Cruisers Forum
 


Join CruisersForum Today

Reply
 
Thread Tools Rate Thread Display Modes
Old 14-06-2014, 18:19   #1
Registered User

Join Date: Jan 2014
Posts: 90
Preserve Fish Meat in Hot Climates?

Many cruisers don't use the fridge cause it's expensive & requires a lot of energy.
So, if a cruiser were to catch a big fish, how could he preserve it in tropical climates, in the boat?

I've spent days trying to find an answer to this, and it's absolutely rediculous that I haven't found an answer yet. The one most promising post on one cruising forum that should have had all the answers was mysteriously removed. Lets get to the bottom of this solution here & now.

I've been reading that Jamaican jerk using scotch bonnet peppers & smoking is one way of preserving meat & obviously Jamaica has a hot climate, but they're recipes have been Americanized & most all preservation recipes say to store the meat in the fridge - nonsense. There must be an authentic way of doing this without a fridge.

One promising looking article mentioned laying strips of meat in layers of salt, in a bucket, and just repeating layers. What's the maximum thickness for either the meat or the salt? Does the bucket need to be air-tight, or would an air-tight seal cause spoilage? Most sites say to use cheesecloth to keep the flies out (& this would allow it to breat fresh air)

Some sites write about making salt brine, but 99% of those sites won't give ratios of salt to water. If a potato floats, it's good, or if an egg floats, it has enough salt. That's what one article mentioned.

I've tried the salt brine method. It worked for a few days, but in my boat, we're talking temperatures of 90 degrees. It's uncomfortable in this oven, and after a few days, the whole vat of salt-water brine smelled terrible.

Most articles that mention brining meat, also say you have to smoke it after it's been sitting in the brine for about 3 days. Some say, just patting it down w/ a cloth & hanging the meat to dry is sufficient to preserve it, but then you have to store it in a cool place. I just doubt my bilge would count, as hot as this cabin gets. Besides, the 100% moisture in the air further makes preserving meat difficult.

One poster mentioned laying the meat cut in salt, and then replacing the salt once it turns to slush. It tuns to slush, cause it absorbed moisture. This sounds like a good strategy to try next, but, I'm concerned that I cannot find one good article that tells how to preserve a fresh catch, like shark, or tuna, in hot & humid weather without ice or refridgeration.

Anyone have any real-world experience with this?

I'll put a disclaimer in here for all the following posts, as well as this one. Experiment w/ eating preserved meat only in emergency situations & at your own risk. Don't do it w/out consulting a medical doctor and put your life insurance in my name.
__________________

__________________
liveaboardL is offline   Reply With Quote
Old 14-06-2014, 18:29   #2
Registered User

Join Date: Jan 2010
Location: Narragansett Bay
Boat: Able 50
Posts: 3,060
Re: Preserve fish meat in hot climates?

The only way is canning - which on a yacht involves pickling jars rather than cans. Drying won't work in high humidity. A few posters here on CF have done plenty more of it than me. They'll be here soon enough.
__________________

__________________
savoir is offline   Reply With Quote
Old 14-06-2014, 18:29   #3
Senior Cruiser
 
colemj's Avatar

Cruisers Forum Supporter

Join Date: Oct 2005
Location: Presently on US East Coast
Boat: Manta 40 "Reach"
Posts: 10,049
Images: 12
Re: Preserve fish meat in hot climates?

Quote:
Originally Posted by liveaboardL View Post
Many cruisers don't use the fridge cause it's expensive & requires a lot of energy.
I "know" of one or two of these type from the internet, but have never met any in the hundreds of cruisers we have come across.

The simplest solution is to go for smaller fish and only catch them when needed. The second part of that sentence is more difficult than the first.

I do know people who intentionally dry fish for jerky and that seems to work well (for them - I'm not a fan). Alternately, smoking fish is a proven preservation method with lots of good available info on how to do it. Might be difficult on the boat underway, but once anchored somewhere it may be more reasonable to do.

I'm curious about your problem with not being able to find the brine solution mix from 99% of the websites. Were the 1% that did have it just intolerable to look at?

Mark
__________________
www.svreach.com

You do not need a parachute to skydive. You only need a parachute to skydive twice.
colemj is offline   Reply With Quote
Old 14-06-2014, 19:37   #4
Registered User

Join Date: Mar 2013
Location: Australia
Boat: 21 ft sail boat
Posts: 347
Re: Preserve fish meat in hot climates?

It's probably been mentioned but preserving in an acid solution. Affects the taste but would put your old battery acid to good use.
__________________
Adventurebound is offline   Reply With Quote
Old 14-06-2014, 20:06   #5
Registered User
 
Nicholson58's Avatar

Join Date: Jan 2011
Location: Live aboard
Boat: Camper & Nicholson58 Ketch - ROXY Traverse City, Michigan No.668283
Posts: 3,466
Images: 83
Re: Preserve fish meat in hot climates?

We use radio active cesium to sterilize the meat after its packed. Perhaps cruising near Fukoshima?

Canning is about the only way in the tropics. pretty serious energy required. No free lunch.
__________________
Nicholson58 is offline   Reply With Quote
Old 14-06-2014, 20:08   #6
Registered User

Join Date: Nov 2009
Posts: 5
Re: Preserve fish meat in hot climates?

Salt cod has been a staple for centuries. I have seen a demonstration of how it is made in Newfoundland's Gros Morne National Park - Trout River. I'm sure that they would share recipe if you can't find it elsewhere. There are a couple of cautions: 1) it's done on land, 2) it takes considerable time, space, and intestinal strength, and 3) it's an acquired taste. I also think it is designed for groundfish, not oily fish.

For oily fish, like tuna or mackerel, salt brining and smoking is the traditional preservation technique. I have done it, although I always refrigerated the mackerel afterwards. It's delicious, for what it's worth. The caution here is the danger of smoking itself - I damn near burned down a house years ago when coals spilling out of the smoker caught the deck on fire.

The best idea is to can the fish. Pack it raw, in glass jars with new lids, leaving an inch or so of headspace. No salt or spices; its best to add those when the jar is opened. Process it at high pressure in a pressure canner or pressure cooker for 90 minutes, and let it return to atmospheric pressure naturally. Eat immediately, or discard, any jars that do not seal. Check carefully before using, and discard any that look questionable - discoloration, mold, odor, etc. I recommend a good book on canning, and no shortcuts. Screwing this up can have some very undesirable consequences. I do not know how home canned fish or fowl will keep, mine are always eaten before a year is up.
__________________
eroot is offline   Reply With Quote
Old 14-06-2014, 20:09   #7
Senior Cruiser
 
Vasco's Avatar

Cruisers Forum Supporter

Join Date: Apr 2004
Location: Toronto
Boat: CS36Merlin, "La Belle Aurore" Ben393 "Breathless"
Posts: 7,140
Re: Preserve fish meat in hot climates?

Salt!! Hang it up and dry it.
How to Salt and Dry Fish | Arctic Dream
__________________
Rick I
Toronto in summer, Bahamas in winter.
http://groups.yahoo.com/group/beneteau393/
Vasco is offline   Reply With Quote
Old 14-06-2014, 20:20   #8
Senior Cruiser
 
StuM's Avatar

Cruisers Forum Supporter

Join Date: Nov 2013
Location: Port Moresby,Papua New Guinea
Boat: FP Belize Maestro 43
Posts: 6,715
Re: Preserve fish meat in hot climates?

The OP said: "how could he preserve it in tropical climates, in the boat"

Salting and/or drying won't work in that environment. Too hot and humid.
__________________
StuM is offline   Reply With Quote
Old 14-06-2014, 20:25   #9
Registered User

Join Date: Jan 2010
Location: Narragansett Bay
Boat: Able 50
Posts: 3,060
Re: Preserve fish meat in hot climates?

Correct
__________________
savoir is offline   Reply With Quote
Old 14-06-2014, 22:32   #10
Registered User
 
CapnAldi's Avatar

Join Date: Jan 2012
Location: Ft. Lauderdale, Fl, USA
Boat: C&C Landfall 38, 1979
Posts: 44
Re: Preserve fish meat in hot climates?

Salt and sun dry is a time-honored technique in my country (Russia). Works good but may take time in more humid climates. The way we do it is the following: disembowel fish and wash thoroughly. Take a bowl, put some salt in to cover the bottom, lay fish to cover the salt, pack it tight, cover with salt, repeat until the bowl in 3/4 full. Take a smaller lid that would fit INTO the bowl, cover the bowl and put a weight on top (the weight may be quite substantial, depending on the bowl size). Leave for 3-5 days. Take the fish out, DON'T WASH, string it on a fishing line and hang it in a well ventilated place. Cover it from direct sun. Wrap loosely with mesh if there are flies around.
It would be safe to eat for several months. Don't eat if smells rot.

Another method I just read about is pressure canning. One may find a lot on this on youtube. Requires a pressure canner (search amazon.com) and canning jars with lids. Reportedly, the food is good for up to 2 years. Sounds pretty good to me.

Hope this helps.
See ya on the water!
__________________
CapnAldi is offline   Reply With Quote
Old 14-06-2014, 22:40   #11
Moderator
 
JPA Cate's Avatar

Join Date: Nov 2011
Location: aboard, cruising in Australia
Boat: Sayer 46' Solent rig sloop
Posts: 10,719
Re: Preserve fish meat in hot climates?

Just Google on Pickled Fish. The first item that comes up sounds like it would taste good.
I have eaten pickled fish and find it quite tasty.

In the high heat, high humidity the OP describes, if pickling is one's only method of preservation, you'll have to pickle it all (except that first meal) right then.

Ann
__________________
Ann, with Jim, aboard US s/v Insatiable II, in Oz, very long term cruisers
JPA Cate is offline   Reply With Quote
Old 14-06-2014, 23:06   #12
Senior Cruiser
 
roverhi's Avatar

Cruisers Forum Supporter

Join Date: Aug 2005
Location: Kona, Hawaii, Carlsbad, CA
Boat: 1969 Pearson 35 #108 & 1976 Sabre 28
Posts: 6,006
Send a message via Yahoo to roverhi
Re: Preserve fish meat in hot climates?

We dried fish. Cut into strips, soaked it in soy sauce then hung on racks in the sun to dry. Kept for more than a year. Ended up throwing it away because we got tired of it so don't know how long it would've kept. Took strong teeth to eat.

Also canned meat that we shot and fish that we caught in Mason Jars and a pressure cooker.
__________________
Peter O.
'Ae'a Pearson 35
roverhi is offline   Reply With Quote
Old 15-06-2014, 00:31   #13
Registered User

Join Date: Nov 2011
Location: Montegut LA.
Boat: Now we need to get her to Louisiana !! she's ours
Posts: 3,421
Re: Preserve fish meat in hot climates?

We try to can all of the left over fish, after eating a fresh meal! Been canning tuna, Mahi-Mahi sea bass ect, For years, use mason jars, I've eaten canned fish that was 3 or 4 years old as long as it smells alright I eat it !(of course Connie say's My stomach is made from cast iron lol) It's really easy to can fish even at sea! as long as a gales not blowing !! Adds a little heat in the tropics, but it's worth it to have the extra food so cheap !! We have also canned pork and goat we traded for over the years! a little olive oil and garlic and you ready to go !! Just a thought from cheap cruisers !!
__________________
Bob and Connie
bobconnie is offline   Reply With Quote
Old 15-06-2014, 02:18   #14
Registered User
 
NoTies's Avatar

Join Date: Nov 2005
Location: Vanuatu
Boat: Whiting 29' extended "Nightcap"
Posts: 1,378
Images: 2
Re: Preserve fish meat in hot climates?

Try a bit of piracy aaargh. The term buccaneer is apparently derived from the method of preserving meat in the Carribbean, evolved by the pirates who didn't want to frequent populated areas but needed to resupply their ships. A buccan is a frame for smoking meat. I seem to remember some reference to the origin of the word barbecue in all this as well but my brain is fading.
__________________
Pete

Positively, socially deviant.
NoTies is offline   Reply With Quote
Old 16-06-2014, 05:29   #15
Registered User

Join Date: Jul 2013
Location: Baltic Sea / Kiel Canal
Posts: 286
Re: Preserve fish meat in hot climates?

...preserving fish in warm environment is not possible, because it's protein.
Even if it 's denatured like Ceviche you can 't preserve it.
The only way is drying and/or salten the fish, Stockfish, Bacalau,

If fish are hot smoked or cooked it might be preserved for few days.
F.e preserving in Oil, but must have 70C / 158F core temp. before you can put in a glass.
__________________

__________________
Tellus is offline   Reply With Quote
Reply

Tags
fish

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Headliner Insulation to Keep Heat OUT (hot climates) Danibug Construction, Maintenance & Refit 33 25-07-2013 10:30
HOT HOT HOT! running AC on Honda generator sailorboy1 Plumbing Systems and Fixtures 12 09-07-2013 18:07
Yeast in Hot Climates Janice Provisioning: Food & Drink 6 29-09-2009 18:30
To preserve or not to preserve .. that is the question. Dave-Fethiye Construction, Maintenance & Refit 10 16-06-2007 17:44
Ohhhhh Hot! Hot! Hot! knottybuoyz Marine Electronics 6 01-06-2007 08:43



Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -7. The time now is 07:49.


Google+
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Social Knowledge Networks
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.

ShowCase vBulletin Plugins by Drive Thru Online, Inc.