After three weeks in Fajardo the time came to sail west. We set sail for Ponce, only about 60 miles away. The east winds behind us at about 20 knots, Fata Morgana was doing 7-8 knots, sometimes even 9, surfing down the waves.
Slowly, a black cloud appeared behind us and started catching up on us. The wind died briefly before the squall hit- rain and wind over 30 knots. The sails were wing-on-wing and Ivo decided that we wouldn’t reef in advance. And just when the wind started whizzing, a fish took the lure. Ivo started bringing in the fish, so Maya an me had to reef the sails and to keep the boat close to the wind at about 2 knots speed. A bit of panic aboard, and screaming at each other, the normal stuff…
The fish took out half the line and it took Ivo an eternity to bring it in. Heavy. This is a good sign. And even before it was close we could tell what kind of fish it was by the red fins and tail- Mahogany Snapper- our favorite- white juicy flesh.
The squall passed, the rain stopped, only the sea continued to be nervous for a few more minutes, after the weather was calm again, yet Ivo was still busy with the fishing rod. Finally, he brought in the fish-exhausted, bloody, almost dead from the long battle (the fish, not Ivo). Maya brought the hook and the medical alcohol we use as anesthetic for the fish. The anesthetic we put in their gills, they calm down, fall asleep and never wake up…
All this happened about 200 meters from Cayo Santiago, also known as Isla de los Monos (The MOnkey Island), where we decided to stop for a day or two. We cleared the reef, furled the sails and dropped the hook.
It was almost noon. Time for lunch. We had a big fish to fry. Ivo took care of it. A lonely dolphin who greeted us in the anchorage and a flock of about 6 frigatebirds shared the skin, guts, head and bones. We only kept the juicy filets.
During the course of the past one year and a half we caught about 10-12 of these snappers around Cuba, Mexico, The Bahamas and Puerto Rico and we tried different recipes: we barbequed them, we baked them in the oven with tomatoes and onions, we fried them. But we found that the tastiest is when I bread it with eggs and flower, served with white rice or mashed potatoes and cold beer. Even Maya who is very pretentious for food and usually doesn’t eat fish likes it this way and eats quite a bit (without beer). It became a tradition- every time we catch snapper I bread it. The other types of fish I prepare differently.
Thus, we never know what will be the menu aboard Fata Morgana. Maybe breaded snapper, or sashimi, or mahi-mahi on the BBQ..? Whatever the Crazy One would spare. And we are always grateful to Him, provided it is NOT an ugly barracuda.