Fishcake

Fishcake is a culinary dish consisting primarily of fish or seafood, and other ingredients such as potatoes, bread, eggs, and spices. Fishcakes are often coated in breadcrumbs or batter and then fried, but they can also be baked or grilled. They are a popular dish in many cultures around the world, including in Asia, Europe, and North America.

History

The history of fishcakes dates back to ancient times. In Ancient Rome, a recipe for fishcakes can be found in Apicius, a Roman cookbook dating from the 4th or 5th century AD. In Asia, fishcakes have been a staple food for centuries, particularly in countries such as Japan, Korea, and Thailand.

Preparation

Fishcakes are typically made by combining cooked fish or seafood with other ingredients such as potatoes, bread, eggs, and spices. The mixture is then shaped into cakes, which are often coated in breadcrumbs or batter. The cakes are then fried, baked, or grilled until they are golden brown and crispy.

Variations

There are many variations of fishcakes around the world. In Britain, fishcakes are often made with cod or haddock, and are typically served with chips and mushy peas. In Korea, fishcakes, known as eomuk, are a popular street food and are often served in a spicy broth. In Thailand, fishcakes, known as Tod Mun Pla, are made with red curry paste and kaffir lime leaves, and are typically served with a sweet and sour cucumber sauce.

Nutritional Value

Fishcakes are a good source of protein due to the fish or seafood content. They can also be a good source of vitamin B12, omega-3 fatty acids, and other important nutrients, depending on the type of fish used. However, they can also be high in sodium and fat, particularly if they are fried.

See Also

• Fish and chips
• Seafood
• List of seafood dishes

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