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January 8, 2015 IntersailClub

Kitchen Fishing – because a bad day fishing is still better than a good day at the office

Kitchen Fishing is the ultimate new fishing craze to hit the Mediterranean Coastline! Created by Roberto Trapani (aka The Pirate Chef) aboard the SY Miaplacidus, Kitchen Fishing brings new meaning to the phrase, “ocean fresh”

This candid video taken while sailing from Formentera to Ibiza shows you exactly how it’s done:

Step 1

Get your camera ready – time to make all your friends back home jealous (besides, they might not believe you)

Step 2

The chef first throws a bunch of bread in the water a bunch.. in small pieces.. to attract the fish to the porthole, then throws the fishing line with a small hook with bread, and voila, you’re ready!



Step 3

Open the hatch and toss the line out – it might be a good idea to check that there aren’t any snorkelers nearby or you might catch more than you bargained for!

Step 4

Have a sip (or few) of your preferred chilled beverage and always make sure that you have a crew member close by to top up your glass

Step 5

Pull up your line, take a bow and beam at your audience

Step 6

Find the most squeamish girl aboard to chase around the boat (just for a few laughs)

Step 7

Rinse, clean, season with fresh herbs from the local market and cook – look out for The Pirate Chef’s recipe.

pirate chef

The Pirate Chef

Recipe of the cooked fishes :

1) Scale the fish

2) Clean and gut the fish, also removing the gills

3) Rub the fish with olive oil and salt

4) Put the following inside the fish: salt, parsley and white pepper

5) Wrap the fish in foil

6) For a fish weighing 500 gr., cook in the oven for around 15-20 minutes

Step 8

Enjoy the freshest, sweetest, most delicious seafood you’ve ever tasted with good company and great summer vibes



For more candid videos and pictures taken of adventures on one of the INTERSAILCLUB cruises, visit our YouTube . Don’t forget to book your next sailing adventure to make memories that will last you a lifetime!

“Fish in the hands of a skilled cook can become an inexhaustible source of gustatory pleasures.”

Jean-Antheleme Brillat-Savarin

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