Barbecued Large Whole Fish

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Barbecued Large Whole Fish...

Sea bass, tuna, bluefish, salmon, large mackerel, mullet, pike and weakfish are some of the fish you can barbecue, whole, on a spit. (Remember to use caution when dining on bony fish to remove small bones completely!) Clean a fish weighing 3 pounds or more and remove the head. Using small, nail-size skewers and twine, lace up the cavity tightly. If the fish is a whopper, it may be advisable to tie it around the body with twine spaced at half-inch intervals for the entire length of the fish to prevent it from falling from the spit or breaking apart.

Place the fish on the spit and test for balance. Be sure the tines of the spit forks are firmly inserted in the fish. Then heap the briquets slightly behind the spit and knock off gray ash. Place an aluminum foil drip pan in front of the briquets. Attach the spit and start the motor. During barbecuing brush the fish frequently with melted butter or margarine to keep the surface moist. The butter may be herb-flavored, if you like with marjoram, oregano or rosemary. Cook 20 to 40 minutes, depending on the size of the fish. Fish is done when it flakes easily with a fork. Remove from spit and sprinkle with salt and fresh, coarsely ground black pepper.

REMEMBER: Tighten spit forks with pliers - otherwise they will be loosened by the heat.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).