The fish cake is a global phenomenon. Most countries have their own version, yet all with a distinctly unique sense of place. They all have somewhat the same shape, and are comforting and simple, but that’s where it ends. The rest varies widely in the type of fish used, the “base” or filler ingredient, the cooking method, and the way they are served.
However, fish cakes have a most definite role in our lives and often, our childhood memories. They’re are a wonderful way of bringing textural and visual variety to seafood and for using up smaller offcuts of fish. And both kids and “non-seafood-eaters” tend to love them, so it’s a great way to get people to eat more fish.
The classic New England version, rich and moist with mayo, or those unctuous spicy Thai fish cakes are the most popular versions. But that just scratches the surface of the varieties found around the world. Japan has several regional styles of fish cakes, such as the kamaboko, which is a steamed cake of fish mashed into a "surimi" or paste. In Norway, the fiskekaker, with its necessary hint of nutmeg, is an institution and relished from breakfast through dinner. Australians love their fish patties as a go-to quick family meal, and British pub grub would be lost without their own take on fish cakes – at once light and fluffy, yet warming and filling.
Here are recipes for five fish cakes from around the globe.
