Two Who Got Away (Life On A Small Boat)

(Page 5 of 5)

July/August 1972
By Lynn Monfort  
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I watch as my husband—Bob—dives down to the rocks, draws back his Hawaiian sling and takes aim. Moments later we swim back to the sailboat, clamber on board and admire our supper . . . a fine 15 lb. Bahamian grouper. While I boil crawfish, Bob—competing with our cat, Lamb-Chop, who's determined to have it all himself—scales and cleans the large fish.

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We decided some time ago to do without refrigeration on the boat, so what we don't eat tonight will be carefully preserved by salting and drying. Without removing the skin, Bob makes cuts down the filets, along—but not through—the skin and about 1 1/2 inches apart. He then salts the pieces thoroughly and leaves them to dry in the sun for three days. Once the hard, dry chunks have been packed away in salt they will keep indefinitely and will provide the basis for some delicious island dishes (including the traditional salt fish and rice). Great insurance for rainy days.

But tonight, a feast: Crawfish salad, broiled grouper and coconut pudding.. We eat outside in the cockpit, happy in the familiar movement of the boat, the sunset, the solitude. After several years of living on a sloop, we are totally immersed in our way of life . . . but certainly it's not the sort of well-organized, comfortable routine one can take for granted. Perhaps that's why we love it; there is always something new to be discovered and something more to be learned about ourselves.

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