Fish has long been an important symbol and tradition during the Easter season for many Christians around the world. The custom of eating fish, particularly on Good Friday, stems from religious beliefs and practices during Lent.
Why Do Christians Eat Fish on Good Friday?
Good Friday is the Friday right before Easter Sunday. It commemorates the day Jesus Christ was crucified and died on the cross. For Christians, Christ’s death represents a sacrifice to save humanity from sin.
During the 40 days of Lent leading up to Easter, many Christians abstain from eating red meat and poultry on Fridays. Instead, fish becomes the protein of choice. The Catholic law of abstinence dictates that Catholics aged 14 and older refrain from consuming meat on Fridays during Lent.
There are a few origins of the tradition of eating fish on Good Friday:
- During Lent, Christians would abstain from consuming warm-blooded animals like mammals and birds. Cold-blooded animals like fish and shellfish were allowed.
- Fish became a meal to break the Lenten fast on Fridays. As a less-expensive protein source, it was accessible to people of all classes.
- Some symbolic connections link fish to Christianity. For example, the Greek word for fish, ichthys, was used by early Christians as an acronym meaning “Jesus Christ, Son of God, Savior.”
On Good Friday, abstaining from meat and feasting on fish becomes especially significant as the day commemorates Christ’s crucifixion.
What Types of Fish are Traditionally Eaten on Good Friday and Easter?
Over the centuries, different kinds of seafood have become customary Easter fare across cultures and continents. Here are some of the most popular fish and shellfish eaten during the Lenten season and on Good Friday:
Cod
Salted and dried cod was a medieval Lenten staple. The French in Newfoundland and Nova Scotia traditionally eat salt cod dishes like fish cakes and cod au gratin on Good Friday.
Salmon
Smoked salmon is a popular choice in many countries. Lox on a bagel is a classic Good Friday breakfast for American Jews.
Herring
Pickled herring is widely enjoyed in Poland and Germany on Easter. It’s eaten with eggs, potatoes, and beets.
Tuna
Canned tuna is an affordable and versatile fish. Italian tuna-based dishes like tonno ripieno (stuffed tuna rolls) are Lenten favorites.
Bacalhau
In Portugal, bacalhau or salted cod is ubiquitous during Easter. It’s served with potatoes, olives, eggs, and greens.
Fish stew
Hearty fish stews full of cod, haddock, shrimp, and mussels are traditional Easter fare in Italy and France.
Crawfish
Boiled crawfish feasts are customary on Good Friday for Louisiana Cajuns and Catholics with Creole heritage.
Prawns
In Australia, large social gatherings feast on freshly barbecued prawns on Good Friday.
Lobster
Lobster is a luxurious seafood choice for Easter dinner in many areas, including England and coastal New England.
Significance of Fish at Easter Dinner
For Catholics who honor Lenten fasting traditions, the Easter Vigil Mass on Holy Saturday night is the first time meat can be consumed after 40 days of fish on Fridays and lighter meals. To commemorate the end of Lenten penance and sacrifice, Easter dinner is an occasion for feasting and celebration.
Fish remains the centerpiece of Easter meals for many Catholics and other Christians. Some symbolic meanings and folklore associate fish with themes of renewal and everlasting life relating to Christ’s resurrection.
Lamb is also a popular Easter main course, which also has symbolic meaning for Christians. Roast lamb represents Christ as the sacrificial Lamb of God. Ham is another staple for Easter feasts, especially in Europe.
For seafood lovers, Easter delivers abundant lobster, scallop, crab, shrimp and fish dishes to enjoy. Non-Christians can also take part in the springtime fish traditions of the season.
Conclusion
Fish is deeply ingrained in Easter rituals, especially among Catholics but also various Christian denominations. Customs of eating fish on Good Friday and Easter originate from church dictates to avoid meat and instead consume fish and seafood during Lent. Regional favorites like bacalhau, herring and crawfish highlight the diversity of Easter fish fare around the world. As an important food symbol, fish carries religious meaning as well as the promise of spring bounty and new beginnings.