Fishcake
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in The Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.
The fishcake has been seen as a way of using up leftover food that might otherwise be thrown away. In Mrs Beeton's 19th-century publication Book of Household Management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes". More modern recipes have added to the dish, suggesting such ingredients as smoked salmon and vegetables.
Composition
As fish has traditionally been a major dietary component of people living near seas, rivers, and lakes, many regional variations of the fish cake have arisen. Commonly, fishcakes used cod as a filling; however, as cod stocks have been depleted, other varieties of white fish are now used, such as haddock or whiting. Fishcakes may also use oily fish, such as salmon, for a markedly different flavour.Fishcakes have also traditionally been made from salted fish. Fishcakes are also prepared without breadcrumbs or batter, and are made with a mixture of cooked fish, potatoes, and occasionally eggs formed into patties and then fried.
Variations can depend on what type of fish is used; how finely chopped the fish is; the use of milk or water; the use of flour or boiled potatoes; the use of eggs, egg whites, or no eggs; the cooking method ; and the inclusion of other ingredients.
Fish cakes are cooked in different ways based on the cuisine. In North America it is common practice to pan-fry the fish cakes, which are often served as appetizers, whereas in Asia they are often served boiled in soups or as an accompaniment to noodles. Some common dishes in Asian countries that include fish cakes are udon, fish cake soup, fish ball noodles, or they can just be served individually as a side dish.
Nutrition
The nutrients in fish cakes are mainly contributed by freshwater fish, the main ingredient in fish cakes. Asian-style fish cakes are usually high in protein, calcium, and low in fat. For example, per 100g of Japanese fish cakes has approximately 113.6 Calories, in which 12.3g are carbohydrates , 13.2g protein, 0.67g fat , 48.0 mg cholesterol, 845.5 mg sodium, and 241.1 mg potassium.As for Western fish cakes or fish patties, there is no significant difference in the nutritional aspects from their Asian counterparts. However, the Western fish cakes are relatively higher in fat content. Western fish cakes or patties have approximately 201 Calories per 100g, contributed by 12.38g carbohydrate , 13.65g protein, 10.49g fat , 55 mg cholesterol, 279 mg sodium, and 463 mg potassium. The percentage daily values above are based on a 2000-calorie diet so may vary depending on the caloric needs of the consumer.
Manufacturing
In Singaporean fishcake production, fish meats are first defrosted and then ground. After the grinding process, fish meats and all ingredients needed are blended at high speed. Salt, sugar, flour, and starch are added to mashed fish fillets. It is good to add salt which approximately weighs 3% of the fish fillets' weight. Also, other ingredients such as vegetables or chemicals such as MSG can be added for a better flavor only if the ingredients are suitable for the local requirement. Next, the fish paste is formed so that it can be baked or deep-fried. In order to properly preserve fishcake product, during the process of baking or frying, eradication of enzymes and microorganisms is necessary using heat. For instance, Canada has a specific regulation that the fish cakes should be heated to for one minute to destroy any salmonella that may be present. After fishcakes are finally filtered, they are sent for packing and are now ready to deliver.Distribution and storage
Fishcakes are also often sold in fish markets in individual pieces. To keep the fish cakes fresh, they are often sold in bags full of water. These fish cakes are not fried and usually used in soups.The shelf life for fish cakes varies greatly, depending on the manufacturing and storage process, from 12 to 90 days.
Americas
Brazil
In Brazil, fishcakes are typically made from a mixture of potatoes, codfish, eggs, parsley, onion and sometimes a hint of nutmeg. They are also commonly referred to as "salt cod fritters" or "salt cod croquettes". They are shaped using two spoons, deep-fried, and served hot or cold before meals as an appetizer or as a meal itself. Ideally, they should be slightly crunchy on the outside and soft and creamy on the inside. They are known in Portuguese as bolinhos de bacalhau.Canada
In Newfoundland and Labrador, the fish is generally salted cod flakes and is blended with mashed potatoes. Savory is used instead of parsley, along with minced sweated onions. The cakes are then formed into rounds and cooked in oil or pork back fat until golden brown.Caribbean
In Barbados, fishcakes are made from salted codfish, herbs, onions, a variety of seasonings and flour batter, then fried in oil. In Bermuda, they are known as Bermuda fishcakes and are made especially during Easter, but also throughout the year. Here fishcakes are normally eaten between hot cross buns. In Puerto Rico and the Dominican Republic, bacalaítos are eaten either as a snack or as part of a meal.United States
In the United States, fishcakes are made by combining canned salmon, egg, and varying amounts of crushed crackers, bread crumbs, or flour; Jewish versions of the recipe may use matzah meal. Diced onions and sometimes bell pepper are added to the mixture. Typical seasonings include salt, black pepper, and Worcestershire sauce. Variations may use dill or citrus, or involve adding a coating or corn starch. The fishcake mixture is then formed into round disks and is typically pan-fried in some sort of fat. They can be eaten with white rice or with tartar sauce. Many people eat them as a main course. They are known as salmon patties or salmon croquettes. There are some who believe that the original recipe was created during the Great Depression to end pellagra in the Southern US.Asia
Cambodia
In Cambodia, fishcakes are called prohet trei kroeung. They are made from whitefish fillets mixed with yellow kroeung and pounded in a mortar and pestle. The mix is shaped into patties or meatballs and deep-fried. They are eaten with a sauce made out of Kampot pepper mixed with lime juice and salt.China
In the Qing dynasty, there are two recipe books recording how to make square fishcakes with fishes, fatty pork and eggs. Fish tofu is made of ground fish, and molded into chunks resembling tofu.India
In West Bengal, several local fish species are prepared and eaten in deep-fried breadcrumb covered fishcakes, locally called maacher chop. The item is very popular as an appetizer during middle-class Bengali festivities.Indonesia
n varieties of fishcakes are locally known in Southern Sumatra as pempek or empek-empek. The traditional Southern Sumatran pempek is served with kuah cuka. These fishcakes are usually round or tube-shaped. Another variation of fishcake from Indonesia is otak-otak. It is believed that otak-otak is a fusion of Palembangese and Peranakan. The fishcake is wrapped in a banana leaf and then grilled over a charcoal grill. It is served with peanut sauce that is mildly spicy.Israel
In Jewish cuisine, gefilte fish are patties of white fish mixed with matzoh or challah, poached in the skin of the fish.Japan
In Japan, white fish is puréed and steamed into a loaf called kamaboko. Fried fishcakes, such as satsuma-age and various fried kamaboko, to which onions, burdock, minced squid and shrimp are added, are also popular.Fishcakes in Japan are commonly made from surimi, a paste made primarily from fish meat and mirin, starch, egg whites and spices. After formation, they are commonly fried or boiled before packing and distribution. Based on the Japanese food regulations, fish cakes made from fish paste should be sterilized for 45 minutes at 80 °C, measured in the centre. After sterilization, the fish paste should also be stored below 10 °C with frozen fish pastes requiring a minimum storage temperature below -15 °C.
Myanmar
In Myanmar, fishcakes are made the flesh of the bronze featherback fish, called ngaphe. Fishmongers traditionally use oyster shells or spoons to scrape the fish meat to sell. The meat of the fish is slammed or pounded several times in a mortar and pestle with herbs and spices, to create a chewy texture. After that, the meat is shaped into a small patty and fried, as one of many Burmese fritters.Philippines
In the Philippines, fishcakes are eaten as street food and as a topping on dishes like noodle soup. Fish balls are eaten as street food, usually on a skewer or in a cup, paired with a dipping sauce. They are usually ball-shaped or cylinder-shaped. is another variety where it is almost prepared like an eggroll. A mix of fish and/or shrimp and ground pork is wrapped in bean curd skin, before steaming and then frying.Singapore
Fishcakes and fish balls are prepared from one or more kinds of fish. They may contain starch, additional condiments or government permitted colouring agents. Fishcakes must contain at least 40% of fish under governmental regulations.Homemade fishballs and fish cakes can also be made using store-bought or homemade fish paste. Fish paste that are sold commercially have to contain more than one fish, with possible additions of condiments, colouring agents or starch. Based on the Singaporean government Food Regulations, Fish Pastes should contain at least 70% fish. Homemade fish cakes are usually made from mackerel because of their sweeter taste and ease of preparation. Fish paste mixtures are often put in food processors or traditionally thrown against the side of mixing bowls to achieve the bouncier texture of fish cakes. They are then shaped by hand or in molds into various shapes and sizes and stored in the refrigerator or freezer till use.