When we think of medieval cuisine, visions of hearty meat stews, fragrant herb breads, and rich pies often come to mind. Yet, medieval food culture was deeply intertwined with religious practices, especially fasting rules. One fascinating culinary invention that emerged from this intersection is the so-called “fake fish” or “mock fish” — a category of dishes crafted to mimic fish during Lent when eating meat and sometimes fish was restricted. Among these, the apple pie variant of “fake fish” stands out as a unique example of medieval creativity, blending symbolism, necessity, and celebration.

The Religious Context: Lent and Dietary Restrictions

In medieval Europe, Christianity shaped not only spiritual life but daily habits, including diet. Lent — the 40 days before Easter — was a period of fasting, repentance, and self-denial. During Lent, especially on Fridays and certain holy days, eating meat was forbidden. Fish was generally allowed on fasting days, but in some regions or for certain classes, even fish was restricted, or fresh fish was unavailable.

Monasteries, noble households, and commoners alike developed ways to respect these dietary rules. This led to the creation of dishes imitating fish or meat textures using vegetables, fruits, and other ingredients, allowing people to enjoy festive meals while adhering to fasting laws.

“Fake Fish” or “Mock Fish”: What Was It?

“Fake fish” (Latin: piscium fictile or piscis fictus) referred to recipes designed to substitute real fish with other ingredients that resembled fish in taste, texture, or appearance. This could include almond-based pastes, root vegetables, mushrooms, or, intriguingly, apples.

Apple pies were common in medieval Europe, and apples had symbolic meanings of knowledge, temptation, and purity. In the context of Lent, apples could serve as a creative base for “fake fish,” sweetened and spiced to mimic the flavors of seafood dishes. shutdown123