Sue Ficken has been the chef aboard Marae for a while now, and her expertise has become undeniable. The first time I ate aboard about three years ago, she prepared a crab salad wrapped in cucumber. It was lovely, but it was far from unique. My second meal aboard was perfectly cooked fresh fish on a bed of flavorful vegetables: a level up, for sure. My third meal aboard a few months ago included her take on seafood ceviche: huge chunks of tuna, shrimp and scallops served on a chilled Himalayan salt block with handmade condiments like soy sauce pearls, demonstrating her new molecular gastronomy skills.