![]() However, the western fish cakes are relatively in higher fat content. Īs for western fish cakes or fish patties, there is no significant difference in the nutritional aspects with their Asian counterparts. 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, 0.33g polyunsaturated fat and 0.078g monounsaturated fat), 48.0 mg cholesterol (16%), 845.5 mg sodium (35%), and 241.1 mg potassium (7%). Asian-style fish cakes are usually high in protein, calcium, and low in fat. The nutrients in fish cakes are mainly contributed by freshwater fish, the main ingredient in fish cakes. 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. ![]() 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. ![]() 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).įish cakes are cooked in different manners based on the cuisine. 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. ![]() Fishcakes may also use oily fish such as salmon for a markedly different flavour.įishcakes have also traditionally been made from salted fish (most commonly cod, haddock, or pollock). Commonly, fishcakes used cod as a filling however, as cod stocks have been depleted, other varieties of white fish are now used, such as haddock or whiting. ( September 2021) ( Learn how and when to remove this template message)Īs 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. You may improve this section, discuss the issue on the talk page, or create a new section, as appropriate. The examples and perspective in this section deal primarily with the North Atlantic and do not represent a worldwide view of the subject. More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables. In Mrs Beeton's 19th century publication Book of Household Management, her recipe for fishcakes calls for "leftover fish" and " cold potatoes". The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. 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. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. They can include a combination of fish paste and surimi. A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.Īsian-style fishcakes usually contain fish with salt, water, starch, and egg.
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