By Kevin Williams
Fish is a popular meat in Amish homes during the summer. Many Amish men – and women – head to their local fishing holes with a picnic basket and plenty of bait and wait for that perfect catfish or bluegill to reel in. Ice-fishing is popular among some Amish in the winter, but summer is when they haul in the most.
Amish hit the fishing hole….
Fishing near Degraff, Ohio…I blurred the faces since this is a particularly conservative Amish settlement.
Among the Amish in Montana, fishing is especially popular. Kokanee is a popular inland version of the popular sockeye salmon. Fly fishing for salmon is a pursuit for many Amish men in Rexford. In fact, the whole reason the Amish community of Rexford, Montana was founded was for its fishing opportunities. An Amish outdoorsman who loved to fish and hunt started the Rexford settlement. He now lives in St. Ignatius where the opportunities are equally ample.
For Amish who are unable to reel in the fish themselves, canned salmon and tuna are still popular.
This is the the salmon patties recipe from the original Amish Cook Cookbook. My mom made salmon patties like the ones in the recipe below, although she skipped the milk and lemon juice, an anathema step to most Amish cooks. My `rents thought 3 /4 of milk would have made the patties too soggy, so experiment with the milk amounts and do add the lemon juice!
Mix it all up and make patties.
Fry until golden…
Fry until golden brown on both sides.
- 1 pound can of salmon
- 1 egg
- 1 tablespoon flour
- 3 /4 cup cracker crumbs
- 1 teaspoon chopped onion
- 1 tablespoon lemon juice
- 3 /4 cup milk
- Mix all ingredients well.
- Shape into patties.
- Brown both sides of patties in a skillet before serving.
And here is a recipe for homemade “Fish Loaf”:
Fish Loaf
1 pound diced, fresh fish (bluegill, bass) or 1 (15-ounce) can store bought salmon (see Note)
2 large eggs
1 teaspoon dry mustard
1/2 cup milk
1/2 cup chopped celery
3/4 teaspoon salt
1/8 teaspoon black pepper
2 cups dried bread crumbs
3 tablespoons finely chopped parsley
2 tablespoons minced onion
Preheat oven to 375 degrees. In a large mixing bowl add diced fish. If using canned fish, do not drain. If using fresh fish, remove the skin and bones first. In a separate small bowl, beat the eggs with mustard, salt and pepper. Mix in milk, celery, bread crumbs, parsley and onions with a fork. Pack mixture into a greased 9-by-12-inch pan or smaller. Bake for 45 minutes or until the top begins to turn golden brown. Slice and serve warm.
And, try this “Tuna Noodle Surprise Casserole”
- 8 ounces of packaged noodles
- 3 tablespoons of butter
- 3 tablespoons flour
- 2 to 2½ cups of milk
- 1 cup of chopped ham
- 1 /2 cup of grated cheese
- salt
- pepper
- 7 ounce can of tuna
- Cook noodles until tender.
- Drain and put into baking dish.
- Add tuna and mix slightly.
- Use remainder of ingredients to make a white sauce.
- In a small saucepan, melt butter, then mix in flour.
- Add milk, cheese, and seasonings.
- Stir until sauce thickens.
- Pour over noodle-tuna mix.
- Bake at 350 oven for 30 to 40 minutes.
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