sailboat cruising meals

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Kim and Kalee

Building a Life You Love

Dinner on a Boat Ideas – 32 Perfect Recipes for Cruises

One of the best experiences from a trip was a sunset dinner cruise, and you can plan out a great dinner without a ton of money or a lot of prep time! We outline the best dinner on a boat recipes that are easy to make and don’t require a long cleanup time.

After all, enjoying a day on the water is a great way to spend some quality time with your friends.

But if you’re planning on heading out on the boat for a fun day trip or romantic evening, you’ll need to find some boat-friendly recipes to enjoy while you’re on the water. These dinner on a boat ideas are the perfect way to entertain after a day floating on the waves.

A boat trip is great idea when you want to celebrate a special occasion! Below, you’ll find great options to create a fun or romantic dinner that you’ll never forget!

DINNER ON A BOAT IDEAS

Finding good recipes to serve on your boat isn’t always easy. Whether your boat has a full kitchen or just a small grill, you’ll find tons of delicious recipe ideas for appetizers, side dishes, and a main course.

Seafood Pasta

Your dinner guests will love the combination of fresh shrimp and scallops in this  seafood pasta recipe  from Christina’s Cuccina. It’s a great way to bring the flavors of the ocean to your dinner table.

Pinwheel Sandwiches

Make these quick and easy  pinwheel sandwiches  from Amanda’s Cookin’ before you leave the dock to have a delicious appetizer for your dinner party guests to enjoy.

Creamy Cucumber Avocado Gazpacho

Since there’s no cooking involved in this  cucumber gazpacho  recipe from Gastrono Therapy is perfect for dinner on a boat. Simply add your ingredients to a blender and whip up a delicious starter for your meal.

Shrimp Tacos

You only need 15 minutes to prepare these quick and easy  shrimp tacos  from iFoodReal.

Avocado Peanut Coleslaw

Add some Asian flavor to a classic no-bake side dish with this recipe for  avocado peanut coleslaw  from The Short Order Cook. This simple side is the perfect make-ahead dish for any dinner party on the water.

Chimichurri Steak Salad

Cook dinner on the grill while on your boat with this  chimichurri steak salad  recipe from A Page of Positivity.

Vietnamese Shrimp Toast

This  Vietnamese Shrimp Toast  is a party favorite! Buttery baguette slices are topped with creamy mixture of shrimp, mayonnaise, shredded cheese, and green onion.

Greek Orzo Salad

Since this  Greek orzo salad  from The Healthful Ideas is packed with veggies, it’s the perfect side dish to serve at your dinner party. 

Yellowfin Tuna with Sesame Sauce

If you’re searching for an easy main course for your dinner on a boat, this flavorful recipe for  yellow fin tuna  from Cooking in the Keys is it! The delicious combination of Ahi tuna and toasted sesame seeds is perfect for enjoying on the boat.

Turkey Tikka Skewers

Prep these  turkey tikka skewers  from Hooked on Heat ahead of time and grill them on the boat for dinner.

Cajun Shrimp Salad

This colorful Cajun shrimp salad recipe is packed with bold zesty flavor! So quick and easy to make, this delicious  shrimp salad  is a healthy, satisfying way to enjoy a taste of the Louisiana bayou.

Sardines on Toast

Toasted bread topped with tomatoes and capers make up this quick and easy recipe for  sardines on toast  from Little Sunny Kitchen.

Broccoli Salad

The fresh combination of broccoli and apples make this simple  broccoli salad  recipe from Dinner at the Zoo the perfect side dish for an outdoor dinner.

Mojito Pineapple Salad

Whether you’re searching for a refreshing dessert or sweet side dish, your dinner guest will love this  mojito pineapple salad  from Divine Lifestyle, which features fresh pineapple and mint leaves.

Mini Cornbread Muffins

This simple recipe for  mini cornbread  from On My Kids Plate is the perfect side dish for any seafood recipe.

Baked Fish Nuggets

Enjoy your catch of the day for dinner with this recipe for  baked fish bites  from Spend with Pennies.

Seafood Paella Valenciana

Enjoy the flavors of Spain at your dinner party with this  seafood paella  recipe from Chocolates and Chai. Featuring calamari, shrimp, and mussels, this seafood dish is a delicious main course for your menu.

Grilled Halibut Tacos

Cook some halibut on the grill while out on the boat, then make these delicious  halibut tacos  from In the Kitch.

Spanish Mussels

Since these  Spanish mussels  from The Gourmet Bon Vivant are seasoned with chorizo and paprika, they’re packed with flavor.

Walking Tacos

Make eating dinner on your boat quick and easy with these fun  walking tacos  from Amanda’s Cookin’. Since all the ingredients are served in a chip bag, this simple meal is perfect for boating.

German Potato Salad

The flavorful combination of creamy potatoes and crispy bacon in this  German potato salad  recipe from The Forked Spoon is a delicious side dish for any main course.

Watermelon Feta Salad

Your dinner party guests will love the sweet and salty flavor combo in this  watermelon feta salad  from Somebody Feed Seb.

Seared Chilean Sea Bass

Enjoy a restaurant quality meal on your boat with this quick-cooking recipe for seared  Chilean sea bass  from The Kitchen Girl.

Bacon-Wrapped Scallops

Serve these easy  bacon wrapped scallops  from Bensa Bacon Lovers as an appetizer for your dinner party guests to enjoy on your boat.

Creamy Prawn Linguine

Featuring a creamy lemon sauce and fresh prawns, this  linguini  recipe from It’s Not Complicated is sure to be a hit at any dinner party on a boat.

Hawaiian Sliders

These quick and easy  Hawaiian sliders  from A Paige of Positivity are made with rotisserie chicken, making them perfect for preparing on the boat.

Vegetable Risotto

Since this easy side dish is packed with asparagus and kale, it’s a flavorful addition to any dinner party menu. Your guests will love eating this  vegetable risotto  from Our Love Language is Food along your dinner’s main course.

Blackened Shrimp

The Cajun flavors in this  blackened shrimp  recipe from Low Carb Yum is a great way to add some spice to your dinner menu.

Grilled Mahi Mahi

The smokey flavor in this  grilled mahi mahi recipe  from Flavor Mosaic is a great menu choice for your dinner on a boat.

A Few Tips Before Hosting or Attending Dinner Cruises

While planning our the best food is a major key to a great night, these ideas may help elevate your night even more!

• Will you serve an alcoholic drink? We like a glass of champagne when boarding and a bottle of wine chilling for dinner.
• Will you have any live entertainment or live music?
• Do you have foul-weather gear just in case you hit rough seas?
• Think about food safety. Do any of your food options need to be refrigerated, or can they be kept at room temperature?
• Do you need any kitchen appliances?
• If you’re going at sunset, another good idea is to bring a blanket or sweater.
• Do you plan on seeing anything? For example humpback whales or specific landmarks like the Empire State Building.
• If you’re wanting to keep the meal simple, lunch cruises are a great option! You could serve sandwiches with pasta salad!

The best thing about dinner on a boat is that you can make it what you want! You can plan a fine dining experience with lobster and white wine, or you can do beer or soft drinks and hot dogs after a hot day exploring!

Some of the most delicious meals are because of the memories attached to them!

We hope these ideas help you get out of your comfort zone and have an amazing night on the water!

Love these ideas? You may also like:

• Perfect Maui Itinerary | 5 Unforgettable Days for Couples
• Best Copycat Original Sloppy Joes Key West Recipe
• Birthday Trip Ideas & Where to Go on Your Birthday

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• Personal Essays

Life at Sea: The Pleasures and Perils of Nautical Cooking

The sun slowly melts into the horizon in a riot of fluorescent streaks—pink and orange flame the sky, while the rippling water of the Bali Sea takes on a delicate lavender hue. The silhouette of a volcano rises gently from the water. And there we are, on a little sailboat from San Francisco called Saltbreaker, barely able to believe that this scene has become a nightly occurrence. We lean back against the mast and raise our drinks for a toast. "This," I say, " this is what sailing is all about."

Saltbreaker belongs to my boyfriend, Alex, and his brother, Nick. They purchased the 32-foot boat in 2011, with the aim of sailing from San Francisco to New Zealand, which they did via Mexico, Central America, French Polynesia, Tonga.* Last summer, Nick sailed her from New Zealand to Bali, where Alex and I got back on board to take our turn adventuring around Indonesian islands. Our destination: wherever the wind blows us (or something like that).

*You can read more about Saltbreaker's adventures here , and my take on dating a wandering sailor here .

When I tell people about our current travel plans and Saltbreaker's past adventures, I always get one of two reactions:

• "Oh wow, that is so magical and romantic and amazing!" or:
• "But...how do you eat?"

On the one hand, the first group is right, it can be pretty magical. The sunsets barely seem real, and that's not even getting into the occasional dolphin escorts and the pristine beaches hidden in remote coves. But it can also be exhausting, dirty, smelly, and cramped, depending on sailing conditions and where we happen to be anchored. Like almost any travel that takes you outside of your comfort zone, it's worth it about 95% of the time.

As for answering the second group, the truth is that we eat pretty damn well. Sailing as a form of travel is pretty much like taking your house from place to place, kitchen (or galley, in sailor-speak) included. Your house just happens to be the size of a walk-in closet, and more often than not, it's rocking back and forth or hanging out at a 25-degree angle. And the average temperature is 90 degrees.

Still, while it's more difficult than your standard home-cooking experience, cooking on a boat is easier than you'd think. You're usually limited to the supplies you have onboard, with little or no ability to purchase more—that issue isn't much different from when you go camping. But you're generally better equipped and stocked than the average backpacker. And you're constantly inspired by the food cultures of the places you visit, as well as the crazy-fresh fish that, on good days, figures into your meal plan.

Stocking a boat for a multiple-month journey requires serious planning for the most culinarily apathetic of sailors. But for us, it's an even more involved process—we want to be excited about our meals as often as possible. We make eating well a priority, even if all we're doing is doctoring a packet of instant noodles or a jarred pasta sauce. And because we can't run to the grocery store to grab a missing ingredient or satisfy a craving, we do our best to anticipate what will enliven each meal.

Interested in plotting your own ocean-bound journey, or curious about how we fuel ours? Then check out how our boat is equipped for cooking, how we plot our provisions before a long trip, and the little luxuries that we can't live without (hint: Nutella is involved).

Like any respectable New York-style shoebox apartment that happens to be a sailboat, Saltbreaker has a small galley. We've got a three-burner stove and a oven that both run on propane and, generally speaking, work quite well.

This whole setup is gimbaled, meaning the stove and oven can rock counter to the boat's movement, helping to prevent hot pans and spoons from going flying as the boat leans and rocks. There's also a safety strap that wraps behind the chef-of-the-moment, just in case balance is a challenge.

We have a sink that has two faucets, one of which connects to two 40-gallon tanks filled with freshwater. Back in the States, this was filled with tap water pumped at a marina. Now, we purchase gallon jugs of filtered water and pour them in by hand. We save as much as possible for drinking water, but will also use it for cooking soups and, more importantly, making coffee. The faucet is operated by a foot pump—an excellent way to stay aware of exactly how much water you're using. The sink's second faucet pumps saltwater directly from the ocean, which we use for washing dishes (save our knives and cast iron skillet).

Though the boat is relatively small, it has incredible built-in storage capabilities. Every bit of counter space visible in our little galley opens up to become storage for food, cooking supplies, spices, bottles of whiskey, and more. Food can be stored beyond the galley, too, in a large space under the starboard settee (bench on the righthand side), or in baskets in a port cubby. I quickly became accustomed to the fact that, on a boat, it makes perfect sense to have your clothes stored next to a basket of onions and garlic.

What about refrigeration? You might not be able to imagine cooking sans fridge, but we mostly do without. Saltbreaker does have a small mini-fridge, but we don't use it continuously. Many boats do have full-scale refrigeration systems; we've found that it takes more power than it's worth. (Saltbreaker's power runs off batteries, which are charged primarily by three solar panels.) We'll turn the fridge on for truly pressing concerns: say, if we catch a fish that we don't eat all at once, or if we want to drink a cold beer. Saltbreaker didn't have a fridge at all for close to two years; it made everyone get all the more creative with fish preparation (pickling, smoking, trading), and meant that cold beer on shore tasted even better.

The Provisions: Stocking Up and Strategizing

Some evenings, as the sun is getting low, Alex can be seen duck-diving a few feet off our boat, outfitted in a snorkel mask and freediving fins, as he plunges into the turquoise depths with a speargun in hand. I peer anxiously over the side, crossing my fingers that he's successful. He emerges once, twice, three times, pacing his breath and slowing his heartrate so he can inhale and dive 20-40 meters down again. Moments later, he pops up, triumphant—a gleaming silver fish flecked with gold cleanly pierced with the tip of his spear. "Sweetlips!" he calls, heaving the gun and fish on board as I ready a knife and a bucket of water for cleaning. "Dinner!" I say in response, watching as the fish's body shudders and is still.

It may sound primitive, but this dive for dinner is one of the biggest highlights of our eating life these days. Fishing excursions from San Francisco across the Pacific yielded tasty prizes like dorado, skipjack, tuna, sierra, and even a six-foot sailfish. Here in Bali, we've been eating a good amount of those gold-spotted sweetlips, and have our eyes on some tasty-looking schools of mackerel.

We'll eat a fish straight out of the water pan-fried whole; if it's a firm, meaty fish (like tuna), we might eat it raw as sashimi, on seasoned sushi rice, or as ceviche. We'll turn filets and heads into curry (making use of a solid store-bought green curry paste and boxes of coconut milk) or soup, laced with lemongrass, garlic, and peppercorns.

Fishing doesn't always pan out, though, despite Alex's prowess with a speargun. Sometimes, the surrounding reefs are packed with snorkelers, or the fish are too small. We'll often leave a fishing line behind our boat when we're underway (a practice known as trolling), only to stare at it wistfully for hours on end, resigning ourselves to eating canned tuna instead. Since we can't rely on catching fish every single day, we have to be well-stocked t o ensure that we remain well-fed.

Provisioning for a sailing trip requires that you anticipate what might taste good weeks or even months out, and to realistically consider what you'll be willing to cook when you're too tired to even think about food. On the other hand, it's also worth considering bigger cooking projects (say, making fresh bread or pasta) for when you find yourself with a lot of time to think about your daily meals, and can spend much of your day prepping for them.

Provisions can be divided into two major categories: long-lasting and fresh. The first category includes a whole mess of pantry staples—dried goods like rice, beans, lentils, pasta, and couscous; canned tomatoes, beans, vegetables, and condiments; and fun snack items that hit the spot when we're mid-sail, like chips, nuts, dried fruits, and chocolate (and at least three jars of Nutella). After a long, tiring sail, you'll crave the same sorts of foods you'd want as a tasty reward after a hike. Our quick-and-easy meals often draw heavily from this provisioning category: things like instant noodles and ready-made packs of curry sauce, which can be thrown together in minutes and eaten just as quickly.

" I almost cried with happiness at the sight of a towering salad of freshly-grown leafy greens."

Fresh food requires a little more strategy. I remember a strenuous, four-day journey down the coast of Nicaragua with no green vegetables and no trips to shore. When we finally made our way to land, I almost cried with happiness at the sight of a towering salad of freshly-grown leafy greens. These days, whenever we're on shore I'm eyeing the local stores and stands like a hawk—when I spy a pile of vegetables, it's all I can do not to start jumping up and down.

Part of the fun is experimenting with local goods that we don't necessarily recognize. Lately, we've had some great meals of kang kung , a type of earthy, spinach-like greens that are wonderful simply sautéed with garlic and coconut oil.

Our meal planning is based around what we have that's fresh and what's likely to go bad first. We make a point to stock up on long-lasting vegetables—onions, garlic, potatoes, and cabbage (which we've seen last for five to six weeks!) all fall under that umbrella—but we don't hesitate to get more fleeting goods like dark leafy greens, local fruit, tomatoes, and eggplants. We keep the produce that is most likely to turn in a basket hanging right over the galley as a reminder to use it up in good time.

Produce isn't the only fresh provision near and dear to my heart and stomach. When stored and sold unrefrigerated (as they are in most places outside of the U.S.) eggs last a long, long time—even multiple weeks—without going bad. They're an easy source of protein with rice, on pasta, or in soup, and I've yet to get sick of eggs simply scrambled or fried with some salt and spice.

"traveling to delicious and exotic places has allowed us the opportunity to round out our pantry selection"

A well-stocked spice stash is essential for our cooking purposes, too. Saltbreaker left the US with a healthy supply of all of the essentials (cumin, coriander, oregano, thyme, rosemary, and many more), but traveling to delicious and exotic places has allowed us the opportunity to round out our pantry selection with additions like flaky chili powder and vanilla from Mexico, and cardamom, star anise, and tingly peppercorns here in Bali. The other week, I was delighted to find a hidden bottle of Lizano's hot sauce from Nicaragua buried under a mess of cans—the vinegary, spicy sauce was one of my favorite flavor discoveries in Central America, and tastes just as good here in Indonesia.

If there's one truly essential tool in our galley, it's the pressure cooker, where we regularly prepare things like stews and sauces, not to mention dried beans and brown rice. Our stove runs on precious propane, and the pressure cooker allows us to regularly plan on slow-cooked favorites without completely depleting our fuel supply (or causing the cabin temperature to spike to 100 degrees). I've whipped up some seriously good lentil stew in around 15 minutes, and Alex threw together a pasta sauce using a batch of must-use tomatoes and chili peppers in 20 that tasted like they'd spent all day simmering on the stovetop.

The Inevitabilities: Things Will Go Bad (No Matter How Well You Plan)

When you're living on a boat, you may have food-supply surprises. A normally long-lasting cabbage may rot in two days, while a delicate-seeming eggplant will last for a week and a half. The only thing you can plan is that you need to check on your vegetables every day, and should probably be checking in on your canned and dried goods every couple of weeks, too. Our rule: if it smells okay, it probably is. If it's attracting bugs, get rid of it ASAP.

Because our living space is on the small end, it's usually quite evident when something has gone bad. The smell is inescapable; as are the fruit flies. Fortunately, our removal method is a lot more cathartic than your average refrigerator clean-out at home—we get to toss our bad veggies overboard.

One way to slow the rapid pace of vegetable rotting is to intentionally get underripe vegetables which will be ready to eat in a week or so. We expected the worst when we bought a bag of green tomatoes and two massive green avocados, but we kept them as wrapped up and protected as possible, and were rewarded with two magical days of guacamole.

Dried goods are much less likely to go bad, but it happens. Bugs will infest bags of rice and beans that have been opened and left for too long. Cans may rust, rendering their contents inedible. Keeping things as cool and dry as possible helps us avoid a lot, if not all spoilage.

A silver lining to this much-accelerated pace of food rotting is that you're forced to think of ways to preserve what you've got. I dried a huge bunch of Balinese peppers by threading them with fishing line and hanging them in the sun, while a hefty head of cauliflower made a fine jar of lemony, peppery pickles.

So... What Do We Cook?

We may be traveling with our home in tow, but that doesn't make us totally immune from homesickness. My favorite remedy: Recreating our favorite flavors from California. (Tacos, obviously.) Remember our massive, underripe Balinese avocados? The morning we discovered that they'd softened we had new plans for the day: a frenzy of fish taco preparations, which included making fresh flour tortillas, guacamole, and glaring at every and all snorkeler who came within twenty feet of our boat, delaying our ability to spearfish for taco fillings. Finally, we had an opening: Alex promptly speared a sweetlips, we slapped tortillas into shape, and we were gloriously rewarded in the form of two guacamole-laden fish tacos apiece.

And then there are the foods we often cook at home. Alex and I make a lot of fresh pasta in our San Francisco kitchen, and, thanks to a crank-operated pasta maker onboard, can do the same here. Alex is a skilled bread baker, and while baking in the tropics is definitely different from the cooler climes of San Francisco, the fresh bread might taste even better (particularly topped with a healthy smear of Nutella).

But we're not traveling to live on tacos and pasta alone—we draw inspiration from the foods and flavors we're finding on land. I've been making batch after batch of Balinese-style sambal—coconut oil laced with chilies, shallots, and fresh lemongrass—it's the perfect accompaniment to a whole fried or grilled fish, and a killer cooking base for eggs, fried rice, and quick-sautéed vegetables. Our soups are inspired by cap cay (pronounced chap-chay), a garlic-heavy soup loaded with vegetables and a fried egg. It's hard to get too bored when we're constantly trying foods that are so delicious that we pretty much have to recreate them... though beef rendang might have to wait until we get home (unless we find a reliable butcher onshore, that is).

Still, you can't have it all. I miss cheese like crazy, not to mention good wine, strong beer, and kale salads (yep, I'm one of those). There are days that we're eating fresh fish curry when I'd kill for a good cheeseburger topped with bacon.

But we make do. More than that—because every meal takes a little more thought and effort, it tastes a little better, too. Or maybe that's just the salty air talking.

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Cooking on a boat: how to create delicious meals in the galley

• Stef Bottinelli

There's nothing quite like enjoying a meal at sea, but it can be tricky to cook in a small galley and ingredients may not always be available. YBW speaks to Fiona Sims, the author of 'The Boat Cookbook: Real Food for Hungry Sailors', a book full of easy and mouthwatering recipes - many contributed by sailing and cooking legends such as Robin Knox-Johnson, Dee Caffari and Angela Hartnett - that are perfect to make on a boat.

Doesn’t food always taste better at sea? The smell of the sea in the air, sprays of salty water on the skin as you sail, the sun disappearing over the horizon… .Is there a better place than on a boat to crack open a cold beer or drink a glass of wine and enjoy a delicious meal? There’s nothing quite as lovely as eating on board, but nothing quite as tricky as preparing a delicious feast in a small space with limited tools, ingredients and often no fridge or oven.

Food, drink, travel writer and sailing-enthusiast Fiona Sims knows this all too well after many trips and many meals on boats. Faced with the reality of meals on board, Sims has come come up with the idea of The Boat Cookbook: Real Food for Hungry Sailors . The writer has put together this wonderful recipe book with practicality in mind. She asked top chefs and sailing legends to share some of their favourite recipes. Angela Hartnett, Chris Galvin, Sir Robin Knox-Johnston and Dee Caffari are just a few names who have contributed to the book.

What inspired you to compile a cook book specific to cooking on boats with minimal equipment?

It’s who, rather than what – my Dad. He kept losing the scribbled-down recipes that I gave him to improve his basic cooking skills on board, which used to be all tinned Bolognese and powdered mash. And while some of the recipes might be useful for those on long ocean crossings, The Boat Cookbook is really intended for people, like me, who sail at weekends in boats with tiny galleys, and are looking for some inspiration.

How did your love for boats start?

I’ve been sailing since I was 8 years old. I grew up in south London and on weekends, from Easter through to the end of the summer, my parents would cram me, my younger sister and brother into the car and head down to Hythe on the south coast trailing a Mirror dinghy (and later a Laser), packed with a picnic and lifejackets hidden underneath the tarpaulin. I only started cooking on board in my early 20s when Dad owned his first proper sailing boat – a 23ft Virgo Voyager, with a postage stamp-sized kitchen, later progressing to cooking on Dad’s current, yacht, an aged 29ft Westerly Konsort, moored in Yarmouth Harbour on the Isle of Wight.

What’s the most basic dish you’ve made with the fewest of ingredients and kitchen tools that turned out to be a success?

My baked Vacherin, on page 95. When shoved in the oven in its box with a little wine, it makes an instant fondue, without all that grating and stirring. I might open a bag of salad and toss the leaves with a vinegary dressing to serve with it. And if Vacherin isn’t available, you can use a bog standard Camembert.

What are the most common mistakes people make when cooking (or hoping to cook) on a boat?

The secret to cooking on board is to go for dishes made with the minimum fuss and the maximum flavour, so don’t get too ambitious. Space is at a premium, so choose your kit carefully. Pots and pans should stack easily, and the dishes should be both oven- and table-friendly. There are lots of space-saving options around, so take advantage of the latest clever kitchenware – Joseph Joseph is a good source. Measure the top of your hob first and check that the pans will be able to sit together in most combinations.

What tips and tricks could you share with our readers?

Keep a master list of everything you stash on board, then every time you finish something, cross it off so you remember to replace it the next time you shop. Always have a store cupboard supper or two stashed away for when you arrive too late for the shops, or can’t get ashore. If you’re missing an ingredient, be brave and substitute another. Buy a good knife, keep it sharp and store it safely; it will make life on board easier and cut down on preparation times. Keep a stash of dried porcini on board – they tart up ordinary mushrooms a treat, and act as a flavour bomb for soups and stews.

Have you ever foraged your ingredients and what were the best ones you’ve found that went into a great recipe?

Come late summer you’ll find me in the hedgerows. British hedgerows in particular are bursting with wild blackberries. I add them to my porridge in the morning, or for a quick delicious dessert on board, smother sun-ripened blackberries with thick double cream, sprinkle over caster sugar and grill for 3-4 minutes.

Can you share a couple of dos and don’ts when cooking on a boat?

Do buy cheap non-stick frying pans (Ikea is a good source), far easier on the washing up and you can just bin them when the surfaces are worn

Don’t be afraid of a pressure cooker – it’s the fastest route to a sustaining meal on board, transforming dried beans into soups and stews in just 20 minutes, and it will survive happily after an errant wake.

See the recipes here

The Boat Cookbook: Real Food for Hungry Sailors by Fiona Sims is published by Bloomsbury

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Boat Cruise Meal Planning with Chef Theresa

How to plan for meals and galley provisions for boat trips, cruises or charters from an experienced charter chef.

In previous articles, I have discussed trip preparation through the use of checklists – like how to create good checklists  and three checklists you should create for your boat . I have also discussed how cruising couples can have better communication  and learn to more appropriately divide up the tasks necessary for handling a boat underway. There is another aspect of boating and sailing that should not be overlooked. As important as it is to stay hydrated when boating, it is just as important to eat good meals and snacks while underway.

A lot of folks will prepare for a weekend on the water by racing through the grocery store near the marina. The shopping cart winds up full of chips, dip, beer and sodas, and a host of other “convenient” food items. I am here to tell you that you can eat healthy foods and not have to expend a great deal of money or effort during your cruise.

I would be remiss if I did not also mention Betty Grieve who has sailed as Mate on many of the trips we offer through Chesapeake Flotillas . She often has excellent suggestions for logistics and provisioning, especially for our overseas adventures. And Betty makes sure we have coffee pots! These two women together have contributed much to make my cruises as successful.

This article will capture the highlights of a conversation that I had recently with Chef Theresa for her thoughts on meal planning and provision, both for local cruises and overseas charters.

Chef Theresa started cooking about age 12. She learned her recipes and techniques by watching her mother and grandmother in the kitchen. Theresa remembers meatballs and chicken escarole soup as the first dishes she made on her own. Her heritage is Italian so there has always been a tradition of abundance and good food. Her husband, Jake, was a Polish immigrant as a child and is now a US citizen. She learned how to make traditional Polish dishes from her late mother-in-law. Given her heritage and that of her in-laws, Theresa’s cooking style is a product of the Italian and Polish influences in her family. Theresa cooks both from recipes and from her own creativity. Then there are times where she modifies a recipe to better suit her taste or the available ingredients. She has been remarkably successful at all of it.

Theresa is comfortable in nearly any galley but she misses her home kitchen nonetheless. Among the things she misses are her own tools, especially spatulas, serving spoons, and non-stick pans. The galley on Bay Poet is relatively well-equipped but what we find on boats on foreign charters often leaves a lot to be desired.

When asked, Theresa said, “My worst experience in a galley was probably during the 2011 sailing trip in Croatia. The boat had a French press for making coffee but at the time, I did not know what it was. We all assumed it was like a regular percolator coffee pot. When you (Capt. Rob) came down from cockpit and saw it on the burner, you shouted for us to get it off the flame!”

When preparing for overseas charters, planning is vitally important. It is essential, necessary really, to get the clients to share their preferences, allergies, or medical limitations. That will be a coarse guide to what a week’s menu may be.

Secondly, one should not oversupply. You just don’t have a lot of storage space and you run the risk of spoilage or waste from not using it. However, you do have to consider the size and nature of the store where you provision. Is it a modern supermarket or a local grocery store? Depending on the needs and the situation, both have their appeals. While you are more likely to find everything you need a supermarket, the ambiance of shopping in a family owned store in a foreign country is unequalled.

Some of the things which the crew of Bay Poet favors are pork roll, egg, and cheese sandwiches for breakfast, grilled chicken Caesar pita pockets for lunch, and grilled chicken and pastas dishes for dinner.

Whether sailing domestically or foreign, there is always plenty of fresh fruit, nuts, and healthy snacks. However, some of the sins in which we engage are jerky and chocolate desserts. Theresa says the latter is to satisfy the captain’s sweet tooth!

Here’s a look at some of the dishes Chef Teresa has made for charters:

She gets a thrill from all the different shopping experiences she has had in the several countries we have visited and then, she just simply likes cooking and tasting things from different cultures.

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More tips for galley planning.

Theresa offers the following advice to anyone considering taking on galley duties, particularly on charters outside the US:

• Choose meals consistent with the local culture. Experience food and life in context!
• Do your online research for traditional meals and ingredients before you go.
• Survey your clients and crew and also share your thoughts in order to manage expectations.
• Spices can be VERY expensive items overseas. They are small items and can be readily packed to take with you.
• Sometimes you just have to wing it! Despite your best planning, you may not find everything you want.

Chef Theresa is excellent in the galley and all things related to hospitality. I am happy to count her as an asset for Chesapeake Flotillas!

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Best Dishes for Sailboats: Galley Dinnerware Plates

Last Updated by

Elizabeth O'Malley

June 15, 2022

Wanna keep morale high on board? Choose the best dishes for your boat! Galley dinnerware can make (and hopefully not break!) meals underway and dockside.

Outfitting your galley -- whether you are dockside 90% of the time or a hard-core cruiser – means picking the proper dishes and glassware for safe, easy, enjoyable meals. From material to motif, consider the following when shopping for bowls, platters, mugs, and more!

Many sailors have amassed a mishmash of galley items over the years, and, while some are always going to be appropriate, newer options are making galley-stocking decisions more diverse from both functionality and aesthetic angles. Whether it’s the way a plate stays in place when heeled over 30 degrees or the way a wine glass feels in your hand, on your lips, and when it crashes to the deck, you’ll want to consider your personal dinnerware preferences and design taste as you outfit or upgrade your galley.

As a person who spends a lot of time on both sailboats (and, yes, power boats) and as a person who loves to entertain family and friends on board, I have come to appreciate the interplay of how dinnerware works, stows, and looks.

Table of contents

Best Dishes For Sailboats

Plates, dishes, and bowls can be made from the same materials as dinnerware in a landlubber’s kitchen, but boat life presents different considerations for the composition of galleyware. Here are various options for galleyware, presented in order of my least to most favorite:

Disposable and Paper Plates for Boats

While paper plates are easy and disposable, the mere thought of a true sailor opting for such an environmentally-antagonistic product makes me a bit seasick. Literally, the disposable nature of today’s society is making our seas sick and why any self-respecting sailor would opt for this, I simply can’t fathom.

Stainless Steel Plates and Bowls for Boats

Stainless steel – plates, bowls, mugs, and glasses – can certainly stand up to the rigors of boat life, much as they do for camping life, but dropping a stainless plate on pine-needled forest floor versus the deck of a boat has different outcomes. Yes, stainless steel, with regular use becomes pretty dented and we’ve had plates get bend-y and not flat after a while. Possibly more so than the denting, I just don’t like the taste of metal or the sound of metal while I’m eating. Clink, clink, clink. While I do like the clink, clink, clink of a halyard at night (yes, I know, many people hate that sound), I don’t like the sound of utensils clinking on a metal plate. And food really does taste differently when served on metal. It does, really! Having said that, if you feel compelled to go with stainless steel galleyware, here’s a complete stainless galleyware set  folks seem to like. Candidly, I’m kind of a sucker for the “packaging” of these various pieces -- but practically it does seem like a good option for people who may step ashore for some hiking (or even beach camping which some pals of mine do because they “sail to surf” all over the world!).

Although it doesn’t necessarily fit in the “plate-dish-bowl” category I’m covering in this article, one stainless steel galley item that you may want to add to your wish list (especially if you do a lot of onboard cooking) is this set of nesting stainless steel cookware .  It is 100% 18-10 marine-grade stainless steel and a real space saver.  When nested, it stores in less than 1/2 ft³ of space.  While I haven’t used it before, to me this stainless tiered, multi-step lid  that can work for different sized pots and pans seems like it’d be helpful to have on hand.

Plastic Plates and Bowls for Boats

Plastic is a popular option and, admittedly, I’ve got plastic drink tumblers that get regular use. I sort of feel like plastic is just one step above paper relative to its environmental impact but I can’t argue that it stows well, is lightweight, takes a beating and (unless it’s a more brittle plastic) rarely breaks or shatters. Over the years, most of my food storage containers are plastic – and the only real negative with that is they’re prone to absorbing color and odors, which seems even more prevalent in damp boating conditions.  I started with a version of this lightweight, unbreakable plastic dinnerware  a while ago, and it may suit your needs if you’re comfortable with plastic and not too considered about attractiveness.

One of the clear advantages of plastic is that it can be microwaved -- and in some cases put in the oven (typically at no more than 300 degrees and for no longer than 45 minutes if you take it from freezer to oven). If you’re a big fan of the microwave, plastic definitely is a leading contender for galleyware.

I recently visited with a friend and her husband who were on the Intracoastal and docked in nearby Beaufort, North Carolina for several days. I fell head over(board) heels for the personalized plastic plates they had on their boat. It came as a big surprise to learn that she had purchased the plates from Amazon and, while $20 a plate is more than I think I want to spend, if you want to keep up(wind) from the Jones, you can check these fun, classic customized plates out for yourself right here .

Plastic is probably the most common material that I see folks using, and I definitely get the benefits of it.  Like paper plates, though, for me, it has a pretty substantial drawback -- it’s just so not eco-friendly.  

Wooden and Bamboo Plates and Bowls for Boats

Wooden galleyware has a nice warm feel to it, and aesthetically, at least for me, it often works well with a boat’s appearance. Wooden plates and bowls are great in terms of the breakage and the bounce-factor and they can hold up to regular use. When stored and not used on a regular basis, though, I have seen wooden galleyware deteriorate from the damp environment typically associated with boats; however, when I was in San Diego for a decade, the desert-like dry air (even dockside) never impacted the bamboo trays that we used on board.

I still have an earlier version of this wooden galleyware ,and every now and then still use it casually (but not for impressing guests). If wood is your thing, they do last well but will eventually begin to splinter here and there. These bamboo plates  are nice because of their square shape – they seem to take up less space than round plates but maybe that’s just my imagination. My wooden beer mugs  always elicit a variety of comments – mainly the surprise that there’s even such a thing as a “modern” wooden beer mug. And these coconut shell bowls  are also a fun favorite due to both their depth and their material.  They are not supposed to be used for very hot items but I’ve served soup in them before -- just not piping hot, burn-the-roof-of-your-mouth hot.  

Melamine Plates and Bowls for Boats

My absolute preference for dishes and plates on the boat – and my ever-growing collection of it reflects my affinity for it – is melamine. Like plastic, it’s fairly lightweight and stacks well without sliding around too much (and options with non-skid material on the bottom alleviates this issue). Melamine galleyware comes in soooo many attractive designs – that rarely fade and hold up well to rough-and-tumble boat life. The biggest negative to melamine is that it is not microwavable. So, a quick reheat of last night’s leftovers can’t happen on those cute anchor or nautilus shell-themed plates. For me, that’s a tradeoff that I’m comfortable with but if you’re a leftover hound (and use the microwave a lot), keep that con in mind.

Melamine isn’t a whole lot better for the environment than plastic -- it’s actually just really hard plastic. Sigh. It just seems like the design options (both dimensions and graphics) are better and, dare I say, classier than plastic.  In my mind, melamine is like the Nordstrom of plastic so if design and appearance really matters to you, I suspect you’ll find much better choices than with plastic. As an example, I love this setting for four  for its minimalist in design -- it can be mixed and matched with various patterned napkins, charges, placemats, etc. A plastic version of this would look and feel, well, chintzy.  

If your see-worthy taste tends toward nautical (and isn’t that way you’re here on this site?) this melamine set with a nautical flag design  might just appeal to your sail flag fetish. There is a third melamine set  that I have my eye on and it is from a small, woman-owned business (Relish in Atlanta).  This style marries the look of pottery with the efficient ease of melamine.

Bowls on Board Sailboats

While not something one might think to consider when acquiring galleyware, you should definitely ponder the seemingly simple bowl before you buy.  Bowls by nature are intended to corral foodstuffs that don’t cooperate with a flat surface, i.e. a plate or dish.  When sitting still on land or even standing at a cocktail party, it’s fairly easy to eat off of a plate without too much risk of food falling or sliding off.  But it goes to a different level of complexity on a boat -- which means that bowls become much more often used vessels for meals.  

Bowls come in different sizes (as you can see with the three different melamine set options I have already linked) and size matters. It’s sometimes better to get a bigger bowl (20 oz versus 16 oz) so you can put the same amount in the bowl but the contents don’t  come up as high on the sides of the bowl – just in case you’re eating while it’s a big rough on the water. No one likes to see their Rice Krispies sloshed onto the deck…

And because the contents of bowls tend to be more slippery than plated items (think cereal versus sandwich), anti-skid bowls are definitely something to look for.  I recommend purchasing more than you think you’ll need -- all the same size because you want them to be nesting and stackable.  The more variety you have the less likely that they’ll nicely cozy up with one another and then you’ve got a jumbled mess in your galley cabinets. I’d recommend this good looking and versatile stacking, nesting, anti-skid bowl , recognizing that it is melamine and not recommended for microwave use.  For something of the microwave-friendly variety that apparently is eco-friendly, check into this set of eight deep and large (30 oz!) bowls .  (Note: they do not have the non-skid feature.)

While i think it goes without saying, I’ll mention it just in case:  anti-skid or non-skid/non-slip features are certainly helpful to have on plates too.  It’s not just bowls that move around.  

Using anti-skid placemats can be another way to address the slip-slide challenge.  Some placemats are non-skid between the mat and the tabletop, and others are non-skid between the mat and the plate or bowl on top of the placemat.  The latter are often made of silicone which grips both on the top and the bottom side.  Regretfully, I have yet to see a really attractive silicone placemat but the  light gray one linked here  is neutral and at least not primary-color childish or amusement-park garish like most of the other silicone mats that I have seen out there.

There are plenty of dinnerware material options from which to choose when it comes to having a well-stocked galley, regardless of whether you’re a solo sailor or the hostess with the mostess. You may have learned some of your preferences through trial and error and hopefully I’ve covered (and linked) some unique plate, dish, and bowls considerations here.  In a future article, I will provide an overview of some of the best beverage containers and family-style serving pieces for boats that have made for plenty of convenient, fun, and fine dining experiences on the water. When you’re on the water and the food is good and it stays where it is supposed to stay, you can be pretty sure that the crew’s morale (and the cook’s too) will be better than shipshape!

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Elizabeth has sailed Sunfish, Catalinas, Knarrs, and countless other boats. Forty years later, she finds herself back on the waters of Bogue Sound, where she lives and sails with her daughter, Morgan, and chocolate lab, Choco.

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What to Eat when Sailing: 10 Simple Meals Ideas for Your Sailing Holiday

Dear sailors and sailing lovers! Looking for some fresh ideas on what simple meals to prepare during your sailing holiday? You’ve come to the right place! Learn how to prepare simple but delicious food aboard your bareboat charter in no time following the recipes written by Janko, a professional skipper with vast experience in all areas related to sailing.

What Food Should I Bring on a Sailing Trip?

On a sailing trip, you should bring pasta, vegetables, fruit, bread, meat, cheese, milk, rice and eggs. These are the ingredients you can make almost anything with. Therefore, it would be great if you brought these ingredients on board.

You should always bring some food on a sailing trip. It is the best option as you will not always need to go back to the land to fill your stomach. Nothing is stopping you from making delicious meals on your boat.

Foodwise, on a sailing trip you must bring pasta , vegetables , fruit , and bread . Those are the essentials. Even better would be to plan your meals ahead of time, and bring all the food necessary. You can store the food in the fridge and just cook it as the days go by. Besides the essentials, we also suggest bringing meat , cheese , milk , rice , and eggs . If you’re skilful or you just feel lucky you can catch your fish or even shellfish . But if you just want to lay back and enjoy your holiday, you can buy it at a good price.

What do You Eat on a Boat?

Our suggestions include the following: tuna salad with lentils, carrot salad with marinated anchovies, farfalle with anchovies, prawns with green noodles, shellfish pasta salad, pasta carbonara, pasta bolognese, tagliatelle with olives, fusilli with tuna and tomato sauce, meat risotto, tapenade, and bruschetta. There’s a ton of simple meals you could prepare while sailing. The most important factor is that it is not time-consuming because you want to enjoy your holiday to the fullest.

What Kitchen Appliances does a Sailboat have?

Charter boats come with standard kitchen equipment – dishes, cutlery, mugs, glasses, bowls, and pans. When it comes to kitchen appliances, you will find a refrigerator and stove with an oven on every boat, whereas larger boats will also have a microwave, ice-maker, and other appliances at your disposal.

Now let’s get back to our simple meal recipes. Bon Appétit!

10 Dishes to Eat when Sailing:

Bonus – Simple “boat-made” Meals:

Refreshing Salads

Tuna salad with lentils.

Fresh tuna combined with lentils in a fabulous salad

Tuna fish has always been one of the most important fish species , and tuna fishing has a long tradition in the Adriatic. This fish is a delicious source of healthy omega-3 fatty acids and protein. Even though it is just a salad, this is a plentiful and delicious meal. Learn how to make yummy tuna salad with lentils yourself.

Ingredients

• 2 garlic cloves, minced
• 1 cup green or brown lentils, washed and picked over
• 1 bay leaf
• 1/2 medium onion
• 1 fresh tuna
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon chopped chives
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon sherry vinegar or red wine vinegar

The preparation time for this meal is 20 minutes and the cooking time is 45 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

How to Prepare

• Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan. Add water. Bring to a boil, reduce the heat and add salt to taste. Cover and simmer 30 minutes until the lentils are tender. Remove the onion and bay leaf. Drain the lentils through a strainer and set over a bowl.
• In a large bowl, mix together the tuna, parsley, chives and drained lentils.
• In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.

Carrot Salad with Marinated Anchovies

Carrots and anchovies mixed in an interesting salad

Marinated anchovies are a speciality on the Adriatic coast, and the Adriatic anchovies stand among the finest in the world! If you like the idea of marinated anchovies in a fresh salad, check out how to prepare carrot salad with marinated anchovies .

• 5 medium carrots, scrubbed, thinly sliced
• 3 tablespoons fresh lemon juice
• 4 tablespoons extra virgin olive oil
• 2 teaspoons pepper
• 12 marinated white anchovies
• 1/4 cup parsley leaves

The preparation time for this meal is 15 minutes and the total time is 20 minutes. Recommended serving is 1 scoop. This recipe yields 4 servings.

• To begin with, mix carrots with lemon juice, olive oil, and pepper in a medium bowl. Season with salt. Massage carrots with your hands until softened.
• After the first step, transfer carrots with their juices to a platter and top with anchovies. You can also add feta cheese if you want. Drizzle with remaining olive oil and scatter parsley and remaining pepper over the dish.

Simple Seafood Meals

Farfalle with anchovies.

Classic Italian pasta with a Mediterranean twist

Another dish containing this delicious small fish is farfalle with anchovies. Farfalle refers to bow-tie-shaped pasta whose name is derived from the Italian word meaning ‘a butterfly ‘– Farfalla. Find all the details on how to prepare farfalle with anchovies .

• Farfalle pasta
• 1/4 cup extra virgin olive oil
• Marinated anchovies
• 4 peeled and cut tomatoes
• 3 cloves of garlic, minced
• 80g black marinated olives
• Salt and black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Half a glass of dry white wine
• Few oregano leaves

The preparation time for this meal is 20 minutes and the total time to prepare it is 30 minutes. Recommended serving is 2 scoops. This recipe yields 5 servings.

• Farfalle should be cooked in a lot of boiling water. To reach the additional flavor you can add a pinch of salt, few drops of olive oil, and one big clove of garlic, squeezed or cut into large pieces. Cook farfalle strictly according to the manufacturer’s instructions to gain a perfect consistency of the pasta. The sauce should be cooked before the pasta.
• Remove the pits from some 80 g of black marinated olives, cut the olives, and put them on the warm olive oil in a deep pan. Don’t fry the olives! Add two squeezed cloves of garlic and simmer it all on moderate heat until the garlic leaves its scent.
• Add four peeled and cut tomatoes (better fresh than tinned) and continue simmering and stirring it gently. Finally, add some salt and black pepper and after approximately two minutes add half a glass of dry white wine. After another two minutes of simmering the wine should be vaporized and you should remove the pan off the heat.
• Put cooked farfalle into the sauce; add thinly sliced marinated or salted anchovies and dry oregano leaves. Stir it all well but gently and take it back on fire. Warm it up once again making sure it doesn’t stick to the bottom of the pan. Top with Parmigiano Reggiano.

Prawns with Green Noodles

When prawns fall in love with green noodles

It’s time for prawns – our favourite seafood.  This combination of green noodles and prawns is a true symphony of tastes and is as simple as possible. Find here the recipe for prawns with green noodles to find out more.

• Salt and pepper
• Finely chopped parsley
• Grana Padano or Parmigiano Reggiano cheese
• Glass of white wine

The preparation time for this meal is 30 minutes and the total time to prepare it is 50 minutes. Recommended serving is 2 scoops. This recipe yields 4 servings.

• Green noodles should be cooked according to the manufacturer’s instructions.
• Meanwhile, the prawns should be cooked in a warm deep pan on olive oil. Make sure that the oil is not too hot because we do not want to fry them. When they release their liquids add salt and pepper and finely chopped parsley.
• Stir it gently while simmering and, in the end, add cream.
• Cook it on medium heat until all the ingredients mix together. Pour the prawn sauce over the noodles in each portion and serve it with cold white wine.

Shellfish Pasta Salad

Amazing combination of shell shaped pasta and seashells

Of all shellfish, mussels have the most impressive nutritional profile. If you are a pasta and shellfish lover, you will appreciate our shell-shaped pasta salad with shell recipe.

• Shell shaped pasta (conchiglie or conchiglioni)
• 1/2 cup onion (finely chopped)
• 4 peeled fresh tomatoes
• Bit of sugar
• A glass of white wine
• Balsamic vinegar
• Ground Chili
• Cut green peppers
• Cold white semi-dry or aromatic wine

The preparation time for this meal is 20 minutes and the total time to prepare it is 28 minutes. Recommended serving is 2 large scoops. This recipe yields 4-6 servings.

• Like every other pasta, conchiglie should be cooked in salted boiling water. You can add some oil to the boiling water to prevent pasta from sticking when it is done.
• The soul of this meal is its sauce. Warm some virgin olive oil in a deep pan or a pot and add squeezed onions. When onions leave their sauce and scent, add peeled tomatoes cut into small cubes. Prepare this sauce preferably with fresh tomatoes but tinned ones could also do. Simmer the tomatoes constantly stirring them and add some sugar, the inevitable ingredient when cooking tomatoes; add a glass of white wine and cleaned mussels.
• When the wine is vaporized add salt and pepper and some water if you notice that sauce is getting too thick and starts to stick to the bottom of the pan. Remove the sauce from fire when it is half reduced. Remove the mussels from the sauce and strain the sauce through a sieve. Put the mussels and cooked pasta in separate dishes and leave them to cool down. Now it is time to finish the sauce by adding some more virgin olive oil, balsamic vinegar, ground chili, and stirring it all with a whisk.
• The meal is ready to be served when cold mussels and tightly cut green peppers are added to cold pasta, overflowed with the sauce, and stirred together. I did not find a specific name for this cold pasta and mussels salad but I can guarantee that it goes well with a glass of cold white semi-dry or aromatic wine.

Pasta Carbonara

One of the classic pasta dishes

This simple recipe originated in the Italian region of Lazio, or to be more specific, the city of Rome. Some believe that this dish was named after charcoal workers who allegedly regained their energy from it. Others believe that the name comes as a tribute to Carbonari, the secret society prominent in the early stages of Italian unification. You have probably already guessed what we’re talking about. It’s pasta Carbonara , of course!

• Pasta of your choice, spaghetti preferably
• 100g pancetta
• Few cloves of garlic
• Grated (goat) cheese
• 50g Parmesan cheese

The preparation time for pasta Carbonara is 15 minutes and the total time to prepare it is 30 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

• Firstly, pasta should be cooked in boiling salted water just as much as stated by the manufacturer, don’t overcook it.
• Meanwhile, warm some olive oil in the pan and add bacon cut in small cubes and few cloves of garlic. When both ingredients get a glassy look and start to release their tasty scents, remove them from the pan and remove the pan from the fire.
• In a separate bowl whisk two eggs with grated (goat) cheese into a compact mixture.
• Put the pasta into a warm pan where bacon and garlic were warmed, add bacon cubes and pour eggs with cheese over all the ingredients. Stir vigorously until the mixture is even. Add some freshly grated black pepper while stirring or just before serving. Top with Parmesan.

Pasta Bolognese

The king of pasta

The popular pasta Bolognese is really delicious and easy to make – it’s all you need for a nice meal on board. Learn some tricks for making a perfect Bolognese sauce . A great and easy snack for when you don’t feel like cooking.

• Two small onions
• Celery root
• A glass of red wine
• 500 g minced beef meat
• Canned peeled tomatoes
• Mediterranean herbs

The preparation time for pasta Carbonara is 25 minutes and the total time to prepare it is 1 hour and 50 minutes. Recommended serving is 2 large scoops. This recipe yields 6 servings.

• Warm some olive oil in a dish and stew some onion cut into small pieces. Add some celery root and carrot when onions get transparent. After a while add a glass of red or white wine and lower the flame intensity.
• For a decent Bolognese you will need minced beef meat, but you can use any other minced meet as well. Stir it thoroughly, add salt and pepper and cook it over a low fire. When the meat gets brownish it is time to add canned peeled tomatoes. Let it cook for a while. That would be the basics of Bolognese.
• Your sauce will taste more authentically if you add some Mediterranean herbs into it. First of all, there is bay leaf which can be fresh or dried, and is very common in the Mediterranean. Secondly, if you cut some rosemary leaves into tiny pieces your Bolognese will ‘start talking’.

Tagliatelle with Olives and Pancetta

A dish you will never get tired of

This is a typical Italian recipe. Tagliatelle, olives, and some pancetta – very simple but crazy good. Try it topped with Grana Padano. Delicious! Simply click for the tagliatelle with olives recipe or scroll down.

• Tagliatelle
• 1 clove of garlic
• Black and green olives
• Pickled capers
• Few salted anchovies
• Fresh basil
• Fresh tomatoes

The preparation time for Tagliatelle with Olives and Pancetta is 25 minutes and the total time to prepare it is 50 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

• Tagliatelle should be cooked in boiling salted water with a few drops of oil, just to prevent sticking when taken out of the pot. Follow the instructions on cooking time very strictly so that tagliatelle become perfectly consistent, or al dente, as our fellow Italians like to say.
• The sauce is very simple to prepare. Gently fry some pancetta on hot olive oil along with one clove of garlic and one bay leaf. Frying should not last too long while the oil should not be too hot – don’t over fry or burn the ingredients.
• After you take the pan off the heat (or just turn the cooker off) prepare the topping – chop black and green olives and mix them with a handful of pickled capers, a few salted anchovies, and extra virgin olive oil.
• To finish off, stir the mixture and add some ground pepper and fresh basil before you put it in the still-warm pan with the pancetta. Stir the mixture once again in the warm pan – there is no need to light the fire again. Divide tagliatelle into portions; add the topping and garnish each portion with small pieces of fresh tomatoes and fresh basil leaves.

Fusilli with Tuna and Tomato Sauce

Fusilli in a refreshing sauce

This quick pasta recipe with olive oil, garlic, tuna, tomatoes, oregano, and basil takes only 30 minutes to prepare and is sure to wow everyone. Don’t forget a glass of red wine! Read more on the fusilli with tuna and tomato sauce recipes.

• Five cloves of garlic
• Peeled and cut tomatoes
• Teaspoon of sugar
• Fresh tuna chunks
• Dried oregano and basil leaves

The preparation time for this dish is 10 minutes and the total time to prepare it is 35 minutes. Recommended serving is 1 large scoop. This recipe yields 4 servings.

• Start with the sauce. Warm some olive oil in a deep pan and squeeze five cloves of garlic as the oil warms up. Make sure the garlic is not fried. You may also cut it into fine and thin pieces using a sharp knife. Some use the razor blade, as in “Goodfellas” by Martin Scorsese…
• The idea is to spread the taste of garlic all over the oil where you will add peeled and cut tomatoes, fresh or tinned. The sauce should be gently stirred and cooked on low heat. Also make sure that you add at least one teaspoon of sugar, just to neutralize tomato acids.
• As the sauce gets denser, lower the heat and add tuna chunks – preferably tinned but remove the oil before adding them to the sauce. Leave the sauce on low heat and stir it from time to time while you prepare pasta.
• Boil water; add some salt and a few drops of oil as my grandma used to do, as this way pasta would not get sticky after cooking. Fusilli should be prepared according to the package instruction – believe me, if you stick to the instructions completely, you will never fail! A minute before the fusilli are ready, get back to your sauce and add some dried oregano leaves or thinly sliced fresh basil leaves.
• The proper way of serving is to share plain pasta into portions and everyone can add the sauce to their taste. Make sure there is enough Grana Padano or Parmigiano Reggiano on the table to round off this delicious meal. A glass of red wine is not necessary but wouldn’t be redundant.

Meat Risotto

When you get tired of seafood while sailing

Cooking and eating seafood comes naturally when sailing. However, people who are not used to eating a lot of seafood sometimes wish to have some meat meal during their sailing trip. For such occasions, we recommend a meat risotto instead of classic seafood risotto. Find out more about meat risotto . Wonderful snack if you ever get tired of fish.

• 2 small onions
• Veal or beef meat cut into cubes
• Beef or chicken broth
• Full-fat grated cheese

The preparation time for this meat risotto is 15 minutes and the total time to prepare it is 1 hour and 45 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

• Like many other Dalmatian and Mediterranean meals, this one too starts with finely chopped onions on warm olive oil. Simmer the onions until they get translucent and yellowish. Now it is time to add the meat and briefly fry it on the onions. Traditionally this risotto is made with veal or beef meat but chicken would also be fine. If you prepare beef or veal risotto simmer meat cubes for some fifteen minutes while the chicken is to be simmered shorter.
• Generally, you should simmer the meat until it releases its juices and flavor. Add rice and simmer it all together until the rice absorbs the flavors of oil and meat; add salt and pepper, reduce the heat and continue cooking constantly stirring the ingredients. Continue adding beef or chicken broth as you stir the mixture.
• Risotto is ready to be served when meat and rice are soft and full of tasteful juice. Make sure you don’t overcook it so it does not get too dry. Serve the risotto with some finely chopped parsley on top of it and season it with full-fat grated cheese.

Bonus – Simple “boat-made” Meals

Great appetizer when your crew can’t wait any longer

Tapenade is a simple but delicious olive spread. It originates from Provence, France. There are different types of tapenade available in supermarkets, but a homemade one will for sure taste the best, and you can prepare it in just a few minutes. Find the full list of all the ingredients for tapenade .

• Black or green olives
• Few drops of extra virgin olive oil
• Salted anchovies fillets
• Toast, crackers, or bread
• Cold dry wine

The preparation time for tapenade is 10 minutes and that is also the total time for preparation. When it comes to serving just spread it on a toast. This recipe yields 4-6 servings.

• Black or green (or both!) olives should be chopped into very small pieces as well as the salted anchovies fillets. Mix them along with capers and few drops of olive oil until you get a smooth paste.
• Roast yesterday’s bread in the oven and rub it with garlic. If there is no bread you can do it with toast or crackers. Spread the tapenade over it and allow your hungry and inpatient crew a sip of cold dry wine.

Fresh and delicious appetizer

Spread the tapenade over the toasted bread and you will get a delicious bruschetta ! Almost everyone who has ever sailed has faced the situation when there has been too much bread left on board. The simplest and probably the most efficient way to use this bread is to grill it or toast it. There are hundreds of ideas to prepare a delicious  bruschetta .

• Bread or toast

The preparation time for bruschetta is 5 minutes and the total time for preparation is 11 minutes. When it comes to serving we recommend 4 slices. This recipe yields 4 servings.

• There are some yachtsmen (like me) who do not allow the wasting of food and bread that is neither eaten nor fresh anymore. The simplest and probably the most efficient way to use the bread is to grill it or toast it in the oven.

Salade Niçoise

A hearty and colorful French salad

This classic French salad is a perfect combination of flavors and textures, making it an ideal meal for a day out at sea. It’s a perfect one-dish meal that is both filling and healthy. This salad is packed with a variety of ingredients that come together to create a flavorful and satisfying meal.

• 200g fresh tuna steak or canned tuna
• 4 new (baby) potatoes
• 100g green beans
• 2 tomatoes, cut into wedges
• 1/2 red onion, thinly sliced
• 1/4 cup black olives
• 2 hard-boiled eggs, quartered
• 4 anchovy fillets
• 1 tbsp red wine vinegar
• Fresh basil leaves for garnish

The preparation time for Salade Niçoise is 20 minutes, and the total time for preparation is 30 minutes. This recipe yields 4 servings.

• Boil the potatoes until tender, then let them cool and cut into quarters.
• Blanch the green beans in boiling water for 2-3 minutes, then plunge them into ice water to stop cooking.
• In a large bowl, combine the potatoes, green beans, tomatoes, red onion, black olives, and hard-boiled eggs.
• If using fresh tuna, sear it in a hot pan with a little olive oil for about 2 minutes on each side, then slice. Add the tuna (or canned tuna) and anchovy fillets to the salad.
• In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Drizzle the dressing over the salad and garnish with fresh basil leaves. Serve immediately and enjoy the robust flavors of this Mediterranean classic.

Caprese Salad

A quick and refreshing Italian classic

Caprese Salad is a simple yet elegant Italian dish that showcases the flavors of ripe tomatoes, fresh mozzarella, and fragrant basil. It’s perfect for a light meal or an appetizer to enjoy while watching the sunset on the boat. All you need are a few fresh ingredients to create this delightful salad.

• 8 ripe tomatoes
• 2 balls (450g) fresh mozzarella cheese
• Fresh basil leaves
• 6 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

The preparation time for Caprese Salad is 10 minutes, and that is also the total time for preparation. This recipe yields 4 servings.

• Arrange alternating slices of tomatoes and mozzarella on a platter.
• Tuck basil leaves between the slices.
• Drizzle with extra virgin olive oil and, if desired, a splash of balsamic vinegar.
• Season with salt and pepper to taste. Serve immediately and enjoy the vibrant flavors of this classic Italian salad while aboard your boat.

Additional Tips for Cooking On Board

The kitchen on board is not much different from your regular kitchen, but there is one significant difference – the size . In a galley kitchen, space is limited, as are fuel and refrigeration, so you need to plan simple meals and organize. Below you may find a shortlist of tips, and a full list of tips is available on cooking aboard a yacht .

• To use the space wisely, bring only the minimum of cooking equipment (it is good to have at least one pan with a locking lid for cooking one-pot meals in rough weather)
• Attach pockets for storing silverware, spices, and tools to the wall
• Put away any dangerous utensils if you are not using them because a boat moves even when docked
• Make sure that everyone in the crew knows how to light the stove and control the fuel supply safely
• If it is a gas installation, keep the gas turned off at the bottle when you are not using the oven
• Bring enough water
• Check out this useful tip for cooking fish onboard

Now that you’ve prepared your favourite dish from the list, all that is left to do is put on a good sailing movie , open a good sailing book or put on some fine sailing music and you’re ready to enjoy yourself. Furthermore, don’t forget to see what we’ve put on a list of Greek food and Spanish food you must try.

Or if you don’t feel like cooking, you can always find some great restaurants nearby. Also, check out our Pinterest board dedicated entirely to cooking on board.

We wish you fair winds and calm seas!

6 thoughts on “What to Eat when Sailing: 10 Simple Meals Ideas for Your Sailing Holiday”

I shall be sailing for two weeks with little chance to top up the larder with fresh supplies, and with the fridge off to spare the batteries, I have been looking for a website or blog that might advise me what to buy on the basis that I won’t be able to refrigerate it. Your website comes close, but do you have other suggestions? Rupert Hancock

Hello Rupert,

Thank you for your question. It’s true, in our post we have gone through a lot of easy recipes to prepare while sailing but a lot of them (if not all) require groceries that must be kept in a refrigerator. Your situation for sure looks specific but there is a solution to everything!

For instance, a lot of vegetables do not require to be kept in a refrigerator. Even better, a lot of vegetables we keep in a fridge is usually kept there out of the convenience rather than necessity. I believe all vegetables would be fine and would last for all 2 weeks but that also depends on many other factors, for instance, how fresh have they been when you bought them etc. Same goes with fruit too.

Other things you should consider taking are all kinds of grains and nuts. They have a lot of fiber and protein make a great breakfast. Also, they do not go bad in a room temperature so easily. Don’t forget to bring tea and coffee as well. Honey is also a must have and bread that has been out for a couple of days can always be grilled.

I must recommend bringing fresh lentils, beans, chickpeas and groceries like that. They can’t go bad on a two week sailing holiday and they can be made into delicious soup like dishes very quickly. My personal favourite is lentil soup that’s simply amazing and it can be made in under 30 minutes.

Good idea is to prepare some food in advance. For example, banana bread, muffins, energy bites or whatever comes to mind. Dessert wise, chocolate, fruit and premade raw cakes are a good idea.

Hope this helps. Have a great time sailing! Tin

That’s really nice post. Appreciate your skills. Thanks for sharing.

Thank you so much for your kind words! We’re glad you enjoyed the post. Happy sailing!

Excellent blog!

Thanks, Tom! We appreciate your feedback and are thrilled to hear you like the blog. Stay tuned for more posts!

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Better Sailing

Sailing Without Refrigeration: Best Recipes

One of the most important things when sailing for a long time is certainly food. But how can we store our food in our sailing boat without a refrigerator? Well, let’s find out! In this article, I’m going to suggest some recipes that don’t need refrigeration. Maybe you think that it’s difficult to store and make meals on board. But I assure you that it’s not true! Many people cruise without refrigeration for weekend trips or for extended voyages. That being the case, there are also plenty of people who have cruised for years with nothing more than a cooler or an icebox.

Food Preservation Methods When Cruising

In general, you can easily preserve fruits and vegetables without refrigeration by three simple methods: storage, drying, and canning. Drying is an easy and quite old method of preserving products. With the drying method, you can prevent spoiling food because the food’s natural water is removed. Another method is the modern canning process. This is by far the most versatile of all food preservation methods. It is basically the destruction by heat of the micro-organisms that cause food to decay. Naturally, foods with different composition have to be processed in a different way, but the principle is still the same. Above all, canning preserves nutritional value.

Different Types of Food – Meat

Let’s now see some of the most common and necessary types of food and how you can preserve them on board. Firstly, if you’re not a vegetarian, how can you preserve meat? Well, the best option is to buy canned meat. I know what you think about canned meat, but if you cook your meals with care, then your dish won’t turn into a big blob. Remember to add the meat at the end of the cooking. Once you put the meat, try not to stir so much so as not to turn it into mush. This goes also for chicken, turkey, and beef. However, ham is the only meat that you need to break apart as you add it with other ingredients. All other types of meat should be handled very gently.

Eggs, Milk and Dairy Products

In general, eggs will stay good for up to a month. You just need to turn them over every couple of days to make sure that the inner membrane is moist. You can also do that if they were previously refrigerated. If you have a cooler or if you’re traveling in mild climates then butter and margarine can also be preserved. Also, consider olive oil which is a great dip and works well for cooking. As for milk, you can buy boxed milk that is sold in packages in most grocery stores. Another option is powdered milk. Cans of evaporated milk can substitute milk or cream and are also good for cooking. If you are a cheese-lover then keep in mind that many kinds of cheese, particularly the hard ones, will last a month or more without refrigeration. Remember to store them in a cool place, such as the bilge.

Vegetables and Fruits

There are lots of veggies that can be preserved without refrigeration. Some of them are onions, carrots, potatoes, celery, cabbage, broccoli, cauliflower, and squash. As for the tomatoes, prefer to buy them when they’re ripe. If you want to have more variety, which is reasonable, you can buy canned vegetables that last for a long time. And what about fruits? Well, oranges and apples wrapped in aluminum foil will last weeks to months. Remember to carry a stock of dried fruits such as dates, apricots, raisins, banana chips. Even with refrigeration, it is hard for many fruits to be stored onboard for a long time, so try to use both canned and dried in order to add variety to the menu.

Delicious Sailboat Recipes With No Refrigeration

Breakfast recipes:.

• Boiled, fried, or scrambled eggs with pre-cooked bacon or with hard cheese (pecorino or Parmigiano) accompanied by crispbread.
• Oatmeal with toppings (nuts and dried fruit).
• Bagels or toasted bread with honey, peanut butter, or jam.

Lunch Recipes:

• Bean Soup or Lentil Soup: Easy to make and highly nutritious! You can accompany them with olive oils and/or some crackers or crispbread.
• Greek Salad or Couscous Salad. All ingredients can be stored without refrigeration except Feta cheese but you can replace it with hard cheese. The Greek Salad contains tomato, cucumber, green peppers, onions, olive oils, oregano, and Feta. Couscous is really easy to make too. You can add carrots, onions, garlic, pepper, beans, vinegar, and olive oil.
• Pasta with Shrimps or Pasta with Vegetables: The easiest recipe of all! You can also replace pasta with rice.
• Risotto with mushrooms and carrots: If you don’t have butter you can replace it with powdered milk, your risotto will be creamy even with this milk. Don’t forget to add garlic, onions, and thyme.
• Canned chicken or Pork accompanied by roasted veggies: Heat up the meat and roast the veggies in the oven or grill. Add some lemon or vinegar and oregano on top.

Dinner Recipes:

• Wraps and Sandwiches: a can of ham/chicken, tomato, a diced onion, some coleslaw, wrapped in tortillas. Tortillas are a good substitute for bread for sandwiches, as they don’t mold easily.
• Mixed rice with beans or lentils: Firstly, you chop some onion and garlic cloves. Then add the beans or lentils and stir them. Add half a cup of rice 3-4 minutes after the beans or lentils are sauteed. Boil them for 35 minutes and add some vinegar or lemon on top.
• Chili and Coleslaw with cornbread.
• Spaghetti with mushrooms, tomato sauce, garlic, and onions.
• Boiled vegetables (carrots, potatoes, onions, zucchinis) with mustard and mayo topping.

>>Also Read: How To Cook On a Sailboat

Although it can be practical to have a refrigerator on board, it’s not totally essential. Don’t let the lack of refrigeration prevent you from cruising. Whether it is for a weekend or for an overseas voyage. Above all, try to plan and organize your provisions and meals beforehand. Like this, you can avoid eating prepared meals, that are not quite healthy. Although you can buy some freeze-dried meals and add boiling water, the truth is that they’re not too appetizing.

As mentioned above, there are plenty of better options that you can use to cook real food.  In conclusion, even if you don’t have a refrigerator on your sailboat don’t get discouraged. The above-mentioned recipes as well as some snacks, cereals, and salads can totally fill your stomach in a healthy way. Remember that living and traveling on a sailboat is an awesome adventure, it just requires you to do some sacrifices. But in the end, you’ll be rewarded!

If you are cruising without a fridge or freezer for a long period without fresh food, you should try fishing. Trolling is a great way to catch large fish while sailing. Check our article on how to troll from a sailboat here.

Peter is the editor of Better Sailing. He has sailed for countless hours and has maintained his own boats and sailboats for years. After years of trial and error, he decided to start this website to share the knowledge.

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Sailboat Galley Equipment List: Essentials for Meals Onboard

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Cooking in a sailboat galley is different than a spacious kitchen with land life conveniences. 

Making meals aboard is challenging enough in the small space. Now add in managing heat and steam while being conscious of water and propane usage. You have a challenge on your hands.

The hurdles of cooking aboard and limited space mean we have to be selective about sailing galley equipment. 

For this list, I used the criteria below:

• Does it conserve resources (power, water, or propane)?
• Is it high-quality and built durably for a boat environment?
• Is it easy to use and clean?
• Does it store easily?
• Does it have more than one purpose?

These questions helped determine which items made our galley equipment list. 

Best Galley Cookware / Bakeware

Magma stainless steel cookware.

Great cookware is a staple of any great kitchen, no matter where you live.

Luckily, Magma builds high-quality cookware with small space dwellers in mind.

The Magma set distributes heat evenly and has all the trademarks of quality cookware, with the nesting bonus for your small boat galley.

Why Magma Pots are Essential

• They are 18/8 grade stainless steel with triple clad bottoms for an even heat distribution
• The pots are oven-safe to 500 degrees for use on the stove or oven
• They hold heat well – they’ll conserve propane and keep food hot long after you’ve turned off the burner
• They are efficient with space – the set is about 7 inches high and approximately 14 inches at the widest point of the handles

7-Piece vs. 10-Piece Set

7-Piece Pot Set

10-Piece Pot Set

As an owner of the 7-piece, I would highly recommend the 10-piece set. We added the 1 1/2-quart pot, which has been a workhorse in the galley. The 1.5 quart is helpful for heating leftovers, a can of soup, or a single cup of oatmeal. If you opt for the 7-piece set, be sure to pick up an additional small saucepan.

You can also purchase these sets directly from Magma (often they have additional colors and options).

Read more about why these pots are sailboat galley essential and make the Best Nesting Pots for Small Spaces .

BONUS: The Magma cookware is also induction compatible. So, if you want to ditch the propane for induction, you won’t need a new cookware set.

Runner up: silicone mats.

Silicone baking mats are a big kitchen staple on a boat. They are flexible, distribute heat evenly, and are incredibly non-stick.

The Silpats silicone mats come in a variety of sizes. I have the Petite Jelly Roll (8 1/4″ x 11 3/4), which is perfect for our oven on the boat. But they also come in a toaster oven size that’s even smaller.

• Petite jelly roll size mat, 8-1/4" x 11-3/4"
• Made of the highest quality food grade silicone
• Safe for use in the oven, microwave, and freezer (-40° to 500° degrees Fahrenheit)

Why Silicone Mats are Essential

• They save on oil and eliminate parchment paper
• They are easy to wash
• Storage is a breeze; they roll up to squeeze in tight spots in a sailboat kitchen
• They are great for baking and any scenario where you would use parchment paper

I have used the Silpat brand for over 15 years and can attest to its quality. They’ll last forever if you treat them well—no knives or cutting on the mat and no harsh dish soap.

Use these mats to roast vegetables, bake pizza evenly, make granola, or bake cookies. They also work for rolling dough and making chocolate bark.

Check out Silpat silicone mats and size options here .

Best Galley Drinkware

Stainless steel wine glasses.

Our stainless steel wine glass set was a thoughtful gift from friends when we left Colorado to start cruising.

These glasses have been my go-to for happy hour on the boat and during our RV days sitting by the fire.

They’re so versatile – great for Chardonnay, rum liqueur, or boxed red wine with a couple of ice cubes (no judgment, please).

• Stainless steel tumblers, set of four
• Unbreakable and shatterproof, 18 oz.
• Great for camping, boating, and other outdoor activities

Why These Wine Glasses are Essential

• They are 304-grade stainless steel and absolutely won’t break
• They keep wine and other iced drinks cold and are freezer-safe
• They’re super easy to clean
• They don’t get as many fingerprints and hard water spots as our GCI wine glasses which are made from a Copolyester material.

Get ready for sundowners with your set of these stainless steel wine glasses .

BONUS: You’ll feel a whole lot fancier drinking your run and coke without any added hassle.

Runner up: yeti tumblers.

A good everyday glass is essential on a boat. You don’t have room for a cabinet full of drinkware, so what you have needs to work.

This Yeti brand insulated tumbler is a versatile piece of drinkware. It works for iced tea, hot tea, rum and coke, and coffee.

• 18/8 grade stainless steel BPA-free, dishwasher safe
• 6 7/8" high with a lip diameter of 3 1/2"
• MagSlider lid

Why an Insulated Tumbler is Essential

• As with the wine glasses, stainless steel is easy to clean – we use a small amount of diluted bleach to clean the tea stains every month or so
• They have double-wall vacuum insulation, so if it’s cold, it stays cold, and hot stays hot
• They are very durable at 18/8 stainless steel

Yeti is known for being a high-quality brand. Still, any well-made insulated tumbler will be a versatile cup amongst your sailing kitchenware.

View Yeti’s insulated 20 oz. tumbler , which is available in a variety of colors.

PRO TIP: You can clean coffee and tea stains on the steel and lid by soaking in water with a little bleach.

Best galley storage solutions, quality storage containers.

I discovered the OXO Smart Seal storage containers when we moved into the RV. Finally, after buying one-offs every time I would see a Bed, Bath & Beyond, I broke down and bought a full set.

• 5.7 oz. containers (2), 1.6 cup containers (2), 3 cup containers (2), 4.6 cup container (1), 6.2 cup container (1)
• All containers nest and stack for easy and compact storage
• BPA free - microwave, freezer, and dishwasher safe

Why These Containers are Essential

• They look and feel high quality
• The removal silicone lining on the lid makes them very easy to clean
• They are microwave and freezer safe, helping to eliminate freezer bags (the 4.6 cup size is perfect for freezing broth)
• They stack and nest without issue

These have a locking tab on each side and are leak and spill-proof. This is key, so you are 100% sure the lids are locked.

They come in plastic or glass. We have the plastic, and they are holding up well since we hand wash.

You can view the OXO Smart Seal containers here .

BONUS: They come in a 5.7-ounce version that is perfect for little bits of herbs, chopped veggies, freezing pesto and pizza sauce, and more.

Runner up: basket with handles.

These are the solution for all the lost food on the back of the shelf. Whether in the fridge or cabinet, you want these baskets.

You can easily pull them out to get what you need while staying organized and maximizing space.

• Set of four plastic food storage baskets with handles for ease of use
• Great for use in the kitchen in cabinets, fridge, and freezer
• 100% food safe BPA free shatter-resistant plastic.
• Bin size 12” long × 6.75” wide × 4.45” high

Why These Baskets are Essential

• They make use of hard-to-reach space in the galley cabinets or fridge
• Although not pricey, they are durable – we have consistently used ours for two years with no cracks
• They clean up quickly, even when we have big spills in the fridge

We found ours at Walmart, but I’ve seen them at the Container Store and Amazon. Be sure to measure your space before committing to a size.

Best Galley Zero Waste Product

Reusable paper towels.

One of the first things I tackled when we moved aboard was how to be more sustainable. I was previously a die-hard user of paper towels.

I immediately discovered that sourcing and storing such giant disposable products was zero fun on a boat.

• Eco-friendly, reusable paper towels
• Made from 100% organic cotton

Why Unpaper Towels Are Essential

• They reduce trash and increase storage space occupied by rolls of paper towels
• They are easy to wash and do even better if you initially rinse stains with a little dish soap
• If you don’t use cloth napkins, these can also double as casual dinner napkins

I sourced our reusable paper towels in Brunswick, Georgia, at a locally owned store, Dot & Army. Check out their unpaper towels online . They carry lots of other eco-friendly options as well.

BONUS: I love that these are trimmed in a rainbow of colors that add a little fun to the galley.

Runner up: beeswax wraps.

These have been all the rage as an eco-friendly item for the kitchen, and with good cause. I was a bit skeptical when I bought the Beeswax Wraps but quickly jumped on the bandwagon.

With a small fridge, a big concern is how much space a container occupies. The beeswax wraps adhere nicely to the shape of any fruit, veggie, or cheese, while efficiently using the room in the fridge.

• Made of certified organic cotton (plastic and silicone free)
• Washes easily with soap and cold water
• Made in Vermont, USA

Why Beeswax Wraps are Essential

• They maximize space and minimize trash since you can reduce plastic bags
• They clean easily (a little cold water and minimal dish soap if needed) 
• They fold up for easy storage when not in use (I keep them in a jar in the cabinet)

You can get the Beeswax Wraps here .

If you are planning your move aboard, start your sustainable journey now. The sooner you can learn what works for you and your crew, the better.

READ NEXT: Check out our full zero waste swaps list for more sustainable products in a small space.

Best galley gadget, hand-powered food chopper.

In the growing list of boat galley accessories, the Chef’n VeggiChop is at the top. It checks all the boxes for cooking equipment in the cruising lifestyle.

• Manual, hand-powered food chopper for veggies, fruits, herbs, nuts, and more
• Perfect for travel, RVing, tent camping, boating, and more
• Bowl, blades, and storage lid are dishwasher safe. Hand wash the pull-cord lid.

Why the VeggiChop is Essential

• It’s easy to clean, especially compared to blenders and food processors
• The convenience of a food processor with no sacrifice to power
• It’s durable – I have been using it consistently for over a decade
• You can also use it to chop nuts or make guacamole, salsa, and even pesto

How to Use the Chopper

• Roughly chop your onion, celery, carrot, or bell pepper
• Plop it in the container with the blades inserted
• Put the lid on and pull the ring like you are cranking the dinghy! (Ok, not quite that hard.)

Pull more times for finely chopped veggies. Presto! Chopped in no time, and it’s completely man-powered.

Just recently, we took apart the top to oil the inner workings. There is minor fraying on the cord after ten years, but it is working great after oiling.

Check out the Chef’n VeggiChop here .

BONUS: If you are sensitive to onions, this is a lifesaver. Seal your onion while chopping, and keep those tears at bay!

Runner up: immersion blender.

A stick blender is excellent for soups, chili, hummus, and blending ice for smoothies or shakes. Most importantly, it does the work of a blender while fitting in a small boat galley.

This KitchenAid model breaks down into two 9-inch pieces for easy storage.

Why an Immersion Blender is Essential

• It’s effortless to clean compared to a full-size blender
• It does take power (about 200 watts), but most things you are blending will only require 20-30 seconds
• It is relatively small for a kitchen gadget (especially compared to regular blenders, Ninjas, etc.), which will allow you to store it conveniently for quick use

NOTE: I had an older version of the KitchenAid immersion blender, which lasted 15 years. I recently replaced it with the newer KitchenAid model above, and the quality is similar so far.

Some blenders are cordless with a 12V lithium battery, which I am curious to hear more about. If anyone has used the cordless version, please let me know your thoughts in the comments!

You can browse KitchenAid immersion blenders here .

Best Galley Small Appliance

Thermal cooker.

Like many boats out there, our oven is older and tends to put out as much heat as it retains. Anything that takes more than 20 minutes to cook can really heat up the galley.

• Saves energy, approx. 80% on electricity or gas
• Saves time by reducing stovetop cooking time to 10 - 15 min.
• Perfect for picnics, boating, camping, travel, and more
• Food stays warm for over 6 hours

The thermal cooker reduced heat dramatically compared with the oven. It cooks with an insulated container by locking in heat once your food has come to a boil. It’s a good alternative to the stove when simmering beans or broth for hours.

With a thermal cooker, you are trading cooking time for the convenience of less heat. In the heat of the summer months, that’s a fair trade.

Some thermal cookers have a second inner pot allowing you to cook two things simultaneously. Make potatoes in the bottom and a casserole on top.

Things to Put in a Thermal Cooker

How to Use a Thermal Cooker

• Sauté any veggies and bring your food (beans, soup, broth, etc.) to a boil in the large inner pot. If cooking a casserole, boil water only in the large pot.
• Boil for 5-10 minutes.
• Remove from the stove and insert the large pot into the insulated container. If cooking a casserole, prepare it in the small pot and place it over the large pot of boiling water in the insulated container.
• Lock the lid and wait. Generally, the thermal cooker time is relative to a slow cooker.

NOTE: Don’t forget to use the boiled water for washing dishes.

Why a thermal cooker is essential.

• It saves on propane and keeps the heat out of the boat
• It serves as a cooking and baking appliance
• Inner pots are stainless steel and clean up as quickly as any regular pot

We have this thermal cooker . For more on cooking with a thermal cooker, The Boat Galley has some great information.

BONUS: Experimenting is fun! We tried making banana bread in the second inner pot, which turned out delicious and gooey. It was moist due to being cooked with water instead of the oven’s dry heat. But if you are open to trying different textures, you won’t be disappointed in the taste.

Runner up: ice maker.

I’m ashamed to say I was against an ice maker when we became liveaboards. It didn’t seem like a smart trade-off for space. Obviously, I had not been cruising during the summer in the southeast.

If you have the space and the power, an ice maker is a huge morale booster for hot afternoons and happy hours.

• Can produce 26 pounds of ice per day
• Makes ice in less than 6 minutes
• Can produce two different sizes of ice cubes

We opted for the Frigidaire, which has worked well with heavy use for over a year.

This model makes ice in under 10 minutes, making nine cubes per cycle. The specs show it draws around 200 watts when producing ice and a little more when it’s cooling ice in the basket.

Why an Ice Maker is Essential

For this last essential, I threw out most of the criteria. An ice maker can drain power, is sometimes hard to clean, and has just one purpose. But because having ice has been a daily treat for us, I had to include it on the list.

As we learn more about how to live with less on a boat, I find sometimes you just need something that makes you happy, even if it requires a little more time and energy. For our lifestyle, the ice maker is worth it!

There is now a newer version of this Frigidaire ice maker found here.

Deciding on Galley Kitchen Equipment

Defining your galley cooking style, what you like to eat, and how conservative you can be with resources will dictate your boat galley equipment. Everyone will be a little different because we all have our own priorities regarding how we cook and what we eat.

I hope this list has been helpful and given you a few ideas for items that will make cooking on a boat a little easier and more enjoyable as a liveaboard.

Want to learn more about cooking on a boat?

Read more on meal ideas, provisioning, and outfitting your boat galley on our guide.

Like this post? Save it on Pinterest for later.

Morgan, the founder of The Home That Roams, has been living nomadically for over five years. She began her journey traveling across the U.S. in a motorhome and cruising on a liveaboard sailing catamaran. Currently, she lives full-time in a travel trailer, sharing resources on RV living and boat life to help others downsize their lives and thrive in an alternative lifestyle.

Just stalked your whole site and love it. So informative ❤️ Thank you so much for posting and sharing

Thanks, Nakailla! I’m so glad you found it helpful 🙂 I love sharing about this lifestyle, but love it more when readers find it useful. Thanks again!

This has been SO helpful on putting together our list for what we need on board! Thank you so much for putting this together!

Hi Jaclyn! I’m so glad you found this helpful. There’s definitely a lot to think about for that first outfitting of the galley! Wishing you many delicious meals on board 🙂

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The Ultimate List Of Food For Boats 50+ Ideas For Lunch, Dinner, and Snacks

by Kristen 2 Comments

Have you been lucky enough to get an invite on a boat? Or maybe you are a boat owner and need ideas for what to bring. Then, you’ve come to the right place. Whether you are boarding a sailboat, motorboat, pontoon, or yacht (can we be friends?), we have the best boat food. 

Are you wondering what food I should bring on a boat? Maybe you are looking for a list of the best food for boats. We’ve got you covered.

Let’s go the The Chalkboard.

Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. All opinions are my own. Read our full disclosure.

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What Food Should I Bring On A Boat? Here’s How To Pick The Best Food For Boats

Before we dive into exactly what you should bring, here are some things to consider when trying to figure out what food to bring on a boat. You want things that aren’t too messy. No one wants to clean up too much and no boat owner wants a stain on their interior to clean. Most captains like to keep their vessels in tip-top shape!

It’s also likely going to be warm outside so nothing that will easily melt like chocolate. Simple meals are best. Nothing too fussy or heavy. No one wants to eat a complicated meal on a hot day! Now that we’ve talked about what NOT to bring, here are some of the best food for boats.

What Snacks Should I Bring On A Boat (20+ Boat Snacks)

Sometimes you are so busy enjoying the day that you don’t want to stop for a big meal. That’s where snacks come in. They are perfect for grabbing and going or just munching on for a bit. Here are some ideas.

Snacks For Boating 

• Frozen grapes 
• Yogurts in a tube (frozen)
• Energy Bars
• Dried Fruit
• Roasted chickpeas
• Blueberries
• Pretzels (A big tub is a great gift to bring the captain)

More Food For Boats – Dinners and Lunches

Keeping in mind that we don’t want anything too fussy or heavy, here are some great options that are filling enough for lunch or dinner that can be easily made ahead of time. Ancient grain salads really fit the bill as they are hearty, easy to prep the day before and delicious!

• Big Mac Salad
• Wraps 
• Farro Salad 
• Chicken Cutlets
• Grilled Chicken
• Macaroni Salad 
• Chickpea, Parsley, Feta Salad  
• Italian Tortellini Salad – Don’t put too much dressing on this!
• Edamame, Corn and Farro Salad 
• Gnocchi Salad  
• Tabouli Salad  
• Buffalo Chickpea Salad
• Spinach Tortellini Salad 
• Pasta With Chickpeas And Arugula 
• Chicken Club Salad
• Egg Roll In A Bowl
• Quinoa Salad
• Avocado And Grilled Chicken Salad
• Ramen Noodle Salad
• Lunch Kebobs
• Chicken Cucumber Salad

BBQing on a Boat

Some boaters have small grills they use while onboard. If that’s the case then there are several more options for dinners and lunches. Be sure to choose leaner cuts of meat. High-fat meats may cause flare-ups which you do NOT want. 

The Magma grill is very well-made and worth the price. This version is large enough to feed four to six people but still packs away easily with the carrying case that comes with it. Purchase it on Amazon and have it by the weekend.

• Veggie Burgers
• Kebabs (make ahead and then grill)
• Shrimp 

Even More Food For Boats — Breakfast Ideas

Maybe you are headed out early to fish or beat the heat. No need to skip breakfast, pack it to go. And don’t forget the coffee!

• Oatmeal (in a thermos)
• Bacon, Egg, And Cheese sandwiches
• Breakfast Burritos

Vegetarian Boat Food

Let’s not relegate our vegetarian guests to crudite platters. Here are some great boat food options for vegetarians that carnivores will love, too!

• Hummus and vegetables
• Chickpea Salad
• Peanut butter and jelly sandwiches
• Mozzarella and roasted red pepper sandwiches with balsamic vinaigrette
• Tortellini Salad
• Vegetable Kebabs
• Roasted Eggplant sandwich with mozzarella and balsamic vinaigrette
• Pasta with pesto
• California Rolls

Items To Pack Besides Food For Boats

• Bags for dirty utensils
• Water — lots of water

What Do You Think?

Are you heading out on the water this summer? What food for boats will you bring? Let me know in the comments below. I’d love to hear! 

Looking for more about what foods to pack for a ski trip or beach vacation , we’ve got that too! 

Happy boating!

No plans on the water now? Pin this for later!

About Kristen

Mother, Wife, Curious Cook.

Kristen is a home cook and food lover who thinks about lunch and dinner while eating breakfast, plans outings around where to eat, and never stops thinking about food.

A former meeting planner, Kristen loves organization and planning. Whether for a party or just a regular week, you will find her creating meal plans and finding the best kitchen hacks to save time and money.

When not in the kitchen, you can find her outside with her two boys or inside watching Bravo TV.

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denise says

Just a kind suggestion especially for people that don’t know… avid boaters, especially when fishing, will lose their mind if they find a banana on their boat because it brings bad luck. The rest of the list was great though and gave me a few ideas for our next outing!

Kristen says

Haha! We don’t go with the no banana rule but we also never have much luck fishing so perhaps that’s why!

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The Boat Galley

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10 Great Meals Underway on a Boat

Published on June 27, 2014 ; last updated on November 7, 2023 by Carolyn Shearlock

Looking for some good meals underway on a boat?

Several days ago, I discussed the general type of meals that we prefer to eat underway, say on an overnight or multi-day passage. You can read that post here ; a quick summary is that I like to prepare one-dish meals ahead of time so that I only have to reheat them when it’s time to eat. We usually eat from mugs or bowls and prefer things that we don’t have to cut up!

Dave and I tend to only eat one “real meal” each day — and we eat that one together — and prefer to snack during our respective watches. That is, snack on good stuff, not junk food snacks. The meals listed here are our favorites for our joint “big” meal of the day.

Here are 10 of our favorite meals underway, with links to recipes if they’re here on TBG, or page numbers/Kindle location numbers for The Boat Galley Cookbook  (TBGC).

• Jambalaya — one of our favorites, but make it less spicy if anyone is prone to seasickness. TBGC has three other versions: pages 184, 320 (made with canned ham) and 183 (veggie); Kindle locations 5821, 10405 and 5807.
• Chili — again, make it less spicy than usual. I add a little extra flour to make it quite thick and thus easier to eat. TBGC: 169; Kindle location: 5288.
• Tuxedo Soup — another one that I thicken up with some flour (makes soup stay on the spoon better as the boat moves). TBGC: 168; Kindle location: 5271.
• Baked Ziti — this is simply lasagna with noodles that are much easier to serve in a bowl. I actually use rotini far more often than ziti, but any medium-size pasta will work. TBGC: page 263; Kindle location: 8498.
• White Chicken Chili — a slightly different chili but wonderful. TBGC page 180; Kindle location 5683.
• Goulash/Spanish Rice — the only difference is whether you use pasta or rice as the starch. TBGC: 265; Kindle location: 8572.
• Taco Soup — thicken it with some flour to make it stick to the spoon better. TBGC page 172; Kindle location: 5401.
• Chicken a la King — I serve it plain, without rice, when underway. TBGC page 283; Kindle location: 9176.
• Rice or Pasta Salad — I almost always make a big bowl of this when the weather is going to be hot! Not in TBGC.
• Vegetable Salad a la Que Tal — another good one when it’s hot out. TBGC page 157; Kindle location 4888.

And check out our other courses and products

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Reader Interactions

Julie Dausman says

June 27, 2014 at 11:26 am

I always make your 5 bean salad before heading out on a passage. It’s great for lunch, makes several portions and I almost always have the ingredients on hand.

The Boat Galley says

June 27, 2014 at 12:09 pm

That’s another good one — in fact I have some in the refrigerator right now!

Paul Harmina says

January 26, 2020 at 1:09 am

My favorite boat cook book is “The One Pan Galley Gourmet”.. It is broken down to breakfast, lunch, and dinner recipes. It is really nice to only have one pan or pot to clean.

gene koblick says

June 27, 2014 at 9:20 am

I like to make a large pot of small macaroni, when weather is rough its east to add a can of hash to it,or,pasta sauce or chicken and have a hot filling meal. As I previously wrote I’m not a fan of gimbolled stoves!!!

Chris&Janet says

June 27, 2014 at 9:54 am

Although, some folks don’t care for microwave ovens, this is where they come into their own. On a cold watch, even a little heat in the food can be a big morale boost. It can take as little as 2 minutes to heat a portion to a safe but enjoyable temperature, particularly if the servings have been set out early. For a 750 KW microwave that’s 3 aH a serving.

Sheryl Shard SV Distant Shores II says

July 3, 2014 at 7:20 am

What a very helpful list! I’m going to add these recipes to my “At Sea” collection and share your suggestions with fellow cruisers. Love The Boat Galley Cookbook!

Carolyn Shearlock says

July 3, 2014 at 7:31 am

Thanks Sheryl! Love your DVDs, too!

Deb Perfitt says

July 4, 2016 at 7:51 am

We’ve been cruising in mexico for 2 years now. I’m happy to report that your cookbook has been a blessing to have. I have both the hard copy and Kindle version. I find the Kindle version very handy to have on my phone for quick reference when I’m doing the shopping and need to peek at the recipes. The other thing I’d like to mention is that on most boats that I visit have The Boat Galley Cookbook on their bookshelves right next to Nigel’s and Jimmy Cornells. Its destined to be a must have cruising book.

Tanya Howe Johnson Cass says

October 1, 2017 at 9:40 pm

Can always count on Carolyn!

Richard Taylor says

October 5, 2017 at 10:21 pm

Got her cookbook and recommended equipment aboard right now and have made several of the listed dishes! LOVE Hogfish or Snapper Jumbalaya‼️

Carol Severson says

February 24, 2018 at 4:53 pm

Have you done very much with a solar cooker or an Instant Pot? Thinking for these for our sailboat since they can cook unattended. We too usually only eat one regular mood a day. We have fruit and veggies for lunch and boiled eggs and quick stuff for a breakfast snack. Carol sailingonseabreeze

February 24, 2018 at 5:12 pm

I love my thermal cooker for unattended cooking: https://theboatgalley.com/thermal-cooker/

I’ve used a solar oven on a friend’s boat and it was great — until the rain moved in and we had to finish cooking on the stove. Still, I’d love to have one and am considering it . . .

I’m not a fan of the instant pot simply because of it’s electrical usage. If you’re on shore power or already running the generator (or have a long day of motoring planned), it’s great. But we are at anchor or on a mooring and our solar just won’t keep up.

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Unraveling Efficiency: Diesel vs. Electric Propulsion

• By Marissa Neely
• July 25, 2024

Sailboats are revered for their eco-friendliness and the poetic dance with the wind that propels them forward. However, when it comes to auxiliary power, the debate about diesel ­engines and electric ­conversion has sparked considerable interest. 

Here we’ll shed light on the times when sticking with an ol’ diesel might be a better choice than an electric conversion.

Energy Density and Range

One of the primary reasons that diesel engines can be more efficient on sailboats is their high energy density. Diesel fuel packs significantly more energy per unit of volume compared with batteries used in electric propulsion systems. This high energy density translates to longer range and reduced refueling stops, making the engine more suitable for extended voyages, or for times when access to charging points is limited. 

Modern diesel engines are designed to be fuel-efficient, providing better mileage per gallon of fuel compared with older models. Even by keeping older diesel engines well-­maintained, you maximize the efficiency, thereby reducing fuel consumption and ­greenhouse gas emissions. 

(Note that if you are using a gas-powered generator to supplement your power needs on the hook, you are potentially canceling out your sustainable efforts by going electric, and will also be carrying a highly flammable substance aboard.)

Simplicity and Reliability

Diesel engines have a long-standing reputation for simplicity and reliability. They are time-tested, proven workhorses that require minimal maintenance and troubleshooting expertise. When a diesel engine experiences a problem, the diagnostics can be more straightforward compared with electric ­powertrains. Traditional mechanical issues, such as fuel-delivery problems or air-intake issues, are often easier to identify and address. Additionally, many components within a diesel engine can be repaired or rebuilt, such as fuel injectors, pumps, and turbochargers. This reduces the need for complete ­replacements, ­making repairs more ­cost-effective in many cases.

On the other hand, electric engines are continually improving, including becoming more serviceable. As electric vehicles gain popularity, mechanics are gaining experience in dealing with electric powertrains, and specialized training programs are more widespread. As a result, electric engines might become easier to work on in the future.

Weight and Space Considerations

For sailboats, weight is a crucial factor that affects performance. Diesel engines, in general, are more compact and lighter compared with electric propulsion systems, particularly when considering the weight of batteries required for electric conversion. The added weight of batteries can alter the boat’s balance and potentially affect its sailing characteristics. 

Sailors with smaller boats, or those seeking optimal performance, might find diesel engines a more suitable option because of their space-­saving and lightweight nature. However, if you are able to compensate for the weight and space necessary to support an electric conversion without compromising your sailing efficiency, then electric might be the avenue for you.

Diesel engines remain relatively more affordable upfront, especially for retrofitting an existing sailboat. Purchasing and installing a diesel engine is generally less expensive than acquiring the necessary components for an electric conversion, including batteries, motors, controllers, and charging infrastructure. Batteries constitute a significant portion of the cost in electric conversions. Over time, batteries might require replacement, and this expense can be substantial.

Additionally, the cost of maintaining and repairing diesel engines can be lower because of their simplicity and the wide availability of spare parts and skilled mechanics.

However, the cost ­dynamics of electric propulsion systems are evolving rapidly. The increasing focus on environmental concerns and sustainability might lead to advancements and ­incentives that further ­promote the adoption of onboard electric ­propulsion.

Sustainability

Sustainability is the hottest topic within this debate. While electric propulsion is undoubtedly a more sustainable option, maintaining an old diesel engine on a sailboat can be a responsible environmental choice in certain scenarios. 

Producing new electric propulsion systems, especially batteries, requires significant amounts of raw materials and energy. This process can contribute to a larger initial environmental footprint. Replacing a functional diesel engine with an electric propulsion system also generates waste, including disposal of the old engine.

Battery disposal can present environmental challenges. By sticking with a diesel engine, you avoid the potential issues associated with battery recycling. And, if the electricity used to charge the batteries primarily comes from ­nonrenewable sources, such as coal or natural gas, then the overall environmental benefit might be diminished compared with a well-maintained diesel engine.

The Choice Is Yours

The right option ultimately boils down to individual preferences, usage patterns and environmental considerations. Electric propulsion is undoubtedly a more sustainable option for the future of sailing and is likely to become more competitive with diesels in terms of efficiency and range, but for now, both options offer distinct advantages, and the decision rests with each sailor’s ­circumstances. —Marissa Neely

Marissa Neely has lived aboard her 1979 Cheoy Lee 41, Avocet , with her husband, Chris, since they bought the boat in 2018. Follow them on YouTube at “Sailing Avocet,” or go to ­svavocet.com.

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Cruises are expensive, but they're the best value. My family's cruise cost $3,500 less than a similar trip on land.

• Cruise prices are rising , and the added costs are affecting my family's travel budget.
• Despite the heftier price tag, I continue to book cruises because they're an excellent value.
• On a recent trip to Europe, I saved thousands sailing instead of doing a similar land-based trip. 

Cruise costs are going up, but I've found that this form of travel is still the best value for a family vacation right now.

The average price of a cruise is up more than 40% since 2019, according to Cruise Critic data reviewed by CNBC. Pent-up demand has contributed to record-breaking bookings and advance ticket sales .

Inflation hasn't slowed the industry down, and costs might not be done rising, either. Carnival CEO David Bernstein told investors in December that the cruise line is "well positioned" to drive its prices up this year.

As a frequent cruiser who's sailed more than 50 times, I've navigated these increases over the past few months and found cruises are still a better deal than trips on land.

Cruise accommodations can be cheaper than hotel rooms

Last summer, my family of three booked a 10-night European cruise to Norway and Iceland on the Norwegian Prima .

Our cruise fare alone amounted to just over $5,000. Although I secured a discounted price by booking during a last-minute sale, this was the most I've ever paid for a cruise.

Before I booked, I priced out hotel rooms throughout Norway and found that even basic stays in most destinations topped $300 a night.

Food prices were also staggering: A McDonald's medium combo meal in Norway can cost up to $15. Finer fare, similar to what's included on cruise ships, costs even more.

Our daily costs would jump even more after adding the train tickets, rental cars, and tour-bus fares we'd need to get around the country to see as many places as we would on the cruise.

By comparison, my cruise offered a nearly all-inclusive experience that bundled dining, transportation, and more into one straightforward fare for about $500 a night.

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The cruise also included access to Broadway-style shows, pools, water slides, and family-friendly activities as we sailed between our itinerary's seven ports of call. And as a mom, having access to a ship's complimentary kid's club was priceless for getting alone time.

A side-by-side analysis of costs and ease of travel makes cruising a no-brainer

As I broke down my costs for a potential land-based trip through Norway, it became even more obvious that cruising was the less expensive option for my family.

Estimated costs for a 10-day Norway land-based trip for my family of three:

• Hotels: $300 a night = $3,000
• Transportation: $150 a day = $1,500
• Excursions & Entertainment: $200 a day = $2,000
• Dining: $200 a day = $2,000

Total: $8,500

(I excluded airfare, a necessary cost for both land and sea trips.)

The cruise's $5,000 price tag (before the discount) felt steep, but this breakdown showed me it was far cheaper than the alternative.

Plus, I'd save so much hassle by not having to map out logistics myself and keep track of a slew of independently booked activities every day.

You get premium oceanfront views at a palatable price on a cruise

As a Floridian, I live near a major cruise port and don't always have to fly to go on a cruise. But when comparing the cost of a beachfront hotel close to home and a Caribbean cruise setting sail from a local port, the latter is still usually cheaper.

An ocean-view room at a nice hotel can cost upward of $450 a night, and that price doesn't include dining or entertainment. Plus, hotel prices are also on the rise , up 40% to 50% compared to 2019.

Meanwhile, a three-night cruise on the Utopia of the Seas , Royal Caribbean's newest cruise ship, can cost $533 a night. Given newer ships command more premium prices, I could likely snag a sailing on one of its other ships for even less.

The average price for a five-night Caribbean cruise in December was $736 — less than $150 a night.

At sea, I can enjoy dining and entertainment, ocean views, and beach trips for an overall cost that rivals hotels.

Cruise pricing and demand have changed the way I book, but I'm still sailing

With high demand for cruises, I've found deals are getting harder to come by.

I snagged a last-minute booking to Europe last summer, but this year's search yielded mostly high prices and sold-out sailings.

Given everything included in these types of vacations, I'm still willing to pay for them, even if they cost me much more than before.

That said, my days of cruising on a whim are over. Travelers should make reservations early to secure spots on in-demand ships .

I just booked my family a cruise around New Zealand that's not setting sail until December 2025. It feels strange to book a trip this far out, but at least I have time to save up for the cruise's eye-watering $9,000 price tag.

Watch: Pearl lobsters cost more than 6 times as much as Maine lobsters. Here's why they're so expensive.

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