Descaling in the boat is what I'd like to do, and I have done it, but the nature of the Solent means that, in a boat like mine, you have to get the timing right.
My boat is only 12' long and space is at a premium, every extra bucket is taking up space.
That said I need to get a system sorted so that I can make the best of the space I have. Work in progress.
Fish for too long and the drive back to Yarmouth Harbour can be a bit like a roller coaster. Not nasty but very lumpy.
I can only get on the water about 3 hours before high tide as I'm on a dry out pontoon so need to take advantage of every minute on the water. Once the tide turns I have to head home before a gazillion tonnes of water sliding down the Solent make it hard work getting back in.
Cleaning and gutting fish in amongst the floating gin palaces of the harbour might get me a few sideways looks!
I'm very wary of fish skin, I don't eat it unless is as crispy as a deep fried crisp thing. I had fish in a restaurant a couple of months ago and the skin was definitely the best bit, I can never get it like that.
I think I'm going to have to find a way of doing it on-board or maybe at the bottom of the garden.
