How to stock up for a sailing holiday

Every sailing trip comes with the same big question — how to stock up efficiently so you have enough fuel, food, drink, cash, and other essentials for the whole week, without overbuying or throwing things away at the end. Based on our own experience, we’ve put together a complete guide to help you prepare your supplies. Let’s take a look.

Before setting sail, make sure to top up both the fuel and water tanks — ideally in the morning, just before departure. And once you're on your way, remind the crew to use water sparingly. The onboard tanks don’t last forever.

How do you make sure there’s just the right amount of food for everyone on board — not too much, not too little, and nothing wasted? It’s all about planning. For a comprehensive look at the topic, check out our guide — Food for sailing: how to manage meals on board.

Even if you’re planning to buy fresh bread along the way, it’s always worth packing a sliced, long-life loaf as backup. Fresh bread can go mouldy quickly in the warm, humid conditions on board — and not every island has a bakery. Having a spare loaf means you won’t be caught out.

Some items are worth packing rather than buying at your destination — especially things that are only sold in large quantities you’ll never get through in a week. Think table salt, pepper, basic spices, or even a washing-up sponge. These small essentials might be left behind by previous crews, but you can’t count on it — best to bring your own, just in case.

Skip the supermarket fish and frozen seafood — it would be a crime not to sample the local catch while you're by the sea. You’ll often find fishermen selling straight from their boats or at local markets, where you can choose your fish on the spot. Mussels from nearby floating farms are also a great option. For fruit and veg, look for local growers — their produce is fresher, tastier, and often cheaper than supermarket options.

How much should you bring, where do you buy it, and how do you store it all? For a deeper dive into what to drink while sailing, check out our article — What does Poseidon (and sailors) drink and why?

The water in your onboard tanks is fine for washing dishes, hands, and showering — but not for drinking. You’ll need to stock up on bottled water, and plenty of it. We recommend at least 1.5 litres per person per day, which adds up quickly — for a crew of eight, that’s over 80 litres for a week! Store the bottles out of the way, such as under the floorboards, beneath seating, or under the saloon table.

Bringing chilled drinks on board? Make sure you’ve got enough fridge space. Store bottles at the bottom of the fridge to avoid crushing more delicate items like eggs or soft fruit. Keep topping up the fridge as you go — nobody wants a warm beer at sunset. If you love your drinks icy-cold, ask about boats with a cockpit fridge — they’re becoming more common and are a game-changer on hot days.

Newer or higher-end yachts often come with an ice maker or a generous freezer. If you’re on a smaller boat, you’ll need to make do with a small freezer compartment — so store ice wisely and try to keep it going for at least a couple of days. As for where to buy it: most supermarkets sell bagged ice, and many marinas (like Mandalina in Šibenik) have ice vending machines. You can often buy ice at petrol stations too.

It’s best to withdraw cash or exchange money while you’re still at your home marina. Once you’re sailing around smaller islands, ATMs can be hard to find — and many local markets or small tavernas won’t accept cards. Better to be prepared than caught short.

After a week on board, there are always a few surprises when it comes to supplies. Some things you’ll have far too much of — others, not enough.

In the excitement of that first big shop, crews often go overboard (pun intended). The result? Way too much food. Before you head to the shops, plan out how many meals you'll actually be cooking — and don’t forget you’ll probably eat out at restaurants on several evenings.

Also keep in mind that during hot summer days, people generally eat less at lunchtime. That ambitious plan to cook daily or even bake bread? It usually doesn’t happen. So you’re likely to see plenty of leftover pasta, rice, tins, and that untouched bag of flour sitting sadly in the galley.

Toilet paper is another item that’s almost always left over at the end of a trip. Truth is, it doesn’t get used as much as people think. Men often take care of business over the side (let’s be honest), and for anything more serious, most of the crew will head to the marina, a public toilet, or the café on shore. And as for swimming… well, let’s just say nature takes its course.

All in all, you’ll probably get through no more than four rolls in a week — and that jumbo pack will just sit there looking a bit sad and bulky.

In our experience, there are a few items that always seem to run out too soon — or aren’t pleasant to use.

Clean kitchen towels are a big one. The ones left on board are often pretty grim. Bring one or two of your own cotton tea towels from home, and don’t forget an extra box of tissues or some kitchen roll while you’re shopping.

And don’t underestimate the power of a good snack. Nuts, crackers, olives, and a nice bit of cheese are sailing staples — perfect for that pre-dinner nibble with a drink in hand. They always disappear fast, so stock up accordingly!

Planning food and supplies for a week-long sailing trip with a full crew isn’t always easy. From our own experience, we recommend setting a basic menu in advance, working out your portion sizes, and buying non-perishables near your home marina. Many marinas offer delivery services or cart hire to make things easier.

Pick up fresh items — like fish, fruit, bread, and ice — from local shops along your route, especially when you stop to refuel. And whatever you do, make sure you stay hydrated: that usually means bringing plenty of bottled water (you’ll go through more than you think). Toss in an extra tea towel too — but don’t overdo it with the toilet paper.