Sailing Triteia · video

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The crew of the 1965 Alberg 30 sloop Triteia uses a portable stainless-steel smoker, locally known as a Kiwi Sizzler, to prepare fish while anchored in Pelorus Sound, New Zealand.9:57 The process involves butterflying the fish, coating the flesh side with a liberal mixture of salt and brown sugar, and marinating for 30 minutes to draw out moisture.2:51 The smoker uses denatured alcohol—referred to locally as meths—as a heat source and Pohutukawa wood chips for smoke.7:27 High winds at the beach site repeatedly extinguished the alcohol burner, requiring the crew to construct a windbreak with sticks and extend the cooking time to approximately 30 minutes.14:27 The brown sugar caramelizes during the process, which the crew notes helps balance the bitterness of the smoke.5:58 The meal is served with a potato salad prepared from galley staples.3:03

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