Question: In what month is the traditional fish dish served at a festival in Kansas?

Context articles: Svensk Hyllningsfest
Shimotsukare
Amok (dish)
Chicken tikka
Lutefisk
Run down
Bryja
Nasi timbel
Lor mee
Caldillo de congrio

Svensk Hyllningsfest (] , "Swedish Honoring Festival") is a biennial celebration held in Lindsborg, Kansas, in October of odd-numbered years since 1941 to celebrate the town's Swedish heritage.
 The festival includes Swedish dancing, foods including "lutfisk", cooking demonstrations, arts and crafts, entertainment by local artists and musicians, a parade, and a smörgåsbord.
Shimotsukare(しもつかれ) is a local Japanese dish served in Northern Kantō region of Japan, Tochigi Prefecture, Gunma Prefecture and Ibaraki Prefecture.
 The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari.
 Shimotsukare is usually made by simmering vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake).
 Common additional ingredients include grated raw radish (oroshi daikon) and carrots.
 The dish is also known as "shimitsukari", "shimitsukare" or "sumitsukare" in some areas.
In South-East Asian cuisine, "mok", "amok" or "ho mok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish.
 Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients.
 Amok is a major national culinary tradition in Cambodia, and also popular in Laos and Thailand.
 The Thai version uses the same Thai curry paste as red curry.
 Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk.
 It is a common dish served at restaurants.
 The most common types of amok are made with fish, beef, or chicken as the main proteins.
 Amok can also be eaten with rice.
Chicken tikka is a chicken dish originating in the Punjab region of the Indian Subcontinent; the dish is popular in India and Pakistan.
 It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi after marinating in spices and yogurt—essentially a boneless version of tandoori chicken.
 The word "tikka" means "bits" or "pieces".
 It is also a chicken dish served in Punjabi cuisine.
 The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces.
 The pieces are brushed with "ghee" (clarified butter) at intervals to increase its flavour, while being continuously fanned.
 It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken "tikka masala".
Lutefisk (Norwegian) or lutfisk (Swedish) (pronounced ] in Northern and Central Norway, ] in Southern Norway, ] in Sweden and in Finland (Finnish: "lipeäkala" )) is a traditional dish of some Nordic countries.
 It is traditionally part of the Swedish julbord and Norwegian julebord.
Run down, also referred to as rundown, run dun, fling-me-far and fling mi for is a stew dish in Jamaican cuisine and Tobago cuisine that typically consists of fish, reduced coconut milk, yam, tomato, onion and seasonings. Mackerel and salted mackerel is often used in the dish.
 Other fish are also used, including locally-caught fish, cod, salt cod, shad other oily fish, red snapper and swordfish.
 Pickled fish, bull pizzle and cassava are also sometimes used.
 Traditionally, the dish is served with side dishes of dumplings and boiled green bananas.
 The dish is also sometimes accompanied with baked breadfruit.
 Run down is typically available in Jamaican restaurants, and is also a traditional Jamaican breakfast dish.
 The name appears to originate from the manner in which the fish is thoroughly cooked until it falls apart, or "runs down."
Bryja - thin kasza or mash, a Germanic, Celtic and Slavic dish, based on overcooked oat or kasza, that formulated the basis of their respectable cuisine.
 It is also the name of a traditional Silesian dish served during Wigilia.
 The dish's names: "bryja", "breja", "brejka", "breha", the German "Brei" have their roots in Celtic languages.
Nasi timbel is a hot dish consisting of steamed rice wrapped inside a banana leaf.
 It is a traditional Sundanese cuisine from West Java.
 The heat of the hot-cooked rice touches the banana leaf and produces a unique aroma.
 It is made in ways similar to making lontong; compressed, rolled, and wrapped in banana leaves; it then evolves into a complete dish served with various side dishes such as fried chicken, empal gepuk (fried beef), jambal roti (salted fish), tahu goreng, tempeh, salted duck egg, sayur asem, with lalab and sambal.
 Nasi timbel later evolved to nasi bakar.
Lor mee () is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee).
 The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia.
 The thick gravy is made of corn starch, spices and eggs.
 The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid.
 Vinegar and garlic can be added as an optional item.
 The dish is also eaten with red chili.
 Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore.
Caldillo de congrio (Spanish for Cusk-eel stock) is a Chilean fish dish.
 The dish is made of congrio Dorado (pink cusk-eel) or Colorado (red cusk-eel), a cusk-eel species common in the Chilean Sea.
 The dish is made by boiling together fish heads, onion, garlic, coriander, carrots and pepper.
 Once these are boiled, only the stock is used.
 Onion and garlic are fried together with chopped tomatoes.
 The vegetables are mixed then with the stock, cream, boiled potatoes and marinated and boiled conger.