Provisioning for a PNW Cruise: Food, Water, and Supplies

Introduction

Successful cruising depends on proper provisioning—stocking food, water, fuel, and supplies before departure. The Pacific Northwest’s accessibility to ports and reasonable weather windows allow shorter supply cycles than offshore passages, but proper planning prevents meals becoming sparse, fuel running short, or critical supplies being forgotten. This guide covers practical provisioning for PNW cruises.

Water Management

Storage Capacity and Consumption

Most cruising vessels carry 25-100 gallons of fresh water depending on size:

Consumption Rates (per person per day)

• Drinking: 2-3 liters (0.5-0.75 gallons)
• Cooking and cleaning: 3-5 gallons
• Total: 4-6 gallons per person per day (varies with shower frequency)

Storage Examples

• Two-person, 3-day cruise: 25-40 gallons required
• Four-person, 5-day cruise: 100-120 gallons required
• Five-person, 7-day cruise: 150+ gallons

Most vessels have adequate water for 3-5 days of moderate use. For longer cruises, plan intermediate refilling at marinas.

Water Storage Best Practices

Tank Maintenance

• Clean water tanks annually to prevent bacterial growth
• Use approved food-grade additives if leaving water for extended periods
• Never use chlorine or bleach unless specifically water-treatment grade
• Test water quality if tank stored for months without use

Tank Capacity Verification

• Know your actual tank capacity (ask surveyor or dealer)
• Most vessels have less capacity than owners believe
• Account for tank pickup tube height (last 5-10% unusable)
• Test by marking tank level and filling known volumes

Secondary Storage

• Carry backup jerry cans (5 gallons) for redundancy
• Store jerry cans on deck in rope basket
• Use only approved water containers (no plastic that previously held chemicals)
• Clearly label containers: “FRESH WATER”

Water Conservation at Sea

Shower Frequency

• Most cruising boats shower every other day minimum
• Use deck showers or saltwater rinses between freshwater showers
• Brief freshwater rinses reduce consumption to 1-2 gallons per person

Dishwashing

• Use saltwater for initial rinse
• Freshwater wash with minimal water
• Final freshwater rinse (1-2 gallons total per meal)
• Consider paper dishes for short cruises

Drinking and Cooking

• Monitor drinking patterns; crew typically reduces consumption at sea
• Use canned vegetables (no fresh vegetable rinsing needed)
• Pasta and rice cooking water can be cooled and reused

Food Provisioning

Supply Duration Planning

Determine your cruise length, then plan provisioning:

3-Day Weekend Cruise

• Emphasis on ease; simple meals acceptable
• Fresh provisions sufficient; no freezer dependence
• Budget: $30-50 per person per day

5-7 Day Cruise

• Mix of fresh (first 2-3 days) and shelf-stable items
• Freezer items for mid-cruise
• Budget: $25-40 per person per day

Extended Cruising (10+ days)

• Primarily shelf-stable and frozen items
• Plan intermediate resupply at marinas or towns
• Budget varies widely ($20-50+ per person per day)

Foods That Work Well at Sea

Breakfast

• Oatmeal (non-instant lasts longer than instant)
• Cereal with long-life milk (UHT boxed milk)
• Eggs (surprisingly durable at sea; last 1-2 weeks)
• Bread (buy fresh day-of-departure; lasts 3-4 days)
• Peanut butter and jelly
• Canned fruit

Lunch

• Canned tuna, salmon, or chicken
• Canned beans (protein, long shelf life)
• Crackers and hard cheeses
• Pasta salad (made day-of-departure)
• Canned soup

Dinner

• Pasta with canned sauce or fresh vegetables
• Rice and frozen vegetables
• Canned beans and rice
• Canned chili or stew
• Frozen meats (first 2-3 days)
• Fresh vegetables (first 3 days; onions/potatoes last longer)

Snacks and Supplements

• Nuts and dried fruit (high nutrition, long storage)
• Granola and protein bars
• Dried seaweed snacks
• Crackers and peanut butter
• Dark chocolate (morale booster)

Foods to Avoid at Sea

Fresh Items with Short Shelf Life

• Lettuce and leafy greens (wilt in 1-2 days)
• Berries and stone fruits (spoil quickly)
• Soft cheeses (create strong odors)
• Fresh meat beyond day 1 (requires freezer)

Difficult to Prepare

• Complex recipes requiring fresh ingredients
• Items needing extended cooking (fuel consumption)
• Aromatic foods (cooking smells linger in cabin)
• Items requiring significant prep work

Motion Sensitivity

• Avoid spicy foods if crew prone to seasickness
• Heavy, rich meals may upset sensitive stomachs
• Save favorite comfort foods for calm conditions

Stocking Sequence

Pack provisions in reverse consumption order:

1. First Night Ashore - Perishables, special treats
2. Days 2-3 - Fresh vegetables, cheese, bread
3. Days 4-5 - Canned goods, frozen items
4. Later Days - Long-shelf-life basics

Organize galley with daily-use items accessible; reserve shelf-life items in back of lockers.

Fuel Management

Fuel Consumption Calculation

Most cruising boats consume 1-2 gallons per hour at cruise speed:

Examples (depending on engine type, speed, hull design)

• Small sailboat auxiliary engine: 0.5-1 gal/hour
• Mid-size powerboat: 2-5 gal/hour
• Trawler-style cruiser: 1-2 gal/hour

Trip Fuel Calculation

• Estimated distance ÷ hull speed = hours underway
• Hours × fuel consumption = total fuel needed
• Add 25% reserve for uncertainties and detours

Example: 40 nautical miles at 6 knots = 6.7 hours. Boat uses 0.8 gal/hour. Total fuel: 5.4 gallons + 1.35 gallon reserve = 6.75 gallons needed.

Fuel Tank Capacity

Know your vessel’s fuel capacity:

Verification Method

1. Record fuel gauge reading when empty (or near empty)
2. Fill tank completely
3. Record amount pumped
4. Verify against manufacturer’s capacity
5. Most vessels hold 10-20% less than rated capacity (pickup tube height, gauge calibration)

Fuel Management in the PNW

Fuel Stops and Costs

• Most marinas sell diesel and gasoline
• Fuel costs vary: $3.50-4.50 per gallon typical
• Fuel quality is generally consistent between marinas
• Expect fuel pumps closed after business hours (typically 5-6 PM)

Convenient Fuel Stops (Puget Sound)

• Port Townsend - Excellent fuel facilities, downtown location
• Bellingham - Multiple fuel docks, easy access
• Seattle (Lake Union) - Several fuel locations, expensive
• Bainbridge Island - Limited pumps, expensive
• Poulsbo - Good facilities, residential area

Fuel Consumption Optimization

• Cruise at most economical speed (usually 5-6 knots for sailboats)
• Avoid excessive idling
• Properly maintain engine (clean filters, proper oil)
• Plan route to minimize required distance
• Motor only when wind inadequate (for sailboats)

Additional Supplies to Stock

Engine and System Maintenance

• Extra engine oil (type specific to your engine)
• Fuel filter (if applicable to your engine)
• Oil filter (if engine accessible)
• Spark plugs (if gasoline engine)
• Lubricating oil for fittings
• Engine coolant (salt and fresh water types)
• Gear oil (if separate transmission)

Through-Hull and System Supplies

• Spare impeller (water pump) and hose clamps
• Spare rubber hoses (assorted sizes)
• Hose repair tape and emergency sealer
• Grease gun and marine grease
• Wooden plugs (for emergency hull damage)

Electrical

• Spare batteries (VHF, handheld, flashlight sizes)
• Spare fuses (all sizes used in your vessel)
• Electrical tape
• Replacement light bulbs (all types used)
• Extra line for emergency repairs

Rigging and Deck (for Sailboats)

• Spare halyard
• Spare line (appropriate diameter for deck use)
• Shackles (assorted sizes)
• Carabiners
• Wire cutters for emergency rig issues

Tools and Safety

• Adjustable wrench
• Screwdrivers (Phillips and flathead)
• Hammer or small mallet
• Pliers and wire strippers
• Duct tape (wrapped on cardboard, not full roll)
• Electrical tape
• First aid kit supplies

Storage Organization

Galley Organization

Keep Accessible

• Daily breakfast/lunch items (eye level, easy access)
• Dinner staples (easy reach, logical grouping)
• Cooking oils and seasonings (near stove)
• Snacks (crew frequently accessed)

Reserve Items

• Backup provisions (lower storage, not frequently accessed)
• Canned goods (lower cabinets; heavy and stable)
• Dry goods in sealed containers (prevents insect and moisture issues)

Securing Items at Sea

• All items in lockers must be secured or enclosed
• Use netting, bungee cords, or dividers
• Heavy items low and centered (stability)
• Fragile items padded or located away from motion
• Liquid containers sealed and contained
• Nothing loose in cabin (becomes projectile in rough conditions)

Dining at Marinas and Anchorages

Restaurant Access

Most PNW marinas or nearby towns have restaurants:

Dining Options

• Waterfront restaurants accessible by dinghy (Bellingham, Poulsbo, Port Townsend)
• Grocery stores within walking distance of marinas
• Food truck vendors at some harbors
• Check ahead for dining hours (many close early in shoulder season)

Provisioning at Marinas

When stopping overnight, consider:

• Walking to nearby grocery stores
• Taking dinghy to waterfront restaurants
• Purchasing fresh items to supplement shipboard provisions
• Restocking fuel as opportunity allows

Provisioning Checklist

Before Departure

• Calculate water requirements for trip length
• Fill fresh water tanks completely
• Stock fuel appropriately
• Verify freezer/refrigeration working
• Purchase perishables within 24 hours of departure
• Stow provisions securely
• Check all canned goods for damage

After Returning

• Empty spoilable foods from galley
• Wipe down all cabinet interiors
• Drain fuel bilge if needed
• Check storage areas for spills

Further Reading

• Beginners Guide to Sailing — Planning your first cruise
• Navigation Basics — Route planning and distance calculation
• Tides and Currents — Timing passages for fuel efficiency