Baked Fresh Fish
Recipe No. 154 from the U.S. Army's WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Fish · Seafood
Recipe No. 154 from the U.S. Army’s WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Bacon or salt pork, thinly sliced — 4 pounds
- Fish, fresh, dressed — 35 pounds
- Salt — 2½ ounces (5 mess kit spoons)
- Pepper — (¼ mess kit spoon)
Directions
- Cut 1 pound bacon or salt pork into small pieces. Place in baking pans and fry until crisp.
- Wash fish and remove bones; cut into servings about 2½ by 4½ inches in size.
- Place fish over fried bacon in pans; sprinkle with salt and pepper. Cover with thin slices of remaining bacon or salt pork.
- Bake in moderate oven (325° F.) about 1 hour. Baste occasionally with melted fat.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Bacon or salt pork, thinly sliced — 5 oz Fish, fresh, dressed — 2 lb 12¾ oz Salt — about 1¼ tsp Pepper — scale to taste ((¼ mess kit spoon))
If there is enough oven space, place the fish in single layers in pans and bake for 30 minutes instead of 1 hour.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 154, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.