J. Gafarot's photos with the keyword: Marine

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South.

The rain got further than the plain....

A surf school is a place where you can find surfers and those who love surfing, where surfing professionals want to share what they know, love, and feel for the ocean. It's the perfect place to learn the world, magic, and experience of surfing. Basically, a surf school is an institution where one can learn how to surf properly and with the correct etiquette. They are perfect for beginners who want to learn how to surf safely. For most surf schools, safe surfing is their top priority. Age, Mothers, Manners, Seaworld and Summer, Sum it all.

Seixal. Where I was born . . . some* years ago. ( *understatement of the year... )

Officers Dinner table and lower deck.

The daily beauty of it all . . . Nazaré beach, with its mild climate and natural beauty, has one of the most ancient traditions connected to fishing in Portugal.

Cuttlefish are referred to as the “chameleons of the sea” due to their color-changing abilities. They can do this even though they are completely color blind. They can even successfully change color to match their surroundings in complete darkness. Cuttlefish are quite popular in Europe. For example, in northeast Italy, they are used in risotto al nero di seppia (risotto with cuttlefish ink), also found in Croatia and Montenegro as crni rižot (black risotto). Catalan cuisine, especially that of the coastal regions, uses cuttlefish and squid ink in a variety of tapas and dishes such as arròs negre. Breaded and deep-fried cuttlefish is a popular dish in Andalusia. In Portugal, cuttlefish is present in many popular dishes. Chocos com tinta (cuttlefish in black ink), for example, is grilled cuttlefish in a sauce of its own ink. Cuttlefish is also popular in the region of Setúbal, where it is served as deep-fried strips or in a variant of feijoada, with white beans. Black pasta is often made using cuttlefish ink.

You are hiding many things in that boat . . .

Avieiro, boat used (to live onboard and) to fish in the river Tagus... Still used from 20 km up river from Lisbon, to Santarém

Escabeche - It is the name for a number of dishes in, Portuguese, Spanish and Latin American cuisines, consisting of marinated fish or meat, cooked in an acidic sauce (usually with vinegar), and colored with pimentón (paprika), citrus, and other spices. In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, rabbit, or pork are common in Portugal and Spain. Terminology - The Portuguese and Spanish word escabeche originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It’s derived from al-sikbaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire. The dish is known as escoveitch or escoveech fish in Jamaica and is marinated in a sauce of vinegar, onions, carrots, and scotch bonnet peppers overnight. It is known as escabecio, scapece or savoro in Italy, savoro in Greece (especially Ionian islands), and scabetche in North Africa.

Still Going Strong, if you please PIP.

Boarding now ! Let's go dear friends, this will be the cruise . . .

The party is on.

Etymology The saying in today's form has been recorded as early as 1840 ("shipshape" alone being about 200 years older). Bristol was the most prosperous port of west-coast Britain, and its ship chandlery was of the highest quality. The term may have developed in view of the port of Bristol which had (before the Floating Harbour was constructed) a very high tidal range of 13 metres (43 ft), the second highest in the world. Ships moored in this area would be aground at low tide and, because of their keels, would fall to one side. If everything was not stowed away tidily or tied down, the results were chaotic and cargo could be spoiled.

Luz.

The Banks dory, or Grand Banks dory, is the type of dory used during one hundred years by our fishing fleet. They were used only from around 1850 on the Grand Banks of Newfoundland until 1960. This is a one man boat. Then the Trawlers entered the scene.The Banks dory is a small, 5.30 fully open, narrow 1.45 beam, flat-bottomed and slab-sided boat with a particularly narrow transom. They were inexpensive to build carried its own number and the mother ship logo/name and could be stacked up to 6/7, nested inside each other and were stored on the deck of the mother ship. Generally there were 50 of them, which were distributed by the captain to each one of the fishermen on leaving Lisbon every Spring, one each, who should take care of it as his own property. The season ended in october/november, for the cargo must then be fully completed and the winter too . . . would be there.