Canned fish

Tuna, sardines, mackerel, anchovy fillets, fish rillettes: canned fish is probably the most used product on a cruise. It is eaten straight from the tin, with drinks or in a salad, and turns a plate of pasta into a full meal without lighting more than one burner.

It is also a protein reserve that does not depend on the fridge — the natural fallback once the fresh food is gone or if refrigeration becomes a problem on board.

Choose ring-pull tins: a can opener goes missing quickly on a boat, and nobody wants to wrestle with a tin in a rough sea.