Best meals for 8-10 days

SCHeadhunter

Well-Known "Member"
May 22, 2006
651
994
93
san clemente
Name
Tom
Boat
Sold to the man with $$$
Mike Nall on the RR3. Dude has game and then some. True craftsman.
I'll never forget Javier on the Intrepid coming over the speaker......'breakfast is not served in bed today, if you don't eat you will die'.
Now that dude was a chef.
We really liked Javier when Tommy discovered him and hired him on the Supreme. I think people forget that he started on the Supreme. Got hired away to the intrepid because they threw money at him. And I can’t blame him. Some of his stuff was a little bit heavy and lots of sauces. I like clean food personally but I loved Javier. He was super cool to my kids too and always had something special for them
 
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hucklongfin

Deep release specialist
Jul 3, 2003
8,043
5,030
113
63
Mission Viejo
Name
MarkT
Boat
Blazer Bay 1860
I’m not that wrapped up in the food. Most of the time it’s pretty good. There have been some dogs like the steak we had on the Excel in december the first night, way over cooked to bring almost inedible. They made up for it with good eats from there out so not an issue. Their Osso busco was off the hook
I haven’t had shoe leather served as steak on the Excel. That would be a buzz kill. Jake always does a good job. I had the best burger ever there... a killer burger on a pretzel bun that was awesome.
 

Pangamaster

Cow Town Here I come!
Jul 1, 2008
1,922
1,083
113
San Ramon, CA
Name
Dave
Boat
SD Long Range or Bay Area Day Boats.
So food on Long Range operations comes in all shapes and sizes. Each boat has it’s vibe and the way they do things. Periodically boats get outstanding chefs that shake things up and go beyond the culture of the boat and change things for the better while they are there. Those that know me know I fish all the boats....the cooking culture on each rig is unique....yet the same....it’s the small differences that make the difference and create a bond for individual anglers.

Some boats serve freshly caught fish more than others....some of you posters obviously prefer that.....others don’t.

I have had some standout experiences that I would call out and they come in different categories.....Intrepid....Javier....big budget food....King Crab legs ....Filet Mignonette....good shit! Same on the Supreme. Royal Star....roasting a whole pig out on deck in some contraption that works on boats....Mike Nall...Boomer Burgers...one of the best right now. AA always has solid food, great customer service and lots of intangibles....like the homemade snacks in between meals.....not Costco microwave and serve stuff!

Snack meals....between breakfast and lunch and lunch and dinnner.....example, Frozen Pizzas vs. homemade individual pizzas....pretty cool. See what your boat does. Snack time can be a favorite meal and a new experience.....I mean in real life no one partakes in this meal.....we’d all be 600#’s!

Grazing food....food available 24/7 snacks on.....cookies, fruit, candy, chips, trail mix.....each rig is different.

All the main meals on all long range boats are pretty damn good! Way better than anyone eats at home. This post is highly subjective......just like which boat is better threads...
They are all good in the end..... if you shop around a bit you will find your niche ....if you don’t ....you’re still good....you found your boat and never needed to switch it up!
 

desmonic

Member
Jan 11, 2013
258
202
43
Sunnyvale
Name
Dan
Boat
Hopefully One Day
So far, I have been on Shogun, RP and Indy. The food was excellent and I was amazed how those chefs can come up with such great meals when the boat is rocking like crazy. Favorite memory was on my fist LR trip, Shogun 5 Day down at Cedros, poor Kenny made a killer lunch but the YTs were chewing sides of the boat.. he called 1st call, 2nd call, last call and not a single hungry soul went inside. Finally, he said f*ck it, grabbed the rod and joined the mayhem. Good times.
 

ReelDealAngler-

Born To Fish
Jul 27, 2017
504
748
93
61
Dana Point
Name
Garry
Boat
Reel Estate
I like Mike's food on the RRIII, its very tasty but not too over the top spicy or laced with fatty condiments like some serve. I try to eat healthy every day and prefer a better grade (healthier) protein served in smaller portions (free range chicken & eggs, grass fed beef, organic greens, veggies, berries, fruit, etc). Just wish the LR fleet in general would use healthier ingredients (which are more expensive) and just serve smaller portions (75% of the time I get 1/2 portions on my LR trip meals and generally will skip one of the 3 meals served each day). Last five years or so I've been taking my own protein powder and organic non-fat milk to mix a shake, as well as some high quality protein bars and healthy nuts... they make great snacks and are not filled with a bunch of sugar (and/or fake sugar) salt or bad fats/carbs. I go LR fishing to FISH not to overindulge and eat more food than I normally would... the last thing I want is to feel bloated or lethargic while standing at the rail and moving around the deck of a "sport fishing" boat all day for numerous days in a row. I also drink lots of H20 and bring my own which is vapor-distilled with added electrolytes.

G
 
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kevina

I've posted enough I should edit this section
Sep 10, 2006
1,563
980
113
92
redondo beach
Name
kev
Boat
25' aqua sport
I haven’t fished all the fleet, but my understanding they are all excellent. Jorge on the RR3 was a great chef and I have a lot of great memories. That being said Mike Nall on the RR3 is excellent. All the ways he prepares fish is fantastic. All the meals I’ve had the last few years are excellent, however my clothes are getting tight. Besides home made bread, how about fresh pies and cakes (see the calories). Cheffy’s poke was excellent.
Jorge on the Rooster was One of the best ever chefs.
 
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Bill W

tunaholic
Jan 12, 2006
4,769
5,405
113
66
Chino Hills, Ca.
Name
Bill Walsh
Boat
Red Rooster
I like Mike's food on the RRIII, its very tasty but not too over the top spicy or laced with fatty condiments like some serve. I try to eat healthy every day and prefer a better grade (healthier) protein served in smaller portions (free range chicken & eggs, grass fed beef, organic greens, veggies, berries, fruit, etc). Just wish the LR fleet in general would use healthier ingredients (which are more expensive) and just serve smaller portions (75% of the time I get 1/2 portions on my LR trip meals and generally will skip one of the 3 meals served each day). Last five years or so I've been taking my own protein powder and organic non-fat milk to mix a shake, as well as some high quality protein bars and healthy nuts... they make great snacks and are not filled with a bunch of sugar (and/or fake sugar) salt or bad fats/carbs. I go LR fishing to FISH not to overindulge and eat more food than I normally would... the last thing I want is to feel bloated or lethargic while standing at the rail and moving around the deck of a "sport fishing" boat all day for numerous days in a row. I also drink lots of H20 and bring my own which is vapor-distilled with added electrolytes.

G
Being a type 2 diabetic on insulin I am always checking my blood sugar. On a rocking boat there is constant exercise and find some low numbers even with the excellent food. Has me many times in the galley at midnight to 1 A.M. getting a snack. While carbs are bad I find a need for some in my meal to level up.
 

swami 805

I've posted enough I should edit this section
Mar 9, 2016
2,698
3,011
113
65
805
Name
Bill
Boat
sunk it
Last 5 trips I was on Javier was on the Supreme. His steak oscar was outsanding, also wahoo enchiladas. A couple 20 days and you'd think he'd get off his game but never. One of the reasons I'd ride the boat back from Cabo was the food. I swear that guy cook the garbage and it would be pretty good. Bummed he moved.
Jorge On the RR3 was one of a kind, also a stand out.
All the good boats I've been on had great food. Those 2 stood out
 

reellady

I'd rather be catching TUNA
Aug 26, 2011
2,261
1,026
113
fresno, ca usa
Name
donna
Boat
reel lady
I have only ridden the Q, Excel, Intrepid and the Rooster. I can honestly say I have been served some inedible food at different times and some really awesome food over the last 20 years. I must say that I truly enjoy Mike Nall of the Rooster the best. Never had a bad meal from him. His killer wahoo tacos and killer meals are out of this world. If you haven't been on the Rooster, you should go just to get the great five star food.
 

Steve K

Hey, I'm gettin' bit...
Jan 2, 2005
10,966
6,077
113
Bishop
Name
Steve
Boat
18' Bayrunner, but I like the American Angler and the Red Rooster III
On my first ever five day back in ‘99 on the Rooster, I realized that if you’re going to pace yourself anywhere on a Long Range trip, it’s not on deck with the fishing, it’s in the galley. Sure enjoy the food on the Angler, like that fresh fruit every morning with Pineapple and melon, sometimes grapes. Salad dressings are fresh made on the boat. Josh is the lead cook, always great. “Action” joined the crew and cooked for us January 2017 and the food was very good, very creative. Jordan on the deck is an excellent technician, and he ran the galley on our October 8 day with Nick assisting. Never missed a beat.

Mike on the Rooster really takes care of us. I, too, order half portions most of the time, skip a meal once in a while, maybe just eat the salad at dinner. Somehow I avoided any weight gain on June Heat, may have lost a pound or two. Mike told me he put 15 lbs on a guy on one of the longer trips!
 

Brad I

Common Sense Isn't Common Enough
Jun 20, 2015
1,585
1,584
113
San Fernando Valley
Name
Brad I
Boat
Nope
I'm a very harsh critic: I used to cook professionally and still make my own bread (a three day process), put up my own jam, etc. I also find that on an 8-10 day trip, what I eat and how much of it does affect me so I have to take some care and exercise some restraint; its not so important on a shorter trip.

Most of the long range boats do at least a good job, some well above that. Most of them also will try to accomodate those with dietary needs.

I don't need or want hunks of meat all the time. What I care about is fresh, less reliance on pre-prepared food and quality of preparation. I eat pretty much only cereal or yogurt for breakfast and salad for lunch at least half the time; that way I'm able to eat the protein centered plate at dinner. Being a baker, I skip or just taste most of the bread on board and de-frosted desserts. But my problem is that if its in front of me, I eat it, especially just to sit and the table and BS with the guys (you've heard of a "social dringer"?, well, I'm a "social eater", LOL). Sometimes I skip a meal or leave the table when dessert comes to avoid temptation. I also eat too many mid-afternoon snacks when we're traveling out of boredom (and the snacks are usually the most frozen and un-healthy food served on most boats).

I love a good homemade soup and would gladly eat that as a meal. Or stew. Or even pasta. I'd rather have "simple" meals that are well prepared than ones that are fancy for fancy's sake.

I've talked to some captains and galley personnel, and they say its turned into a bit of competition the past decade: which boat can put out the best meat and prettiest food served on restaurant style plates. They say that now some anglers complain if they don't get a steak or chop every dinner, and don't like to try more exotic food.

The best food I've had is on the Royal Star, which hired chefs while the other boats hired cooks, or had a deckhand fill in. While I haven't gone on any particular boat for the food, but noticed that I haven't returned to boats that IMO have done a poorer job in the galley (but that may be because boats that have a superior galley tend to be the ones that overall have a better attention to detail and/or try to deliver a more premium service, although they also charge more for it).

Different strokes for different folks, and its good that boats fill different niches and price points.
 
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SCHeadhunter

Well-Known "Member"
May 22, 2006
651
994
93
san clemente
Name
Tom
Boat
Sold to the man with $$$
Last 5 trips I was on Javier was on the Supreme. His steak oscar was outsanding, also wahoo enchiladas. A couple 20 days and you'd think he'd get off his game but never. One of the reasons I'd ride the boat back from Cabo was the food. I swear that guy cook the garbage and it would be pretty good. Bummed he moved.
Jorge On the RR3 was one of a kind, also a stand out.
All the good boats I've been on had great food. Those 2 stood out
I'm a very harsh critic: I used to cook professionally and still make my own bread (a three day process), put up my own jam, etc. I also find that on an 8-10 day trip, what I eat and how much of it does affect me so I have to take some care and exercise some restraint; its not so important on a shorter trip.

Most of the long range boats do at least a good job, some well above that. Most of them also will try to accomodate those with dietary needs.

I don't need or want hunks of meat all the time. What I care about is fresh, less reliance on pre-prepared food and quality of preparation. I eat pretty much only cereal or yogurt for breakfast and salad for lunch at least half the time; that way I'm able to eat the protein centered plate at dinner. Being a baker, I skip or just taste most of the bread on board and de-frosted desserts. But my problem is that if its in front of me, I eat it, especially just to sit and the table and BS with the guys (you've heard of a "social dringer"?, well, I'm a "social eater", LOL). Sometimes I skip a meal or leave the table when dessert comes to avoid temptation. I also eat too many mid-afternoon snacks when we're traveling out of boredom (and the snacks are usually the most frozen and un-healthy food served on most boats).

I love a good homemade soup and would gladly eat that as a meal. Or stew. Or even pasta. I'd rather have "simple" meals that are well prepared than ones that are fancy for fancy's sake.

I've talked to some captains and galley personnel, and they say its turned into a bit of competition the past decade: which boat can put out the best meat and prettiest food served on restaurant style plates. They say that now some anglers complain if they don't get a steak or chop every dinner, and don't like to try more exotic food.

The best food I've had is on the Royal Star, which hired chefs while the other boats hired cooks, or had a deckhand fill in. While I haven't gone on any particular boat for the food, but noticed that I haven't returned to boats that IMO have done a poorer job in the galley (but that may be because boats that have a superior galley tend to be the ones that overall have a better attention to detail and/or try to deliver a more premium service, although they also charge more for it).

Different strokes for different folks, and its good that boats fill different niches and price points.
i totally agree. I like to eat clean myself and want higher quality ingredients vs massive quantities.
The Supreme has always focused on quality, Tommy has always hired land based chefs, not cooks.
He’s very particular about the quality of everything on his boat.
Mike is doing an awesome job. And we donate fish immediately so we have fresh fish for dinner and sashimi/ sushi.
We do enjoy a prime rib dinner first night, it’s a tradition.
But we have backed way off the beef and have had everything from duck to lamb. Fresh pasta is always a favorite as is the steel cut oats that are available first thing in the morning.
 

rsmdale

Newbie
Jul 9, 2012
19
34
13
rsm/ca/usa
Name
dale fero
Boat
ranger
Just a little note. We talk about the fresh fish. Don't forget you have to donate the fish to the galley if you want fresh fish. I know the chef's will fish when they have the time, but it may not be on the first day.
Rich it seems Jorge could always go to the bow and pull a Wahoo for dinner! I loved his food but he was a great Wahoo fisherman!
 
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