Apart from fish
and rice there is tofu and beans, dried peas, freeze-dried sweet corn, crushed grains, pasta, dried soup sachets which can also double as stock for more adventurous swift meals
and a basis for pasta saucees, and there are always the crustacea which abound in some reef areas--as well as oysters and clams--but that is getting back to the fish
. Squid are plentiful and can be netted at night--but they tend to ink things up a bit.
I do not usually eat preserved meat afloat--fresh or frozen does me until it runs out--but one of my acquaintances used to make sun/wind dried salted meat and fish strips in flyproof drying racks and pack them in drypacks with salt
. I have tasted soups and stews made with the dried meat and it is OK. He also makes his own sausage which he claims lasts for months without refrigeration--but I am not brave enough to eat the stuff although it is probably OK. Humidity and temperature can get a bit high where I sail.
Between beans and tofu--a soy bean derivative--I can sustain myself fairly well but nuts and dried fruit are handy--as well as a few plastic bags of dried full cream milk, which should be packed bag and all inside vermin-proof lockers or tins. I also eat oatmeal, raw or cooked, with milk. Yoghurt is best made with powdered milk--and one can buy the yoghurt culture as a powder which lasts quite a while--and once one has made up some, a sample of fresh yoghurt will also serve as a starter culture for the next batch--but each time it gets a tad more acid--so eventually one needs to go back to start another batch with powder. I mix dried fruit and nuts with my yoghurt--and fresh fruit can be cut up and added. Always add fruit to the finished yoghurt--do not put it in while it is being cultured.
Then there are coconuts--which our feel-good parks people are keen to destroy because they claim they are not native. Neither are the parks staff for the most part--. Anyway--I love the coconuts --uto is good--and coconut cream is easy to make and tastes good with fish or veges. Some seaweeds are edible as are some of the plants common by the seaside--notably the sow thistle which when young is chopped up and washed, then steamed. Tastes surprisingly good--lotsa iron--
I am not into eating turtles, sea snakes, dolphins
or seagulls--but in a survival situation would have no hesitation in sinking the molars into anything edible.
Diet afloat can get boring--but a sense of adventure can bring some minor variations. Feral pigs exist in some places where they impact severely on the turtle population. These one would have to trap or shoot-and the meat would have to be bled immediately and chilled or dried and salted.