Canned ready meals

There is always one evening on a cruise when nobody has the energy to cook: a late arrival at anchor, a long passage, a sea state that makes standing at the stove unappealing. Canned ready meals exist for exactly those moments.

Cassoulet, couscous, ravioli, slow-cooked dishes and creole specialities heat up in a single pan, can be eaten cold if needed, and take no fridge space at all. Reckon on two or three per week per crew: it is insurance more than a menu.

They are also the fallback when a trip runs longer than planned, or when a stopover turns out not to allow restocking after all.