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Boating Fare

We are big boating enthusiasts and I am a big food enthusiast. Often, food, boating, and water are a hard mix. Between the not-so-smooth conditions of the water, the inadequate refrigerator space, and the messy factor, I'm on the hunt for some travel-easy finger foods that are still wonderfully delicious!

Any ideas?

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  1. I grew up in a sailing community, but we mostly stuck to sandwiches and picnic foods on the boat. The one food I strongly associate with boating is ginger snaps - my best friends mom kept a bag on the boat to help with seasickness. I never had trouble with motion sickness on boats (cars are another story) but I always had a few cookies whenever she brought them out to help with my friend's queasiness.

    2 Replies
    1. re: mpjmph

      NOPE!!!!! Boat people and good food are a hard mix When we go out for an overnight off shore trip my friends think gourmet dining is a few cans of sardines, energy bars, sliced white bread, and here it comes......"LUNCHMEAT", ( don't you hate that name)!!!!!
      When I drag onboard a boneless strip loin, assorted veg., bagels, smoked salmon, various cheeses, salumi,ciabatta, etc.. do I get the verbal abuse.....And of course; NO BANANAS......bad luck for a fishing trip!!!!!!!

      1. re: ospreycove

        ospreycove, I agree totaly. Here in the Galveston/Matagorda Bay area fishing is on the water at 6 am, with a lot of wading or drifting. It can be a grind, not the sit on your ass drinking beer style that many associate with fishing. I get a po-boy from a local chain available at any grocery store, not really something I would normally eat, but after about six hours of harddcore fishing it tastes great, anything does. If I head down to Corpus Christi/Rockport, I pick up some peppered pork tenderloin at Prasek's Smokehouse in Hilje, a great snack before the main meal of yes, sandwiches.

    2. Are you asking for day-sailing food or provisioning your boat for longer trips requiring three meals a day? Your answer will help our responses to be of more help. What kind of boat? size? cooler or icebox? Describe your galley. How many people are aboard? Your profile does not state where you are. Lots of questions ........... The more information you give us, the better job we can do. Welcome to CH, I notice this is your first post.

      I cooked aboard a 30 foot sloop for a number of years and will be in the minority about making sandwiches aboard a boat. I think it is a very difficult and thankless task in the cramped, constantly moving space that typifies a small galley. Laying out slices of bread, speading something on the bread, laying ham/cheese or tuna salad or whatever you've chosen, adding lettuce and tomato - all the while trying to keep them from sliding around when the captain suddenly decides to come about - is a monumental job requiring four to six arms and great sense of balance. Sandwich-making while underway is a challenge. IF you still want to make sandwiches aboard, I suggest pita bread since it does a fair job of stopping the inevitable leakage.

      Edit: I forgot to mention a book that helped me get started, Beverly Fuller's "Cooking on your Knees". I checked amazon and abebooks; there are several sellers with this really helpful book. No matter what your conditions, hers were worse. Her husband was a demon racing sailor with not one extra ounce of gear allowed aboard. My favorite quote from COYK is her husband roaring "Get the G#$D@#&*D guacamole off the G#$D@#&*D teak! As a sailor, you'll get this quickly.

      1. I am a sailor and hear you! My hubby does not like sandwiches which are hard to make while underway. Things rolled in tortilla's work better. Along with cheese, meats and crackers pre packaged. A favorite is cold KFC or pre-made chicken wings. We bring all sorts of things to prepare at the dock. When we race it is a bit more difficult so those kraft lunchables pre-packaged cheese, meat etc work really well. Our club does cruises with a happy hour and everyone brings an appetizer. There have been some great ideas. Meatballs, cheese and crackers, shrimp rings, dips with different flat breads.

        1 Reply
        1. re: juliewong

          Another thing I like to do; but my associates think I have lost it. That is to turn on the deck spots after dark and attract the squid up to netting depth. I would do a quick cleaning remove the quill and sack and saute with olive oil, lemon & oregano. Most of the others think I am eating "good Bait". Without saying, a nice Wahoo, American Red Snapper, or Yellow Fin Tuna, gets served as Sushi or pan roasted when we p[ull one in.

        2. As Sherri indicates, lots of missing data here - day tripping? Fresh / salt? Are you fishing or diving? In the BWI, our diving / fishing day trips departed early, and we could get fresh bread and pastries and a chunk of gouda. I always brought wasabi and soy sauce for the occasional yellowfin. And limes plus veggies for ceviche with reef fish or lobsters or oysters.
          In the Yucatan, we brought roast chickens from the day before, and corn tortillas, and hoped to supplement our fare with fishing and diving. We had ponga boats for days and Benateau's for weeks, so Sherri's questions about provisioning and other questions need some input.

          1. From A salt water fishing perspective fried chicken is #1 although it can get messy on the decks(slippery) also we like to get subs meat only and store veggies in a Ziploc bag to add when it's time to eat. I also like to have soy, wasabe and limes on board you can get wasabe in foil tube at you local grocery, then get after that tuna,snapper,cobia.wahoo or even grunts.... fresh and good..... I like grunts or snapper soak in lime juice 20 minutes and add some veggies super

            1. I always bring along a big tub of honey-wheat pretzel twists.

              1. I vote for raw green beans. They're crunchy and delicious, and require nothing else, unless you wnt to put out some blue cheese dressing or something like that.

                1. Thanks all for the tips thus far! We are midwestern, fresh-water, day trippers in a 27 ft runabout: Cobalt. We mainly put some hours on, find sand bars to raft up with friends, and chow down. There are only two ladies that really "cook" for the group, so we usually prepare in bulk. I've made many a gourmet sandwich but was looking for some additional inspiration, as that fare is getting a bit old. Mayonnaise and cheesy items are waring out their welcome...

                  Thanks for all the replies!

                  3 Replies
                  1. re: lmeiborg

                    Ah, day sailing is a whole different ballgame than what I assumed. What you're seeking, I imagine, is food that can be made at home, ahead of time, and transported aboard. You mention rafting with friends ........... do you share food duties?

                    Fruit kabobs w/ dipping sauce (packed in ZipLock bags in the cooler)
                    Frittatas, vegetable or starch-based, w/ or w/out sauce ( " " " ")
                    Home-roasted cold meats, especially pork roast, cut into fingers, w/ mustard sauce ( " " " " ) Don't forget the toothpicks. Potato salad w/vinaigrette is good w/ this
                    Ham-cheese-pickle rollups (" " " ")
                    Hot soup in a thermos is especially welcome in the cooler months; Gazpacho Bloody Marys in the summer
                    Buttered, split biscuits to be topped w/ ?????? you've transported - sausage gravy, Mexican green chile sauce sauce, sloppy joes, pulled pork or your favorite.
                    Wild rice-shrimp-scallion salad to accompany already roasted chicken thighs (KFC?)
                    Marinated vegetables or a great olive salad-vegetable mix
                    Cold, rare beef tenderloin for bleu cheese-beef sandwiches; add avocado for decadence
                    Hard-cooked eggs peeled and transported in the fore-mentioned ziplock bags make for easy devilled eggs with lots of flavor possibilities (curry, wasabi, mustard, etc)
                    Summer Vegetable Torta (eggplant, tomato, zucchini, etc) made at home and transported to be cut aboard

                    I used my wok a lot on the boat because of the small size of the bottom of the pan relative to the large amount of food I could cook in it. I did not remain true to the wok's origin, finding Chicken Cacciatore or Coq au Vin well-prepared in a wok. Ditto for a pork-vegetable fried rice if you have the makings with you.

                    How are we doing? On track? Need to head in a different direction?

                    1. re: Sherri

                      Great ideas! Thanks...now I just need a boat!

                      1. re: Sherri

                        Amazingly spot on! Thank you for the wonderful ideas. My girlfriend and I will have a whole new buffet to spread out on our next trip. I appreciate the time you took to respond.

                        Chow -
                        Loni