Barbecued Small 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 Small Whole Fish...

For campers-out, for one-day fishing trips, for summer colonists at the seashore or near a fresh water stream where small fish abound... If you have never tasted brook trout, snappers, small mackerel, bluefish or flounder that have been barbecued over charcoal, then you have never tasted fish at all! The hot briquets coax out an enchanting aroma and turn the lustrous surfaces of the raw fish to a sizzling golden brown.

Gourmets insist that the heads be left on. Tender-hearted diners prefer not to look the fish in the eye. The choice is yours to make.

When the briquets are coated with gray ash, knock off the ash and heap them slightly behind the spit. Place an aluminum foil drip pan in front of briquets. Rub the spit basket with cooking oil and put the spit basket on the spit rod. Arrange the fish in a single layer in the basket, alternating head and tail ends for better use of space. Use spit forks at the ends of the basket to hold the fish in place. Adjust the cover of the basket to hold the fish in place. Adjust the cover of the basket, being sure that it is not too tight, or it will tear the skin. Attach the spit and start the motor. Barbecue 10 to 15 minutes, depending on thickness of fish. Fish is done when it flakes easily with a fork. Baste, during the last 5 minutes, with melted butter or margarine. Before serving, sprinkle with salt and coarse , freshly ground black pepper.

REMEMBER: Knock the fine gray ash off the charcoal briquets before starting to barbecue.

(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).