Mike, the biggest problem with solar powered ovens, etc is the the boat motion pretty much makes them somewhat ineffective. I had a lady friend in the Florida Keys that baked me a loaf of fresh bread in her solar oven once a week and delivered it to my boat while it was still piping hot - WOW! It was wonderful tasting. However, she had to use her solar oven on land in order to overcome the boat motion while on a mooring ball. I suspect you would find the same problem with a solar powered dehydrator as well.
As for drying fish, the dried salmon I tasted many years ago was so salty I couldn't stand the taste - it was like eating pure salt. That said, I smoke many, oily species of fish, salmon, bluefish, croaker, etc... This pretty much cures the fish, but it has to be refrigerated to make it last for an extended period of time. I guess I'll stick with using my onboard refrigerator/freezer and store bought canned goods. And for those that believe those store bought canned goods are loaded with chemical preservatives, read the labels - there are no preservatives used at all - they're not necessary in a vacuum sealed environment.
On my boat, I have lots of storage compartments that are quite suitable for canned goods. I could easily store several hundred pounds of canned meats and veggies and have lots of room left over for storing other things. I always have cans of stew, soups, corn, peas, asparagus, potatoes, carrots, beans, and a variety of Chef Boyarde things, such as spaghetti and meatballs, Italian sausage ravioli, cheese ravioli, canned chicken breasts, baby shrimp, and tiny cocktail sausages. I purchase all of these at BJ's Wholesale Club, where the price is 40 percent less than the regular grocery stores. Sure, you have to purchase larger quantities, but there is usually a variety of flavors in the larger packages, which keeps the meals interesting. The exception to this, of course, is the canned veggies and meats, which are usually in six packs.
For breakfast, I use Egg Beaters, brown and serve sausage, orange juice and or coffee, an English muffin topped with margarine and orange marmalade - OH YEAH! Lunch, when I take the time to eat it, is usually a sandwich that I make and store in the frig right after breakfast. There are times, though, when I just want something different, so I heave too, fire up the kettle grill and grill a hotdog or Johnsonville bratwurst and put it on a fresh roll, a bit of mustard, fresh vidalia onion and sweet pickled relish, and wash it down with an ice cold Coors Light - MY GOODNESS that tastes good. After lunch, I'll set sail and head for my nighttime destination. However, when offshore, I just set a course, trim the sails, lock the steering and the boat will track as if it were on rails. I'll then be able to fire up the propane stove and cook whatever I wish for dinner.
Then it's back to the cockpit, check the email, call my loving spouse and let her know I'm still alive and well, and if I'm within range of WIFI, I'll check out some of the forums, then check out the latest movies on Crackle, or turn on the TV if I'm within range of a station.
Now, there are lots of neat places along the east coast, especially during light wind conditions, that I can catch supper, which is often in the form of yellowfin tuna, bluefish, mahi, king mackerel, Spanish mackerel, Cero mackerel, and other nearshore species. While anchored in a quiet cove one night along the ICW, I heard a clicking sound outside that traveled right through the hull. It turned out to be big shrimp, nibbling away at the algae that had formed on my hull. A quick toss of the cast net and I had a couple dozen big shrimp for dinner that night. Fresh caught shrimp steamed in Old Bay Seafood Seasoning and some chopped celery makes a fantastic supper.
It's a tough life being a coastal cruiser,