The secret to a perfect Wisconsin Fish Boil is to have and keep a strong brine at a hard boil. Drop in the fish, remove it when it turns white and firm. Of course, fresh water sailors make their own brine. I know it's quite strong. Anyone have a recipe?
I wash everything in Salt water. Only stainless items then get a small fresh water rinse. I try to use plastic everything though. Last year I got rid of all of our rusty "stainless" forks, knives, spoons. Now we have sweet, multicolored polycarbonate sporks (or sporkife’s - cause there's a knife on the side of the fork).
I cook pasta with a mix no more than 1/2 & 1/2.
I also have a separate, but related question...How about using cast iron on board? All the frying pans I've tried suck. At home I use cast iron and it works great most of the time. Does it become a rusty mess on board?
I prefer cast aluminum. It's lighter weight, spreads heat better for stove-top baking and does not rust. I have never had a problem with salt watercorrosion in the aluminum pressure cooker and Dutch oven, although I'm almost always able to manage a fresh water rinse, then put the pans away clean and dry.