The chef aboard the USS Louisiana ballistic missile submarine is seasoning fish fillets

The life of a submarine sailor is very dangerous both in wartime and in peacetime, because They work underwater for a long time, which puts the sailors under great psychological pressure. They often stay in this underwater "steel pipe" for several months. During this period, you will be cruising in the freezing water, surrounded by explosives and flammable materials, even nuclear weapons. . In peacetime, they risk horrific accidents. In wartime, they may be destroyed by enemy ships and anti-submarine aircraft. In order to maintain the combat capabilities of sailors, many countries also provide them with the best possible treatment, but after all, some vacation and leisure activities can only be performed after the mission is completed. In training and on duty, what is easier to achieve is good food and treatment.

A book titled "Submarine Cuisine" published in the United States in 2004 mentioned in detail the food standards of submarines. This book was commissioned by the Submarine Research Center at the U.S. Naval Submarine Base in Washington. The book details submarine life during World War II and includes interesting notes on the work of the ship's cook; how food was loaded, stored, and prepared; and the types of food submariners were expected to eat.

The cooks of the USS Tennessee strategic nuclear submarine are making pizza

This book mainly tells the story of submarines, which continues to the era when submarines were named after fish, such as "Hardhead", "Langir" and "Blenny". Sailors aboard modern submarines, including the U.S. Ballistic Missile Submarine of Alabama, also contributed to the publication.

The book states that a modern U.S. Navy submarine galley provides three meals a day for submarine patrols, which may take weeks or even months to replenish. The ubiquitous food dealers were responsible for providing food supplies to the Pacific Fleet submarines, and the East Coast nuclear submarine base was King's Bay. In the supply of fast attack submarines, food is delivered to the dock where the submarine is located, and the supplies are packed in boxes. On ballistic missile submarines, food is delivered by crane from the escape hatch in aluminum 6-foot by 6-foot by 5-foot boxes.

The book also includes recipes with sauces such as Creme Eggs (which doesn't sound that great), Corned Beef and Cabbage, and Maryland-Style Fried Chicken. Of course, navy bean soup is also on the recipe list. The recipe list also includes desserts, including cherry pie, rice pudding, and baked apples.

Submarine cuisine also highlights the role of chefs on submarines, which is one of the service-oriented jobs on U.S. Navy submarines. During the mission, the chefs on the submarine are very busy. They need to constantly cook food and clean to ensure that the sailors can eat delicious meals on time, and to maintain an accurate food budget every month. It is also very important to keep the eating area clean and tidy. Because the crew has to use the eating area for training during non-meal times.

The Navy's submarine force is known as the "Silent Mission," not only because the submarines operate quietly, but also because submariners rarely publicize details about life aboard. Although not exactly top-secret information, submarine cuisine is a window into the culinary life of American submarines.

U.S. Navy Ohio-class strategic missile nuclear submarine