Before you begin to travel by boat, not only my knowledge of the sea, but also culinary, were very poor. Therefore, while preparing the “Vecchietto” for a round-the-world trip, I downloaded a whole collection of books about cooking on board, hoping to find tips and solutions in them. However, nothing useful has been learned. When, when crossing the Atlantic, without having my own ideas and fresh products, I looked for them, for example, a pasta recipe with a sauce different from the usual or alternative way of cooking fish, I came across: pappardelle with nuts and saffron, linguine ( linguine) with fresh salmon, crayfish in cognac sauce and other things in the same spirit. I always lacked more than half the ingredients. When another time I had fish or shellfish or something from the crustaceans, slightly different from the usual ones, and I was looking for tips on cooking them, I was always offered technology from high gastronomy, impossible to implement on my stove and my cramped kitchen.
When one Indonesian friend invited to dinner came to Bali with a kilogram of turtle meat, which is a traditional delicacy there, I could not get out of cooking. Under the rubric sea turtle, the book offered a Maltese recipe that listed chicken gelatin (I had it !!), slices of dried apple, pink pepper kernels, raisins, and I still don’t remember what the hell were among the ingredients.
In the end, I decided to make it my own way and turned a piece of turtle into a mountain of meatballs in Milan, using Indonesian biscuits crushed with a bottle instead of breadcrumbs. It turned out great, although this experiment was no longer repeated!
In addition to the difficulties with the cooking itself, I could not find anywhere a clue how to store food on the boat, how to make them last longer, what kind of containers to use and many more small and large practical problems. Therefore, on my return from the Around the World, I suggested that the publisher “Editrice Incontri Nautici” write a book on cooking. Not a collection of recipes, but a book about the kitchen on board the boat, where she outlined on paper the solutions found during many miles of swimming, sharing experience and many unsuccessful attempts.
After the publication of the book "In order not to die of hunger," you can not imagine how many times I have heard:
- I prepared according to your recipe, but without this and that. Anyway, it turned out well!
- I took your advice on how to keep the flour so that it does not get worms. It worked!
The problem of food has always been the cause of unrest and riots on ships, from the uprising on the Bounty to the present day. At the Genoese courts, the fee was low, but there was a right to complain. On the other courts it was impossible even to protest, and it was necessary to eat what they give. Any protest was considered a riot.
But even today, in the era of frozen foods and microwave ovens, the issue of food and cuisine on board a sailing boat poses some problems. Cooking on a boat is not the same as cooking at home. The space is limited, there are few accessories and often no stove. Cabinets are very small and all the necessary ingredients are not always at hand. Sometimes it becomes very inconvenient to cook food in swimming, and if not to pay enough attention, then it is dangerous. But during the long transition it is impossible to risk loosening only because of problems with the kitchen. There are of course very difficult situations, storms, moments of fatigue, but it was then that additional forces are needed to avoid worse problems.
We, for example, had to reach the point of exhaustion. It was rainy season. For a whole month we were sailing, in the sense that a month ago we left Fiji and went to the islands of Salomon, making occasional stops on the forgotten islands found along the way. It was a terrible heat, thunderstorms constantly flew, and not only to cook, even to live was uncomfortable. For a year and a half since we were in the Pacific Ocean, and we could no longer look at coconuts, bananas and sweet potatoes, the only products that could be found on these islands. We also could not eat fish, as we had recently recovered from chiguaters and were not recommended to use it for at least a year. One day, after another shift of the front sails, we lay in the cockpit, gasping and not having the strength to even talk. Why are we so weak? We began to fear that we were infected with malaria, or money, or some other tropical plague. Then, we analyzed how we ate lately: coffee with milk in the morning and more than anything throughout the day, the day before, a little mashed potatoes in the morning and that's it. And so it lasted apparently for many days. The boat had pasta, rice, dry beans, canned food, jam and much more, but we did not want to eat from physical fatigue and because of the monotony of taste. Having understood what the problem is, resolving it was relatively easy. We undertook to cook at least twice a day, easy-to-prepare and easily digestible food: mashed potatoes, boiled rice, and canned fruit. Then we made an unplanned stop on Honiara and got meat, vegetables and bread there, and so we came out of the situation. The moral of all this - food is very important, especially in difficult moments. And the ability to cook simple things in difficult conditions is something that is worth learning.
But on the other hand, the weather is not always bad, there is calm swimming or quiet days at the anchorage in a calm bay, away from everything and everyone. And here, if you like cooking, you can give free rein to the fantasy.
There are people who, when they take a boat to charter outside Italy, travel with supplies of wine, oil and food to the battalion, and there are those who believe that cooking in swimming demeans yachting. Naturally, everyone acts as he thinks is right or as he likes (at least in this!). But if the trip is planned to be long, such as around the world, it will have to be cooked, and since it is impossible to have the usual foods, seasonings and drinks all the time, you need to know and be able to cook from ingredients used in the rest of the world. You need to learn to do without many of the products and utensils that seem necessary at home, and, most importantly, to learn how to replace them with the new ones that the world offers you. Traveling is also a cultural experience, and one of the most direct ways to get to know people is to share food with them.
Kitchen and stove
However, before you cook, you need to equip the kitchen.
Let's start with the fact that at home we call the stove. It should be stainless steel and gimbal. It does not matter how big and stable the boat is. The ability of the plate to swing
relative to the longitudinal axis, safety guarantee. And often, with great excitement, you will notice that the surface of the swinging plate, the only place where you can put a cup of coffee, without it turning over immediately.
After that, it is already possible to indulge in any other discussions, for example, about the fuel used.
We use kerosene. This is partly an old habit, partly an informed choice. It can be found in any part of the world and a twenty-liter canister is more than six months abundant. The kerosene stove, the legendary Primus, is perhaps a little expensive, but does not require additional costs for gas pipes, cylinders, adapters, does not require virtually no maintenance, except for periodic cleaning of burners, and it is almost eternal. The only problem is the preheating of the burners. It is necessary to fill the special tank with alcohol and set it on fire for several tens of seconds before turning on the burner itself. Warming up time is very important. If you turn it on earlier than necessary, the burner burns with an orange flame, it stinks and smokes everything around, if you turn it on later, the burner is no longer hot enough and the kerosene does not burn well. In short, you need to get your hand crammed, and this can be a problem if there are many people on the boat and everyone has to master the primus. We, for example, do not allow it to kindle anyone. We are a little fixated, I understand that, but our guests do not happen so often and when this happens, we prefer to do it ourselves, day and night, every time, even when someone just wants to make coffee for himself. In some places, alcohol can be difficult to find or is very expensive. On this, one of our friends adapted a small gas preheater powered by a Campingas type balloon. Its flame is hotter than from alcohol and only a few seconds are enough to heat the burner, and one bottle is enough for a very long time. Although it must be said that even in the most severe Muslim country, there is a Chinese or Indian trader who sells alcohol.
The gas stove, of course, is much easier to turn on, but it has its own problems. More dangerous, because an accidental leak of gas can lead to its accumulation in the hold and an explosion as a result of an accidental spark. Then another problem adapters. In each country of the world has its own system of connecting the cylinder with the gearbox, and each time you need to acquire a new adapter. And not every country cylinders, even if you have to carry them for refueling for many kilometers, refuel properly.
One year, when we were standing in Tanzania, it happened that all boats arriving from Thailand came with empty cylinders. Gas from them ended during the transition, much earlier than it was foreseen. All of them refueled them at one gas station on Phuket, and apparently there were some problems with it. Some gas has already ended on Chagos, with the prospect of at least fifteen days of sailing before arriving in Africa, without the possibility of heating any food. I remember how one American woman told how to make rice digestible, soaked it in a saucepan for many hours, putting it on a desalination compressor to use heat. In the end, I think the brew turned out not much worse cooked on the stove.
Every time we arrived at the marina in Australia, an inspector came to us to check whether our gas equipment complied with safety standards (we didn’t have it, so everything was OK), and our friends had to modify the boat to sell the boat in Australia so that the cylinders are outside, which is better from a safety point of view, but the cylinders corrode more from salt.
All these problems, however, are solved, and among those who sail around the world in boats, there are much more gas followers than kerosene.
There are no other alternatives, I think. Only once I had a chance to see an alcohol stove and I also heard conversations about electrical ones, but I never met a boat on which it was installed.
Choosing the type of fuel and installing the stove, it remains only to fasten an adjustable belt near it, which allows you to cook using both hands when you are on the leeward side of the stove. Two quick-opening carbines allow you to quickly take a comfortable position. The handrail, located above the slab, will allow you not to fall on the pots when the boat is tilted to the other side.
If the stove is there, good. It is closed and allows you to solve many problems, from first courses to desserts. It consumes more stoves, it should be heated in advance and cooked as rarely as possible during cooking, in order to avoid sudden changes in the temperature of the prepared food. Up to this point, everything is at home. But unlike at home, on the boat the furnace is used to the maximum. While it is warming up, you can put the bread dough or brown toast to come when it is off, you can use it to heat dishes or put a baking tray with boiled potatoes, sliced and sprinkled with cheese, or half a tomato with a drop of butter, garlic, salt and oregano. Very good at it. I got my hand on it, but I am writing all this because it is not enough to turn the handle on the boat to start receiving fuel, you need to follow it, and bring a balloon or a canister on your own shoulders!
And if the furnace is not?
If you have free space for another pot, you can purchase a stove oven. They are sold in stores selling equipment for campgrounds. It is such a special bagel-shaped pan with a round, perforated lid. It is placed on a metal fungus mounted on an included plate. You can cook everything in it, bread, pizza, cakes, pastries, just like in a normal oven.
During the Around the World on "Vecchietto" we had such a stove (she called Petronilla) and she provided us with bread, pizza, cakes and pastries for three years of travel.
If there is no room for such a furnace, learn to do without it. Cook cold cakes and learn how to use a pressure cooker, closed, but without a valve. This is a good furnace replacement. It is enough to place a dish in it, after having previously oiled the walls with butter, like a usual baking sheet. Then the lid closes, leaving open, or completely removing, the safety valve, and preparing for a little less time than in a conventional oven, the only problem is that there is no crust on top. You can also make bread in it, although it always turns out to be slightly burnt from the bottom.
A refrigerator is not a necessity, but having it is very cool. During our first Around the World he broke down almost immediately. A few months later we came to Panama and tried to repair it. But refrigerators for boats, a complicated thing. A technician, a man two meters in height and a meter wide, with a happy smile of a man living in warm countries, dismantled him and took him with him. A few days later, he returned, lowering his gaze, with an oiled box full of small details. Spread his hands:
- Parts everything, try elsewhere.
Since then, the refrigerator has remained in this box and over time we have forgotten about it. We filled the box with ice where we could get it, and then there was a holiday, because we could afford ice drinks and other luxury, but we did most of the time without it. You get used to drink tepid water, and after a while you no longer pay attention to it. You get used to counting the menu for beans, rice, potatoes and canned food, for those products that do not require storage in the cold. You begin to use other methods for the preservation of products: to dry caught fish, to lubricate eggs with petroleum jelly, to dry bread in the sun.
Once parked on the Cook Islands, we met the French on a self-built boat. Also without a fridge, but they fed us stewed goat meat with potatoes, very tasty! They were lucky enough to get a goat on a desert island. They cut it into small pieces and pickled it in large glass jars taken from the house. This provided them with meat dishes for several months.
In short, a refrigerator is not necessary, and small boats, less than eight meters, usually do not have it, for obvious reasons, lack of space and electricity.
You can do without a refrigerator, but when it is, it's just great! You can keep a few months cheese, brought by friends, and to eat it being very far when you really want to, you can buy tomatoes on the market, choosing green ones and then store them at the bottom of the refrigerator and get them in a month when you are already in places where people never seen tomatoes. This is a luxury that is worth the effort spent on the installation and maintenance of the refrigerator.
At one time gas refrigerators were used. They are very simple and consume little, reliable and work for decades, but not very cool. And with them there are all the same problems of safety and refueling, as with gas stoves.
There are motorized refrigerators, powerful and efficient. Having a huge power, they cool very quickly. Their defect is that they only work when the engine is on, and it turns out that in order to drink cold water, you will have to listen to the noise of the engine when it is not necessary.
And finally, there are electric refrigerators, the most common. Their disadvantage is high power consumption from on-board batteries. But in recent years, technology has improved, consumption has decreased and reliability has greatly increased. If the refrigerator is well insulated and does not open too often, these new systems are quite efficient and consume moderately. The latest models have a controller that regulates the operation of the refrigerator depending on the available electricity. If the batteries are heavily charged, when the engine is running or the solar panels are well lit, the refrigerator runs all over the coil, when the voltage drops, the controller reduces the capacity of the refrigerator or even turns it off, to prevent the batteries from completely discharging.
On “Barca pulita” we have an electric Frigoboat.
The system works fine. It is very easy to install, we installed it ourselves for half a day, no need to refill freon, because it is already filled, and it never breaks. In addition, since we began to cool it with an external Veco heat exchanger,
consumes very little and freezes water a little longer than an hour. It also works on land, it is enough to keep a wet rag on the heat exchanger.
What greatly reduces the electricity consumption of a refrigerator is the quality of the insulation. Most often, the cooling chamber is part of the boat at the time of purchase and, there is nothing else left but to be content with what we have. If you have to equip it, you need to do this, following some rules that significantly reduce the dispersion of cold, which we have described in the appendix in order not to tire out in vain those who are not going to design a refrigerator.
If it is not possible to install a refrigerator, you can equip at least an ice box, closed and well insulated, with a drain hole in the hold. Filling it with ice, you can keep meat or other perishable items in it. You can not imagine how many places in the world where you can find ice. We even found it on a lost island in the Tonga archipelago, where the Japanese government donated ice-making equipment to the local population (less than two hundred souls) to preserve fish. Naturally, we were the only customers. As for the freezers, they are only needed by the Americans. I do not know how, but they manage to leave the house with the exact number of chicken wings and turkey legs that they need for a barbecue during the entire world tour. For us, ordinary people, the freezer is only a device that consumes a lot of electricity. In fact, the boat needs more cooling and not freezing to keep some vegetables, sausages and cheeses brought from Italy longer, to keep bread that would otherwise have to be hard or roasted and, why not, to drink water at a more pleasant temperature. The need to freeze something, at least, we never felt.
So, the refrigerator should be voluminous, in order to hold a lot, well insulated, to consume little, to open from above, so as not to lose a large amount of cold air at each opening, with a thermostat that allows you to adjust the temperature and consumption to an acceptable level. It is not a necessity, an aperitif can be drunk and warm, but if you want a gin and tonic at sunset in a sweaty glass! ..
The limited space naturally determines the kitchen equipment and its dimensions. It is very important to learn how to live in this space. And over time, everything turns out. Once we met an English boat, the owners of which used part of the kitchen space as a workshop. They had one pot and a kettle. The guy who walked with them across the Pacific Ocean, with anguish, told me that the daily dish for twenty days consisted of potatoes, pasta and corned beef, cooked together in one pan. Although, on English boats with equipped kitchens, they cook not much better!
At the other extreme, on the atoll of Suvarov, in the middle of a deserted ocean, on an American boat, where we were invited for breakfast, were offered brioche brought frozen from California and warmed up before serving in a microwave oven.
But do not worry, there are intermediate options!
Let's start with the pots. They must also correspond to the size of the stove, oven and cabinet in which they are to be stored. A pressure cooker, in my opinion, is a must. It saves time, water and fuel. In addition, it is hermetically sealed and easier to handle with it when rolling. Cook in it vegetables, legumes, roast and stew (when it is), fish and much more. Having learned how to cook macaroni in it, you don’t have to drain the water anymore, a rather dangerous procedure on a moving boat, and possibly being dressed only in a bathing suit. It is very simple, it is enough to cook the sauce in an open pressure cooker and, before it thickens, throw the short pasta there, mix well for a few seconds so that they are soaked in the sauce and pour hot water on it just to cover the top. The pressure cooker closes and everything is cooked, from the whistle, half the time indicated on the package. Then the lid opens and within a few seconds the paste dries to the desired condition.
Risotto is prepared in the same way.
I know that experienced chefs never use a pressure cooker at home. But the boat is different. Remember, take it with you, even if you do not believe us, because when you change your mind during a long journey (and I assure you you will change it), you will be terrified of the prices for them outside of Italy.
A kettle too, on the boat is more useful than at home. It is all closed and it is convenient to pour boiling water over the spout for making tea, coffee, hot broths, freeze-dried mashed potatoes, and other delicacies, indispensable when it is cold and the sea is stormy. Buy yourself a good, stainless steel, and he will grow old with you ... We still have the same kettle for 20 years, it is already with us on the third boat and still carries its service, although it has long lost its dual-tone whistle.
In addition to these fundamental elements, a minimum of kitchen equipment should include: a frying pan with a non-stick coating, a medium-sized saucepan and a smaller saucepan. If space permits, you can add a couple more pans and a ladle, with appropriate covers, which, if unavailable, are replaced with plates.
For the oven, you can use rectangular or oval stainless steel or heat-resistant glass trays. They do not rust, are easy to clean and can be kept in the oven, as well as all other pans, if there is not enough space for them, they can be kept inserted one into another on a stove in a gimbal.
And the coffee maker? You will very quickly see that this is an object with a non-constant center of gravity. First, the water, and therefore the weight, is at the bottom, but when the coffee is almost ready, the water rises and stability becomes very problematic. Coffee is a pleasure, but spilled coffee, what is a pleasure? You can go to the soluble, that they drink almost all the boats, or brew it using the filter. But if you really can’t do without a coffee maker, keep it under control!
As a working tool, you need to have a corkscrew, an opener for cans, manual and without rollers, because their axes are rusting and breaking, a grater, if possible, allowing you to rub with a different size, a pair of wooden spoons, one for sweet, another for salty and a few good cutting knives. If it is still possible to place a small little knife or an abrasive bar, absolutely good. You will also need a pair of scissors, a funnel, a kitchen board, a pair of large cups for salads, a colander and a sieve.
And again, if space allows, you can expand. You can increase the number and size of cups, you can get a juice for citrus fruits, a beater, a sieve for cooking vegetable puree, a ladle, a slotted spoon, a spatula, a carrot cleaning knife, a measuring vessel for liquids and several dishes.
However, without all of these things, you can do well: citrus fruits can be squeezed by hand, sticking the fork into the pulp, using the same fork, or two crossed forks, egg whites are whipped and vegetables are pressed, instead of a ladle any dish with a handle is used cleaned carrots. Flour, water and sugar, measure by eye or cups, cups and spoons that you have. For example, four tablespoons correspond to about one hundred grams of mug or sugar and about the same amount of butter. If the oil is packaged in jars, you can perfectly dose it with spoons. And most of the glasses with a handle has a volume of a quarter liter.
In addition to the things necessary, there are those that facilitate the work in the kitchen and simplify life. For example: paper towels, packaging film, aluminum foil in rolls, baking paper, plastic bags for food, clothespins suitable for closing bags, tacks, long oven mitts, and a good plastic apron to avoid trouble sprinkles hot oil, and you only have shorts out of clothes.
Indeed, the most serious incident in the kitchen happened when Carlo knocked over a pot of boiling potatoes on his feet. On the wave, he hit the stove and the pressure cooker just turned over. He was wearing only a pair of canvas shorts and for the next three weeks he spent lying down with his legs covered with burns.
To rationalize the use of the refrigerator and not dump the products in a pile, it is good to use plastic baskets and jars of various shapes and sizes with airtight lids. They are easy to place and stack on each other.
After cooking, the turn comes and eat it, so let's go to the table. Deep plates, or even bowls, are preferable to flat plates, of which less is spilled when the boat is pumping heavily, and when you eat in the cockpit, the food does not cool down any longer, even if for steak or sushi, flat plates are more elegant! For drinking, you can use glasses with a handle, they will replace and glasses and cups. Mugs are preferably stainless steel rather than enamelled, since the enamel breaks off when struck and they rust. They are more expensive, but serve almost forever, while plastic and melanin glasses from tea and coffee darken. They can be washed soaked and bleach, but from frequent processing, they become porous and ugly. Spoons, forks, choose from stainless steel and do not be surprised if they still rust a little.
Finally, leave a small space for the tools that you learn to use when traveling, and they will become indispensable when using new ingredients that you have to use. I mean, for example, a coconut grater, it is available on every boat floating in the tropics, a small mortar for ginger and other roots that need to be crushed, or one of the many brilliant devices for cleaning fish that all fishermen in the world use.
After reading everything written above, it would be possible to come to a simple formula: a large boat means a well-equipped kitchen, a small boat, a Spartan kitchen. But it is not. Our friend Mikel, a loner on the Arpezh, at least once a week makes pasta on the boat using a stainless steel machine brought from Italy and hangs it to dry on long wooden rolling pins suspended across the cabin. And, if you allow me to go beyond the theme of the kitchen, once a year I change the upholstery of the mattresses on my sewing machine.
On the Parpar, a nine-meter Canadian boat, we saw a mixer, a toaster, a kerosene oven with a baking tray for muffins, a seed spreader and a yogurt making machine. In compensation, when you dine with them, they give books to put under hot dishes and not burn your knees. There is no table on the boat. The exact opposite, another Canadian boat, a self-built trimaran, is very light. The hostess, Frances, proudly showed me an aluminum garlic press.
- I hate cutting garlic, but I couldn’t afford the steel crush because it is very heavy. Now this one has changed my whole life.
But, of course, not the life of her guests, who, being invited to dinner, have to endure terrible dishes cooked together, because there is only one pan on the boat, undercooked, out of gas, because you can’t load a spare bottle on the boat salt, because salt is harmful and also weighs!
If the boat is not in the marina, the dishes can be perfectly washed with sea water. In warm seas, you can use a normal detergent diluted in a cup of warm, fresh water. There are also special means for sea water, but they are practically not found outside the Mediterranean. It is possible to use any other tool. Just then rinse the dishes in seawater, but rinse very well.
This sink is suitable for both plates, and for pots, appliances and stainless steel mugs. If you use them every day, they will not have time to rust in places of welding and become covered with spots. The only thing you need to rinse well with fresh water, if you are going to leave the boat and do not use the dishes for a long time. The valve of the pressure cooker, if a long break in its use is foreseen, should be removed and soaked in fresh water for some time, especially the part with rubber gasket (if it exists).
And the last treatment, also in case the boat stays for a long time in a hot climate, is intended for wooden tools, such as a kitchen board, wooden spoons, and handles of knives. If you do not want to find them covered with mold, thick as a finger, you just need to rinse them with fresh water and detergent, soak for half an hour in water with disinfectant or chlorine solution, though bleach stinks and rinse them. Periodically wiping a wooden or Teflon board with a chlorine solution, to avoid the odors of unworthy kitchen utensils.
The problem with trash on the boat is always pretty ticklish.
Everyone goes to sea with good intentions, do not throw anything overboard and keep all the garbage until the next stop. And if the voyage is long, the lockers are filled with bags and sacks, which are increasing in volume every day and emit unpleasant odors, are always worn underfoot, rush at the most inopportune moment and eventually are thrown overboard in a fit of rage caused by seasickness. If you manage to take them to the shore, then often in the third world countries, and not only, you encounter a bitter surprise when you find that your garbage, jealously kept on board for days and weeks, falls into a pile of local garbage and is thrown straight into sea.
If the voyage is long, it’s impossible to keep everything aboard. It is much better to accept certain compromises and follow realistic rules. Food organic waste and paper can be thrown straight into the sea. We don’t even have a bag for them, because then there will be the problem of a dirty and smelly bag, which is not known where to put it. When cooking, the waste is stored in a bucket or basin, after which everything is thrown into the sea and rinsed. All this decomposes very quickly and is eaten more quickly by fish and cannot be considered as pollution.
In the sea, you can throw out the glass, it is enough to do it in the open sea and pre-break the bottles or cans to be sure that they will go to the bottom. It is the same with cans, open and perforate, to be immediately drowned. Nobody, and even the sea will not suffer from this. But do not expect this public approval, there will always be someone who will criticize you.
All these comments, of course, are valid only for swimming. It goes without saying that if you are moored or anchored in a closed bay, it is better to pack everything up and then burn it ashore or bury it away from the water.
But plastic can not be thrown into the sea and must be kept on board. Soothes the fact that it does not happen much. Plastic bottles should be kept as spare containers, as well as bags. Everything else, if you think well, just little things, and takes up very little space. And you know what the greatest risk is, especially when you have guests on board? If you have a container or plastic waste bag in your kitchen, there surely will be any other rubbish. Because it is very difficult to bring up in the new arrivals the habit of throwing everything into the sea. Firstly, because it is more convenient to throw everything into the package, which is at hand, than to go on deck, and also because all environmentalists are now, beyond the clear sea, without floating paper or potato peelings, but at the same time they come to the boat with the mountain sanitary napkins, dental care, ear sticks, plastic and polystyrene packaging, and sometimes even disposable cameras.
I had to develop coercive and psychological terrorism measures in order to force my friends to throw only minimally necessary things into the trash bin. I use a very transparent package. You can not imagine how people are ashamed that someone would catch the eye of even a cotton swab, which just cleared the face. And the package should be away from the kitchen in order to be more convenient to go on deck, throw it into the sea than to get to the garbage bag. I even force people to recognize their own garbage when I see things in the package that should have been thrown into the sea and, perhaps, are already beginning to smack! I understand that this is paranoia, but you know how much garbage six people can accumulate in six days if you are not vigilant?
Like in a marina in Fiji, I became a witness to the scene, which says a lot about what concept people put into words - the environment. From the newly arrived Finnish boat, half a dozen bags of waste, including food, were unloaded on the shore in the late stage of decomposition. The shift guard indicated to the crew that they should throw all of this into the sea, because otherwise the marin’s garbage cans get dirty.