The Amish aren't necessarily known for their seafood skills, but that is more an issue of public perception than reality. Amish anglers are not uncommon. In fact, fishing is a favorite pastime for many Amish, men and women. Whether it be ice-fishing in Michigan, salmon in the West, catfish in the South, or deep sea fishing in the Atlantic, Amish fishermen and women love casting their lines.
Seafood and the Amish
In the Amish community of Pinecraft, Florida and Dover, Delaware, it is not uncommon for Amish to take to the seas. They'll charter deep sea fishing vessels and come home with prize catches of marlin, sea bass, snapper, and the like.
Freshwater Fish and the Amish
- Trout and Salmon: Trout is a freshwater fish that is often found in streams, rivers, and lakes. It's popular among many communities for its mild flavor and versatility in cooking. You see these fish on the menu much more in the Amish communities of Montana and Colorado.
- Catfish: Catfish are commonly found in freshwater rivers and lakes. They have a mild, slightly sweet flavor and are often fried or baked. Catfish is a favorite on the menu in more southern Amish settlements like Kentucky, Tennessee, and Pontotoc, Mississippi.
- Bass: Bass, such as largemouth or smallmouth bass, are freshwater fish that are popular among Amish anglers. They have a firm texture and can be cooked in various ways, including grilling, baking, or frying. This is a popular fish among the Amish in Ohio and Pennsylvania.
- Perch: Perch are small freshwater fish that are often found in lakes and rivers. They have a delicate flavor and are commonly fried or grilled. This is a popular fish among the Amish in Ohio, Indiana, and Pennsylvania.
- Bluegill/Sunfish: Bluegill and sunfish are small freshwater fish that are abundant in many bodies of water. They have a mild, sweet flavor and are often fried or cooked whole.
- Walleye: Walleye is a popular freshwater fish known for its tender, flaky flesh and mild flavor. It's often fried or baked and is prized by many anglers.
Step-by-Step Shrimp Salad
This was an easy one to make and delicious. This shrimp salad recipe came to me from an Amish woman in the Dover, Delaware community, so it is an authentic, much-loved recipe in that community. I love fresh shrimp, I just don't it a lot because it seems expensive. But the $10 tray I bought at my local Kroger was pretty much in line price-wise
The most difficult part of this recipe for me was breaking open the roll of cresent rolls and rolling them up properly! The crescent dough was just of sticky and wasn't as easy to roll out as the instructions implied. The shrimp needed to be chopped,but I just turned on one of my favorite shows and got to chopping.
These are the shrimp before I got chopping. I just took the tails off and chopped the shrimp into bite-sized bits.
I almost forgot to take a photo of the shrimp salad before it was all scooped out of the bowl! But this is where you can feel free to add whatever seasoning you want. I wish I had added more seasoning. The recipe as is is fine, delicious, and the dill gives nice flavor. But so would garlic salt, onion salt, black pepper, or even Lawry's seasoning salt. Mix it all into the salad.
You you have to buy the crescent rolls and then bake them first. Then split them open and spoon the salad on one half, top with cocktail sauce and cheese and then you have a delicious shrimp salad sandwich.
This would be a super recipe for a lunch gathering. I really enjoyed it. I had it for breakfast!
🐟 More Amish Fish Recipes
Emma Lapp's Salmon Patties - Delicious!
Lunchpail Tuna
Full Recipe
Delicious Amish Shrimp Salad Crescent Roll Sandwiches
Ingredients
- 8 ounces cream cheese, softened
- 1 /4 cup sour cream
- ½ teaspoon dillweed
- ⅛ teaspoon salt
- ½ pound fresh shrimp, cooked, shells removed
- 1 (8-roll) tube of crescent rolls
- ½ cup cocktail sauce
- ½ cup chopped green bell pepper
- ⅓ cup chopped onion
- 1 cup chopped tomato
- ½ cup shredded Monterrey Jack cheese
Instructions
- Cream together the cream cheese, sour cream, dillweed, and salt in a medium mixing bowl.
- Chop the cooked shrimp, and stir into the cream cheese mixture until well c ombined. Refrigerate until chilled, about 1 hour.
- Bake the crescent rolls according to the package directions.
- Split the baked rolls lengthwise and spread a portion of the shrimp salad inside each roll. Top each with 1 tablespoon of the cocktail sauce, a portion of the chopped vegetables, and a portion of the cheese.
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