Fish balls. Fish balls and codfish cakes were once very popular elements of New England cuisine.
— Photo by Moonguaocadine -
“She boiled three good-sized potatoes for 25 minutes; then mashed them and stirred the fish into them. To this mixture she added five eggs, five generous teaspoons of butter and a little pepper, beat everything generously together. She cooked them in deep fat, picking up generous dabs of the mixture in a potbellied spoon. The resulting fish balls, eaten with her own brand of ketchup, made ambrosia seem like pretty dull stuff.’’
--Kenneth Roberts (1885-1957), famed author of historical novels and a journalist, in Trending into Maine (1938). He was born in Kennebunk, Maine, and died in Kennebunkport.
Kennebunk River in 1903
On the waterfront of Kennebunkport. The exposed mud indicates Maine’s famously wide tidal range.
— Photo by Peter Dutton
