A pious man explained to his followers: “It is evil to take lives and noble to save them. Each day I pledge to save a hundred lives. I drop my net in the lake and scoop a hundred fishes. I place the fishes on the bank, where they flop and twirl. ‘Don’t be scared,’ I tell those fishes. ‘I am saving you from drowning.’ Soon enough, the fishes grow calm and lie still. Yet, sad to say, I am always too late. The fishes expire. And because it is evil to waste anything, I take those dead fishes to market and I sell them for a good price. With the money I receive, I buy more nets so I can save more fishes.”
– Amy Tan, Saving Fish from Drowning
Fishing- an ancient practice dating back to prehistoric times and still widely practiced today in small coastal communities throughout the world, is extremely important to us, aboard S/V Fata Morgana. It is a way to get precious proteins and fresh food while far away from the market, in the wild and off the grid. It’s a way to survive while at sea or near remote areas, where shopping for food is impossible.
To fish while sailing Ivo uses the most popular and simple fishing technique- trolling- letting between 100 and 150 feet of line (depending on the weather and sea condition) baited with lures behind the boat, in an area clean of bubbles but close enough to the boat’s wake.
Ivo has a bunch of different fishing rods and reels aboard but he usually uses the two biggest ones equipped with wire 1-2 feet leaders, which prevents the fish from cutting the line with their teeth. He has one 60lb line and one 80lb line connected to strong snap swivels, to allow a quick change of pre-rigged leaders.
The hooks he usually uses are from 2/0 to 5/0 and he normally uses shallow or deep-diver plugs and spinners for lures- they imitate real fish. There are many ways to make your own lures out of all sorts of discarded materials like empty toothpaste containers and pieces of cloth or plastic etc. and they are as effective as the lures you get in the stores.
Ivo attaches one fishing rod on each side of the boat in the two very convenient handles and he started tying them up with a line, after a huge barracuda took off with his best most expensive tackle one unlucky day.
He usually catches fish when the speed of the boat is more than 3 and less than 7 knots.
So far, Ivo has caught many tunies and bonitos, kingfish, mackerel, yellow fin tuna, mahi mahi (dorado), mahogany snapper and of course thousands of barracudas, which we no longer eat, even though they are tasty, because of ciguatera poisoning danger.
The tunas, kingfish, mackerel, and dorado Ivo catches in deep waters away from shore, the snappers he catches in shallow 30-60 feet waters near the shore.
Once he caught a shark and released it back in the water.
On many occasions sharks ate half or most of the fish hooked on Ivo’s hook before he could pull it out of the water.
The most fish Ivo caught around Mexico’s east coast.
Around Puerto Rico and Cuba he caught the most of our favorite mahogany snappers.
When at anchor, Ivo likes to go spearfishing with his spear gun or Hawaiian sling and sometimes catches groupers, snappers and lobsters.
Then, it’s his job the clean the fish. Head, middle bone, tail, guts, skin- everything goes back in the water, only the fillets are left.
Mira prepares the fish.
When we bring a big 30-pound tuna aboard, Mira needs to prepare it at least 10 times in variety of ways.
With tunas and tuna-family fish (bonitos, tunies etc.) and other red and pink meat fish Mira makes sushi maki rolls. A friend named Krasi, who lives in Italy and is a professional sushi shef thought her how to make it.
The maki rolls are easy to make and extremely tasty if you have the correct ingredients. You can also improvise and substitute ingredients, like Mira has done plenty of times (like using regular not special sushi rice), but the result will not be the same.
To make her best sushi recipe, Mira uses Sushi Rice, Sheets of Seaweed, 2 tbs Vinegar and a Sushi Rolling Mat. For the Filling: Raw Tuna, Avocado, Philadelphia Cream Cheese, and Roasted White Sesame Seeds.
Another favorite tuna recipe is Curry Flavored Tuna, by another friend back in St Martin- Raphael. He though Mira how to cut stripes from the meat, roll them in curry powder and then very quickly sauté them in butter, so that the meat inside remains raw and only slightly cooked on the outside.
Yet another tasty tuna recipe is Baked Tuna in Tomato Sauce. Mira fries big chunks of the meat in butter and adds a can of tomato sauce, herbs and lots of garlic to simmer with the meat for 10-15 minutes. Great with white rice on the side.
The white fillet fish, like mahi mahi, mahogany snapper, even kingfish Mira would cut into steaks and throw on the BBQ with a bit of lemon-pepper salt for a quick roast- very quick!
Or bread them with egg-and-flower mixture. The breaded fish is Maya’s favorite fish recipe, because it tastes like chicken, and Maya doesn’t like fish much.
All you need for this is 2-3 eggs and a cup of flour with a bit of salt in it. Mira sometimes mixes the eggs and flower and makes a paste, then dips the fish steaks in it and fries them in butter or cooking oil until they become golden on the outside.
The smaller fish Ivo brings speared from the reefs Mira fries with the skin and bones (only the scales and guts are removed). Lobsters she boils for a few minutes, not too long so they don’t get to hard and chewy.
Barracudas are said to be dangerous to eat, as they may use ciguatera poisoning. Yet, we have been eating the smaller barracudas in the Bahamas all the time without any problems.
The only real danger of poisoning yourself is, if you eat any of the fish caught by Ivo and prepared by Mira without a cold beer on the side.
Biggest fish Ivo caught