January 20 Antigua to Nevis

We left Falmouth Harbour on January 19th and scooted over to Jolly Harbour to check out of the country and spend the night. Jolly Harbour is unique and turned out far different than our expectations. There are multiple inlets within the harbour proper, all covered up with what appear to be 2BR/2BA condos with attached boat slips (starting at 345K, a bit more expensive than Kemah...). Even so, customs/immigration and a nice shopping area are readily accessible by dinghy. After anchoring in a more secluded area just outside of the harbour, we dinghy in to attend to business, that being a few groceries and an internet cafe to complete boat insurance renewal.



Monserrat in passing and views from our anchorage:

We up anchor bright and early, at 0700,for the 46 mile run to Nevis. There are some French people who, surprise, have anchored too close to us, but fortunately they are just far way enough so we can escape unimpeded. Jackasses...

We are quick on the fish. With both trolling lines out, we catch several barracuda. The islanders eat them, but due to the risk of ciguatera poisoning, we do not. As we approach the coast of Nevis, though, we see a flight of albatross over the water. This is always a good sign as they are hunting the bait fish which are surfacing due to being chased up by bigger fish (read: tuna and mahi). We alter course to troll where the birds are and are quickly rewarded with a zinging trolling line. Taffy fights and fights the fish. Ultimately she passes to Craig who lands the skipjack tuna. It is early in the afternoon but we quickly start contemplating sushi appetizers and dinner options with this fat fish, now secured in our deck cooler. Jimmy: we thought of you.

The highest point of Nevis, 3200 feet. Brian has aspirations of climbing it. We wish him well....

We set anchor just off the town of Charlestown. It is too late in the afternoon to check-in but it is relatively close for an AM dinghy ride to attend to regulatory business. Craig gets down to business on our tuna. Brian has a bite of just out of the water tuna. Sushi does not get any fresher than this:

An afternoon rainbow over Charlestown, the city proper to be visited tomorrow, and a nice sunet off our port stern.

After clean-up, showers and sundowners, we had fish. We chilled and had tuna sashima with soy sauce and wasabi. For the remaining fillets. I pan-seared the beasties with cooking oil infused with ginger. After topping with sesame oil, sesame seeds and green onions, they were quite fine. Everyone is going to bed with a belly-full of fish. Happy tummies!!