Question on Boat Storage

Lost of boat storage available. Warehouses with racks and forklift retrival,
They wash and store the boat for you after use, then launch it with an hours notice next time you go out. Several places like that in Fort Lauderdale and Miami.

Boatels (rack storage, even dry rack storage) up the gazoo around here. Call ahead, the boat is in the water when you get there. Return, they haul, wash, and store. Just takes writing a check.

-Chris

Just don't leave it sitting in that water for 8 months unmoved. It'll move nowhere when you're ready to go. (Barnacles, salt corrosion, electrolysis). Lots of marinas have dry storage or rack storage as others have mentioned. If stored outside, be sure to wax the topsides at least twice a year (oxidation).

I agree, plenty of indoor storage facilities. They really pay for themselves on a small boat. You don't have to bottom paint it, wax it often, the upholstry and gel coat look new a decade later and on and on........Some you can even pay to launch it once a month and run all of the systems and the boat.

Jim,
There's a inside storage area at Caribee Boat Sales, they are the Grady White dealer (among others) in Islamorada. They have service techs on the payroll, and it's a very nice facility. I would also check and see the status of the inside facility on Duck Key. It was mothballed three years ago, when the Owner passed.

Here's one I'll bet you don't know, if you dip your eggs in Olive Oil, they'll last up to two months before they go bad. We used to do that when spending the Summer cruising the Bahamas. It's tough to make Lobster, Spinach, and Feta Cheese omelets without eggs!

As a matter of fact, yes I do. This is if you do a lot of fishing. Carry a case of Lemons and Limes, and find several recipes for Ceviche. Most recipes call for you to semi cook the fish prior to putting them into the Lime juice. We never did that we used equal parts of Lemon and Lime juice, sealed the container ( usually a clean 5 gallon bucket, we put everything into it. Lobster, Stone crabs, Conch, Dolphin (with the blood line cut out of the filet) Grouper, Snapper, Tuna. We'd seal the container with Saran Wrap, then put the top on, and let it sit inside for 24 hours. We'd keep out what we wanted for the next few days then put the rest into zip locks and freeze the rest. Don't freeze with the juice...it'll ruin the meat. Whatever citrus you have left over don't waste it....it makes great sour mix for Margaritas!

And here's another great tip....put whatever you want to freeze into a Zip lock bag and seal it with about a 1/4 inch left. Insert a very long straw into the corner and seal it as much as you can against the straw. Now here comes the neat part. Take a 5 gallon bucket of water (which is why you need the longest straw you can find. I actually bought a thin piece of clear vinyl tubing for the job.) The bottom of the straw should be just below the seal, anyway push the bag slowly down to the bottom of bucket. This creates at least one atmosphere of pressure, with your teeth or some one else's help with your fingers on both sides of the straw, pull the straw out at the same time pinching the zip lock closed. This method actually pushes out more air than a vacuum sealer, and it's cheaper. And no freezer burn! I kept food in the freezer on board for 6 months without freezer burn.
If anything else comes to mind, I'll put it on here.

Eggs have pores, the Oil seals up the pores...so air can't get to them and spoil them. We would re-dip the eggs every week, just to be on the safe side.

Yep, still kept them in the fridge.