Taste test: Fisheries recipes from the 1950s & 1960s

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It was an era when many men brought home the bacon while some women ruled the kitchen, and aspics and loafs were all the rage. Have you guessed today’s topic? It’s seafood recipes from the 1950s and 1960s!
Centerfold from the Test Kitchen circular, “FISH RECIPES from the GREAT LAKES,” featuring several plates of different fish recipes.

The centerfold from Test Kitchen Circular No. 201, “FISH RECIPES from the GREAT LAKES.” (Image credit: Bureau of Commercial Fisheries)

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NOAA Fisheries predecessor, the Bureau of Commercial Fisheries, ran a publication called the Test Kitchen from 1950 to 1965. The goal was to encourage U.S. citizens to use fish in their recipes. Here’s a look at some of the most interesting dishes they cooked up in their lab kitchen.

Shrimply delicious

The front cover of Test Kitchen Circular No. 41, from 1956. The title reads, "Shrimp Tips FROM NEW ORLEANS" in black text and there are shrimp, vegetables, spices, and oils in the background.
The front cover of Test Kitchen Circular No. 41, from 1956. (Image credit: Bureau of Commercial Fisheries)
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Shrimp pizza must’ve been a favorite on family pizza night!

The front cover of Test Kitchen Circular No. 41, from 1956. The title reads, "Shrimp Tips FROM NEW ORLEANS" in black text and there are shrimp, vegetables, spices, and oils in the background.
The front cover of Test Kitchen Circular No. 41, from 1956. (Image credit: Bureau of Commercial Fisheries)
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Too cool for school

The front cover of Test Kitchen Series No.5, revised in 1952 from the 1952 edition. The title reads, "FISH RECIPES for school lunches" in black text. and the cover is off-white.
The front cover of Test Kitchen Series No.5, revised in 1952 from the 1952 edition. (Image credit: Bureau of Commercial Fisheries)
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This was definitely a hit with the kids. Did it really wiggle when you ate it?

A recipe for Tuna Wiggle. Full recipe available at link below on page 30 of the PDF: http://spo.nmfs.noaa.gov/content/tks-5-fish-recipes-school-lunches
A recipe for Tuna Wiggle. (Image credit: Bureau of Commercial Fisheries)
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Did salmon say yummy?

The front cover of Test Kitchen Circular No. 60, from 1960. The title reads, "Take a Can of Salmon" in white text and there is an elaborate salmon dish on the background, accompanied by small plates of butter and cheese, as well as a vase of flowers.
The front cover of Test Kitchen Circular No. 60, from 1960. (Image credit: Bureau of Commercial Fisheries)
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“The salmon mousse!” You can serve this lovely dish at your next Monty Python-themed dinner party!

A recipe for Salmon Mousse. Full recipe available at link below on page 5 of the PDF: http://spo.nmfs.noaa.gov/content/circular-60-take-can-salmon
A recipe for Salmon Mousse. (Image credit: Bureau of Commercial Fisheries)
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Great grub

The front cover of Test Kitchen Circular No. 201, from 1965. The title reads, "FISH RECIPES from the GREAT LAKES" in black and white text and the background shows a rotted pier reaching out into the ocean at sunset.
The front cover of Test Kitchen Circular No. 201, from 1965. (Image credit: Bureau of Commercial Fisheries)
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Smallmouth and Bigmouth Buffalofish are found in waters across much of the U.S., so you don’t even have to visit the Great Lakes to try this chowder!

A recipe for Buffalofish Chowder. Full recipe available at link below on page 13 of the PDF: https://spo.nmfs.noaa.gov/Circulars/CIRC201.pdf
A recipe for Buffalo Fish Chowder. (Image credit: Bureau of Commercial Fisheries)
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Break-fish time

The front cover of Test Kitchen Series No. 15, from 1965. The title reads, "Top O' the Mornin' WITH FISH AND SHELLFISH" in black text and the cover shows a plate of garnished fish with eggs in red cups, and white mugs of coffee and stacked plates with red fish on them.
The front cover of Test Kitchen Series No. 15, from 1965. (Image credit: Bureau of Commercial Fisheries)
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Clam and cranberry applesauce definitely go together, right? Right?!

A recipe for a French Toasted Salmon Sandwich and Clam-Corn Griddle Cakes. Full recipes available at link below on pages 4-5 of the PDF: http://spo.nmfs.noaa.gov/content/tks-15-top-o-mornin-fish-and-shellfish
Recipes for a French Toasted Salmon Sandwich and Clam-Corn Griddle Cakes. (Image credit: Bureau of Commercial Fisheries)
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Tempted to try some of these yourself? You can find more issues of the Test Kitchen Series at the NOAA Fisheries Scientific Publications Office.

While tastes may have changed over the last 70 years, one thing that has remained the same is that seafood is an excellent source of the protein and nutrients that are essential for healthy hearts and brains. And U.S. seafood is inherently sustainable due to our robust and dynamic science-based regulatory system. Celebrate National Seafood Month by supporting our seafood farmers and fishermen and trying out some recipes your modern palate is sure to love!

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Black and white photo of a woman launching a weather balloon.