Preserving fish without refrigeration
Fish caught on long passages are often too large to be consumed in one sitting by the average cruising couple and most cruisers do not have refrigeration.
Stowing eggs for longevity
Eggs are both fragile and perishable. Their paper cartons often play host to cockroaches and thereby introduce cockroaches aboard a vessel.
Keeping food fresh and dry aboard in containers
Dry foods have a very short shelf life on a sea going vessel due to the damp environment.
A simple rule of thumb for those on a budget or uncertain about wine selection
When cruising and away from trusted sources, in countries where your preferred speciality wines can be difficult to obtain, the selection can be limited or hard to discern due to language differences. This can make it virtually impossible to identify a good wine whilst stocking your vessel.
Chile concarne, perhaps the best tinned food product for sailors
Tinned food products have an excellent shelf-life making them an ideal food for the long distance cruiser. However when you rely upon them extensively, irrespective of the food product you happen to cooking, they all begin to taste like the tin can they came in.
A recipe for sprucing up corned beef
The traditional tin of corned beef, as is any tinned food, provides a staple food for long term cruisers. But you can get very sick of eating plain corned beef very quickly, many before the first tin is even opened.
Comfortably providing food during the first days of passage
The first days of a passage can be challenging to the entire crew as this is the time when seasickness has its most marked effect.
Making potatoes last longer on passages
Potatoes are an ideal fresh food for long passages. However as temperatures increase and they are sourced in hot climates their longevity decreases.