Being in a boat means seafood is readily available, so I'll begin with it. To entice, here is a selection of raw ingredients and various ways to source.

From very fresh salmon in a remote Patagonian anchorage ...

... to dried cod in an Ilheus, Brazil market.

The Angelmo Market, Puerto Montt, Chile, has dozens of bins of unshucked shellfish ...

... as well as freshly shucked.

In the French tradition, shucked scallops complete with roe from a poissonnière in Les Saintes, Guadaloupe.

Frozen shellfish in a monger's case in Ushuaia, Argentina.

Jaun Fernandez spiny lobster selected from the fishermen's floating cages on Robinson Crusoe Island, far off the coast of Chile.

Fresh yellowtail tuna by the wheelbarrow in San Juan Bautista, Chile.

Fresh bonito cleaned and custom-cut into thick steaks in Caillo, Peru.

From unsorted fresh catch in the fishermmen's market in Iqueque, Chile ...

... select the best-looking mahi-mahi ...

... and have it cleaned, skinned, filleted and butterflied into large, one-serving pieces.

At Isla Isabel, off the Mexican coast, dinghy across the anchorage to a fisherman's skiff, select some fish and have it filleted while the pelicans wait for leftovers.

Back aboard, set aside enough for dinner. Divide the rest into two-serving bags and freeze.

In a vishandler in Spakenburg, Netherlands, select the finest sole ...

... and have it cleaned and filleted.

Take advantage of a supermarket promotion of tuna steaks in Carcassonne on the French Canal du Midi.