A minor correction before I start: A frigate is a specific type of oceangoing ship developed starting around 1650 or so, to counter privateers operating out of Dunkirk; they were found useful in the Anglo-Dutch wars and then developed into the scouting role that we associate them with today.

But anyhow, to answer the meat of your question (heh): The navies of the day that I am familiar of (that is, mostly the English/British and to some extent the Dutch) packed food aboard that could store for long journeys. In the Napoleonic period, for example, the British navy had a set rotation of salt beef, salt pork, dried vegetables (usually peas), bread (in the form of hardtack or flour) and dried fruits (raisins figure prominently in puddings). For drinking they stored water aboard, although much of it was in fact used to soak the meat to de-salt it, as well as an alcohol ration: beer for home waters, rum in the Americas, wine in the Med, arrack in the far East. When possible, purchasing agents would contract locally for delivery of fresh greenstuff as well as fruit and meat.