This is a recipe that requires very fresh fish. For example, it can be made with tuna, salmon, sea bream or king mackerel.

Raw fish, sliced thinly or sashimi, can be enjoyed plain or cooked in lemon juice and accompanied by sweet or savory soy sauce, gingerâeuros¦

In tartare, the fish is cut into cubes and combined with vegetables and condiments, sometimes with rice, to form a bowl in which you can put just about anything you want.

Even if it is rather rare on a small pleasure boat, when you have a freezer on board, you can also make sashimi or tartar from fish that has been reserved there. The cutting is even easier when the pieces of fish are still a little frozen!

We tested: sardine fillets marinated in lemon, red tuna sashimi drizzled with boiling sesame oil.

Placed whole on the grill at the back of your boat or in steaks, the fish cooks very well on the barbecue. This is the recipe to use when the weather is nice and not too windy, and you want to impress your friends! It also has the advantage of not letting odors get inside.

Depending on the fish, it can be pre-cooked in water to ensure even cooking, or wrapped in aluminum foil so that it does not stick to the grill. On the barbecue, we can accompany our fish with corn on the cob, vegetables in papillotes or brochettes.

We tested: mackerel, sardines, parrot and nason on the barbecue.

To cook fillets in butter, fry homemade fish accras, make half-cooked fish or tatakis, you will need to use the gas stove on board and a non-stick frying pan of suitable size.

We tested: breaded fillets of pollack with homemade breadcrumbs, made from the rusks on board.

Cooking fish in water, either poached or boiled, allows for many different recipes. This method is particularly recommended for complicated pieces of fish, which have a lot of bones or are not suitable for other cooking methods. It is also a quick and easy method of cooking, which allows the fish to be kept in a cool place for a few days.

From fish cooked in water, it is for example possible to make fish soups or spreads for the aperitif. The recipes vary endlessly depending on the condiments, spices, herbs and possibly the cheeses available on board!

We have tested: bonito rillettes with curry, king mackerel rillettes with mustard or chilli.

Several solutions are still available when you have an oven on board. Whole, in fillets, in foil, in salt crust or in brandadeâeuros¦ the preparation of fish in the oven is longer and generally requires more gas, but it does not require any particular intervention from the cook, who can then go about his or her other duties.

We tested: the sea bream, the roast tuna spiked with garlic.