The basis for the recipe is canned salmon, and this simple dish was very popular amongst our taste testers.
Origin: Gulf of Georgia Cannery National Historic Site
Region: West (British Columbia)
Period: 20th Century - present
Course: Main Course
Historic label from can of salmon © Gulf of Georgia Cannery Society Archives
The Gulf of Georgia Cannery, built in 1894 on the South Arm of the Fraser River, was the largest cannery in British Columbia, processing over 2.5 million pounds of salmon a year. The canned salmon was shipped around the world and throughout Canada. This recipe is from the second edition of the Women's Auxiliary to the United Fishermen and Allied Workers Union Centennial Cook Book, published in 1967. The collection of favourite recipes gathered from women in the fishing industry is dedicated to “the pioneer women of Canada, with special regard for the wives of farmers, fishermen, loggers and miners who were the early settlers in our beautiful province of British Columbia. We have special regard for the Native women of the province, who were its first citizens.”
- 1 large 14 oz | 425 g tin of salmon
- 4 eggs, beaten
- 2 cups | 500 ml milk
- 1½ cups | 375 ml soft bread crumbs
- 1 tsp | 5 ml dried sage
- 1 tsp | 5 ml salt
- 1 tsp | 5 ml ground pepper
- Mix all ingredients and pour into a well buttered 6"x4" loaf pan. Dot with butter and bake at 325°F (165°C) for 45 minutes or until done.
Recipe tested by Chef Sean Edwards, Algonquin College School of Hospitality and Tourism
This recipe is adapted from the 1967 Women's Auxiliary to the United Fishermen and Allied Workers Union Centennial Cook Book - a collection of 515 favourite recipes gathered from women in the fishing industry. The book is found in the Gulf of Georgia Cannery Society’s archives.