Old-fashioned Fish Loaf

Sliced fish loaf on plate

When I saw a recipe in a hundred-year-old cookbook for Fish Loaf, I knew that I needed to give it a try. Now that the holidays are starting to wind down, I’m ready for comfort foods. Maybe most people won’t consider Fish Loaf a comfort food, but for me it fits into that category. I have vague memories of eating (and enjoying) Salmon Loaf many years ago, and I wanted to see if this recipe was similar.

The old recipe called for using any canned fish (or flaked, cooked fresh fish) so there’s lots of flexibility- though I chose to go with salmon.

This recipe was very easy to make – and it tasted just like the Salmon Loaves that I remember from my childhood.

Recipe for Fish Loaf
Source: A New Snowdrift Cook Book (1920)

One teaspoon of salt seemed like a lot to me since the canned salmon that I used already contained some salt, so I when I updated the recipe, I reduced the amount of salt to 1/2 teaspoon.

Snowdrift was an old-time shortening that I don’t think is sold any longer.

Here’s the recipe updated for modern cooks:

Fish Loaf

  • Servings: 4 - 5
  • Difficulty: moderate
  • Print

1 pound can fish or 2 1/2 cups flaked, cooked fresh fish (I used a 14.75 ounce can of Salmon.)

3 eggs

1/2 cup soft bread crumbs (I tore 1 slice of bread into small pieces.)

1 tablespoon melted butter or shortening

1 teaspoon salt

1/8 teaspoon pepper

1 tablespoon chopped parsley

Preheat oven to 350° F. Separate the eggs. Put the egg whites in a mixing bowl, and beat until stiff. Set aside.

Put the egg yolks in another mixing bowl; beat until smooth. Flake the fish and add to the bowl with the beaten egg yolks.  Add bread crumbs, butter or shortening, salt, pepper, and parsley; stir to combine. Fold in the beaten egg whites. Put in a greased loaf pan, and place in oven and bake until firm (about 40 – 50 minutes). Remove from oven and cut into slices. If desired, serve with peas, cream or white sauce, egg sauce, or tomato sauce.

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