Just because one is at sea is no reason not to eat well.
However, onboard cooking varies from cooking ashore because of the economy of space in galleys, smaller appliances, and the tendency toward a more limited range of ingredients. Nevertheless it is possible to provide interesting, nutritious, and satisfying fare that will keep the most demanding crew happy.
In all cooking the adage "fresh is best" holds true. When cooking in port or when engaging in short coastal sailing or island hopping, it is easy for us to maintain a supply of fresh foods and herbs. When on extended passages and voyages, however, fresh items disappear after a few days but with creativity and forethought it is still possible to provide good, pleasing meals even when fresh fruits, vegetables, breads, and meats are not available..
Cooking while at sea also creates challenges because it is more difficult to cook or bake many foods because sea and weather conditions affect rising times, cooking temperature, and cooking times. Those conditions can also affect the ability of the cook to prepare foods, especially if the vessels is pitching and jawing in the sea. These challenges are generally overcome by keeping food preparation simple, limiting the number of ingredients used, and reducing the number of steps in food preparation.
This site contains receipes and cooking tips for use at sea, using ingredients and cookware and bakeware typically found on vessels, and designed for preparation in small places. Enjoy the recipes and help us improve the site by contributing your own recipes and tips.