I find it's a combination of things like quality, availability and money.

Steaks, good Italian meats for HH etc and shrimp are all better and cheaper here. Add prepared foods like marinated chicken and precooked bacon because it's easier and sometimes safer to prep it here than on a rocking boat. When you have a small crew and little time from landing to shipping off, the more you have with you the easier the morning when you're stowing provisions and doing boat and chart briefings.

I understand feeding the local economy but we're spending $thousands on boat, restaurants and alcohol. The $250 we put in the cooler seems like just filling in the blanks.