Fishcake

Afishcake(sometimes written asfish cake) is a culinary dish consisting of filleted fish or otherseafoodminced or ground, mixed with astarchyingredient, and fried until golden.
Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste andsurimi. European-style fishcakes are similar to acroquette, consisting of filleted fish or other seafood with potato patty, sometimes coated inbreadcrumbsorbatter. Fishcakes as defined in theOxford Dictionary of Food and Nutritionare chopped or minced fish mixed with potato, egg and flour withseasoningsof onions, peppers and sometimes herbs.
The fishcake has been seen as a way of using upleftoversthat might otherwise be thrown away. InMrs Beeton's 19th century publicationBook of Household Management, her recipe for fishcakes calls for "leftover fish" and "coldpotatoes".More modern recipes have added to the dish, suggesting ingredients such assmoked salmonandvegetables.
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 usedcodas a filling; however, as cod stocks have been depleted, other varieties ofwhite fishare now used, such ashaddockorwhiting.Fishcakes may also useoily fishsuch assalmonfor a markedly different flavour.
Fishcakes have also traditionally been made from salted fish (most commonly cod, haddock, or pollock). 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 (boiling, frying, or baking); and the inclusion of other ingredients (for example, shrimp, bacon, herbs, or spices).
Fish cakes are cooked in different manners based on the cuisine. In North America, it is common practice to pan-fry the fish cakesand are often served as appetizerswhereas in Asia it is often served boiled in soupsor as an accompaniment to noodles.Some common dishes in Asian countries that include fish cakes areudon,fish cake soup,fish ball noodlesor just served individually as a side dish.
The nutrients in fish cakes are mainly contributed byfreshwater 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 (kamaboko) has approximately 113.6 Calories, in which 12.3g are carbohydrates (4%) (including dietary fiber of 0.12g), 13.2g protein (26%), 0.67g fat (1%) (composed of 0.092gsaturated fat, 0.33gpolyunsaturated fatand 0.078gmonounsaturated fat), 48.0 mg cholesterol (16%), 845.5 mg sodium (35%), and 241.1 mg potassium (7%).
As for western fish cakes or fish patties, there is no significant difference in the nutritional aspects with 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 (4%) (including 1.1g dietary fiber and 1.03g sugar), 13.65g protein, 10.49g fat (16%*) (including saturated fat 2.245g, polyunsaturated fat 3.085g and monounsaturated fat 4.418g), 55 mg cholesterol (22%), 279 mg sodium (14%), and 463 mg potassium. The percentage daily values above are based on a 2000 Calories diet so may vary depending on the caloric needs of the consumer.
When it comes to manufacturing fishcakes, according to Singaporean fishcake production, fish meats are first defrosted and then ground.After the grinding process, fish meats and all ingredients needed are blended together at high speed. Normally, salt, sugar, flour, and starch are necessarily 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 (onions, carrots, or green onions) 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 65 °C (149 °F) for one minute to destroy the salmonella that may be present.After fishcakes are finally filtered, it is sent for packing and it is now ready to deliver.
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. The shelf life can range from 12 days to 90 days.
In Brazil, the fish cakes 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". These pastries are shaped using two spoons, deep fried and served hot or cold before meals as an appetizer or as a meal itself (usually served with plain or seasoned rice, salad and olives). Ideally, they should be slightly crunchy on the outside and soft and creamy on the inside. They are known for the Portuguese name of "Bolinhos de bacalhau".
InNewfoundland and Labrador, the fish is generally salted cod flakes and is blended with mashed potatoes.Savoryis 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.
InBarbados, fishcakes are made from salted codfish, herbs, onions, a variety of seasonings and flour batter, then fried in oil. InBermuda, they are known as Bermuda fishcakes and are made especially during Easter, but also throughout the year. Here fishcakes are normally eaten betweenhot cross buns. InPuerto Ricoand theDominican Republic,bacalaítosare eaten either as a snack or as part of a meal.
InCambodia, fishcakes are calledprohet trei kroeung(ប្រហិតត្រីគ្រឿង,prohet trei krœăng). They are made fromwhitefishfilletsmixed withyellowkroeungand pounded in amortar and pestle. The mix is shaped into patties or meatballs and deep-fried. They are eaten with a sauce made out ofKampot peppermixed withlime juiceandsalt.
In theQing dynasty, there are two recipe books recording how to make square fishcakes with fishes, fatty pork and eggs.Fish tofuis made of ground fish, and molded into chunks resemblingtofu.
InWest Bengal, several local fish species (mostlyriverine) are prepared and eaten in deep-fried  breadcrumb covered fishcakes, locally calledmaacher chop. The item is very popular as an appetizer during middle-class Bengali festivities.
Indonesianvarieties of fishcakes are locally known inSouthern Sumatraaspempekorempek-empek. The traditional Southern Sumatranpempekis served withkuah cuka("vinegar sauce"). These fishcakes are usually round or tube-shaped. Another variation of fishcake from Indonesia isotak-otak. It is believed thatotak-otakis a fusion ofPalembangeseandPeranakan. The fishcake is wrapped in a banana leaf and then grilled over a charcoal grill. It is served with peanut sauce that's mildly spicy.
InJewish cuisine,gefilte fishare patties of white fish mixed withmatzohorchallah, poached in the skin of the fish.
InJapan, white fish is puréed and steamed into a loaf calledkamaboko. Fried fishcakes, such assatsuma-ageand various friedkamaboko, to which onions, burdock, minced squid and shrimp are added, are also popular.
Fishcakes in Japan are commonly made fromsurimi, a paste made primarily from fish meat andmirin, 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.
InMyanmar, fishcakes are made the flesh of thebronze featherbackfish, calledngaphe(Burmese:ငါးဖယ်). 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 manyBurmese fritters.
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.Kikiamis 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 (transl.trgl– transl.tawpe), before steaming and then frying.
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 frommackerelbecause 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.
InSouth Korea, fishcakes are calledeomuk(어묵), orodeng(오뎅), which is a loan word from the Japanese stewoden). Fish cakes are mainly made ofAlaska pollockorGolden threadfin breamwhich contains less fat. This is because fatty fish are not suitable for making fishcakes. Salt, sugar, flour, and starch are necessary ingredients as well. Also, other ingredients may be added in order to make fishcakes: onions, carrots, green onions, and cooking wine.It is normal to add several chemicals in order to have a better flavor, such asD-sorbitol(an artificial sweetener which has approximately 60% of the sweetness of sugar so that diabetic patients can consume),soy protein(protein extracted from soy which can make it possible to create a better texture of fish cakes with less amount of fish fillets), andD-xylose(a natural sweetener with low calories), ormonosodium glutamate(MSG).
Usually made by deep-frying paste made from ground fish,eomukcan be boiled with other ingredients to makeeomuk-tang(어묵탕; "fishcake soup") oreomuk-jeongol(어묵전골; "fishcake hot pot"), stir-fried to makeeomuk-bokkeum(어묵볶음), and put in various dishes such asjjigaeandgimbap.
Sold fromstreet carts,eomukcan be boiled on a skewer in broth. The broth is sometimes provided to the customer in paper cups for dipping and drinking.Hot bar, also written as hotbar, is another version ofeomuksold during cold weather. While still served on a stick or skewer, the hot bar is deep-fried instead of boiled. In this form, the hot bar can be prepared according to any particular vendor's "secret" recipe: plain, mixed with vegetables such as diced carrot or wholeperilla leaf, or served with any number of sauces orcondimentsincludingketchupandmustard.
Japanese fishcakes were introduced to Korea during the 1910–1945Japanese colonial period.The firsteomukprocessing plant in South Korea was DongKwangFood inBupyeong Marketin the 1950s inBusan.In 1953, Park Jae-Deok who learnedeomukprocessing from Japan founded Samjin Fish Cake (currently using the brand, "Samjin Amook") which has the longest history in Korea. It was shortly after the outbreak ofKorean Warand many refugees migrated to Busan, resulting in boomingeomukindustry.
In the early 1990s,Busan-eomukcommonly sold in food trucks became a trend. The termBusan-eomukstarted referring to long, sausage shapedeomuk. Since the food trucks usually servedeomukwith a hot broth,eomukbecame one of the most popular fast food in winter season. Even in contemporary Korea,eomukfood truck can be easily spotted on major downtown streets.
During the 2010s, theeomukindustry in South Korea went through a major transformation from the public perception ofeomukas a fast food to a recognized delicacy. In 2013 December, Samjin Fish Cake established aneomukbakery, for the first time in South Korea.
InThai cuisine, the fish is first mashed and then mixed with choppedyardlong beans,freshcilantro(including stalks), fish sauce,kaffir limeleaves,red currypaste,and an egg binding.This is deep-fried and usually served with a sweet chilli dipping sauce.Thot man plahave become popular around the world.
InVietnam, fishcakes are made of fresh fish, sometimes along with flour. The fishcakes can either be fried or steamed/boiled. These are known in Vietnamese as chả cá and are often included in Vietnamese noodle dishes such as bún riêu or with rice.
InDenmark,fiskefrikadeller(fishcakes) are slightly elongated, pan-fried patties much like regularfrikadeller. They are normally not breaded. A similar dish which is boiled, rather than fried, is calledfiskebollerand added to certain soups, though it may be closer to a fish version of aknödel. InSouthern Jutland,fiskefrikadellersometimes contain smokedpork fat.
InNorway, "fiskekaker" are made much like the Danishfiskefrikadeller. They are fried and served with potatoes or pasta, broccoli and raw grated carrot, and often brown sauce instead of white.
The type of fish used vary with availability and recipe: Pollock, haddock, herring, wolf-fish and even salmon or trout are sold, and they are often marketed named after the fish they are made of; Seikaker, Koljekaker, Steinbitkaker, etc. Terms like "burger" is also used; "Lakseburger", "Fiskeburger".
Additionally there arefishballsand fishpudding, both more often served with white sauce.
InPoland, fishcakes are commonly served in the form ofkotlety rybne("fish cutlets") and are typically made with the ground meat ofwhite fish, combined with a stale milk-soaked wheat bread roll (such as theKaiser roll) or breadcrumbs, raw egg, finely chopped onions, seasonings and optionally herbs, all of which are mixed into a uniform mass, then shaped into small but thick patties, breaded and pan-fried. Thus prepared,kotlety rybneare a fish version of the pork-basedkotlety mielone("ground cutlets"), which themselves are similar or identical to the GermanFrikadellen.
InPortugal,pastéis de bacalhau(codfish pasties) are a type of very popular fishcake. Pastéis are made ofpotato,codfish(bacalhau),parsley, andeggs.
InRomania, fishcakes are calledchiftele de peşteand are made withcarp.
InSaint Helena, fishcakes are made from locally caught tuna or wahoo scraped into mashed potato with herbs and spices, then moulded into cakes and fried in oil. They are often spicy or, as locals would describe, "with bite".
InSweden, cannedfiskbullarare widely found; in contrast tofiskefrikadeller, they are not fried but boiled and as a result are almost entirely white.
Fishcakes are a popular item in Britain.They are often served in gourmet establishments as well as traditionalchip shops, making them a ubiquitous dish.  A fishcake is typically ordered in place of a piece of battered fish, and may be served in a roll as a fishcake 'butty'.
InEngland, particularly inLancashireand parts ofYorkshire, a "chippy fishcake" is a variation traditionally served in manyfish and chip shops.  It consists of two slices of potato (sometimes parboiled), with offcuts of fish in between, deep-fried in batter.Chippy fishcakes can also be known as scallop fishcakes, or fish patties in Yorkshire. Another variation of the fishcake is the parsley cake which is sold in some fish and chip shops in and aroundCastleford, West Yorkshire, England. It consists of minced fish, mashed potato and fresh parsley, coated in breadcrumbs and deep-fried.