Daily report #113

Enjoy your meal!


We did some sailing yesterday. By evening everything was rolled up and put away and the engine started. We've been growling, humming, knocking, shaking for about 12 hours. After my beauty sleep from 7 to 9, I climb outside with the coffee and chocolate. Fixed rituals. The sun is shining, and the pancake is as blue as yesterday. Nothing else. Nothing but us, the ship and the growling of the engine and sometimes a flying fish. Ton reads. We read. At the moment we're like a book club. We briefly discuss the themes we read. Then we each sink into a shadowy place, absorbed in the literary work. Until it's time for dinner. Yay! Yesterday we had flying fish as an experiment.
This fish catches itself, which saves a lot of hassle and also sadness. It comes flying, lands on the deck and dies. Only once in all those months have I managed to get a kamikaze pilot overboard alive in time. They're suddenly there. And then yes, it is found food! We should have done it much earlier. These fish, which look very much like large sardines, but with a large open mouth and large startled eyes, taste great. They are a nice addition to our menu of pasta, beans, rice and canned. After the spoiled tofu (isn't it always?) we are left with a small sausage and then the proteins are done. Vega was an unknown phenomenon on Cape Verde, just like many other 'healthy' foods. So we're a bit tight. From now on, the fish will disappear into the refrigerator and onto our plates. We are still hoping for flying lettuce, tomatoes and bananas. So far we only see the plastic packaging.
The recipe for flying fish.
- Buy (or rent) a sailboat and sail an ocean or so. You will find flying fish everywhere there.
- If that is not an option, take fresh sardines and throw them in a wide arc on your counter.
- Descale the fish under water with a knife. (From tail to head with the back of the knife) Remove the long fly gills from the flying fish.
- Cut open the abdomen from back to front with a sharp knife. (be careful of Henk Bakkertjes)
- Remove the intestines and thoroughly rinse the vacated abdominal cavity.
- If you don't like big puffy eyes and open mouths, cut off the head.
- Sprinkle a little salt and pepper on the skin on both sides
- Fry briefly in a heat-resistant olive oil until the skin loosens a little.
You can simply chew away most of the bones, just like with sardines.
Eeeeeeen, enjoy. Simple and therefore delicious.

Greetings, Ton and Mark