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Catching and Cooking Mackerel

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The Spanish mackerel the Spotted mackerel and the School mackerel are probably the most popular of the mackerel species in Australia and a very popular sport fish.
The Spanish mackerel can be mistaken for wahoo, but can be distinguished by the shorter dorsal fin with less (15-18) dorsal spines and the external bone and upper jaw which both extend to just behind the eye. Smaller Spanish mackerel may also be confused for other mackerel species such as slimy mackerel. They are blue to grey on their dorsal side (back) with many narrow vertical bands along their sides and a grey-silver colour on their belly. The Spotted Mackerel is easily identified with four rows of large black spots over its sides. The School mackerel is the smallest of mackerel caught along the coast. They have two or three rows of large dark blotches, with a white patch on the dorsal fin. They are great fighters with excessive speeds in the water.

Spanish mackerel is truly one of the greatest Pelagics in the ocean, wi…

10 Easy Techniques to Preserve Foods on your Boat

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Food preservation is to prevent the growth of microorganisms, or other microorganisms, as well as slowing the oxidation of fats that cause rancidity. You can preserve foods inexpensively by using canning, freezing, vacuum sealing or drying techniques. Modern-day food preservation methods, such as water-bath canning, help you can and preserve with ease. 
We use a number of different techniques on Our Dreamtime. You will find as I that some techniques work better than others depending on your situation at the time. In the middle of the Pacific Ocean I wouldn't use the dehydrator as we don't have the power source but i might can or make a jam out of the amazing chilli i just picked up at the markets.


These are 10 easy ways you can preserve food on your boat 

1. Canning. There are two ways to can your food. The first is a water bath method, which is used for acidic fruits, jams, jellies, syrups, and pickling. Water bath canning is immersing canning jars with food in a bath of boili…

You Can’t Have a BBQ Without a Rub

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As long as you've got your cook times down, you're probably making some pretty good food on the BBQ. But if you want to turn good into great, it's time to master the art of dry and wet rubs and open up the door to delicious flavour. Our Galley’s got the how's, what's and why's along with some awesome, easy recipes to make up your own blends which will save you money, time but most of all take your BBQing to the next level.
Like many aspects of cooking, everyone has their own definition of what barbecue is and most often this comes from where they grew up and how their parents barbecued.
A rub is a spice and/or herb mixture that is added to foods before cooking. ... Rubs are used to add flavour and colour, as well as help to produce the "bark" surface on meats. Bark is a heavy, smoke-infused crust on the surface of slow-smoked meats that is so desired in barbecue.





Rubs can be completely dry or incorporate some liquids in which case it is called a wet rub …

5 Pasta Dishes to think you are back in Italy.

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Pasta is also commonly used to refer to the variety of pasta dishes, however pasta is typically the noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking.
But what is more important is what makes the pasta so tasty and that is the number of different sauces that we top our pasta with. They can be as simple as a tomato Napoli Sauce or as extravagant as Crab and Truffle Sauce. Whatever the sauce is, it is the reason we love the variety Pasta offers us. Our Galley has chosen 5 Pasta Sauces to share in this blog, that will take you back to Rome.

If you are staying away from carbs you will enjoy our use ofZucchini spirals, all our sauces are suitable for use with vegetable spirals, they are a great alternative.
1. Ragù Bolognese - Authentic Bolognese Sauce
Bolognese sauce known in Italian as ragù alla bolognese or simply ragù, is a meat-based sauce originating from Bologna, Italy, hence th…

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