Yes a lot of the anchorages are deep.
We only had 150 ft chain (50 m) and 150 fot rode (50m) and needed more. I now have 330 feet chain.
Rope rode is no good as theres too much coral and it can get cut.
Provisioning: There are some long passages and local provisioning exists, of course, but don't count on it being all that crash hot.
If you have a large freezer that can run the whole time then you are in a different realm than we were... we didn't even have refrigeration on passage!
Take as much frozen meat as you can.
The trick is to be able to make a meal thats similar in content to other meals but tastes different, or has a different texture. Really work on bringing "flavours" that change a meals taste. Lots of dried herbs, spices, pre-produced and the ingredients themselves. Weird stuff too like Wasabi sauce in case you catch a nice fish.
Cooking can be a great way to enjoy a passage so instead of doing the easiest meals try to be inventive and take time cooking. A good way to do that is have the ON watch person cook. Thousands of miles across the Pacific gives many hours, days and weeks, and theres not much to see at sea. So the on watch person can use his 4 hour watch planning and preparing an extravaganza.
Few cruising boats remember deserts. Have a look at what is good to store and great to eat... like Jell-O Instant Puddings... mix with a pint of milk and whip with a fork, pour into glasses, refrigerate till dinner, then shave a bit of chocolate block with a knife over the top, add a dollop of cream and you have a desert good enough for a restaurant!
One desert some friends invented: Canned Blueberries. Drain can, put juice only into saucepan and reduce liquid to small amount. Add berries, heat, serve with whipped UHT cream. Mmmmmm
To survive on boat food for a 30 day passage you need to be inventive, creative, resourceful and have time... it all leads to daily fun
BTW The 473 is a great boat!