I had some leftover haddock, and put it in a white sauce and had it for breakfast over toast, which my grandparents and great grandparents might have done. In fact they did do on occasion. Many of us have had gravlachs or smoked salmon in the morning, but what about other fish?
Now, I live in Maine, where eating fish in the morning is not necessarily unheard of. However, it's a great way with leftover fish.
More under the Sea Urchin Roe Squiggle...
My grandfather loved kippered herring, and often served it with a very English breakfast which would include eggs, baked beans, bacon, and fatted bread (bread fried in bacon fat). We also occasionally had fish like I described earlier in the diary, though the herring was warmed up in bacon fat, too. In that state it is doubly smoky and certainly an acquired taste. Back in Old England, a working-class taste.
I travel up the coast of Maine with some frequency, between Portland and the Rockland area, and have gotten to know a few diners along the way, including the legendary Moody's Diner in Waldoboro, Maine. At these places you will occasionally find fish dishes for breakfast such as dropped (poached) eggs over a fishcake or a haddock "surprise" such as I made for myself to dispatch, in our Yankee way, of any left-overs as quickly as possible.
Lobster or Maine Shrimp omelets often are to be had, though I never eat either in a restaurant. Herring and Mackerel are not all that unusual at the coast, either.
Now, I had some left-over haddock. Put into a nice, simple classic French white sauce and served over a poached egg sitting on an English Muffin, it was a wonderful breakfast and satisfying, too. Over a fishcake it could be excellent too, and I've done the same with a bit of left-over Atlantic Salmon.
So, fish for breakfast? I report, you decide, as the teabaggers say.