Product Code Database
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a 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. (2025). 9780191752391 ISBN 9780191752391
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 ". More modern recipes have added to the dish, suggesting such ingredients as smoked salmon and vegetables.
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 cakes and are often served as appetizers whereas in Asia it is 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 just served individually as a side dish.
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.
The shelf life for fish cakes varies greatly, depending on the manufacturing and storage process, from 12 to 90 days.
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.
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.
Usually made by deep-frying paste made from ground fish, eomuk can be boiled with other ingredients to make eomuk-Guk (어묵탕; "fishcake soup") or eomuk-jeongol (어묵전골; "fishcake hot pot"), stir-fried to make eomuk-bokkeum (어묵볶음), and put in various dishes such as jjigae and gimbap.
Sold from Pojangmacha, eomuk can be boiled on a skewer in broth. The broth is sometimes provided to the customer in paper cups for dipping and drinking.Goldberg, Lina "Asia's 10 greatest street food cities" CNN Go. 23 March 2012. Retrieved 2012-04-11 Hot bar, also written as hotbar, is another version of eomuk sold 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 whole Kkaennip, or served with any number of sauces or condiments including ketchup and mustard.
In the early 1990s, Busan-eomuk commonly sold in food trucks became a trend. The term Busan-eomuk started referring to long, sausage shaped eomuk. Since the food trucks usually served eomuk with a hot broth, eomuk became one of the most popular fast food in winter season. Even in contemporary Korea, eomuk food truck can be easily spotted on major downtown streets."History of Busan Eomuk: The story of Busan Eomuk", 백승제, 부산발전연구원 부산학연구센터, 2015
During the 2010s, the eomuk industry in South Korea went through a major transformation from the public perception of eomuk as a fast food to a recognized delicacy. In 2013 December, Samjin Fish Cake established an eomuk bakery, for the first time in South Korea."The secret to the growth of Samjin Eomuk that leading a wind of change", Foodnews, 18 January 2017.
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 are fishballs and fishpudding, both more often served with white sauce.
In England, particularly in Lancashire and parts of Yorkshire, a "chippy fishcake" is a variation traditionally served in many fish 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 around Castleford, West Yorkshire, England. It consists of minced fish, mashed potato and fresh parsley, coated in breadcrumbs and deep-fried.
|
|
.jpg/){kind=link}
