1 pound canned salmon, drained
1 or 2 12 ounce cans tuna, drained
1 or 2 cups cracker crumbs
1 can cream of mushroom soup
2 eggs
1 handful minced onion
Parsley or celery if desired
Salt and pepper to taste

In a large mixing bowl, break up salmon and tuna into small bits. Add all other ingredients and mix thoroughly. For best results, mix with your hands. Mold into one large loaf or two small loaves.

Bake at 325°F for 45 minutes to one hour.