10 Tips To Make A Great Galley – The Clever Boater

Whether you’re setting out to circumnavigate the globe or just planning a long weekend across the bay, having a functional, well-thought-out, well-stocked galley is essential. It’s the key to keeping your belly full, preventing “hangry” sailors, and maintaining your sanity.

The galleys on even the largest boats are often much smaller than those in the average home. The limited space, combined with the constant movement, tropical challenges, and limited power supply, can make cooking in the galley quite challenging. However, with a few essential tips and careful planning, you can avoid common mistakes and start creating delicious meals in no time. Here are ten valuable tips that I’ve learned along the way to help you get started in the right direction.

1. Be selective

When it comes to outfitting the galley of a boat, I’ve learned that taking a selective approach is essential. Our boats are essentially our cozy little homes on the water, and as appealing as that sounds, space is always at a premium. This has prompted me to carefully consider every item I bring aboard. The frequency of use is a crucial factor; if it’s something I only need once in a while, it probably doesn’t earn a spot. Multipurpose items are like treasures—they save space and often bring unexpected convenience, becoming essential parts of the daily routine. Storage and cleanliness also play a significant role in my decision-making process, where ease is paramount in keeping things neat and tidy.

I’ve noticed a phenomenon over the years while living on our boat that I like to call the “fork fairy paradox.” When I stock the galley drawer with a full set of eight forks, it seems like they all magically get used before anyone thinks to clean a single one. This results in a mountain of dishes that very nearly rivals the waves outside, all crammed into our tiny sink. Interestingly, when I only keep four forks in the drawer, that’s when the fork fairy decides to pay a visit. Somehow, once all the forks are used, one always seems to get cleaned at the perfect time. The same story goes for plates, bowls, and cups. The fewer there are to get dirty, the more frequently they’re cleaned, preventing the catastrophic clutter that can quickly take over small spaces.

I have adopted a minimalist approach as a fundamental guideline. When in doubt, less truly is more. By reducing our galley items to just the essentials that are used regularly and serve multiple purposes, we have not only found a more efficient way to live but also kept our living space much more manageable. After we return from each trip, we take almost everything off the boat. We evaluate how often we used each item and its general usefulness as it goes off. Anything that doesn’t make the cut doesn’t go back on the boat. It’s all about creating a harmonious balance that allows us to enjoy our adventures on the water without the stress of unnecessary clutter.

2. Have a System in Place

Designing a system for a boat galley is all about achieving harmony and efficiency in a confined space. Trust me, organization is the key to making this small area work smoothly. It may take some time and perhaps a few frustrated exclamations from your crew, but eventually, you will find a balance where everything fits perfectly. The initial phase involves making constant adjustments and trying different methods until you find a system that works well for you and keeps everyone (mostly) sane.

Start by categorizing your food based on your cooking habits and preferences. Keep frequently used or opened items within easy reach. Here’s how I’ve organized mine:

Proteins and Ready-to-Eat Foods: This includes canned meats like tuna or chicken, beans, legumes, soups, canned pasta, peanut butter, and Nutella.
Starches: A cornerstone of many meals, I keep pasta, rice, quinoa, instant potatoes, stuffing, bread and wraps, cereal, and pancake mix stocked here.
Condiments: It’s helpful to have flavors at the ready, so I organize ketchup, mustard, hot sauce, barbecue sauce, maple syrup, salad dressing, pickles, and olives here.
Sweets and Baking Goods: For moments when a sweet treat is needed, I have chocolate, nuts, cookies, candy, brownie mix, and essentials like baking powder, soda, flour, and sugar.
Fruits and Vegetables: I prefer having canned fruits and veggies, dried fruits, and pasta sauce neatly arranged in this section.
Fruit Basket: Fresh fruits and unrefrigerated produce, such as onions, potatoes, and tomatoes that need ripening, go here for easy access. Remember “NO BANANAS!“
Drinks: Soda, tea, hot chocolate, coffee, and, of course, beer, spirits, and wine.
Spice Box: This is where essential seasonings like salt, pepper, cinnamon, crushed red pepper, garlic, and seasoned salt are kept for quick meal enhancements. I keep mine in a sealed box with a few desiccant packs to keep out moisture and prevent clumping.
Snack Basket: I keep granola bars, trail mix, chips, pretzels, and any opened containers in this spot.

It’s important to remember that heavy provisioning can affect the boat’s performance when loading lighter boats, especially sailboats. Try to maintain balance by placing heavier items closer to the floor. Just like any moving vehicle, things will shift while underway. Use spare towels, bungee straps, shelf liners, or larger plastic containers to secure items and prevent them from moving around or breaking. With a little patience and smart organization, your boat’s galley can become a space for culinary creativity and efficiency, even while riding the waves.

3. A Pressure Cooker or Instant Pot Is A Huge Time & Space Saver

This is a great example of the timeless concept of quality over quantity. Invest some money in three or four good pots and pans that work great in the galley, and leave everything else at home. Here are my essential galley cookware items.

An Instant Pot: This was a recommendation given to me by another experienced cruiser. I had limited experience with pressure cookers aside from using one to can various homemade goodies throughout the years. The thought had never even occurred to me that you could cook in one and do it well. The pressure cooker can be used with the steam vent open as a regular pot, and when closed, it can reduce your cooking time drastically, thus saving precious fuel. The Instant Pot is simply an electric pressure cooker. Many boaters who anchor out frequently and work to conserve power swear by “Thermal Cookers.” These are super-insulated pots like thermos bottles. You stick hot food into them and seal them up. Then, due to pressure and heat buildup, it continues to cook. See our “Galley Gadgets Catalog.” (Check out our article on the Instant Pot!)
A Set of Stacking Pots: I use the Magma cook system, a set of 5 pots with two interchangeable lids and swappable handles. This set nests together in a small space and is made of high-quality stainless steel with a non-stick coating. It contains a 10-inch skillet/fry pan, 1-1/2 qt, 2 qt, and 3 qt saucepans, and a 5 qt stock pot. They can be used on the stove or in the oven. Very versatile! See my article on the Magma Cookware Set.
A Simple Non-stick Fry Pan: While my stacking cookware set is great if all I want to do is fry an egg, pulling it out and taking it apart can be a bit of a pain. I keep a 10″ non-stick fry pan in my oven, where it’s easy to reach for those quick frys. Hint: I wrap it in a kitchen towel so that it doesn’t rattle on the oven rack!
Cast Iron Skillet: If you have a bit of extra space, a cast-iron skillet is another flexible addition to your galley. You can use it on the stove-top, in the oven, or on the grill. Plus, it’s easy to clean up. You can wrap it in a towel, and store it with your frypan. I suggest an 8-10 inch size.

4. Think Silicone

These days, more and more kitchen products are made from Silicone. Historically, silicone was primarily used for medical products or for “propping up” Dolly Parton. Today, silicone bakeware, mixing bowls, cookie sheets, pot lids, and a dozen other kitchen essentials are available in silicone.

Silicone is great because it is light, easy to clean, heat-resistant, durable, and flexible. Most products made with it are also less expensive than their metal alternatives. When looking at silicone products, especially things like bowls and strainers, look for designs that collapse. These are great space savers, especially for things like that spaghetti strainer that you only use once in a while.

The wide range of colors also can help with organization and make finding things in the back of a cabinet or storage locker easier.

5. Use The Barbie Mate!

Cooking in the galley can be hot, lonely, and stink up the boat (especially when cooking fish). If you are on a sailboat or have a lower galley, it’s difficult to interact with whoever is on deck or keep an eye on where you are going if you are on watch.

We have a gas grill on our cockpit rail, and we try to do all the heavy cooking outside whenever possible. Steaks, chicken, kabobs, roasted corn on the cob, grilled asparagus, smashed potatoes, or just about anything wrapped in foil works great and keeps the heat and smell out of the boat.

Investing in a good-quality outdoor gas grill will improve your galley experience, especially when cruising in warm-weather climates. Also, cooking outside, especially things that might flare up like meats, is much safer than inside your enclosed galley. We’ve seen a few boats with charcoal grills, and we don’t recommend charcoal as it’s a fire hazard.

Before cooking on your grill in a marina, be sure to check the local rules. Some marinas don’t allow the use of open flames (even gas grills).

6. Heavy Duty Tin Foil, Freezer Bags, Parchment Paper

Freezer Bags are great for economical storage on board. They take up little space and pack well in refrigerators, freezers, or cabinets. Squeezing the air out also helps to keep dry goods from absorbing moisture. They are also great for general organization on the rest of your boat. Get the better-quality Freezer-Grade bags; they hold up better and can be rinsed and reused. Stock up at your local store before you leave, as zip-lock bags in small retail stores can be quite pricey.

We also travel with a small vacuum food sealer so that we can buy larger quantities of meats and make vacuum-sealed packages for freezing. It’s also great for storing larger backup quantities of nuts, flour, and sugar, keeping moisture and bugs at bay. Marinating meats and fish by vacuum sealing works great and reduces mess!

I also keep a roll of parchment paper and parchment paper liners for my air fryer on hand. These help reduce the mess of cleanup and work great at keeping things from sticking. I line the bottom of cookie sheets and throw a parchment paper tray in my air fryer when I cook, bake, or air-fry in it. It eliminates the need for greasing or using messy, non-stick cooking sprays. At about 1¢ each, they even make great decorations for serving plates!

Aluminum foil is a versatile and indispensable tool in the boat galley, serving many purposes beyond just covering leftovers. One of my favorite uses is for cooking. Foil wrap allows for easy preparation of meals like fish or vegetables, which can be cooked right on the grill or in an oven, keeping flavors sealed in and cleanup minimal. It’s also perfect for creating makeshift lids for pots and pans, helping to conserve heat and reduce energy usage. Foil can act as a scrubber in a pinch for cleaning grill grates or stubborn pans, and when crumpled, it can even be used to help sharpen scissors. Additionally, lining shelves with foil helps reflect light and keep surfaces clean, making it a true multitasker in the tight quarters of a boat galley.

7. Remove cardboard and can labels ASAP

Proper waste management is essential onboard, particularly for those navigating warm climates, covering extensive distances, or visiting less developed regions. Accumulating excess garbage poses significant challenges, including limited storage capacity, rapid foul odors, and the potential attraction of unwanted pests onto your boat. Implementing effective waste mitigation strategies is important to ensure a clean and pleasant cruising experience while minimizing environmental impact.

Cardboard and paper are sponges that absorb moisture and bug eggs. Cockroaches and earwigs look for dark, dry places to lay their eggs. Corrugated cardboard and the back side of can labels are perfect spots! Keeping all cardboard off your boat and removing the labels on your aluminum cans drastically limits your risk of unknowingly inviting these creatures into your home.

I’ve written an article on “Getting Rid of Cardboard on Your Boat” that will give you tips and tricks for better and more efficient storage. In short, invest in some good air-tight bins and plastic bags to contain food once you have taken it out of the packaging and have plenty of Sharpies onboard to tag the cans once you remove and dispose of the labels.

8. Keep Your Knives Sharp

Investing in a high-quality set of knives for cooking on a boat is just as important as having sturdy pots and pans. Whether anchored in a peaceful cove or gently rocking on open water, having the right tools at hand can transform your culinary experience. Over the years, I’ve come to realize that the secret isn’t having every type of knife under the sun but ensuring that the ones you do have are sharp and reliable.

I always carry a minimalist but effective arsenal on board: a chef’s knife, a paring knife, a fillet knife, a bread knife, and a two-stage handheld knife sharpener. This simple setup covers all my needs. The two-stage sharpener is particularly handy. It has a carbide side for restoring a sharp edge and a ceramic side for getting that fine detail just right. Like most people, I’m not adept with a traditional sharpening stone, but I’ve found these modern sharpeners to work splendidly for everyday cooking.

Working with sharp knives is safer than using dull ones, especially on a boat. Sharp knives offer more control, while dull ones require excessive pressure and can lead to accidents. Keeping your knives sharp means safer and more enjoyable food preparation, allowing you to focus on creating delicious meals with stunning sea views. Oh, and make sure that the “Captain” doesn’t use your good cooking knives to cut lines or saw-through bilge hose!

9. Make Sure Your Galley Is Safe

When spending time on the water, having a safe galley is essential. It’s comforting to have a well-stocked and functional cooking space, but it’s important to prioritize safety. The galley and the engine room are the two most hazardous areas on a boat when it comes to fire risks, so it’s crucial to be prepared and attentive. Ensure that you have at least two Class K (kitchen) wet chemical fire extinguishers that are easily accessible in the galley. These extinguishers are specifically designed to handle grease and oil fires. In addition, a readily accessible fire blanket can be a lifesaver, allowing you to douse unexpected flare-ups quickly.

Propane is a popular and efficient choice for cooking on boats, thanks to its clean-burning nature. However, due to its odorless and dense properties, propane presents some serious safety risks. If propane leaks, it can seep into the lowest part of the boat, like the bilge, creating a potentially explosive situation. To guard against this, investing in marine-quality propane alarms designed to detect leaks is essential. These alarms are a crucial line of defense in preventing tragic accidents. Also, turn off the gas at the storage bottle if you won’t be using it for a few days, and make sure that your remote shutoff is in good working order. When we bought our boat, the remote shut-off valve “clicked” when we flipped the switch, but the gas was still flowing to the stove even in the off position. The relay valve had corroded and was stuck open.

Please make sure that your galley is equipped with essential safety tools, such as smoke alarms and a well-stocked first aid kit, in addition to fire safety measures. It’s important to regularly test and inspect these systems to ensure they are in perfect working order. During rough seas or when the boat is rocking violently, stick to no-cook meals like granola bars or a simple peanut butter and jelly sandwich. This is a simple way to avoid unnecessary risks and potential accidents, allowing you to safely navigate through choppy waters while keeping your crew and vessel secure. Plus it will make less mess if it comes back up! 🤢

10. Bring Your Kitchen Essentials

There are certain unique tools and devices that everyone finds indispensable. It’s essential to bring them along if you rely on them regularly. I bake a lot, so a good stainless mixing bowl is essential. Also, as mentioned, we carry a vacuum sealer with us to store meats and bulk dry goods. Another of my favorite gadgets is a manual multi-chopper. It allows me to quickly mince onions, tomatoes, celery, or carrots. It doesn’t take up much space and is very multi-functional. It means I could get rid of the electric mini-food processor I used to carry.

Vegetable Chopper — Vegetable Slicer – See it on Amazon

And if you savor daily daiquiris or fresh fruit smoothies, a top-notch blender might be a perfect addition to your gear.

The point is to really evaluate the things that you need vs. the things that you think you might use…at some point… in the next couple of years. Be selective and realistic, but don’t make your life miserable by denying all the comforts you enjoy. What’s the fun in that?