Boating | Outboard Motor Oil - Part 11

Getting the Best Mileage, Part I

Let’s face it: boating is an expensive hobby and rising fuel costs don’t help. Here are a few tips to keep more cash in your pocket by getting the best mileage. Before you start any new routines, take an accurate gauge of how much fuel you use, specifically gallons per hour. Some boats come with a gauge that will tell you this amount, but if not you can keep track by calculating miles traveled divided by fuel used (this number may not be as accurate, but it gives you a starting point).

Next you will want to inspect all of your plugs. If they’re full of gunk, clean them. If they’re cracked or leaking, replace them. This will save you money in the long run. You also don’t want to skimp on engine oil; go for the best outboard motor oil you can find at a discount, as engine problems tend to be the most expensive boat repairs you can be plagued with.

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Choosing Marine Diesel Engine Oil

Diesel marine engines require special marine grade oil. To avoid low-quality oils, look only at marine diesel engine oils tested and certified by the National Marine Manufacturers Association (NMMA). The NMMA currently certifies three types of marine grade engine oil: TC-W3, FC-W, and FC-W(CAT).

TC-W3, like Amalie oil, is typically used for two-stroke engines. FC-W is used for four-stroke engines, and FC-W(CAT) is used for four-stroke engines that have an exhaust treatment catalyst system. Synthetic oils tend to be more expensive than partial synthetic oil, but offer better protection, so look into your budget to see what you can afford.

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Mixing 2 Cycle Oil

Many boat owners, particularly new boat owners, have questions about how to properly mix 2 cycle oil with gasoline. It is important to get the right ratio of gasoline to oil as too much oil can cause a fire, but too little oil won’t provide adequate engine lubrication. Start by dispensing the gasoline you will be adding to the tank into an approved container. Note down the quantity in the container.

Next, determine the ounces of fuel in your tank by multiplying the number of gallons by 64. Take the number of ounces and divide by 50, as the ratio for gasoline to oil is 50:1. The final number of that equation will be the number of ounces of 2 cycle oil you will need to add to the gasoline. Add the oil into the gasoline container, mix, and then add to your boat’s fuel tank.

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Sydney International Boat Show

The 44th Sydney International Boat Show is set to begin on the 28th. If you happen to be down under this is a show you do not want to miss! There will be over 280 exhibitors, including the leading manufacturers in the industry.

In addition to the boats on display there will be various activities and authors on hand. Every day at noon there will be a boating safety class and following at two there will be a workshop on preparing yachts for long journeys. Ian Thomson, who holds the record for solo circumnavigating Australia, will sign copies of his book ‘Dare to Dream.’ If you do sail away with a new boat, be sure to purchase Yamalube 2-M oil.

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Compare/Contrast: Two Cycle Oil and Motor Oil

Not all motor oil is created alike. In fact, different motor oil is required for different engines. Today we will look at the difference between two cycle oil and motor oil.

Two cycle oil, like the Yamalube 2 cycle oil you might currently use, is needed, not surprisingly, for two stroke engines. These particular engines do not have a lubrication system so two cycle oil is mixed with gasoline to lubricate the engine while the fuel is used. Motor oil is used in four stroke engines and is typically kept in a separate reservoir from the gasoline. For lubrication, an oil pump transfers the oil to the engine.

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Changing Oil on a Yamaha 225 hp

What’s great about the Yamaha 225 hp four-stroke is that you only have to change the oil in the gear case. The oil injection system mixes the oil and gasoline precisely, so you don’t have to worry about getting the right ratio. The only drawback to the 225 hp is that you have to tilt the motor to drain the oil from the front rather than the bottom like most motors. Still, the process is not too difficult so long as you know what you’re doing and have Yamaha outboard oil on hand.

Start by tilting the motor up so the oil drain plug is the lowest point. Place a drain pan under the drain plug. Next, you will need to remove the nut and bolt holding the cooling water inlet covers, the magnetized drain plug, and the oil level plug. Let the oil drain out and then tilt the motor down and replace the oil. Place all of the covers and parts back on and you’ll be good to go!

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Paella, Part 1

Two years ago I had the good fortune to spend a few days in Barcelona, Spain. While visiting I of course had to try some world famous fish paella. Authentic paella is cooked in a special, large paella pan over an open fire. It is still possible to recreate the flavors in a smaller pan on your stovetop at home.

To complete this recipe you will need: 2 tablespoons olive oil, ¾ pound medium shrimp (peeled and de-veined), 12 ounces chicken sausage (sliced into half inch rounds), 1 finely chopped onion, 2 cloves of minced garlic, 1 ½ cups long grain rice, ¼ teaspoon paprika, ¼ teaspoon ground turmeric, 1 can diced tomatoes, 2 cans chicken broth, coarse salt, ground pepper, and 1 cup peas. If you can get your hands on fresh shrimp, that is ideal. In fact, if you want to add freshly caught shrimp to the recipe that works, too. Just make sure you use Evinrude XD 100 oil in your motorboat.

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Family Style Pasta and Salmon

This pasta and salmon dish is perfect for serving family-style, and only takes 30 minutes to prepare. You will need: 1 tablespoon fennel seeds, ¼ cup minced fresh parsley, 1 tablespoon brown sugar, salt and pepper, 1 pound salmon fillet, 1 pound of corkscrew pasta, 10 ounces of spinach, ½ cup sour cream, and 2 tablespoons lemon juice. Start by heating your broiler. While that is going on, crush the fennel seeds, place them in a bowl, and then mix in the parsley, brown sugar, ¾ teaspoon salt, and 1 teaspoon pepper. Take the spice mixture and press it into the flesh side of the salmon.

Take the coated salmon and broil it, skin side down, for 8 minutes. When it’s been cooked through, flake the fish with a fork. Mix together the sour cream, ½ teaspoon salt, lemon juice, and a little bit of pasta water (because you have been cooking your pasta this whole time, right?). Bring all the components together on a plate: pasta on the bottom, then the salmon, and then the sour cream mixture drizzled on top. Whenever I take the boat out to go salmon fishing, I make sure the engine is properly lubricated with Evinrude oil.

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Tuna with Flavorful Salsa

If you enjoy foods with bright colors and bold flavors, then you’ve lucked out with today’s recipe for tuna with orange-pepper salsa. For this delectable dish you will need: 2 peeled and sliced navel oranges, 1 diced red bell pepper, ½ cup diced red onion, ¼ cup fresh mint leaves, 1 tablespoon red-wine vinegar, salt and ground pepper, vegetable oil, 4 tuna steaks, and 1 teaspoon ground coriander. To create the salsa, mix the oranges bell pepper, onion, mint and vinegar in a medium size bowl. Add salt and pepper to taste.

Oil your grates and then turn the grill on high. Rub oil, coriander, salt and pepper into the tuna steaks. Cook the steaks until each side is browned on the edges, but still pink in the center. Remove the tuna steaks from the grill, place them on a plate, and top them with salsa. Before you head out to catch some tuna, be sure you’ve maintained your boat with Evinrude outboard oil.

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Fish Week Extended

Due to the positive response from last week’s trial “Fish Week” I’ve decided to share another week’s worth of recipes from my own kitchen and from around the web. Let’s kick off the second week with a healthy, filling recipe for tilapia and quinoa with feta and cucumber. This recipe serves four and takes 30 minutes to prepare, including prep.  You will need: 1 cup quinoa, coarse salt and ground black pepper, 2 ½ teaspoons extra virgin olive oil, 1 pound boneless, skinless tilapia fillets cut into 8 pieces, ¾ teaspoon paprika, 1 cup diced cucumber, 1/3 cup chopped dill, 1/3 cup crumbled feta, and 2 teaspoons lemon juice.

Bring to a boil the quinoa, 2 cups of water, and 1 teaspoon of salt in a small sauce pan. Reduce the heat and allow the quinoa to simmer on medium until all the water has evaporated. Once that is complete, transfer the quinoa into a bowl to cool. In a skillet, heat the oil over medium-high, and then add in the fish fillets that have been seasoned with salt, pepper, and paprika. Cook each fillet for four minutes, flipping them halfway through. Meanwhile, mix the cucumber, dill, feta, oil, and lemon juice into the quinoa. Once the fish is done cooking, serve the tilapia over the bed of quinoa. Fresh tilapia is always best, so make sure your boat for lake fishing is in shape with the proper boat motor oil.

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Steamed Black Bass with Pesto

I’ve decided to conclude Fish Week 2011 with a great recipe for steamed black bass, accompanied by authentic, Sicilian pesto. This recipe requires 2 tablespoons of extra virgin olive oil, 2 scallions finely chopped, 4 boneless black bass fillets, 1/4 teaspoon of coarse salt, 1/4 teaspoon of ground black pepper, 1/2 teaspoon of dried oregano, 1 teaspoon lemon zest, 1 teaspoon orange zest, ¼ cup white wine, 1 tablespoon unsalted butter, ½ cup chopped fresh basil leaves, ½ cup chopped fresh parsley, and ½ cup chopped celery leaves. Before you begin your prep, preheat the oven to 350 degrees Fahrenheit.

Season the black bass fillets with scallions, salt, pepper, oregano, lemon and orange zests. Place the fillets, skin side up, into a large skillet that has been coated in olive oil. Pour the white wine over the fish, top the fish with butter, and place skillet into the oven to bake for about five minutes. Place the fish on a separate plate while you use the leftover juices to make pesto. Over low heat, add in basil, parsley and celery leaves, whisking the concoction until you achieve the desired consistency. Serve the fish with the complementary pesto sauce for a delicious, satisfying meal. Wise fisherman use Yamaha 2M oil in their boats when they set out to catch delicious black bass.

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Braised Halibut and Peas

If you’ve ever watched one of Gordon Ramsay’s many cooking shows, you’ll have noticed that halibut is almost always featured. Apparently, halibut is a difficult fish to cook well, especially in the frenzied conditions created by reality television. Here is a fool proof recipe to cook halibut well every time. To start, you will need 5 tablespoons unsalted butter, 12 peeled pearl onions, 4 halibut fillets, sea salt, ground white pepper, 3 pounds of peas, 1 cup of shredded iceberg lettuce, 1 cup of chicken stock (low sodium), and 4 small sprigs of fresh chopped mint. It’s advisable to cook each fillet in its own Dutch oven.

Divide onions evenly among the Dutch ovens and add one tablespoon of water to each. Cook the onions until they’re tender. While the onions are cooking, season the fillets with salt and pepper. Place the halibut fillets into the Dutch ovens and surround the fillets with peas, lettuce, and chicken broth. Top the fillets with butter, cover the dishes, and bring the liquid to a boil. Once it has reached a boil reduce the heat to medium and cook fish for about 5 minutes. Serve the fillets with the chopped mint as a refreshing, aromatic garnish. Whenever I fish for halibut, I make sure my watercraft has plenty of oil TCW-3 amalie.

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