Hook, Line, and Skillet: How Minnesotans Have Fished and Feasted Since the 1880s
There’s something magical about catching your own dinner. Here in Minnesota, it’s a tradition as old as the lakes themselves. From the 1880s onward, fishing wasn’t just a leisure activity — it was survival, community, and eventually, a beloved part of cabin culture. So, where did the fish on our ancestors’ plates come from? And how did they turn their catch into a meal that could bring the whole family to the table?
Let’s take a trip back in time.
Where the Fish Came From: Local Waters and Beyond
In the late 19th century, most Minnesotans got their fish straight from the source: the thousands of lakes, rivers, and streams that dot our landscape.
Summer hot spots: Families fished along the shores of Lake Minnetonka, Mille Lacs, Leech Lake, and the St. Croix River. Small towns grew up around these fishing hubs, where walleye, northern pike, perch, and bass were plentiful.
Winter hotspots: Once the lakes froze, ice fishing shanties popped up on Lake of the Woods, Red Lake, and White Bear Lake. Using simple hand-augers or saws to cut holes in the ice, Minnesotans braved the cold for fresh fish all winter long.
For those living in the Twin Cities or other urban centers, fish was sometimes imported. The expansion of railroads allowed salted or smoked fish — often whitefish or trout — to arrive from the Great Lakes or even the East Coast. But nothing compared to a fresh-caught local fillet.
How Minnesotans Cooked Their Catch
If you ask any Minnesotan who grew up fishing, chances are they’ll share a memory like this: the scent of fresh fish sizzling in a cast iron skillet, the crackle of a campfire or wood stove, and the first bite of flaky, perfectly cooked fillet.
Classic preparations included:
Pan-fried fillets: The most common method — clean the fish, dredge in flour or cracker crumbs, salt and pepper to taste, and fry in a generous amount of lard, bacon grease, or (by the 20th century) Crisco or vegetable oil.
Baked or poached: Especially for larger fish like lake trout or whitefish, folks would wrap the fish in foil or bake it in a simple pan with butter, onion, and maybe a splash of lemon if they had it.
Smoked fish: In northern Minnesota, smoking was a practical (and delicious) way to preserve the catch, often done over alder or maple wood.
Common ingredients:
Crushed saltine crackers or hardtack for breading
Lard, bacon fat, or later on, margarine or oil
Wild onions, ramps, or garden-grown herbs when available
Potatoes — boiled, mashed, or fried as the perfect side
Sometimes a splash of vinegar or lemon (for the lucky ones who had access)
Fishing, Feasting, and Family
Fishing wasn’t just about food. It was about slowing down. About early mornings on a glass-still lake, about the stories told while cleaning fish, about the pride of a good catch and the satisfaction of sharing it.
For many of us, these traditions still live on. Maybe you remember your grandparents breading fillets in crushed crackers, like mine did, and frying them up in a skillet that’s been in the family for generations. Maybe you’ve made your own memories at the cabin, passing down a battered tackle box or an old fillet knife.
Keeping the Tradition Alive
At Northcast MN, we’re all about celebrating these simple, enduring pleasures. Whether you’re heading out on a fishing trip, making your grandma’s fish fry recipe, or just dreaming of the next time you’ll be out on the water — you’re part of a long, proud Minnesota tradition.
So next time you cast a line or fire up a skillet, take a moment to remember those who came before us — and the delicious, down-to-earth ways they turned a day on the lake into a meal to remember.