Tag Archives: fish

“Don’t drink milk with fish”

BACKGROUND:

A family from Bucks County, Pennsylvania passed down the tradition and ominous warning, “Don’t drink milk with fish”. This proverb was passed down for so many generations that the actual reason not to drink milk while eating fish. The family comes from a long line of traditional Mennonites branching off into the Pennsylvania dutch community. Being so dedicated to the traditions of their community and family, every descendant of this family has refused to drink milk with fish, despite not knowing the actual reason behind it.

INTERVIEW:

The interview with my source, A, is as follows:

A: My grandmother always told me, “Don’t drink milk with fish”. Because of that, I simply haven’t done it for as long as I can remember.

Me: Is there a reason she told you not to drink milk while eating fish?

A: I don’t know actually, the saying has been in my family for so many years that its reason was simply lost. Why don’t we drink milk with fish? Who knows. I’ve asked a many people if they know of its origin but nobody knows. Regardless, we still don’t do it.

MY THOUGHTS:

I find it extremely interesting that something such as not drinking milk while eating fish is so religiously followed. This family is so dedicated to this tradition of unknown origin, that it doesn’t even consider what the actual reason for this practice is. I think this blind faith is a testament to how certain peoples are affected by the way in which family and tradition is upheld.

Mexican Recipe

Main Piece: Beer Battered Fish Tacos

 

For this piece, I asked my nanny of 18 years, Mirna, for a recipe, and being native to Mexico, she delivered. She prepared beer battered fish tacos, which consists of frying a white fish meat in a batter made from bread crumbs and beer (Corona, of course). It is put into a taco with a chipotle sauce, cabbage, and salsa. I asked if there was a set recipe she followed but there was not, she just cooked based off how she had done it in the past. The entire time she was cooking she was adding little bits of ingredients here and there according to taste, and nothing was perfectly measured. Once the fish was battered it was fried in a pan with vegetable oil, not a traditional deep fryer. There was no set time to cook or anything of the sort, just judging based on the look of the food and feel based on the cook.

 

Background:

 

This is a traditional recipe from my nanny’s home in Mexico, and she has been using it for as long as I can remember at home. It was a traditional recipe used when a successful fishing trip returned and would be cooked right away.

She learned it from her mother, who would generally cook for all of her brothers and sisters, of which there were 6 of them. She had many recipes she could’ve chosen from, having grown up in this large family and also having cooking as a big part of life for them. There was never really much take out or dinners out, so it was typically home cooked meals from her mother.

 

Context:

 

This time she cooked the meal for me, it was just one night for dinner, and did not have much contextual meaning. I used to fish a lot during the summer, and fresh fish was my favorite food for that span of time. I used to call my nanny as we were unloading the boat telling her what we had caught and she would prepare to cook it for me, and this became one of my favorite preparations of fish. She cooked a very large portion as it would serve as our family dinner that night, and had a sort of system going where she would be constantly breading the fish, frying it, warming the tortillas, and prepping the plates. She said that’s what it was like at home when her mother would cook for everyone, needing to feed many mouths.

When this dish was being prepared, my dad had a few different beers at home but none were a Mexican beer, so my nanny actually went out and bought Coronas to cook this recipe, which I think is interesting in that even though I’m sure other types would have worked, it is more traditional to the recipe that she used a Mexican beer for the recipe.

 

My Thoughts:

 

I had always thought this was just a random recipe my nanny had found and cooked for our family, but it turned out this was a recipe she had learned from her mother and brought here to cook for us. There are many more dishes my nanny knows how to cook from home and makes them constantly, but this one is hands down my favorite that she does.

Gross Norwegian Food

“So we have this little tradition in Norway where we eat lye fish. Do you know lye? Do you know what lye is? So lye is a liquid obtained by leeching ashes or strong alkali. So you literally put a fish in ash and you let it rot. Then you leave it in the ash or lye until it becomes so fermented that all that’s left is the part of the fish that doesn’t serve any function, the jello that’s only there to make sure that the rest of the body stays where it should be. And that’s what you eat. Once a year. For Christmas, primarily. And you eat it with so many things on the side that you disguise the taste of the fish. So like, the whole point is you use as many small dishes as you can. You can’t just eat the fish because the fish tastes horrible. And we all agree that it tastes terrible, but we all keep eating it because it’s tradition. It comes from Lofoten. It comes from way up north. It comes from a way of preservation. So it was back in the day when we didn’t have refrigerators or anything like that. They could put the fish on lye. And then that would… You know, it rots, but you can still eat it. It’s like, yeah, it works. It’s called lutefisk.”

 

Lutefisk sounds like an absolutely awful dish. It seems the source felt that way about it anyway. He recalls eating it every Christmas ever since he was little. No one enjoys it, his family merely does it out of tradition. The tradition, like he said, stems from old times when fish couldn’t be preserved in refrigerators and whatnot. So instead, people would preserve fish by keeping it in ash.

It sounds like this dish wasn’t invented intentionally. Ash was probably used to preserve other things, and they had no idea the effect it would have on fish. They probably preserved the fish in ash or lye for a couple of days, came back, and seen a whole different product than they were expecting. I’m surprised it’s still around though, considering the method of making it and what it actually is. Must be a very strong tradition for people to still be eating it today.

People probably hated it back then, too, but like the source said, with enough side dishes, the fish could be forgotten. It probably allowed ancient Norwegian peoples to still take in some kind of protein during the heavy winter months, along with whatever nutrients they got from the harvest.

 

For more on this recipe:

Legwold, Gary. The Last Word on Lutefisk: True Tales of Cod and Tradition. Minneapolis: Conrad Henry, 1996. Print.

Sugar Creek Smallmouth Bass

“There’s a creek that goes through my hometown of Crawfordsville, Indiana called Sugar Creek, and they say it has best smallmouth bass fishing in the country. Apparently in the 80s, some high school kid went down to the Creek after school and caught four 8lb smallmouths, and a massive 12 pounder in an hour. Ever since kids always go down there to try to catch some huge ones, and I’ve caught a couple big ones myself, but nowhere near the 12 pounder he caught.”

 

This is from my friend who comes from a small town in Indiana with a lot of folklore traditions. He’s lived there all of his life, and apparently there are a lot of these little local stories legends about his town which is awesome. He said that this one particularly resonates with him and gives him a sense of nostalgia because it reminds him of his times fishing during his childhood and looking for legendary bass.

 

The no-flip rule for fish

The informant told me about the following custom when I asked her about her family customs regarding food and eating.

“When we’re eating fish in my house, after we finish a big fish, after we finish the top layer, we cannot flip the fish. We have to eat from the side that we placed it on the plate. So my dad tells us the story of back in the day, when the fishermen go out to fish, when they come bring the fish home, they never flip the fish because it would be a symbol of their boat flipping upside down, and he learned that from his dad. So now whenever my mom cooks fish, we are never allowed to flip the fish over; we always have to eat it from the topside, down. So you eat the top, and then you take out the bone, and the long tail, and then you finish the fish like that. Other Chinese families do it [as well] because I think it’s passed down from my grandfather to my dad, and then my dad passes it down to us. So it’s a common thing if you ask a Taiwanese person, do you flip the fish, it would be a commonly known thing that you don’t flip the fish”

In folklore, it is well known that groups of people who interact directly with nature, and things that are out of their control, tend to have superstitions and beliefs regarding their actions. Thus, it’s not uncommon to see a belief or superstition such as the above one in a fishing culture. However, it’s interesting to see that some of these beliefs and superstitions are passed on to the next generations even though it might not even be directly relevant anymore.