SeaKnots

I googled this topic. I like the idea of supplementing the cooking water supply with sea water when in clean waters. Whenever we do clam bakes at the beach, we use seawater but I'd never thought of it on the boat. Duh on me, I guess.
It's all a matter of trial and error but I can't wait to try it this summer and I love of idea of conserving water.
Salt content is different everywhere but the ratio of 1 part seawater to 3 parts drinking water for cooking seems like a good starting point. With a long cruise of a month or more, I'd rather take more dried foods than canned, so I like the idea of rehydrating with some portion of seawater.
What do you think ?

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Replies to This Discussion

Suky,
Did you get any replies about using sea water? I'm getting ready for my summer cruise and agree I might want to try it.
Marlene
ok.. I used salt water to boil eggs.... and used about 1/4 of cooking water for pasta.... but I also used so much less water than usual for pasta, in efforts to conserve... salt water just too salty...
much to many's horror, washed dishes in salt water... all plates, bowls, glasses plastic ~ also rinsed in salt water. I'd sweet water rinse utensils, knife blades & top of pressure cooker.
Oh, I also had these small rubber cups for poached eggs, and the boiling water was salt ~ never touched the eggs. Best thing you can do is turn salt to sweet water, if you have watermaker.

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