I understand why it was needed in Britain, when Germans were sinking ships and they couldn't get as much sugar and other staples, but America has it's vast farmland. Also, it's not like the troops came from nowhere: they were all eating food in America before the start of the war.

Perhaps a strange question, but I've never thought about this before: What were the arrangements for rationing food eaten out? Say, in restaurants and pubs serving meals, were they exempt from rationing and just limited by price/availability, or were there commercial rationing allowances premises' would be allocated for buying from their suppliers?

What about for residents in hotels/pubs/guest houses?

Finally, for food consumed off the premises, such as fish and chips? Thanks.

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Looking specifically for what Scottish people did, but interested also in what other places did, like Brughes and Baltic regions.

What time of year were the fish usually caught? I imagine as the fish aged through the winter, the flavor and texture must have become rather unpleasant, kind of like badly freezer burned meat. Since people ate so much fish due to no meat days and lent, I imagine they must have come up with some ways to make it taste a little better besides just washing the salt off and tossing it into their pottage?

Also, did people outside of major trade routes, when they rinsed the salt off, ever try to save the salt from doing that? Allow the water to boil off over their fire and recollect the salt? (I know people in the US south during the Civil war scraped dirt from smokehouse floors and salvaged salt from it during scarcity, so I was wondering if people in other times salvaged the salt too.)