THE COOKING AT SEA SERIES

passage provisioning...







 

how to provision a boat for an ocean
                          crossing. passage planning or every boat and
                          yacht owner in a galleyPrint a PDF of the free list here 

provisioning a yacht or sailboat for
                        an ocean passage. practical ideas for every boat
                        owner in the galley


OVERVIEW


For most people their first long/ocean passage is the culmination of much time, money and effort.  Exciting times are ahead, and a step into the unknown.  This doesn't just apply to preparing the boat and the crew, but also provisioning.  It is very tempting to simply fill the lockers with tins, jars and packets, and unless this is how you normally eat, your stomach will not thank you for it. 

Severe constipation or diarrhea on passage can not just be unpleasant but can also turn into a serious medical issue.  Knowing how to provision, and also to some extent, to cook, will help you get through any crossing.


water provisioning for atlantic
                            ocean passage practical advice for every
                            boat owner

Water

Just how much water do we really need, or rather want.  There have been numerous studies regarding just how much water the human body needs, recent research debunks previous theories, and no doubt next week some government will tell us something different, there are however a few principles to adhere to; keep hydrated, in hot climates try to keep a bottle of water with you, and conversely don't over indulge (having said that, too much water is probably better for you than too much gin!).

Assuming that you have sufficient storage, and that you are not in an emergency situation.  Each person on board will require 3ltrs of water every day, however some people consume far more.  When provisioning for an ocean passage keep this in mind and add at least another 50% for contingencies, if possible ask your fellow crew members if they are high water consumers, and provision accordingly.

This is drinking/cooking water, if washing up in fresh water, or showering, then allow sufficient for these
activities.  If fresh water is at a premium, use sea water for washing up (if in a clean environment), then rinse with a cup of fresh (sweat) water, thoroughly drying all implements, no one likes rusty cutlery.  If you prefer, a spray bottle can be used for this, using even less water.  Clean sea water can also be used in steamers, saving precious fresh water.

False economies with water can affect other provisions.  Making tea in individual cups so as not to make a whole pot is one case in point.  A good quality teapot, with a tea cosy will keep tea hot for some time.  You will use fewer tea bags.  Should you end up with cold tea left in the pot, don't throw it out, simply re-heat it in a saucepan (this normally only takes a few seconds).

FOOD

There are some basic calculations regarding just how much we consume, however, remember that people are different, and some eat more than others, get to know your fellow crew member.

Use the table below as a rough guide, as with water, allow about 50%** more.  These are daily amounts, so simply multiply by how many days/crew members.

ITEM
SINGLE HANDER
2 CREW

FRUIT & VEGETABLES

2-5 portions

4- 10 portions

GRAINS (bread etc...)

2 slices of bread and 2 portions of other products

4 slices of bread and 4 portions of other products

DAIRY

2 cups milk or yogurt 1 egg

4 cups of milk or yogurt 2 eggs

MEATS & ALTERNATIVES

200 grams

400 grams

SNACKS & TREATS (bag of crisps or nuts etc...)

2

4

WATER

3 Ltrs

6 Ltrs



A well thought out provisioning list will ensure that you have everything on board before you set off.  See below for a full printable provisioning list.

If you are concerned that you might not have provisioned sufficiently, try making a list of meals to be made, work out the ingredients, and take a look to see if you have it all on board, a little time taken here might make all the difference.  Of course, you don't have to stick to the meal list religiously, but it will be a great starting point.

If only one person on board does the cooking, then leave them to it.  If you are the person who does the cooking - make sure you know all about your fellow sailor's likes and dislikes, allergies and oddities.  If the cooking is shared out amongst all the crew, then everyone must understand everyone's foibles. 


A bit more about food

 
How much food you should eat depends on many factors, including your height, age, sex, general state of health, level of activity and what medications you may be on.


There are basically 4 food groups:

Fruit & vegetables:  Experts say you should consume at least one dark green and one orange colored vegetable every day. 
Grains:  It is widely considered that whole grains are better for you than processed ones. Go for variety, such as wild rice, quinoa, oats, brown rice, and barley. Whole grain pasta, oatmeal and breads are better for you than those made from refined cereals. A good grain should not have a high sugar, salt or fat content.  However, sometimes white bread smothered in butter does the trick better than chewy brown bread with a low fat spread - moderation is the key!
Dairy & alternatives:
Try low fat milk, it's good for your calcium and vitamin D levels. If you don't drink milk, have fortified drinks. When selecting dairy products, select low fat ones. 
Meat & alternatives:
- Try alternatives to meat occasionally, lentils make great sauces for spaghetti or lasagna, chilli beans are quick and easy. You're on a boat, so fish, fresh seared tuna should become a passage staple.  And don't forget all that sushi.


When eating carbohydrates try to go for slow release varieties. Avoid saturated fats and trans fats (spreads etc...) as much as possible, plant oils, fish and nuts are the best sources. Make sure you are getting plenty of fiber. When eating fruit and vegetables eat a variety of colors. If you are not a great milk drinker, make sure your consumption of calcium is adequate.  Hopefully with a little preparation you will eat as well as, if not better than on shore - especially the fresh fish.


THE OTHER STUFF


Fats:

Toast, sandwiches, crackers, the list is endless, we need fats in our diets..  don't forget to buy butter or spread.  It is a myth that butter will always melt when out of a fridge in hot climates, a good quality butter will serve you well.  Placed in a lidded dish, and used within a few days, there is no problem.  But what about other fats, oil, for cooking etc...  how much do you need?

What do you eat for breakfast, lunch and supper?  How much oil do you need to cook breakfast, and what type of oil do you use?  Of course, the latter is your choice, but, let's say you are a crew of four, you will in the normal course of events use a litre of oil a week.   Don't forget, frying onions, marinading etc, all these things take a good quality oil, this is one area where you shouldn't skimp on quality.  Click here for a guide to different oils, and their usages.  Remember that there are many different types of oils, some better for you than others, will the oil you choose stay healthy after having been cooked with?


Herbs, spices and Condiments:

Liven up any meal with a few well chosen herbs and spices, click here for a guide to herbs and spices.  Remember to provision for all your favorite condiments, salt, pepper, Marmite, jams etc...



Provisioning List

Print a PDF of the free list here


      PROVISIONING LIST


ADD OR DELETE ITEMS AS TO YOUR PERSONAL PREFERENCE / REGIONAL AVAILABILITY. NOTE THAT THIS TABLE IS INTENDED TO CALCULATE THE NEEDS OF ONE CREW MEMBER, MULTIPLY THE TOTAL BY THE NUMBER OF CREW MEMBERS, TAKING NOTE OF THE OBSERVATIONS COLUMN AND ADJUSTING APPROPRIATELY. ENSURE THAT ALL MEDICAL AND ALLERGY ISSUES ARE TAKEN INTO CONSIDERATION. SPACE HAS BEEN LEFT UNDER EACH HEADING FOR YOUR OWN PREFERENCES.
WEEK 1 2 3 4 TOTAL OBSERVATIONS SUPPLIER
BASICS






WATER 14 14 14 14 56 ALLOW 2LTS PER DAY PER CREW MEMBER. THIS IS DRINKING/COOKING WATER. ALLOW SUFFICIENT FOR OTHER PURPOSES SUCH AS WASHING UP/WASHING. EXAMPLE
GAS 1 1 1 1 4 ALLOW 1LB OF GAS PER PERSON PER WEEK.
EXAMPLE
WATER





ALLOW 2LTS PER DAY PER CREW MEMBER. THIS IS DRINKING/COOKING WATER. ALLOW SUFFICIENT FOR OTHER PURPOSES SUCH AS WASHING UP/WASHING.

GAS





ALLOW 1LB OF GAS PER PERSON PER WEEK.

ALTERNATIVE TO GAS
SHOULD THE WORSE HAPPEN, HAVE A SECOND OPTION AVAILABLE. MSR STOVE / BBQ / SINGLE GAS HOB








GALLEY BASICS







MATCHES & LIGHTERS





ALWAYS CARRY AT LEAST 5 LIGHTERS AND SOME WATERPROOF MATCHES.

CLOTHS & T TOWELS





2 T TOWELS & 2 WASH UP CLOTHS PER WEEK MINIMUM

KITCHEN PAPER





SUFFICIENT FOR VARIOUS APPLICATIONS

WASH UP LIQUID





CHECK LOCAL ENVIRONMENTAL LAWS

BLEACH/OTHER





CHECK LOCAL ENVIRONMENTAL LAWS

TRASH SACKS







WASHING POWDER / LIQUID







HAND SOAP















































DRINKS







COFFEE





AVERAGE 125G FILTER COFFEE P/P P/W

TEA





BLACK / GREEN / HERBAL? AVERAGE 4 BAGS PER DAY

OTHER HOT DRINKS







JUICE***







SOFT DRINKS***





NOTE: JUICE/SOFT DRINKS/TEA ETC... ARE ALL PART OF DAILY FLUID INTAKE









































DRIED GOODS







CEREAL***





TRY PORRIDGE AS A GOOD SLOW RELEASE ENERGY FOOD

FLOUR







CORN FLOUR





INSTANT THICKENING OF SAUCES / SUITABLE FOR GLUTEN INTOLERANT CREW

FLOUR FOR BREAD







CRACKERS***





IN ROUGH CONDITIONS, A LOT OF CREW MIGHT BE GLAD OF THESE, DON'T SKIMP

PASTA





TAKE A MIXTURE OF DIFFERENT TYPES AND SPAGHETTI

RICE





LONG GRAIN FOR SAVORY / SHORT FOR SWEET PUDDINGS

MASHED POTATO





CHEAP AND DISPOSABLE IF NEVER USED

PACKET SOUPS





CHEAP AND DISPOSABLE IF NEVER USED

PACKET SAUCES





CONSIDER USING UHT CREAM INSTEAD

DRIED MILK





MAKE UP AMOUNT NEEDED FOR ONE DAY AT A TIME

DRIED FRUIT***





GREAT FOR BREADS, SALADS, CURRIES AND SNACKS

LONG LIFE PITTA / POCKETS***







PART BAKED BREAD







DRIED BEANS





CONSIDER USING JARS TO SAVE WATER AND GAS – DRIED BEANS CAN BE SPROUTED

DRIED LENTILS





CONSIDER USING JARS TO SAVE WATER AND GAS

SUGAR/SWEETENERS***







DRIED COCONUT MILK





CONSIDER USING TINS OR JARS

























































TINS & JARS







TINS VEGETABLES***







TINS MUSHROOMS***







TINS HAM***







TINS TOMATO***







TINS/ JARS PATE***







TINS TUNA / FISH***







TINS SOUP***







TINS BEANS ***







JAM***







HONEY***







MARMITE ETC***







JARS BEANS***







JARS LENTILS***







JARS VEGETABLES***







COCONUT MILK***





GREAT FOR COOLING CURRY OR THAI CURRIES

PICKLES & PRESERVES***





1 250G JAR P/W PER 2 CREW

MAYONNAISE***























































































EGGS & DAIRY







EGGS







MILK***







BUTTER***







CHEESE***







UHT CREAM***







UHT YOGURTS***





PLAIN CAN BE USED EITHER SWEET OR SAVORY

UHT DESERTS***





IN SOME PLACES TO BE FOUND IN CHILLED CABINETS, CHECK ITEM STATES UHT

















































MEATS







CHICKEN





UNLESS DEEP FROZEN EAT FIRST

BEEF / MINCE







BACON





TRY USING SMOKED – KEEPS BETTER

HAM***







CURED SAUSAGE & MEATS***





CHECK DATES AND FRESHNESS

















































STORE CUPBOARD







OIL







SALT & PEPPER







HERBS & SPICES *





CHECK DATES AND FRESHNESS 

BAKING SUNDRIES







STOCK CUBES







TOMATO SAUCE







BBQ SAUCE







HP / STEAK SAUCE







LEMON JUICE







CHILI SAUCE







OTHER SAUCE







VINEGAR







MUSTARD







































































TREATS







CHOCOLATE***







SWEETS***







SNACKS







CRISPS***







NUTS***





CHECK FOR CREW ALLERGIES

















































VEGETABLES**







POTATO





TRY A MIX OF SMALL NEW AND LARGE OLDER – STORE WITH AN APPLE TO PREVENT 'BUDDING'

CARROTS***







CABBAGE***





BUY HARDEST POSSIBLE

ONIONS***





STORE SEPARATELY

GARLIC***





STORE WITH ONIONS IF SHORT ON SPACE

SALAD OPTIONS/LETTUCE/CUCUMBER/AVOCADO ETC***





IF RUNNING A FRIDGE, SALAD ITEMS FOR APPROX 1 WEEK CAN BE STORED. DO NOT WASH LETTUCE BEFORE STORING IN A FRIDGE

RED/GREEN PEPPERS***





ADDS COLOR TO SOMETIMES BLAND LOOKING MEALS

TOMATOES***





BUY GREEN, TRIAGE DAILY DO NOT STORE WITH BANANA

ZUCCHINI***





SLICED THINLY MAKES GOOD ALTERNATIVE TO CUCUMBER – LASTS WELL

















































































































FRUIT**







LIMES / LEMONS***







APPLES***







ORANGES***





GO FOR EASY PEEL

BANANAS***







PEARS***





TRIAGE DAILY

GINGER





FOR EVERYTHING FROM CURRIES TO SEASICKNESS

































































OTHER PERISHABLES







BREAD***





SOME PACKET BREAD WILL LAST FOR AT LEAST 8 WEEKS – CHECK THE PACKAGING

CAKES***





MOST CAKES BOUGHT OFF THE SHELF WILL HAVE A LONG SHELF LIFE DUE TO HIGH SUGAR CONTENT

WRAPS***





FRIED WRAPS MAKE GREAT ADDITIONS TO CURRIES – GREAT VERSATILE STARCH

PIZZA BASE





TRY BUYING LONG LIFE

























































SUNDRY ITEMS







FOIL/CLING FILM







ZIP LOCK BAGS







LIDDED CONTAINERS







IMPLEMENTS
TIN OPENER ETC...
TOILETRIES







TOILET PAPER





allow 1 roll p/p p/w

















* IS SUBJECT TO INDIVIDUAL TASTES AND CONSUMPTION - CHECK WITH CREW MEMBERS







** CHECK STOWAGE NOTES HERE







*** ITEMS THAT CAN BE EATEN COLD - EITHER TO SAVE GAS OR IN AN EMERGENCY SITUATION









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