A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other
seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...
minced or ground, mixed with a
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
y 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
is a paste made from Fish as food, fish or other meat. The term can also refer to a number of East Asian cuisine, East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is ofte ...
. European-style fishcakes are similar to a
croquette
A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide.
The binder is typically a thick béchamel or brown sauce, m ...
, consisting of filleted fish or other seafood with potato patty, sometimes coated in
breadcrumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening ...
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
leftovers
Leftovers are surplus foods remaining unconsumed at the end of a meal, which may be put in containers with the intention of eating later. Inedible remains like bones are considered ''waste'', not leftovers. Depending on the situation, the amoun ...
that might otherwise be thrown away. In
Mrs Beeton
Isabella Mary Beeton ( Mayson; 14 March 1836 – 6 February 1865), known as Mrs Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work ''Mrs Beeton's Book of Household ...
's 19th century publication ''
Book of Household Management'', her recipe for fishcakes calls for "leftover fish" and "
cold
Cold is the presence of low temperature, especially in the atmosphere. In common usage, cold is often a subjective perception. A lower bound to temperature is absolute zero, defined as 0.00K on the Kelvin scale, an absolute thermodynamic ...
potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern Unit ...
es".
More modern recipes have added to the dish, suggesting ingredients such as
smoked salmon
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, th ...
and
vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
s.
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
Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...
as a filling; however, as cod stocks have been depleted, other varieties of
white fish are now used, such as
haddock
The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus ''Melanogrammus''. It is found in the North Atlantic Ocean and associated seas where ...
or
whiting.
Fishcakes may also use
oily fish
Oily fish are fish species with oil (fats) in soft tissues and in the coelomic cavity around the gut. Their fillets may contain up to 30% oil, although this figure varies both within and between species. Examples of oily fish include small ...
such as
salmon
Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...
for 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 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
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...
, fish cake soup, fish ball noodles or just served individually as a side dish.
Nutrition
The nutrients in fish cakes are mainly contributed by
freshwater fish
Freshwater fish are those that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 1.05%. These environments differ from marine conditions in many ways, especially the difference in levels of s ...
, 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 0.092g
saturated fat
A saturated fat is a type of fat in which the fatty acid chains have all single bonds. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched c ...
, 0.33g
polyunsaturated fat
Polyunsaturated fats are fats in which the constituent hydrocarbon chain possesses two or more carbon–carbon double bonds. Polyunsaturated fat can be found mostly in nuts, seeds, fish, seed oils, and oysters. "Unsaturated" refers to the fact tha ...
and 0.078g
monounsaturated fat
Monounsaturated fats are fatty acids that have one double bond in the fatty acid chain with all of the remainder carbon atoms being single-bonded. By contrast, polyunsaturated fats have more than one double bond.
Molecular description
Fatty aci ...
), 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 in higher 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.
Manufacturing
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 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.
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. The shelf life can range from 12 days to 90 days.
Americas
Canada
In
Newfoundland and Labrador
Newfoundland and Labrador (; french: Terre-Neuve-et-Labrador; frequently abbreviated as NL) is the easternmost province of Canada, in the country's Atlantic region. The province comprises the island of Newfoundland and the continental region ...
, 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
Barbados is an island country in the Lesser Antilles of the West Indies, in the Caribbean region of the Americas, and the most easterly of the Caribbean Islands. It occupies an area of and has a population of about 287,000 (2019 estimate). ...
, fishcakes are made from salted codfish, herbs, onions, a variety of seasonings and flour batter, then fried in oil. In
Bermuda
)
, anthem = "God Save the King"
, song_type = National song
, song = " Hail to Bermuda"
, image_map =
, map_caption =
, image_map2 =
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, subdivision_type = Sovereign state
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, 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 bun
A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, South Africa, Canada, India, Pakistan and ...
s. In
Puerto Rico
Puerto Rico (; abbreviated PR; tnq, Boriken, ''Borinquen''), officially the Commonwealth of Puerto Rico ( es, link=yes, Estado Libre Asociado de Puerto Rico, lit=Free Associated State of Puerto Rico), is a Caribbean island and Unincorporated ...
and the
Dominican Republic
The Dominican Republic ( ; es, República Dominicana, ) is a country located on the island of Hispaniola in the Greater Antilles archipelago of the Caribbean region. It occupies the eastern five-eighths of the island, which it shares wit ...
, ''
bacalaíto
A bacalaíto is a salted codfish fritter, a traditional Puerto Rican snack that typically is eaten with an entire meal. Bacalaítos are served at the beach, ''cuchifritos'', and at festivals. They are crispy on the outside and dense and chewy in ...
s'' are eaten either as a snack or as part of a meal.
Asia
China
According to Chinese folk tales, fish cakes have had more than 4,000 years' history. In ancient times, an emperor called
Shun
Shun may refer to one of the following:
*To shun, which means avoiding association with an individual or group
* Shun (given name), a masculine Japanese given name
*Seasonality in Japanese cuisine (''shun'', 旬)
Emperor Shun
* Emperor Shun ( ...
travelled to Southern China with his two wives. After a long period of travel, his consorts were tired and had poor appetites. This caused Shun to worry, and he searched for ways to resolve the problem. A fisher called Bo came and gave Shun his fish cakes. Shun's consorts really enjoyed them, and their appetites returned to normal. Shun was so pleased that he asked the fisher Bo to teach other people how to make fish cakes, so everyone can enjoy food even when they have poor appetites. Fish cakes then became popular in China.
Later in the history, a famous version of fish cake occurred during
Guangxu Emperor
The Guangxu Emperor (14 August 1871 – 14 November 1908), personal name Zaitian, was the tenth Emperor of the Qing dynasty, and the ninth Qing emperor to rule over China proper. His reign lasted from 1875 to 1908, but in practice he ruled, wi ...
's reign in the
Qing Dynasty
The Qing dynasty ( ), officially the Great Qing,, was a Manchu-led imperial dynasty of China and the last orthodox dynasty in Chinese history. It emerged from the Later Jin dynasty founded by the Jianzhou Jurchens, a Tungusic-speak ...
(1875-1908). Guangxu Emperor's wife, Zheng loved fish cakes. She brought the fish cakes' recipe into the forbidden city, where royal family lived. With Royal cooks' improvement to the recipe during practise, Zheng's fish cakes eventually became famous. However, the fish cakes also disappeared after Zheng was murdered.
India
In
West Bengal
West Bengal (, Bengali: ''Poshchim Bongo'', , abbr. WB) is a state in the eastern portion of India. It is situated along the Bay of Bengal, along with a population of over 91 million inhabitants within an area of . West Bengal is the fourt ...
, several local fish species (mostly
riverine
A river is a natural flowing watercourse, usually freshwater, flowing towards an ocean, sea, lake or another river. In some cases, a river flows into the ground and becomes dry at the end of its course without reaching another body of wate ...
) 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
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...
n varieties of fishcakes are locally known in
Southern Sumatra as ''
pempek
''Pempek'', ''mpek-mpek'' or ''empek-empek'' is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, South Sumatera, Indonesia. Pempek is served with rich sweet and sour sauce called ''kuah cuka'' or ''kuah cuko'' (l ...
'' or ''empek-empek''. The traditional Southern Sumatran ''pempek'' is served with ''kuah cuka'' ("vinegar sauce"). These fishcakes are usually round or tube-shaped.
Pempek Bangka.JPG, ''Pempek bangka''
South Korea
In
South Korea
South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korea, Korean Peninsula and sharing a Korean Demilitarized Zone, land border with North Korea. Its western border is formed ...
, fishcakes are called ''eomuk'' () or ''odeng'' (), which is a loan word from the Japanese stew ''
oden
is a type of nabemono (Japanese one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.
Oden was originally what is now commonly ca ...
''). Fish cakes are mainly made of
corvina
Corvina is an Italian wine grape variety that is sometimes also referred to as Corvina Veronese or Cruina. The total global wine-growing area in 2010 was , all of which is grown in the Veneto region of northeast Italy, except for planted in Ar ...
or
cuttlefish
Cuttlefish or cuttles are marine molluscs of the order Sepiida. They belong to the class Cephalopoda which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone, which is used for control of ...
which 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 as
D-sorbitol
Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by Redox, reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alc ...
(an artificial sweetener which has approximately 60% of the sweetness of sugar so that diabetic patients can consume),
soy protein
Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, ...
(protein extracted from soy which can make it possible to create a better texture of fish cakes with less amount of fish fillets), and
D-xylose
Xylose ( grc, ξύλον, , "wood") is a sugar first isolated from wood, and named for it. Xylose is classified as a monosaccharide of the aldopentose type, which means that it contains five carbon atoms and includes an aldehyde functional gro ...
(a natural sweetener with low calories), or
monosodium glutamate
Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer wit ...
(MSG).
Usually made by deep-frying paste made from ground fish, ''eomuk'' can be boiled with other ingredients to make ''eomuk-
tang
Tang or TANG most often refers to:
* Tang dynasty
* Tang (drink mix)
Tang or TANG may also refer to:
Chinese states and dynasties
* Jin (Chinese state) (11th century – 376 BC), a state during the Spring and Autumn period, called Tang (唐) b ...
'' (; "fishcake soup") or ''eomuk-
jeongol
''Jeongol'' (전골) is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called ''jjigae'', with the main difference bein ...
'' (; "fishcake hot pot"), stir-fried to make ''eomuk-
bokkeum
''Bokkeum'' () is a category of stir-fried dishes in Korean cuisine.
Etymology
''Bokkeum'' () is a verbal noun derived from the Korean verb ''bokkda'' (), meaning "to cook food or food ingredients with little or a small amount of liquid by ...
'' (), and put in various dishes such as ''
jjigae
''Jjigae'' (Korean: 찌개, ) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), ''ganjang'' (soy sauce) or ...
'' and
gimbap
''Gimbap'' (), also romanized as kimbap, is a Korean dish made from cooked rice and ingredients such as vegetables, fish, and meats that are rolled in '' gim''—dried sheets of seaweed—and served in bite-sized slices.
* The origins of gim ...
.
Sold from
street carts, ''eomuk'' can 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 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
perilla leaf
''Perilla'' is a genus consisting of one major Asiatic crop species ''Perilla frutescens'' and a few wild species in nature belonging to the mint family, Lamiaceae. The genus encompasses several distinct Variety (botany), varieties of Asian herb ...
, or served with any number of sauces or
condiments
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separate ...
including
ketchup
Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ...
and
mustard
Mustard may refer to:
Food and plants
* Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment
* Mustard plant, one of several plants, having seeds that are used for the condiment
** Mustard seed, seeds of the mustard p ...
.
History
Japanese fishcakes were introduced to Korea during the
Japanese occupation (1910–1945), and the first ''eomuk'' processing plant in South Korea was DongKwangFood in Bupyeong Kkangtong Market during 1950s in
Busan
Busan (), officially known as is South Korea's most populous city after Seoul, with a population of over 3.4 million inhabitants. Formerly romanized as Pusan, it is the economic, cultural and educational center of southeastern South Korea, w ...
. In 1953, Park Jae-Deok who learned ''eomuk'' processing from Japan founded Samjin Fish Cake which has the longest history in Korea. It was shortly after the outbreak of
Korean War
, date = {{Ubl, 25 June 1950 – 27 July 1953 (''de facto'')({{Age in years, months, weeks and days, month1=6, day1=25, year1=1950, month2=7, day2=27, year2=1953), 25 June 1950 – present (''de jure'')({{Age in years, months, weeks a ...
and many refugees migrated to Busan, resulting in booming ''eomuk'' industry.
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.
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.
Eomuk.jpg, Various ''eomuk''
Street eomuk.jpg, Street ''eomuk''
Korean_snack-Eomukbar-01.jpg, ''Eomuk''-bar
Eomuk-bokkeum.jpg, ''Eomuk-bokkeum
''Bokkeum'' () is a category of stir-fried dishes in Korean cuisine.
Etymology
''Bokkeum'' () is a verbal noun derived from the Korean verb ''bokkda'' (), meaning "to cook food or food ingredients with little or a small amount of liquid by ...
''
Eomuk-tang.jpg, ''Eomuk-tang
Tang or TANG most often refers to:
* Tang dynasty
* Tang (drink mix)
Tang or TANG may also refer to:
Chinese states and dynasties
* Jin (Chinese state) (11th century – 376 BC), a state during the Spring and Autumn period, called Tang (唐) b ...
''
Vietnam
In
Vietnam
Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making i ...
, 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.
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.
Japan
In
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
, white fish is puréed and steamed into a loaf called ''
kamaboko
is a type of cured , a processed seafood product common in Japanese cuisine.
is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed u ...
''. Fried fishcakes, such as ''
satsuma-age
is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Jap ...
'' 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
is a paste made from Fish as food, fish or other meat. The term can also refer to a number of East Asian cuisine, East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is ofte ...
, a paste made primarily from fish meat and
mirin
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...
, 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℃, measured in the centre. After sterilization, the fish paste should also be stored below 10℃ with frozen fish pastes requiring a minimum storage temperature below -15℃.
Chikuwa.jpg, ''Chikuwa
is a Japanese fishcake product made from ingredients such as fish surimi, salt, sugar, starch, monosodium glutamate and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chiku ...
''
Kamaboko.jpg, ''Kamaboko
is a type of cured , a processed seafood product common in Japanese cuisine.
is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed u ...
''
Hanpen by yoppy.jpg, ''Hanpen
is a white, square, triangle or round surimi product (fish or meat paste) with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a chef, of Suruga, and the dish is named after him.Satsuma-age
is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Jap ...
''
Myanmar
In
Myanmar
Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John C. Wells, Joh ...
, fishcakes are made the flesh of the
bronze featherback
The bronze featherback (''Notopterus notopterus''; as, কান্ধুলি ''kandhuli'', bn, ফলি, bn, কাংলা,, th, ปลาสลาด, ปลาฉลาด, ปลาตอง, Vietnamese: ''Cá thát lát'', my, င ...
fish, called ''ngaphe'' ( my, 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 many
Burmese fritters
Burmese fritters ( my, အကြော်; ; known as ''a-kyaw'' in Burmese) are traditional fritters consisting of vegetables or seafood that have been battered and deep-fried. Assorted fritters are called ''a-kyaw-sone'' ( my, အကြော ...
.
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
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.
...
because of its sweeter taste and ease in preparing. 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.
Thailand
In
Thai cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...
, the fish is first mashed and then mixed with chopped
yardlong beans,
fresh
(including stalks), fish sauce,
kaffir lime
''Citrus hystrix'', called the kaffir lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia.
Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and crushed leav ...
leaves,
red curry
Red curry ( th, แกงเผ็ด, , , lit.: 'spicy curry') is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.
...
paste, and an egg binding.
This is deep-fried and usually served with a sweet chilli dipping sauce. ''Thot man pla'' have become popular around the world.
Thanin market tod man pla.jpg, ''Thot man pla'' at a market in Chiang Mai
Chiang Mai (, from th, เชียงใหม่ , nod, , เจียงใหม่ ), sometimes written as Chiengmai or Chiangmai, is the largest city in northern Thailand, the capital of Chiang Mai province and the second largest city in ...
Steamed curry fish cake by Leela (17320946385).jpg, Steamed fish cake
Europe
Denmark
In
Denmark
)
, song = ( en, "King Christian stood by the lofty mast")
, song_type = National and royal anthem
, image_map = EU-Denmark.svg
, map_caption =
, subdivision_type = Sovereign state
, subdivision_name = Danish Realm, Kingdom of Denmark
...
, ''fiskefrikadeller'' (fishcakes) are slightly elongated, pan-fried patties much like regular
frikadeller
A frikadelle (plural frikadellen) is a rounded, flat-bottomed, pan-fried meatball of minced meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, ...
. They are normally not breaded. A similar dish which is boiled, rather than fried, is called ''fiskeboller'' and added to certain soups, though it may be closer to a fish version of a
knödel
Knödel (; and ) or Klöße (; ) are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of ''Knödel'' is popular include Austria, Germany, Hungary, Poland, Romania, ...
. In
Southern Jutland
Southern Jutland ( da, Sønderjylland; German: Südjütland) is the name for the region south of the Kongeå in Jutland, Denmark and north of the Eider (river) in Schleswig-Holstein, Germany. The region north of the Kongeå is called da, Nørr ...
, ''fiskefrikadeller'' sometimes contain smoked
pork fat Pig fat is generally the fat in pork. The fatty acid composition of pork is found to be slightly different from meat of other animals, such as beef and lamb. The proportion of fat in pork can vary from 10–16%, but can be higher depending on the cu ...
.
Israel
In
Jewish cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions cen ...
,
gefilte fish
Gefilte fish (; from yi, געפֿילטע פֿיש, lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish household ...
are patties of white fish mixed with
matzoh
Matzah or matzo ( he, מַצָּה, translit=maṣṣā'','' pl. matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which '' chametz'' (leaven an ...
or
challah
Challah (, he, חַלָּה or ; plural: or ) is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable ...
, poached in the skin of the fish.
File:Gefilte fish topped with slices of carrot.jpg, ''Gefilte fish
Gefilte fish (; from yi, געפֿילטע פֿיש, lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish household ...
''
Norway
In
Norway
Norway, officially the Kingdom of Norway, is a Nordic country in Northern Europe, the mainland territory of which comprises the western and northernmost portion of the Scandinavian Peninsula. The remote Arctic island of Jan Mayen and t ...
, "fiskekaker" are made much like the Danish ''fiskefrikadeller''. 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 are
fishball
Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary Binder (material), binder such as tapioca ...
s and fishpudding, both more often served with white sauce.
Portugal
In
Portugal
Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of ...
, ''
pastéis de bacalhau'' (codfish pasties) are a type of very popular fishcake. Pastéis are made of
potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern Unit ...
,
codfish
Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...
(''bacalhau''),
parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...
, and
eggs
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
.
Bolinho de bacalhau.jpg, ''Bolinhos de bacalhau
(, name in Northern Portugal and Brazil (literally "codfish cakes") or (, name in Central and Southern Portugal, particularly in the Lisbon area, and in PALOP (literally "codfish pastries") are typically made from a mixture of potatoes, bacalh ...
''
Romania
In
Romania
Romania ( ; ro, România ) is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern, and Southeast Europe, Southeastern Europe. It borders Bulgaria to the south, Ukraine to the north, Hungary to the west, S ...
, fishcakes are called ''chiftele de peşte'' and are made with
carp
Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of ...
.
Saint Helena
In
Saint Helena
Saint Helena () is a British overseas territory located in the South Atlantic Ocean. It is a remote volcanic tropical island west of the coast of south-western Africa, and east of Rio de Janeiro in South America. It is one of three constitu ...
, 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".
Sweden
In
Sweden
Sweden, formally the Kingdom of Sweden,The United Nations Group of Experts on Geographical Names states that the country's formal name is the Kingdom of SwedenUNGEGN World Geographical Names, Sweden./ref> is a Nordic country located on ...
, canned are widely found; in contrast to , they are not fried but boiled and as a result are almost entirely white.
United Kingdom
In
England
England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe b ...
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
Castleford is a town within the City of Wakefield, West Yorkshire, England. It had a population of 45,106 at a 2021 population estimate. Historically in the West Riding of Yorkshire, to the north of the town centre the River Calder joins the ...
, West Yorkshire, England. It consists of minced fish, mashed potato and fresh parsley, coated in breadcrumbs and deep fried.
See also
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Fish tofu Fish tofu () is a fish product that resembles the form and texture of tofu. It is made from fish paste (also known as surimi).
History
According to legend, fish tofu was invented by Shi Lang (1621–1696) in Tainan, present-day Taiwan. He was a nav ...
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References
External links
{{Authority control
Fish dishes
Bunsik
Chinese cuisine
Vietnamese cuisine
Philippine cuisine
German cuisine
Italian cuisine
French cuisine
Chilean cuisine
Danish cuisine
Saint Helenian cuisine
British seafood dishes