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Pirate campaigns were quite a test in terms of conditions on ships at that time, he writes Success in UA.
Drinking water had to be stored in huge barrels and used literally drop by drop. It often turned green due to the growing algae.
In the climate of the hot seas, the food rotted quickly, bugs started to grow in the flour. It was impossible for pirates to go to the usual ports - criminals were not welcome there.
Heat treatment on the ship was often difficult. Often, pirates preferred to eat in the dark so as not to see what they had to eat, it is reported gsminfo.com.ua.
Pirates often had to starve. And this is with the hard work of managing the ship under the scorching sun. But gradually a certain pirate way of life developed, which allowed criminals to have a good existence.
First, its own pirate infrastructure appeared.
Parking places, water filling stations and even entire ports completely controlled by pirates and looters.
Such a place, for example, was Nassau.
In these places you could stock up on everything you need.
Secondly, a special pirate cuisine appeared. They borrowed something from the Caribbean inhabitants, and invented something themselves.
Meat and fish were withered or dried. Stocked up on hard biscuits like galettes.
Everything that can be marinated. Pirates' love for alcohol was not only due to drunkenness. Meat, fish and vegetables were marinated in wine or wine vinegar. Water was disinfected with strong alcohol. For example, Bumbo drink is a mixture of rum, water, sugar and nutmeg: both caloric and acidic water are more or less safe. Also, rum was very cheap at the time.
A huge amount of spices were added to the food to protect it from spoilage: mustard seeds, pepper, garlic.
Pirates from what the West Indies and the Caribbean are rich in found vegetables and fruits that can be kept in the hold for a while. Some of them were also dried and withered.
Live goats and chickens were often taken on board. This is how the stock of meat was created. It was also possible to keep caught sea turtles alive for a while if they were turned upside down.
The monotony of the menu and the threat of scurvy forced pirate cooks to be inventive.
The principle was to mix everything that is available. This is how salmagundi appeared. There is no exact recipe for this type of vinaigrette.
Smoked or marinated in wine, meat and fish, greens, eggs, olives, onions, mangoes and everything else that was at hand, down to the heart of the palm tree, were crumbled. The obtained was poured with oil with many spices.
