Sailing into Chichime Island, skirting shipwrecks and coral heads, was stunning. A lush palm forest ringed in transparent turquoise. I understood why backpackers paid upwards of $500 for a week squeezed into tourist boats like so many sardines to visit the famed San Blas Islands. A glimpse of this paradise was almost worth it.
Dozens of masts reached up to the sky greeting us as we sailed up to Chichime Island, San Blas. We were with the World ARC round-the-world rally, at least through the Panama canal. It wouldn’t be anything like sailing with the previous year’s WARC rally since we would just be with them for a few weeks. Still, both Sato San and I were more than a little nostalgic.
When the Rally Control, or WARC organizers, boat motored up to us in a little dinghy, we were delighted to see some of our old friends. To make it even better, we were in San Blas, Islands which I had been curious about ever since I heard about them years before when traveling through Colombia.
For a first breakfast in San Blas I had made one of my favorite omelets. Fish sausages are one of my favorite cruising foods. In reality they are really less of sausages and more like plastic-wrapped fish hot dogs. Actually that’s not quite fair as they are really tasty. The most exciting thing about them, and what makes them a wonderful cruising food is that they don’t need refrigeration. I’m really not sure how many preservatives are used in them, but they last for ages.
The fish sausages can be used in a lot of things, but one of my favorites is to make an omelet out of them.
Furling Fish Sausage Omelet
Serves 2-3 people
- Vegetable oil, to grease the pan
- 5 eggs
- ½ c milk
- Salt and pepper to taste
- 1 Japanese fish sausage, sliced
- 2 slices cheese, halved
- ½ green pepper, chopped
- ½ onion, chopped
- Whisk together milk, eggs, salt, and pepper
- Heat oiled large nonstick skillet over medium heat
- Sauté onion and pepper in small skillet, about 5 minutes
- Pour egg mixture into pan and cook until starting to solidify, 2-3 minutes
- Sprinkle onion mixture over half of the omelet (the less-cooked half if there is one)
- Arrange fish sausage over mixture
- Lay cheese slices on top
- Fold omelet over the filled side and cook another 2 minutes
- Serve and enjoy!