Why isn't it called "salmonfish"?

Our daughter was making tuna fish sandwiches for our lunch yesterday and asked why other canned fish isn't called _____ fish?  Good question, because we just call it tuna in the ocean, but once it's canned it's called tuna fish, but canned salmon isn't called salmon fish, it's still salmon and so are all the other types of canned fish.   

I found a recipe for Salmon Loaf that my Mother asked my Husband's paternal Great Aunt Beth for.  I made it (see recipe below) for lunch today with some steamed squash our neighbor brought over yesterday.  My picky eater said, "This is my new favorite way to have salmon!"  Those words made it worth trying.  

Talking about canned salmon brings to mind my paternal Grandmother who ate a lot of pink salmon, because she wasn't much of a meat eater. It was always on her shopping list for Grandpa to pick up in town.  (He always did the shopping.)  I too find myself buying canned salmon to have on hand.  In fact, Monday I bought more at Sam's Club -- along with canned tuna fish, canned chicken, canned turkey, etc. -- in preparation for cold lunches for school -- which started Wednesday.  

I know Grandma used to make Salmon Patties at least, because we also ate them growing up and occasionally I make them for my kids.  It's something you can make quickly from what you have on hand.  It's something I should have made last night when my son asked for homemade hamburgers for the 3rd time in a row.  

Salmon Patties  -- Grandma Rhoda

1 lb. can salmon fish:)

1/2 c. dry bread crumbs or soda crackers

1 beaten egg

a little cream or liquid form salmon (they always had eggs and cream on hand on the ranch)

seasoned salt to taste

some onion powder

Drain salmon.  Clean off skin.  In a bowl, break up fish with a fork.  Mix in other ingredients. Form into patties.  Fry on both sides in butter.    

Serve with tartar sauce and fresh, sliced tomatoes.  (Our tomatoes are coming on right now!)

Salmon Loaf -- Aunt Beth 

1 16 oz. can salmon, drained and flaked

2 eggs

1/2 c. milk

1/4 c. chopped, cubed, dill pickles

2 Tbsp. grated onion

1 Tbsp. lemon juice

2 tsp. dried parsley flakes

1/4 tsp. salt

1/8 tsp. pepper

Mix together salmon and eggs in mixing bowl; mix well with fork.  Add milk and bread crumbs.  Stir in the rest of the ingredients and mix well.  Turn into greased 8 1/2 in. x 4 1/2 in. loaf pan.  Bake at 350 degrees for 50 minutes.  Serve warm with sauce.  Makes 4-6 servings.