By Capt Kyle
That feeling of pulling a large crayfish or lobster from the water during your afternoon forage is always a satisfying feeling and what better way to celebrate this prized catch than with a traditional Italian pasta marinara.
2 tablespoons sundried tomatoes and the oil
½ diced onion
5 crushed cloves of garlic
1 teaspoon smoked paprika
1 teaspoon Italian herbs
1 teaspoon vegetable stock powder
1 teaspoon pepper
Chilli to taste
Can of diced tomatoes
1 tablespoon of tomato paste
½ cup water
4 serves of pasta
1 crayfish or lobster (approximately 1-2 cups of diced cray tail)
Sauté onions & anchovy in sundried tomatoes with its oil.
Once the onion becomes translucent add spices and garlic, fry until fragrant.
Add tomato paste, tinned tomatoes, water, and vegetable stock powder, and simmer for 5 minutes on low heat.
Meanwhile, prepare the pasta. To reduce the resources required to cook the pasta we pour the dry pasta into the pot, just covering it with water. Bring this to a boil then turn heat to low for 5 minutes. Turn off and leave covered only opening the lid to test when it becomes al dente.
A few moments before serving add your crayfish to the sauce, stir through the hot sauce and turn the heat off. Cover and let sit for 5 minutes to cook gently.
To serve, ladle out pasta for each person and smother with the rich tomato sauce, ensuring each person gets their fair share of crayfish chunks in relation to how hard they worked on board today!
If your provisions allow top with a wedge of lemon, a few sprigs of boat-grown hydro basil, extra cracked pepper, and parmesan cheese.
We tend to eat a predominately plant-based diet with the exception of the fish and shellfish we catch ourselves. So, this little dish is a real treat when we come across a Tropical Rock Lobster. Not only is this locally caught lobster delicious, but it is also green-listed on the @goodfishproject - an independently created Sustainable Seafood Guide, the first of its kind in Australia! It is initiatives like this that offer a holistic approach to assessing the environmental impact of the seafood we eat and help to ensure that we have healthy oceans forever.
For those in the US check out Monterey Bay Aquarium's Seafood Watch
Or if your home port is in the UK check out Marine Conservation Society's Good Fish Guide
And those cruising in the exotic locations of South Africa see WWF South African Sustainable Seafood Initiative
A liveaboard sailor, Kyle has owned and operated his own social media management company for several years whilst he has traveled the world via boat, bicycle, and bus. Completing a tertiary education in photography and graphic design has allowed him to create a nomadic existence and satisfied his perpetual need for travel. He is a mad keen spearo, as well as a self-proclaimed sourdough baker, and always keen to explore new wellness concepts and trial alternative lifestyle techniques.
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