Good Galley: Tips on nut allergies, frozen fish

Jan 24, 2022 by To the Triton

Beware hidden food triggers

Did you know the sheen on craisins and other dried fruit is made from sunflower oil? Even someone with nut/seed allergies might not know that. Always make it a point to reach out to guests who list allergies or off-the-wall food preferences; they will rest easier after talking with the person who is cooking their food, and you will get a better idea of just how serious the allergy is. And always keep an EpiPen on hand, just in case!

— CHEF HELFI OLFASON, M/Y KOJU

Flavor from the source

If you must serve frozen fish, submerge it in seawater while it is thawing. This will give it the taste of fresh fish when cooked.

— CHEF GEORGIOS KOUNTOURIS, M/Y ITASCA

What are your best tips for the galley? Send them to editor@TritonNews with “Good Galley” in the subject line.

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