There are only three things that excite those who are going to relax on a yacht trip: the weather, things (clothes, equipment) and catering on the ship. Of course, you will hardly be able to control the weather, but you can try to control the rest. Let's consider what dishes from freshly caught fish can be cooked on the ship using a galley or yacht barbecue.
The fish freshly caught from the yacht has excellent taste, regardless of how you prepare it, even if you do not intend to cook from it at all. It is possible that this is associated with an exceptional appetite awakening from the days spent outdoors, in the azure waters and on sunny beaches. And, of course, it may well happen that freshly caught fish that comes to your table immediately will have excellent taste. After catching, cleaning and cutting, you should think about the question - whether to cook it or leave it for storage. Sashimi or ceviche is a good appetizer that can also be an ideal addition to a seafood main course. We have collected the most successful recipes for cooking caught fish, which you can undoubtedly enjoy at sea.
Sashimi is one of the most beloved delicacies in the Land of the Rising Sun. Thinly sliced fish fillets that can be seasoned with sauces and seasonings do not require any extras. This method of cooking fish is the simplest, requiring neither excessive time consuming nor a side dish, and almost all types of fish are suitable for sashimi. Immediately before eating sashimi, you will need to cut the fish fillets into pieces and arrange them beautifully on a platter.
Many fishermen take boat for rent to make fresh fish ceviche with citrus juice. This dish was invented in the coastal regions of Central and South America, and this dish, along with its simplicity, is also amazing in taste - to prepare it you only need a sharp knife and a couple of lemons (limes are also suitable), seasonings can be added at your discretion. You will need to cut the fillets into slices, put them on a plate and squeeze a couple of lemons onto it. The citrus acid will help ripen the fish, and you will notice after half an hour that it will acquire a greater density and brighten on the outside, although it will remain the same color on the inside. There are not enough external signs, and if after 50 minutes the fish is still not ready enough for its consumption, it will be necessary to let it brew for some time. Ceviche is served salted, peppered, chopped Ashkelon onions, bell peppers, chili peppers are sprinkled on top and poured with soy sauce. Classically pickled fish is complemented with nachos or avocado.
How not to be its adherent? Most likely, you will have to spend a few minutes over a hot stove, in hot and humid conditions, but the fish is cooked in a short time. It is rather difficult to calculate the time, since the cooking period will depend on the temperature of the pan and the size of the fish, but you should be guided by the fact that frying 3-4 cm thick fillets will take a couple of minutes on both sides.
A variety of batter or breading can be used, but the main theory for dry or wet-dry cooking is to dip the fish in flour, then in mixed eggs and corn chips. This method dominates among such recipes, roasting is carried out in hot vegetable oil, and the dish is served with fresh lettuce leaves for freshness.
This recipe is one of the simplest and at the same time the most delicious. The fish chunks should be seasoned (optional) and sauteed until golden brown, adding chopped garlic chunks. The oil must be heated until brown, then add the pieces of fish with chopped garlic, reduce the heat so that the oil does not burn. It turns out very appetizing.
To cook fish with different sauces, mix a small amount of ghee into the juice of half a lemon, add chopped parsley, a mix of dried basil and paprika, and a pinch of salt. Pre-washed and dried pieces of fillet are placed in a hot frying pan with heated butter. Then you need to pour ½ of the sauce on the fish and fry for 2-4 minutes. Turn the fish over, distribute the rest of the sauce over its surface and cook for another 3-4 minutes until tender. You can also pour about 100 ml more cream into a skillet, mix it with the fish juice and pour over the fish, then put it on a plate and pour over the remaining sauce over the fish fillet.
Modern yachts are equipped with ovens where you can bake pieces of fish, but you should only use it for baking potatoes with crisp while the fish is cooking. The grill is available only on a few yachts, and is often used by private owners. For example, cruising yachts Dufour and Fountaine Pajot have gas-fired grills that are firmly and securely attached to the transom, as opposed to the many rail-mounted grills. At Dufour, the grill is combined with a sink, suitable for cleaning and cutting up freshly caught fish, without contaminating the galley with scales and avoiding the spread of thick odors in the ship's rooms. When using a conventional grill, this method is perfect for cooking smaller fish that are baked whole in foil. Various combinations of vegetables, mushrooms, citrus fruits, wine and oil can be added to pre-cut fish. All ingredients must be tightly wrapped in oiled foil and cooked over a low-intensity fire.
If we are talking about barbecuing fish, the aforementioned brazier fixed on the cut of the yacht's stern will come in handy. For cooking on open coals, use a carefully coated articulated mesh. To achieve an excellent aroma, sprinkle the coals with dill or thyme at the end of cooking. Fresh herbs are more suitable for this, however, dried ones are suitable. Small fish cooked completely, pre-peeled from the inside and pickled in lemon juice, chopped garlic and olive oil. Fish of large sizes are cut along the ridge, the pieces are first cooked with the skin for fire, often smeared with marinade and fried over a low-intensity fire. Do not forget that you only have a few minutes to cook the fish. Good luck with your freshly caught fish!