We saw this sport fisher boat on our port side - and it was clear that we were on a collision course. He has the requirement to avoid us since we were under sail. I kept expecting him to alter his direction slightly and go behind us....but he did not. At the last minute I pointed towards him to make sure we didn't crash. I don't know if he didn't know or didn't care.....
The rest of the sail was pleasant and we anchored near the entrance to the mangroves.
After a bumpy dinghy ride thru the cut (the winds were still 25 knots, and there was about a 3' swell going into the mangroves - wild on a little dinghy!)
Once in the protected area, we spent over an hour putzing around.
Then we had a nice sail over to Tiloo Bank - a pretty sandbar that gets really shallow at low tide.
Spent some time wading around looking for sand dollars .
Duane being silly, pretending to take a nap.
Didn't find any sand dollars, but found a sea biscuit. This one is just the shell.
And a live one!
Saw so many conch - I thought we should try our hand at some conch salad. Took 2 large ones.
We are permitted to fish and take conch per our Bahamas Cruising Permit.
Relatively simple process - punch a hole in the surface and cut an attachment point, then pull the meat out.
Fresh conch!
Tedious to clean - the trimmings on the left were frozen for use as fish bait next time we're in the ocean.
The trimmed white meat - ready to be "beaten". It's terribly tough if you don't do this step. I wrapped the meat in plastic bags and beat on it with the side of the hammer.
The fixin's - the finely chopped conch, the sour oranges Reid and Laurie gave us, tomato, onion, lime juice and some red pepper flakes. (I didn't have fresh peppers....so I improvised.)
Mixed all together and let marinate for about 15 minutes to "cook" the conch with the acids.
Yummy dinner with peas n' rice and cornbread! (Duane had a grilled hamburger since he can't eat the conch). Good day!!
...the water is so so clear there...
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T