At sea, eating is important, as much for morale as for health! But just because you're sailing doesn't mean you have to neglect your preparations. On the contrary, as sailing is an epicurean pastime, the same goes for food... So we'll all appreciate a good meal prepared aboard the boat. It's a way of occupying your time during long navigations, of sharing advice and practices with the rest of the crew, but also of regaining your strength.
To indulge yourself on board, here are some essential "foods" to add to your dishes. The basis is to use your imagination to vary the menus.
Abuse spices..
At sea, especially on long non-stop crossings, it is difficult to vary one's diet by visiting local markets and mini-markets. You will therefore have to make do with what you have on hand. And to give taste and variety, you can use spices! There are many of them, which in addition to spicing up your dishes, are very good for your health and easily preserved in their small glass jars. With small containers, it is possible to ship as many as you wish: curry, turmeric, paprika, sweet pepper, ginger, sesame, thyme, cinnamon, cardamom, poppy seed... Make your choice!
...and fresh herbs
Herbs also enhance the taste of dishes. Even if you can now buy them dehydrated (as for spices), prefer fresh herbs, which rolled up in damp paper towels and put in the fridge, can be kept for more than a week... If you have space on board, why not make a small "garden" of herbs, in earthen pots that will benefit from the open air and the sun and that you will water regularly (according to their needs). Once again, the choice is vast: chives, basil, mint, parsley, oregano, coriander, dill..
Don't forget the condiments and herbs
To give taste to your dishes, there are not only spices and herbs! Condiments and herbs are also very important and keep very well (avoid mixing them, as some will ripen or rot on contact with others). So take garlic, onions, shallots, salt, pepper, oil and vinegar, soy sauce or sugar... Dehydrated stocks and broths (veal stock, beef stock, poultry stock, vegetable stock...) can also be used as bases for your sauces.
