The Food Sailors Eat Every Day On Submarines Might Surprise You

Submarine duty can be tough, what with the potential for some serious claustrophobia, sporadic communication with the outside world, and possible exposure to hazardous chemicals and radiation. Plus, the food can't be that good when you're cooped up in a tin can, can it? The good news for modern mariners is that submarine crews actually have pretty decent chow. In fact, submarine crews are reputed to eat some of the best food in the military to help compensate for the job's dangers and discomforts. The details vary with the cooking crew, of course, but the Silent Service for sure doesn't subsist on MREs. (These military-style rations aren't the tastiest but MREs can be useful for emergencies if stored properly.)

Submarine galleys start each run stocked with fresh produce, meat, and dairy, with much of it supplied by restaurant distributors like Sysco. Crew members might eat pancakes or burritos for breakfast, while lunch and dinner could include items such as pulled pork sandwiches, macaroni and cheese, burgers and fries, fried shrimp, ham, pot roast, or roast turkey. Dessert options consist of cakes and cookies baked on board, and ice cream is often available as well. Some subs also have pizza nights, although the Navy has yet to make arrangements with Domino's pizza delivery submarine.

Halfway through the run, submarines will often serve a steak and lobster dinner. It's not just for officers, as everyone on board eats the same meals. The lobster and steak will have been stored in the freezer, though, as fresh food tends to run out after about two weeks. A submarine patrol can last for several months before the galley gets restocked.

Modern submarine duty can be hazardous, which is why decent food is such a morale-booster. During World War II, however, the service was more dangerous than front-line combat, with about 20% of its crew members getting killed in action. For this reason, it's said the U.S. Navy tried to ensure submarine dining was up to a fairly high standard. A menu from the USS Ronquil, a sub that patrolled the Pacific from 1944 to 1945, lists fresh grapefruit, corn cakes, and corn beef hash for breakfast. Lunch and dinner (or dinner and supper, as they were called then) included roast pork loin, shrimp salad, rib steak, pork chops, chili con carne, and beef stew, while desserts consisted of cake or pie with ice cream.

In an episode of "Tasting History" called "Eating Aboard a US Submarine During World War 2," Max Miller cooked Swiss steak with mashed potatoes from a 1945 publication called "The Cookbook of the United States Navy." His verdict was: "This is a really good meal." (He did find the dehydrated potatoes a little lumpy.)

One item, however, seems somewhat problematic. The USS Ronquil's menu featured baked beans, and when I visited the USS Batfish in Oklahoma I saw giant cans of this food prominently on display in the recreated WWII-era galley. Imagine the horror of being trapped in cramped quarters with 80 bodies pumping out bean-related flatulence! Canned beans continue to feature on modern submarine menus since they're cheap, tasty, shelf-stable, and apart from olfactory unpleasantness pretty much the perfect food. Fortunately, crew members say there are enough dubious smells on a submarine that bean gas doesn't make much impact.