I am a veteran fresh water sailor 50+ years. Great videos "Free Range Sailing"!!! Love each and every episode. Pascale you are very charming. Thank you both.
Absolutely effortless, the way you both tread so lightly where ever you go is an inspiration. This is defo my new favourite sailing channel. I learn something new every time !!! Keep it up, you're both brilliant 👍
You could also use the remainder of the fish. Boil it all, head and all, slowly for a long while. Fish head soup sort of. Plus you get the benefit of all the cartilage , bones and connective tissue that is dissolved into the soup. Very healthy. One thing our ancestors did is they used, are, the whole animal. Today in modern times we often only way the " select" parts of the animal and we throw away a great deal of much needed nutrition. PS. Pescals laugh and giggle is authentic and refreshing. That is the best part of this channel. The authenticity of the both of you.
My Dad was a demon for using the big fish-head and skeleton to make Fish Chowder - my 3 sisters and I used to fight over who got the eyeball. Now, when I remind them of that they just shudder, lol. I still love Fish Chowder. We mainly used Westralian Dhu Fish or Pink Snapper. Dad and I did a lot of deep sea fishing back in the day.
I am a sailor for about 50 years. I love your videos. I'm a bit old for this type of cruising but have had some adventures over the years. Pascal seems a great companion for these adventures- reliable, adventurous, competent and sexy. You are both very lucky. Cruise on.
My husband and I have just recently discovered your channel and we absolutely LOVE your videos. We have started binge watching from the beginning and are up to Ep 14. We love your amazing content and your filming. Love all the fishing and free diving! We are learning so much and have added the coast of Western Australia to our destination list once we get to that side of the world. We have recently purchased our first sailboat, a '79 Helms 24 that needs a bit of work before she sees the ocean again. But in the meantime, we watch LOTS of sailing channels on TH-cam learning something with each one. Your channel instantly became one of our most favorite channels. Thank you and fair winds and following seas!
Another great video. I’m so impressed with your knowledge of the area. I always learn something watching your videos. Also love how you respect the land and wildlife. Cheers to the both of you.
We're glad that comes across in the videos and we really wanted people to come away with some novel knowledge as well as be entertained for a short while. Thanks for joining us again Bryan.
Spectacular ! Everything there just blows me away ! That grouper was insane ! Greatest videos on the internet . Keep up the incredible work guys ! I love every minute of it.
I've been in the water spear fishing when I spotted a Queensland Groper. The thought occurred to me that if I speared it I'd go water skiing. Didn't spear it. Huuuuge fish. One of them lives in a sunken DC3 artificial wreck in Hervey Bay. I've heard that it's eyes are nearly a metre apart. Scared the living daylights out of the diver who saw it. ;)
Always appreciate Your adventures. 🙂 Those Oysters look delicious. We live in Alaska, and even in the middle of Winter, cook all messy things outside. 😁
Best hidden little channel ever. Love your vids. Don’t forget to eat the cheek of the fish...it’s by far the best bit. I’ll have to try fish wings - they look great.
I'm glad that you are posting regularly, keep it up, I think you will be successful. Your maritime, natural science and life skills are phenomenal! I gotta tell you though, I'm going to be pretty hungry before I go for the fish wings. :)
I know nothing about fishing and never did it. I recently met a friend at a lake.. he is one of the fishermen who puts his fishing rods out sits down and gets wasted. he has these thingies that beep when the rod moves. if I ever start fishing and get to use one of those things I want 15:37 to be the sound it makes when it detects movement!
Excellent again. It just shows that everything is better when it's deep fried . I would worry about eating oysters that have been dead for24hrs though.
Deep fried or cooked on a stick always adds a certain magic. I imagine those oysters being a little rich if not refrigerated but we haven't had any problems yet. I have seen aboriginal ladies carry them in a soft drink bottle in the sun like that for several hours out on the flats. I think it might keep the immune system on it's toes.
Our journeys take us into some pretty remote wilderness by design so the wildlife is a big reason for doing what we do. All of our sailing trips will be in the wild or getting there!
Not a rant as much as FYI, when you build a fire it scars the land for a 100 years at least. (A natural fire doesn't burn as hot in one place so it doesn't scar.) So even though the fire ring is unsightly hopefully it'll encourage people to build the fire in it instead of having fire scars dotted all along the landscape. Do enjoy your vids...thanks for that.
Those fish wings looked great, I will ask for those here in Charleston SC when I visit our favorite seafood restaurant.:) I discovered your channel just a few months ago, I enjoy them so I try not to watch all at once.
You can make 'nummus' from the queenies, pickle the meat in vinegar, garlic, ginger, chilli (anything you want to add really). Not worth eating cooked but prepared this way makes a tasty snack. Otherwise good sport to catch and release I agree.
How right you are. Queenie is our #1 nummus fish, followed closely by Golden Trevally. We do like them if cooked fresh and even sashimi is good if chilled at least 12 hours and sliced on the diagonal to get a decent portion (they're too skinny otherwise).Pas has been making nummus with thai herbs so the result is like a cold Tom Yum. Incredible.
Well done on a low impact lifestyle. What type of oil do you use for the deep frying process? Deep fried fish wings - gotta love it. Keep it up from a rainy Vancouver.
Thanks Leigh. We use Rice Bran Oil for deep frying as it doesn't have too stronger flavour. I've also used Sunflower Oil in the past with good results.
As you may have gathered, I've just enjoyed 7 hrs of Free Range and now I'm ravenous....little less of the epicurean piscatorial delights and more sailing please...;-);-)
Mid Atlantic we had a boiling oil fire in the galley and it was terrifying.....112 ' schooner so the galley was big and covered in flames 🔥 we emptied extinguishers in there and put it out ..... heluva mess
Hey Troy and Pascale, would you mind giving some detail about your water maker? Eg how you decided specifications (12VDC or higher voltage AC, throughput, installation considerations, power supply, maintenance and running costs). How essential is it to your concept of cruising? Would you have another if it broke? Just wondering if I should invest in one for my little boat (trad keel hull like yours). Love your style. Both of you very informative and inspirational on such a range of topics. Very impressive. I've made kimchi from home grown cabbage; just waiting for it to ferment. Thanks a heap!
Pascale, your hand made coating for the deep fried oysters looks very good. Yes, I imagine it is much better not to deep fry on board your boat. How do you folks keep your dingy away from the side of your boat when you are towing the dingy?
The way the ropes are arranged with the aft line taking the load and the for'ard line taking the lateral push. Just like how an aft springer will move a boat off a pier. In any wind or current, the dinghy is also driven off the yacht this way.
Try the fish cheeks the same way it is a bit of effort but worth it just bone the cheek with the tip of a sharp knife . Flower and curry goes well . MV Joy-C
Oh stop it, cheeks are the best especially off Coral Trout, salivating thinking about it. Cheeks should be worth $200 a kilo. Yummo. Was at a fancy all you can eat buffet and seafood restaurant down the Gold Coast. They had a big Red Emperor as the centre piece. Chef behind the counter. I sidled up to him and hinted at him that the cheeks might be nice on my plate. Big smile on his face. Go for it was his reply. He knew, I knew, we were brothers in that moment. ;)
I just discovered your channel and i'm really enjoying yourvideos, keep it up! Oh- and those crocs really freak me out! I live about as far away as possible from them here in northern norway and that suits me just fine ;)
recon not ... much better watching you lot pillage all the "lovely yummies" you can catch or gather. Having a great time learning about all the tasty critters Australia has.
Kimberley scallops! We occasionally eat the cheeks on large enough fish. I think if the scraps weren't going directly back to the system they came from, we would go harder on recovering every scrap from the carcass- cheeks, soup bones etc.
Free Range Sailing hi again and thanks for the reply, it was more for another tasty treat rather than wastage, have to say that I am extremely envious of all the great fishing we are not that lucky in the sunny UK. Keep learning, keep teaching, but most of all keep having fun cheers Garth
U2 sure are inspiering. I see u jumping around bare footed in the bushes, are u not worried at all of your famous poisonous animal kingdom? Do u cary any snake serums? Been sorta jumping all over your posts, u convinced me, i'am going from the start. Best regards from Slovenia.
Absolutely frying on board is a disaster. I remember my first year with my boat we fried all the time. In the fall when it came time for clean up there was fat residue all over everything. THe ceiling, all over the walls , on top of all the instrument housings. It took a few days just getting the evaporated fat off and it was disgusting after six months of buildup. I never fry on board anymore.
We were always taught to ring a campfire with rocks to contain it. Parts of Ontario (Canada) are prone to forest fires. What's your reason for not building them? Just curious. PS: Enjoying your videos. :)
The rocks get fire scarred and really catch the eye of people following you. Fires can escape their place by following underground roots or peat in the northern hemisphere. These underground fires can smoulder a long time before re-emerging and sparking a full scale blaze so choosing a good site, clearing away the top cover of mulch and extinguishing the fire properly when you leave goes a long way to preventing bush fire. The mulch can then be used to cover the old fire place and regenerates in time while leaving the site relatively unblemished. Where we are gets swept by regular fires and they are central to the health of the ecosystem so we can be a little more lax now but will go back to good fire routine as we travel east. In Canada you are blessed by a fantastic outdoor culture which was opitimised by an educator called Mors Kochanski (r.i.p). He goes into the subject in depth from a northern hemisphere perspective in Northern Bushcraft. I can't praise his material enough.Oh- and as fishaholiclures points out' rock doesn't burn :)
This book has been republished as "Bushcraft: Outdoor Skills and Wilderness Survival" at a considerably cheaper price. Apparently, the only difference is the inclusion of an appendix containing photographs in "Bushcraft" that are not in "Northern Bushcraft."
You'll never starve around there as long as you have a fishing line, Yea I'd hate to get my hand in that grouper's mouth! Wonder how many little crocs he's eaten.
Even a hand spear would keep your ribs from showing. That's a good point- I think that grouper would account for a stack of little crocodiles. There are plenty of BIG Barramundi there too which would take their toll.
They command respect if nothing else. It's good to spend some time a bit lower on the food chain. You learn to pay attention to your surroundings again.
Do you really hook fish within seconds of casting on those rivers!? Or are you just editing out the boring waiting? Also, are some sort of fishing permits required and are there catch limits?
We catch or we move on. Fishing at the right time is the key. Permits and catch limits change according to state regulation in Oz so we research all of that before entering those waters. Western Australia is quite strictly regulated when compared to say the N.T or Queensland.
While your sailing around the Kimberley's, have a look out for Plukky's catamaran, he hit a reef and had to run it aground somewhere in the Kimberley's. (York Sound he said) th-cam.com/video/cspDWBKV3_E/w-d-xo.html
It's funny you should mention Plukky in the comments section of this episode as we did cross paths with his catamaran as we were entering the Drysdale River. He was heading south (towards York Sound) and we were headed north east so we did not see him under sail again. We hope both he and Maggie are doing ok.
We do sadly but that is the price of tropical cruising and the Kimberley especially requires a good engine. Ours is a Yanmar 2GM20; 11kw diesel. We have 200 litres of fuel. 170 litres as bunkers below the galley sole and 30 litres as a day tank above the engine. I use a whale hand pump to transfer fuel from below to the day tank. On 1800 rpm, Mirrool consumes 1 litre/hour with an average speed of 4.5 knots. We can motor sail in one or two knots of wind for the same speed at 1400 rpm for about 800ml/ hour.In Queensland I used 60 litres of diesel for a year but the Kimberley required about 160 litres over 3.5 months!
Pasquale is one of the few people in the world who lets her inner beauty shine through her outer beauty
I am a veteran fresh water sailor 50+ years. Great videos "Free Range Sailing"!!! Love each and every episode. Pascale you are very charming. Thank you both.
Absolutely effortless, the way you both tread so lightly where ever you go is an inspiration. This is defo my new favourite sailing channel. I learn something new every time !!! Keep it up, you're both brilliant 👍
Fried oysters are the BOMB ! so good !!!
You could also use the remainder of the fish. Boil it all, head and all, slowly for a long while. Fish head soup sort of. Plus you get the benefit of all the cartilage , bones and connective tissue that is dissolved into the soup. Very healthy.
One thing our ancestors did is they used, are, the whole animal. Today in modern times we often only way the " select" parts of the animal and we throw away a great deal of much needed nutrition.
PS. Pescals laugh and giggle is authentic and refreshing.
That is the best part of this channel. The authenticity of the both of you.
My Dad was a demon for using the big fish-head and skeleton to make Fish Chowder - my 3 sisters and I used to fight over who got the eyeball. Now, when I remind them of that they just shudder, lol. I still love Fish Chowder. We mainly used Westralian Dhu Fish or Pink Snapper. Dad and I did a lot of deep sea fishing back in the day.
Pascal my Dear your infectious laughs of glee while fishing give me joy.
Chief Via Well said Chief! I get the same feeling of excitement when I hear Pascal’s infectious chuckles! These two are just too good to be true!
Yet another awesome episode! Thank you for sharing xxx
Also love Pasquale's laugh.
I am a sailor for about 50 years. I love your videos. I'm a bit old for this type of cruising but have had some adventures over the years. Pascal seems a great companion for these adventures- reliable, adventurous, competent and sexy. You are both very lucky. Cruise on.
"Love that chopstick thermometer...Deep fried oysters out in the bush. You guys are my new hero's...
Thanks for sharing your amazing life style round Australia.
You guys remind me of the 70s in the states. Lots of fishing, camping, simple life. Thank you!
You know who you remind me of Troy, a bloke .... a good bloke just trying to make a go of it... ha ha good stuff love ya work
My husband and I have just recently discovered your channel and we absolutely LOVE your videos. We have started binge watching from the beginning and are up to Ep 14. We love your amazing content and your filming. Love all the fishing and free diving! We are learning so much and have added the coast of Western Australia to our destination list once we get to that side of the world. We have recently purchased our first sailboat, a '79 Helms 24 that needs a bit of work before she sees the ocean again. But in the meantime, we watch LOTS of sailing channels on TH-cam learning something with each one. Your channel instantly became one of our most favorite channels. Thank you and fair winds and following seas!
Another great video. I’m so impressed with your knowledge of the area. I always learn something watching your videos. Also love how you respect the land and wildlife. Cheers to the both of you.
We're glad that comes across in the videos and we really wanted people to come away with some novel knowledge as well as be entertained for a short while. Thanks for joining us again Bryan.
Still love that laugh 😆
That was fun. Beautiful river
Very cool 👍
Some serous editing and you've got a full length very enjoyable travelogue. You both are so much fun to watch.
Thank you for being real! You guys are great!
I haven't mentioned before but the cooking segments are s great addition to your travels makes me hungry though
Love the cooking oysters over the camp fire, and feeding the grouper.
Spectacular ! Everything there just blows me away ! That grouper was insane ! Greatest videos on the internet . Keep up the incredible work guys ! I love every minute of it.
Thanks as always Robert. Sorry for the late reply but our travels take us far from the internets a lot of the time.
I've been in the water spear fishing when I spotted a Queensland Groper. The thought occurred to me that if I speared it I'd go water skiing. Didn't spear it. Huuuuge fish. One of them lives in a sunken DC3 artificial wreck in Hervey Bay. I've heard that it's eyes are nearly a metre apart. Scared the living daylights out of the diver who saw it. ;)
Rob from @The Cruising Kiwis sailing channel will love those deep fried fish wings! Right up his alley!
You two are the best. I always learn a little something from your adventures.
Then our goal has been reached. Thanks for tuning in.
Very educational. Thank you.
One of the few utube channels I know I'm going to click the like before I'v seen it.
Thanks John for the vote of confidence but keep us to our standards!
Me too!
Always appreciate Your adventures. 🙂 Those Oysters look delicious. We live in Alaska, and even in the middle of Winter, cook all messy things outside. 😁
Nothing wrong with a little bit of dirt in a camp dinner :)
Best hidden little channel ever. Love your vids. Don’t forget to eat the cheek of the fish...it’s by far the best bit. I’ll have to try fish wings - they look great.
Cheers Phil. Those wings go great any way you like chicken wings but fried with good butter and salt... incredible.
OMG those oysters and fish wings looks so good..!! Bon Appetite..!!!
Feeding that fish was awesome to watch.
Wonderful!
I look forward to your videos. Easy going, interesting and very informative. Thank you...Hi to your croc tester.
More awesome stuff ! What intrigues me is how the visual surroundings seem to be getting better and better
Maybe we're getting better with the camera? The Kimberley is nothing short of spectacular so our job in that respect is an easy one.Cheers Ian.
Love the heat control - so sophisticated. Turn that up to Miele 5
Another great video guys. Thanks a lot and keep them coming!
Mmmmm, fried oysters! Gotta love it. Thank You.
Love your lifestyle
Fricken awesome. I want deep fried oysters n fish wings. the wings are the best bit and I know them fins were delicious. thanks.
Intuitively interesting and informative that ignites the imagination immensely. Impressive!!! :) thanks
another great video👍
Another great video. Thanks for sharing with us.
Thanks Mike
Beautiful video. Love the waters and wildlife. Be safe n be happy. God bless you always
Thoroughly fascinating, captivating channel. Engaging humans, wondrous landscape.
It's awsome to see there are so many fish where you are.
One of the many joys of remote area travel
Thank you, for sharing your knowledge ,experience, and beautiful country with us. From Washington state... with Love.
Thanks Tom.
Excellent, love your videos.
Fin Chips the new rage!👍👍🍺🍺
Olive pythons are beautiful snakes
Great adventure that is really cruising I like your fishing scenes you guys are great and Western Australia is gorgeous
I am impressed with your respect of the bush.
It commands it in so many ways.
Those oysters made me hungry...
I'm glad that you are posting regularly, keep it up, I think you will be successful. Your maritime, natural science and life skills are phenomenal! I gotta tell you though, I'm going to be pretty hungry before I go for the fish wings. :)
If we could cook some for you I think you would never go back. It really is our favourite part.
beautiful country i hope i can see it one day! your videos are excellent, keep up the good work.
another amazing video...thanks so much.....from texas
Thankyou Arthur.
We call the wings the throats an they are great on the barbecue with sauce. Especially the big snapper.
Just imagine how good a big old steak would taste after months at sea. :-)
I know nothing about fishing and never did it. I recently met a friend at a lake.. he is one of the fishermen who puts his fishing rods out sits down and gets wasted. he has these thingies that beep when the rod moves. if I ever start fishing and get to use one of those things I want 15:37 to be the sound it makes when it detects movement!
Uhg!!...You've got a beautiful "Helen" (attn)...with "Troy" (engineer)....You Guys are "Classics"!!!!....Great vids!!!..
great stuff thanks
Excellent again.
It just shows that everything is better when it's deep fried . I would worry about eating oysters that have been dead for24hrs though.
Deep fried or cooked on a stick always adds a certain magic. I imagine those oysters being a little rich if not refrigerated but we haven't had any problems yet. I have seen aboriginal ladies carry them in a soft drink bottle in the sun like that for several hours out on the flats. I think it might keep the immune system on it's toes.
Or they may be fermenting properly like Oyster Sauce...
Really interesting video! It is really cool that you show all that wildlife!
Our journeys take us into some pretty remote wilderness by design so the wildlife is a big reason for doing what we do. All of our sailing trips will be in the wild or getting there!
You guys got some SKILLS!:) Not sure about the fish wings though
They're quite delicious! We'll eat yours if you don't want them...
Out the fire and straight into the oil : Savage Level 1000 : ]
Raaarrrghhhh
nice
I love you two 🤘🤘😉
Thank you Cap'n
Captain Bazz Gorman I
Not a rant as much as FYI, when you build a fire it scars the land for a 100 years at least. (A natural fire doesn't burn as hot in one place so it doesn't scar.) So even though the fire ring is unsightly hopefully it'll encourage people to build the fire in it instead of having fire scars dotted all along the landscape.
Do enjoy your vids...thanks for that.
First time I've heard that. Cheers for the info.
Wow amazing I enjoy this channel
Those fish wings looked great, I will ask for those here in Charleston SC when I visit our favorite seafood restaurant.:) I discovered your channel just a few months ago, I enjoy them so I try not to watch all at once.
08:10 we call those the throats here in the U.S.
You can make 'nummus' from the queenies, pickle the meat in vinegar, garlic, ginger, chilli (anything you want to add really). Not worth eating cooked but prepared this way makes a tasty snack. Otherwise good sport to catch and release I agree.
How right you are. Queenie is our #1 nummus fish, followed closely by Golden Trevally. We do like them if cooked fresh and even sashimi is good if chilled at least 12 hours and sliced on the diagonal to get a decent portion (they're too skinny otherwise).Pas has been making nummus with thai herbs so the result is like a cold Tom Yum. Incredible.
just found your channel and really enjoying it !
Welcome aboard- hope you enjoy all the other episodes.
Fish wings..... gotta try that. Thx!
Well done on a low impact lifestyle. What type of oil do you use for the deep frying process? Deep fried fish wings - gotta love it. Keep it up from a rainy Vancouver.
Thanks Leigh. We use Rice Bran Oil for deep frying as it doesn't have too stronger flavour. I've also used Sunflower Oil in the past with good results.
As you may have gathered, I've just enjoyed 7 hrs of Free Range and now I'm ravenous....little less of the epicurean piscatorial delights and more sailing please...;-);-)
7 hours! Now that is a marathon. The epicurean delights are the free range secret!
Mid Atlantic we had a boiling oil fire in the galley and it was terrifying.....112 ' schooner so the galley was big and covered in flames 🔥 we emptied extinguishers in there and put it out ..... heluva mess
Could Pascale be the 'perfect' partner? can fish, loves an adventure...
I love you guys
We feel your love- thanks for joining the crew!
Free Range Sailing you guys are awesome!
Hey Troy and Pascale, would you mind giving some detail about your water maker? Eg how you decided specifications (12VDC or higher voltage AC, throughput, installation considerations, power supply, maintenance and running costs). How essential is it to your concept of cruising? Would you have another if it broke? Just wondering if I should invest in one for my little boat (trad keel hull like yours). Love your style. Both of you very informative and inspirational on such a range of topics. Very impressive. I've made kimchi from home grown cabbage; just waiting for it to ferment. Thanks a heap!
We plan to cover it soon in a video
By the way, it's a Katadyne 40E but we would go with Shenker in the future for litres/amp.
Pascale, your hand made coating for the deep fried oysters looks very good. Yes, I imagine it is much better not to deep fry on board your boat. How do you folks keep your dingy away from the side of your boat when you are towing the dingy?
The way the ropes are arranged with the aft line taking the load and the for'ard line taking the lateral push. Just like how an aft springer will move a boat off a pier. In any wind or current, the dinghy is also driven off the yacht this way.
mmmmm:-) not many people doing what you're doing! thanks
Try the fish cheeks the same way it is a bit of effort but worth it just bone the cheek with the tip of a sharp knife . Flower and curry goes well . MV Joy-C
A friend of ours is a deft hand with a fillet knife and a Barra head. Kimberley scallops!
You got it . They are nice dusted in flower and curry powder and shallow fried mmmmm the things I miss about the north MV Joy-C
Oh stop it, cheeks are the best especially off Coral Trout, salivating thinking about it. Cheeks should be worth $200 a kilo. Yummo. Was at a fancy all you can eat buffet and seafood restaurant down the Gold Coast. They had a big Red Emperor as the centre piece. Chef behind the counter. I sidled up to him and hinted at him that the cheeks might be nice on my plate. Big smile on his face. Go for it was his reply. He knew, I knew, we were brothers in that moment. ;)
I just discovered your channel and i'm really enjoying yourvideos, keep it up! Oh- and those crocs really freak me out! I live about as far away as possible from them here in northern norway and that suits me just fine ;)
Great to have you join us Joost from crocodile free Norway. I guess you're ok with Polar bears and wolves?
Free Range Sailing haha yeah they're fluffy and they don't sneak up on you under water!
True that. But I imagine they are equally (or more) ferocious!
You'll convince me to give up my canoe ventures at this rate.
We like canoeing but I'm not sure we would have got far through the Kimberley in one!
recon not ... much better watching you lot pillage all the "lovely yummies" you can catch or gather. Having a great time learning about all the tasty critters Australia has.
I am so happy to see your subscriber base increase... It has to GREAT stuff you two...S/V Teak Key
Hi guys, enjoy your vids, fun and informative keep them coming! a quick question, do you ever eat the fish cheeks? Cheers Garth
Kimberley scallops! We occasionally eat the cheeks on large enough fish. I think if the scraps weren't going directly back to the system they came from, we would go harder on recovering every scrap from the carcass- cheeks, soup bones etc.
Free Range Sailing hi again and thanks for the reply, it was more for another tasty treat rather than wastage, have to say that I am extremely envious of all the great fishing we are not that lucky in the sunny UK. Keep learning, keep teaching, but most of all keep having fun cheers Garth
U2 sure are inspiering. I see u jumping around bare footed in the bushes, are u not worried at all of your famous poisonous animal kingdom? Do u cary any snake serums? Been sorta jumping all over your posts, u convinced me, i'am going from the start. Best regards from Slovenia.
Any chance you'd share the batter you dipped the oysters in? Thanks.
NP. Stone ground flour about 3 tablespoons, pinch of salt, pinch of cayenne and then add water until mixture has pancake batter consistency.
Absolutely frying on board is a disaster. I remember my first year with my boat we fried all the time. In the fall when it came time for clean up there was fat residue all over everything. THe ceiling, all over the walls , on top of all the instrument housings. It took a few days just getting the evaporated fat off and it was disgusting after six months of buildup. I never fry on board anymore.
Pythons, wallabies and crocodiles! Sounds like my happy place :-) Was that little Kingfisher a Kookaburra?
He sure was.
LOL I was hearing Alf oil. Took me a while to figure out what Al foil is...
Hi, do you guys forage for plants to supplement the free range protein you catch?
It's not easy in Australia in the dry season. We sprout seeds and legumes mainly.
Free Range Sailing ok 🤓
We were always taught to ring a campfire with rocks to contain it. Parts of Ontario (Canada) are prone to forest fires. What's your reason for not building them? Just curious. PS: Enjoying your videos. :)
Rock doesn't burn
The rocks get fire scarred and really catch the eye of people following you. Fires can escape their place by following underground roots or peat in the northern hemisphere. These underground fires can smoulder a long time before re-emerging and sparking a full scale blaze so choosing a good site, clearing away the top cover of mulch and extinguishing the fire properly when you leave goes a long way to preventing bush fire. The mulch can then be used to cover the old fire place and regenerates in time while leaving the site relatively unblemished. Where we are gets swept by regular fires and they are central to the health of the ecosystem so we can be a little more lax now but will go back to good fire routine as we travel east. In Canada you are blessed by a fantastic outdoor culture which was opitimised by an educator called Mors Kochanski (r.i.p). He goes into the subject in depth from a northern hemisphere perspective in Northern Bushcraft. I can't praise his material enough.Oh- and as fishaholiclures points out' rock doesn't burn :)
@@FreeRangeLiving HOLY CRAP! Even your responses to comments are educational!
This book has been republished as "Bushcraft: Outdoor Skills and Wilderness Survival" at a considerably cheaper price. Apparently, the only difference is the inclusion of an appendix containing photographs in "Bushcraft" that are not in "Northern Bushcraft."
You'll never starve around there as long as you have a fishing line, Yea I'd hate to get my hand in that grouper's mouth! Wonder how many little crocs he's eaten.
Even a hand spear would keep your ribs from showing. That's a good point- I think that grouper would account for a stack of little crocodiles. There are plenty of BIG Barramundi there too which would take their toll.
Mate, I hate those crocs !
They command respect if nothing else. It's good to spend some time a bit lower on the food chain. You learn to pay attention to your surroundings again.
Do you really hook fish within seconds of casting on those rivers!? Or are you just editing out the boring waiting? Also, are some sort of fishing permits required and are there catch limits?
We catch or we move on. Fishing at the right time is the key.
Permits and catch limits change according to state regulation in Oz so we research all of that before entering those waters.
Western Australia is quite strictly regulated when compared to say the N.T or Queensland.
While your sailing around the Kimberley's, have a look out for Plukky's catamaran, he hit a reef and had to run it aground somewhere in the Kimberley's. (York Sound he said)
th-cam.com/video/cspDWBKV3_E/w-d-xo.html
It's funny you should mention Plukky in the comments section of this episode as we did cross paths with his catamaran as we were entering the Drysdale River. He was heading south (towards York Sound) and we were headed north east so we did not see him under sail again. We hope both he and Maggie are doing ok.
yeah, he was going anti clockwise
You do a fair amount of motoring.. What engine, and how much fuel do you carry? BTW, those oysters... OMG YUM!
We do sadly but that is the price of tropical cruising and the Kimberley especially requires a good engine. Ours is a Yanmar 2GM20; 11kw diesel. We have 200 litres of fuel. 170 litres as bunkers below the galley sole and 30 litres as a day tank above the engine. I use a whale hand pump to transfer fuel from below to the day tank. On 1800 rpm, Mirrool consumes 1 litre/hour with an average speed of 4.5 knots. We can motor sail in one or two knots of wind for the same speed at 1400 rpm for about 800ml/ hour.In Queensland I used 60 litres of diesel for a year but the Kimberley required about 160 litres over 3.5 months!
Good video but the music gave me a headache.
frying indoors is not a good idea for sure. Very dangerous and the smell and grease splatter will last forever...