You might want to check some of the posts I have made recently regarding galley
Refrigeration is not a necessity, of course, merely a convenience. No voyage is so long that a crew cannot be happy without ice cubes for a few days.
To recapitulate somewhat, gourmet meals
may be enjoyed for weeks at sea without refrigeration if the skipper
takes advantage of some well-known galley strategies: the life of perishable veggies can be greatly extended if they are first plunged into a mixture of water
and bleach (Clorox) for a few minutes to kill off any surface bacteria; never mix fruit and vegetables in the same containers or storage
nets where they may touch each other; examine perishable EVERY DAY for bruises, soft spots and decay; sterilize bottles (screw-on tops) and fill with your favorite veggies (Sweet Bell peppers, carrots, cauliflower, broccoli, etc.) then cover with a mixture of water and white distilled vinegar; they will keep for months that way.
For cheese, sterilize bottles and stuff with chunks of cheese and cover with extra virgin olive oil
and screw on lids tightly; cheese will last for months. Store eggs in plastic camper-style containers and turn every day without fail; they'll keep for at least 3-4 weeks. Butter and margarine can be stored in sterilized bottles and will last for months, but it's best to use very small jars so that the wastage will be limited once the seal is broken.
For meats, without question, learn how to use a pressure cooker and process your own; chemical-free, cheaper than canned meats and spiced to your own taste; beef, dark and white meat chicken, pork and lamb. You can even put up mahi mahi, swordfish and other great-eating fish
if you've caught more than you can eat at the moment.
Round out your stores with rice, pasta, dried beans, flour, and a selection of spices and herbs, and you will eat well at sea. There are many more tips/techniques and great recipes
in the cookbook, "Gourmet Underway - A Sailor's Cookbook." See the website, at www.gourmetunderway.com
Fair winds to you,