Fish cake
Fish cake
A Fish cake (pronunciation: /ˈfɪʃ keɪk/) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried.
Etymology
The term "Fish cake" is first recorded in 19th-century Britain and United States cookbooks.
Ingredients
Fish cakes usually contain a fish component, which can be any variety of white fish like cod or haddock, and sometimes salmon. The fish is often mixed with potatoes, although variations use other starchy ingredients like breadcrumbs or flour.
Preparation
Fish cakes are typically formed into a patty shape and then coated in breadcrumbs or batter before being fried, although they can also be baked. They are often served with a side of tartare sauce or a wedge of lemon.
Variations
There are many regional variations of fish cakes around the world. In Asia, fish cakes known as kamaboko in Japan and eomuk in Korea are popular. In Europe, fish cakes are a staple in British and Scandinavian cuisine.
Related Terms
External links
- Medical encyclopedia article on Fish cake
- Wikipedia's article - Fish cake
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