Cooking on a boat, Barbecues, recipes

Discussion in 'ClubSeaRay.com Suggestions' started by Blueone, Feb 16, 2021.

  1. Creekwood

    Creekwood Well-Known Member GOLD Sponsor

    Apr 26, 2009
    Oakville and Georgian Bay, Ontario
    '97 330 Sundancer, Raymarine C80 suite with radar, Mercury 310 Hypalon w/8hp Yammie 2stk
    2X 454 carbs w/ vDrives
    I expect you are right and that is what I have heard! I have never tied it. The only time I have been around the bay was to drive through on the way further south. I'll put in on my post-retirement road trip "must do".

    Kind of like you can get lobster in a lot of places, but there is nothing like Nova Scotia, New Brunswick, PEI or Maine lobsta'
     
    techmitch likes this.
  2. Blueone

    Blueone Well-Known Member SILVER Sponsor

    Jan 24, 2007
    Lake Erie, Ohio
    2004 420 Sundancer
    Cummins 6CTA 450's
    +1 on Nova Scotia lobster... our salesman took me to a lobster fisherman’s house where he moored his boat behind the house.... fresh off the boat.... it ruined me after that...nothing since has come even close to the taste
     
  3. techmitch

    techmitch Well-Known Member GOLD Sponsor

    May 1, 2008
    Chesapeake Bay, Middle River/Frog Mortar Creek MD.
    1999 270 DA
    Twin 4.3s W/Alpa I Gen II's
    Ok, lobster. I've had all mentioned above but for me it's South African lobster.
     
  4. Henry Boyd

    Henry Boyd Well-Known Member GOLD Sponsor

    Apr 24, 2007
    Newburyport, on the peaceful and serene Merrimack
    ‘09 Sabre 38 Hardtop Express “Serenity”
    Volvo D6 w/IPS450 Pods
    Nova Scotia lobster is excellent, but the real factor is the fresh off the boat timing. Lobster don't eat in captivity, their "last meal" is the bait in the trap. So the longer its been in captivity the more tired it gets. We get ours ether from the local fisherman's co-op, or one of the local guys at the town wharf.
     
  5. Creekwood

    Creekwood Well-Known Member GOLD Sponsor

    Apr 26, 2009
    Oakville and Georgian Bay, Ontario
    '97 330 Sundancer, Raymarine C80 suite with radar, Mercury 310 Hypalon w/8hp Yammie 2stk
    2X 454 carbs w/ vDrives
    One of the friends of my in-laws in N.B. is a retired school teacher. He has a cottage on the Northumberland Straight between N.B and PEI. When he retired he bought a small lobsta' boat and a tiny 30 trap license. I went out with him a few times in August (the season in that area).

    Here is his routine:
    1. Doesn't get up early. Leave that to the pro's. Leave the dock at sunrise
    2. Pull, empty, and rebait the traps with friends or relatives. Have the new guy bait the traps before they go back. Make the usual you are a great "master baiter" jokes.
    3. In the last trap, its always preloaded with cans of beer. Pull the last trap, take out the cold beer, put in new warm beer and send it back down.
    4. If its a fine day, turn off the engine, crack the beers and enjoy life.
    5. Head back and divide up the catch and head home knowing what dinner is!
     
    mdolesh, techmitch and Blueone like this.
  6. Creekwood

    Creekwood Well-Known Member GOLD Sponsor

    Apr 26, 2009
    Oakville and Georgian Bay, Ontario
    '97 330 Sundancer, Raymarine C80 suite with radar, Mercury 310 Hypalon w/8hp Yammie 2stk
    2X 454 carbs w/ vDrives
    One of the companies I do a lot of work with is Clearwater Seafoods. One of the largest lobster companies on the east coast. They store massive amounts of lobster in cold water lobster pounds (that's what they call them). You are correct, they don't eat. The meat gets "cleaner" after their last meal is digested and crapped out. Then they basically slowly starve and lose weight until sale. Cold water slows that process, so they chill the water.

    So Clearwater can spread out their revenue and control supply/demand by storing, but lose poundage as time goes on.

    The founders became quite wealthy by cornering the market over time, starting from selling lobsters out of a 1/2 ton truck on the side of the road. Quite the "hard work pays off" success story.
     
    Blueone likes this.
  7. Blueone

    Blueone Well-Known Member SILVER Sponsor

    Jan 24, 2007
    Lake Erie, Ohio
    2004 420 Sundancer
    Cummins 6CTA 450's
    Check out this bad boy for dinner tonight.... trying reverse searing for first time. Just finished seasoning.
    4FE207E4-1A24-41CA-B791-BE137B087B1E.jpeg
     
  8. techmitch

    techmitch Well-Known Member GOLD Sponsor

    May 1, 2008
    Chesapeake Bay, Middle River/Frog Mortar Creek MD.
    1999 270 DA
    Twin 4.3s W/Alpa I Gen II's
    Ah, the "Tomahawk". Enjoy.
     
  9. Creekwood

    Creekwood Well-Known Member GOLD Sponsor

    Apr 26, 2009
    Oakville and Georgian Bay, Ontario
    '97 330 Sundancer, Raymarine C80 suite with radar, Mercury 310 Hypalon w/8hp Yammie 2stk
    2X 454 carbs w/ vDrives
    upload_2021-3-31_15-58-37.jpeg
     
    Blueone likes this.
  10. techmitch

    techmitch Well-Known Member GOLD Sponsor

    May 1, 2008
    Chesapeake Bay, Middle River/Frog Mortar Creek MD.
    1999 270 DA
    Twin 4.3s W/Alpa I Gen II's
    Blueone likes this.
  11. Pirate Lady

    Pirate Lady Well-Known Member

    Jun 2, 2020
    Chesapeake, Middle River
    91 250 Sundancer, gorgeous, no you can’t buy it.
    454 Bravo 1.
    From what I hear the boil crabs in FLA. like peanuts.
     
  12. Pirate Lady

    Pirate Lady Well-Known Member

    Jun 2, 2020
    Chesapeake, Middle River
    91 250 Sundancer, gorgeous, no you can’t buy it.
    454 Bravo 1.
    Marylanders, first time I went to FL was on business, went to get Italian cold cut said WITH HOTS. They gave me a pepperoncini on the side. At that point I knew I landed in an alien nation,
     

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