Best meals for 8-10 days

ReelDealAngler-

Born To Fish
Jul 27, 2017
504
754
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
1,989
1,387
93
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
5,053
5,883
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
3,351
4,088
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
2,266
1,044
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
11,189
6,565
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
1,678
1,846
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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RichG

I've posted enough I should edit this section
Jan 20, 2007
1,042
1,165
California
Name
Richard G/
Boat
none
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.
 

SCHeadhunter

I've posted enough I should edit this section
May 22, 2006
743
1,248
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
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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swami 805

I've posted enough I should edit this section
Mar 9, 2016
3,351
4,088
65
805
Name
Bill
Boat
sunk it
My first trip on the supreme the first “snack “ was oysters Rockefeller and clams casino. That was before dinner Javier absolutely killed it
 
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ReelDealAngler-

Born To Fish
Jul 27, 2017
504
754
61
Dana Point
Name
Garry
Boat
Reel Estate
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.
SUGAR is a nasty drug... IMO it's what is making America fat and obese (as well as us having a higher rate of diabetics than other countries). Diabetics are unique and they have to watch their sugar intake even closer than others and of course there is the bad sugar vs. not so bad sugar discussion... same with carbs... some are a lot better for you than others and you need carbs. I have trained my brain to look at food in general as "body fuel" rather than a reward or a temporary fix to any cravings I might have. There is something about that old phrase "you are what you eat" that makes a lot of sense to me... my grandfather who was a boxer for many years and was always in good shape with lots of energy even as he got older used to say: "a lot of people are digging their grave with their own teeth"... he was Scottish and the Scots have a lot of phrases that are sarcastic in nature, but are so very true when you think about the message delivered in them! Obviously your genetics has a lot to do with how you process food and your immune system fends off bad side effects... your digestive tract and stomach make up 70%+ of your natural immune system.

G
 
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carloscafe

I've posted enough I should edit this section
Jan 9, 2012
127
317
Sacramento
Name
Darrin
Boat
N/A
I'm surprise no one has mentioned Drew when he was cooking on the RS. Simply amazing what he can do in the galley of a moving and rocking vessel.
 
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Jones-White

I've posted enough I should edit this section
Apr 10, 2018
384
272
28
Long beach
Name
Chris
Boat
Handmade 22' V hull Dory. (Jeff Spira Design)
One of the in control factors for a trip is the meals. Do you have a favorite boat in regards to the meals served. Also afternoon snacks and soup. Hot cereal for breakfast?
Hot cereal.. Do you drink your beer warm too?
 

fujirose

I've posted enough I should edit this section
Jan 17, 2009
671
333
Roseville, CA
Name
Jim Fujitani
Boat
21' Seaswirl
I'm surprise no one has mentioned Drew when he was cooking on the RS. Simply amazing what he can do in the galley of a moving and rocking vessel.
Drew (Rivera) was back on the RS last August, but worked the deck. He said he came back, and to work the deck by choice. And he preferred to work the deck, different responsibilities and time constraints during a trip. Our loss..... but then again, he can work the galley in a pinch, and no one would complain.
 

Fincutter

I've posted enough I should edit this section
Oct 3, 2016
534
507
59
Bartlett, IL
Name
Greg
Boat
Independence
Sincere kudos to all the fantastic boat-chefs and more power to those who enjoy all of their offerings. But I wish that at least one boat/trip would try a different approach.

Simple,
healthy food helps me feel more prepared for battle (whereas the typical meals make me feel a bit sluggish). And simple food would be cheaper, allowing $ to go toward extra fishing days.

The one thing I'd really like, however, is a good cup of coffee in the morning.

I totally get that I'm in the minority and that most SD customers
want four star meals. I just wish that there was an option or two that would put more focus on health/cost (and good coffee).

That said, I really enjoyed the Huevos Rancheros on the Indy.
 
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