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The first week or two out of port, sailors ate what everyone ate: fresh meat, vegetables and fruit, and water. As voyages grew longer, their diet changes to foods that could be preserved by the technology of the day. In the early 19th century that was hardtack, beer or ale, rum, salted meats and fish, and vegetables that could be kept longer such as potatoes and cabbage. Later in the 19th century, during and after the reign of Napoleon, canned foods became available. One of the arctic voyages of that time, however, failed partially as a result of the lead poisoning suffered by members of the expedition who ate the canned food taken with them.
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Vivi
CoachThey mainly ate meat, they needed fruit (though they didn't take that much usually) because sailors have a chance of getting a disease called sucrvy. They got any food that didn't perish fast because of the long voyages they had. They also brought all types of drinks including water.
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