelf and not in the produce drawer.
Onions, Whole: Shelf life: 3 to 4 weeks. Store in a cool, dry, open space.
Onions, Cut: Refrigerator life: 2 to 3 days if tightly wrapped in plastic wrap.
Peas: Refrigerator life: 1 to 2 days. Store in a plastic bag.
Peppers: Refrigerator life: Up to 1 week. Store in a plastic bag.
Potatoes, New: Shelf life: 1 week. Store in a cool, dark, dry place.
Potatoes, all-purpose and baking: Shelf life: Up to 2 months. Store in a cool, dark, dry place in a cloth, brown paper or perforated plastic bag.
Pumpkin: Shelf life: Up to 1 month in a cool, dry place.
Spring onions: Refrigerator life: Up to 3 days. Store in a plastic bag.
Squash (Winter), whole: Shelf life: Up to 3 months. Store in a cool, dry place.
Squash (Winter), cut: Refrigerator life: Up to 1 week if wrapped tightly in plastic.
Squash (Summer): Refrigerator life: Up to 1 week. Store in a plastic bag.
Sweet Potatoes: Shelf life: Up to 1 month if stored in a cool, dry place; up to 1 week if stored at room temperature.
Tomatoes: Shelf life: Up to 2 days once fully ripe. Store at room temperature for the best flavour.
Hope this helps!
I have a tonne more actual cooking ideas.. But thats a start for you ;)
Cheers,
Dan
QLD
538 posts
Hi Tony
before leaving port, I always wash fruit and veg in a sinkful of fresh water with a generous splash of apple cider vinegar added to it. Wash the produce very well to get rid of any yeast/fungi that may be growing.
Then I dry everything very well and place them in long life plastic bags. Can't remember their name,,,,not on the boat at the moment,,,but I think they're called "Always Fresh" or some such thing. Anyways, available in the wrap section in any supermarket.
Keep your potatoes, onions, and uncut pumpkin somewhere out of direct sunlight and cool or well-ventilated.
I keep citrus in a net strung along the cabin ceiling.
Of course, fish is great, but be prepared with plenty of standby pantry items if they're not biting your hook/lure...and be aware of issues such as ciguatera, etc.
If you've got refrigeration, don't take it for granted that it will be problem-free. After sailing all my life on various boats, I've come to accept that boat refrigeration is more a bane to a boatie's life. Our refrigeration c....ed itself not long ago and I lost about $100 worth of fresh. Not happy!! Not trying to be negative, just realistic.
If you do want to take meat, separate it into meal-size portions and freeze it in a domestic freezer before it goes in the boat freezer.
In terms of protein alternatives, try pulses and legumes as a base to something great. Non-refrigerated tofu which comes up a treat.
Be conscious of packaging. If you buy items that are enclosed in multitudinous layers of packaging, may be handy to strip it down while you still have a bin closeby. Otherwise, every item of packaging stays with you until the next bin.
Discover the joys of pressure cooker cookery!!! You can make lots of stuff, including bread,,and it cuts down enormously on cooking time plus keeps the nutrients in.
Hope this is some help.
Also look on cruisersforum.com for lots of advice.
Hooroo
trace
SA
947 posts
Cut the bone out of all meats..it goes off quicker when the bone is retained.
It also takes up more freezer room. Remove required meat from freezer one day before use, defrost and hold in day fridge.
Saves opening freezer too much and good sized car fridge will keep frozen with a limited time on electrical circuit. I have found a big Engell can work on about 4 hours of electrical power per day.
As fridge empty's down add plastic bottles of water [cool drink bottles] these will work as large ice blocks and help the effectiveness of your refrigeration.
pack meat as menu required, as in separate meals individual plastic freeze bags. for easy and quick removal
Clean and dry all fresh fruit and veg then wrap in paper [news/butchers]
Pre thought as requirements of individuals and or party is the key. I have had no problems with large 20-30 people partys traversing very remote country from 1960's
If something goes wrong with your fridge or electrical supply. Cook all your meat and it will last a little longer than throwing it out.
pack your fruit individually in paper, loosely , this helps also to stop bruising and crushing,also if something goes off it does not contaminate the whole number.
NSW
341 posts
Many thanks to the above for all of your thoughts and good ideas. Respect. Obviously, I need to research this more and yes, a book or two on the subject will be handy. Peace,
Tony
