Piracy was a tempting career choice with promises of profit and freedom. However, the life of a pirate, especially during prolonged sea voyages, was marked by arduous challenges, particularly in terms of sustenance. Most people are familiar with more adventurous aspects of pirate life but what did pirates eat and drink at sea?
The food situation on extended naval expeditions was grim. As the weeks and months progressed, provisions would succumb to spoilage, rot, mold, or rancidity. Cooks would attempt to mask the flavor of rancid meats with copious amounts of herbs and spices. The struggle to provide sufficient and economical nourishment was a constant concern, especially for lengthy journeys where cargo space was a significant factor.
Perishable Foods at The Beginning of the Voyage
At the onset of each voyage, pirates indulged in the freshest and tastiest provisions available during their time at sea. Frequently, live chickens were embarked upon the vessels, serving as a source of eggs. Larger animals like cows or goats were equally crucial, ensuring a supply of milk and cheese for the crew. As the routine food stocks diminished and some items started to spoil, including the meat of cows, goats, and chickens, they often met the butcher’s knife to provide sustenance for the pirate crew.
Some perishable food items pirate ships were stocked with at the beginning of the journey were:
- Cheese
- Vegetables
- Eggs
- Fruits
- Meat
Seafood
Surprisingly, pirates didn’t view the ocean as an endless source of sustenance and seafood wasn’t a significant part of their diet. This might appear counterintuitive, considering their location. Yet, the 18th-century pirate’s reality was markedly distinct from today’s perception. This was because pirates relied on old methods of catching fish at sea compared to large-scale modern fishing boats. Pirates regularly caught fish and consumed seafood, but it was not enough to sustain the entire crew.
Primitive methods of catching fish took time and pirates could not afford to waste any while navigating demanding conditions at sea. Moreover, their crews were often relatively small at around twenty individuals. These teams were responsible not only for sailing but also for watching against dangers, rivals, and potential targets. This made fishing an inefficient allocation of human resources, barring occasional sea turtle catches, their sizable bodies providing a rare feast.
Rum, Beer and Ale
During the era known as the Golden Age of Piracy, sourcing clean and potable drinking water was an arduous task, even on dry land. This predicament was even more pronounced for pirates navigating the open seas, where maintaining a sufficient supply of fresh water on their vessels proved nearly impossible. Consequently, many sailors, including pirates, turned to alternatives such as grog, beer, or ale instead of water.
Onboard fresh water frequently succumbed to contamination, resulting in the growth of unsightly green scum and slime. To mitigate the yucky taste of deteriorated water, a small quantity of alcohol was commonly mixed in, giving rise to the concoction known as grog.
Additionally, among the alcoholic beverages favored by pirates, rum stood out as a top choice. Distilled from fermented molasses, rum gained immense popularity aboard pirate ships due to its cost-effectiveness in production. This accessibility and affordability contributed to its widespread consumption among pirates during their voyages, making rum considered associated with pirates to date.
Hardtack
Hardtack was perhaps one of the most important foods for the pirates. It has also been a staple for soldiers for centuries. Pirates typically resorted to Hardtack when provisions were dwindling. It was primarily made of flour, water, and occasionally salt. Its texture leans towards dryness, coupled with a rather bland flavor profile. Hardtack could turn exceptionally rigid if stored for too long, rendering it a challenge to chew and prone to insect infestations.
Preserved Food
During extended sea journeys, pirate crews typically subsisted on a basic diet consisting of dry biscuits, pulses, dried beans, and salted beef. To maximize longevity, pirates frequently preserved their food through pickling, smoking, or salting methods.
Due to the limited availability of fruits and vegetables during long journeys, pirates often grappled with malnutrition and scurvy due to vitamin C deficiency. Consequently, scurvy was a widespread issue, resulting in symptoms like bleeding gums, loosened teeth, and even potential fatality.
Pirate Foot During Emergencies
Pirates also resorted to eating mice, seabirds, and cats when faced with starvation during excessively long journeys. There was always a risk of death due to starvation and therefore several myths about pirates using human bones to make bone broth soup became common. In reality, pirates made bone soup but with bones preserved from animals slaughtered during the beginning of the journey.
Also Read: Beneath The Black Flag: Pirate Ranks and Roles on a Ship