Welcome to the Veleiro Tucano Blog

This is an ongoing effort to create a blog to update the sailings of Tucano

Welcome to Veleiro Tucano


The search for a true bluewater boat began in 2009, and late in 2010 an interesting sailboat became available in Ft Lauderdale, that was repossessed by the bank, and neglected for a while.

Norseman at Fort Lauderdale
The Norseman 447, very unusual boat in Florida, because of its relatively deep draft of 6.4".
The boat has an excellent design and sailing characteristics, known as a "performance cruiser".

After sometime negotiating and bidding on the auction process, the boat was finally purchased in early November 2010, and brought to Miami Hurricane Cove boatyard to start the work.


First the bottom had to be completely sanded to remove the old blistered paint, a new undercoat and paint applied.

After the bottom was done the boat was moved to the back of a friend's house at the Miami River, where it stayed for 9 months, and a lot was done as one can see on the pictures.

Boat on a channel near Miami Airport

Finally in August 2011 the boat already renamed Tucano move to Dinner Key Marina, in Coconut Grove.

Tucano at Dinner Key Marina

Recepies from the Route

Bahamian Conch Salad



A little about Queen Conch. This common mollusk is nothing more than a slow-moving long-lived marine snail. Another description says; Conch a gastropod, a soft-bodied type of mollusk that is protected by a very hard shell. This invertebrate (animal without a backbone) is found in warm shallow waters in grass beds. Conchs are eaten by many animals, including rays and people. The beautiful shell, often lined in pink, once cleaned and polished is collected and or used for jewelry. The shell can be up to 1 foot (30 cm) long. The lip of the shell is flared with spiny ridges to deter its many predators. 


Conch Salad Recipe.

Sandy's Conch / Scungilli Salad Recipe
Cool and refreshing. Serve for lunch or in place of any cold soup like gazpacho or as a before dinner salad.

Makes 8-10 servings

1 lb Conch Meat
Chop 1 Large Onion
Chop 1 Large Green Pepper
Chop 2, 8 inch Celery stalks
Peeled and Chop Half Cucumber
Chop 2 Large Tomatoes
2 Ounces Lime Juice
2 Ounces Wine Vinegar
1 Ounce Olive Oil (optional)
One Tablespoon Worcestershire Sauce
Half Teaspoon salt
Quarter Teaspoon pepper
Spice up with of Hot Pepper Sauce to your liking.
A little bit more or less of any ingredient is OK - Amounts are approximate.
Chop into 1/2 - 3/4 inch pieces, Combine Conch and Onion with all condiments listed. Stir well. If you have time let sit for 3-4 hours before adding the remaining Vegetables and stir again. Keep refrigerated. Conch Salad always tastes better the second day and keeps for 4 to 5.

Note: It is sometimes recommended that conch be pounded prior to preparation. Large pieces for cooking cracked conch, yes, but since is being cut to 1/4 inch pieces this writer finds it completely unnecessary. Conch is shipped to the US fish markets frozen, and in most cases, the freezing / thawing process usually takes the place of the pounding of the Conch.

If you live in the northeast or near a large metropolitan area where conch is not available use its northern cousin the Whelk, commonly called scungilliand found in fish markets especially where there is an Italian clientele. Don't let its darker color deter you as it will turn white in the marinade and it will taste no different. I can attest to that.


Here is a Video from Youtube

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