{"id":191,"date":"2015-01-19T10:06:36","date_gmt":"2015-01-19T16:06:36","guid":{"rendered":"http:\/\/thewartimekitchen.com\/?p=191"},"modified":"2016-02-09T01:23:55","modified_gmt":"2016-02-09T07:23:55","slug":"tinned-snoek-snook","status":"publish","type":"post","link":"https:\/\/thewartimekitchen.com\/?p=191","title":{"rendered":"Tinned Snoek (Snook)"},"content":{"rendered":"<p><iframe loading=\"lazy\" style=\"width: 120px; height: 240px;\" src=\"\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822&amp;OneJS=1&amp;Operation=GetAdHtml&amp;MarketPlace=US&amp;source=ss&amp;ref=ss_til&amp;ad_type=product_link&amp;tracking_id=thewartimekit-20&amp;marketplace=amazon&amp;region=US&amp;placement=B00217P2EY&amp;asins=B00217P2EY&amp;linkId=BOUPGK6F2EO2DIDP&amp;show_border=true&amp;link_opens_in_new_window=true\" width=\"300\" height=\"150\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><br \/>\n<\/iframe><\/p>\n<p>Snoek<br \/>\nAs rationing continued to get more strict as the war loomed on,\u00a0\u00a0sources of protein became more rare. Meats, such as beef and pork, were rationed and allowable amounts were about 4 to 6 ounces per week, per person, but chicken and fish were not although difficult to get. \u00a0Fishing in Britain had become dangerous since there was the threat of bombing, even close to shore. The availability of cheap fish called snoek, or snook (a relative of the tuna and mackerel), \u00a0in South Africa allowed for eleven million cans of fish to be shipped to England; the government believed it to be the &#8220;savior of the fish problem&#8221; (Shephard, 329*). It did not catch on! Many people\u00a0did not like the fish with the unusual and funny\u00a0name and many remember it as\u00a0being inedible, smelly, and foul-tasting. Most of the tinned Snoek\u00a0remained firmly on the shop shelves. The Ministry of Defense issued recipes to make the fish palatable, but even that effort of \u00a0turning the salty fish into snoek paste, snoek sandwiches, and snoek piquant, did not prove popular.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/encrypted-tbn2.gstatic.com\/images?q=tbn:ANd9GcTzbFW-kFcIf1dXV3PrrM6EtGnXCKzriscXqTWOU47lU4wWQegV\" alt=\"\" \/><\/p>\n<p>The British government bought millions of tins of Snoek and with much of it left near the\u00a0end of the war, \u00a0the unsold tins were given new labels and sold\u00a0as food\u00a0for cats and kittens! (Thomas, 35**)<\/p>\n<p>Click the link for a recipe with tinned snoek: \u00a0<a href=\"https:\/\/thewartimekitchen.com\/?p=193\">Snoek Piquant<\/a><\/p>\n<p>*Pickled, Potted, and Canned by Sue Shephard,\u00a0<span dir=\"ltr\">Simon and Schuster<\/span>, <span dir=\"ltr\">2006<\/span><\/p>\n<p>**Villains&#8217; Paradise by Donald Thomas, Pegasus Books, 2006<\/p>\n<h1 class=\"gb-volume-title\" dir=\"ltr\"><\/h1>\n","protected":false},"excerpt":{"rendered":"<p>Snoek As rationing continued to get more strict as the war loomed on,\u00a0\u00a0sources of protein became more rare. Meats, such as beef and pork, were rationed and allowable amounts were about 4 to 6 ounces per week, per person, but chicken and fish were not although difficult to get. \u00a0Fishing in Britain had become dangerous [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/191"}],"collection":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=191"}],"version-history":[{"count":3,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/191\/revisions"}],"predecessor-version":[{"id":332,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/191\/revisions\/332"}],"wp:attachment":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}