Fishcake
Minced fish mixed with starch, shaped and cooked as patties or balls
Fishcake is a dish made by combining minced or ground fish with a starchy ingredient, then shaping and cooking the mixture, often by frying or baking. Found in many countries, it appears in forms such as patties, balls, or croquettes, and can include ingredients like potato, breadcrumbs, or surimi. Fishcakes are eaten as snacks, appetizers, or in soups, and are made with a range of fish and seasonings.
- Made by mixing minced fish with starch and shaping into patties or balls
- Cooked by frying, baking, or boiling, depending on the region
- Common in Asian soups and as Western appetizers or snacks
- Brazilian bolinhos de bacalhau use salted cod and potato
- Japanese fishcakes often use surimi and are steamed or fried
What is Fishcake?
A fishcake is made by mixing chopped or ground fish with a starchy binder, such as potato, flour, or breadcrumbs. The mixture is shaped into patties, balls, or logs, and then cooked—usually by frying, but sometimes by baking or boiling. Some versions use fish paste or surimi, and may include eggs, onions, herbs, or spices. The result can be crisp or soft on the outside, with a tender, flavorful interior. Fishcakes can be golden and crunchy or pale and chewy, depending on the style.
Where does Fishcake come from?
Fishcakes have roots in many cultures where fish is a staple food. They have long been a way to use leftover fish and stretch ingredients. In 19th-century England, recipes called for leftover fish and cold potatoes. Asian and European versions developed independently, with Asian fishcakes often using fish paste and starch, while European ones are closer to croquettes with potato and sometimes breadcrumbs. Regional varieties reflect local fish and seasonings, adapting to available ingredients over time.
How is Fishcake made?
To make fishcakes, fish is first minced or ground, then mixed with a starchy ingredient such as mashed potato, flour, or breadcrumbs. Eggs may be added to bind the mixture, along with seasonings like onions, herbs, or spices. The mixture is shaped by hand or in molds into patties, balls, or logs. Cooking methods vary: frying in oil is common, but baking or boiling is also used, especially in Asian preparations. Some versions are coated in breadcrumbs or batter before cooking.
How and when is Fishcake eaten?
Fishcakes are eaten in many ways depending on the country. In Asia, they may be served in soups, with noodles, or as a side dish. In Western countries, they are often eaten as appetizers, snacks, or as part of a main meal, sometimes with rice, salad, or sauces like tartar. In Brazil and the Caribbean, fishcakes are popular as starters or snacks, while in Japan and Korea, they are common in street food and soups. They can be served hot or cold.
Kinds of Fishcake
There are many regional types of fishcakes. In Brazil, bolinhos de bacalhau use salted cod and potato. Japan has kamaboko (steamed fish paste loaves) and satsuma-age (fried fishcakes). Korea's eomuk is made with white fish and starch, often served in broth. Southeast Asia features fish balls and grilled fishcakes like otak-otak. In North America, salmon patties use canned salmon and breadcrumbs or crackers. Ingredients and shapes vary widely.
What Fishcake means
Fishcakes are seen as practical and adaptable, often made from leftover fish. In some places, they are tied to festivals or holiday meals, such as Bermuda’s Easter fishcakes. Regulations in some countries specify minimum fish content or preparation methods. In street food culture, fishcakes are a familiar and affordable snack. Their presence in many cuisines reflects their versatility and the importance of fish in global diets.
Questions people ask about Fishcake
What are fishcakes made of?
Fishcakes are made from minced or ground fish mixed with a starchy ingredient like potato, flour, or breadcrumbs. Other common additions include egg, onions, herbs, and seasonings.
Where do fishcakes come from?
Fishcakes are found in many countries, including Japan, South Korea, Brazil, Indonesia, and the United States. Each region has its own traditional version based on local fish and ingredients.
How are fishcakes cooked?
Fishcakes are usually fried in oil, but they can also be baked or boiled. Asian styles may be steamed or served in soups, while Western versions are often pan-fried or deep-fried.
Are fishcakes eaten hot or cold?
Fishcakes can be served hot or cold, depending on the style and occasion. Some are eaten hot as snacks or in soups, while others can be served cold as appetizers.
What types of fish are used in fishcakes?
Common fish include cod, haddock, whiting, salmon, and pollock. Some versions use salted or smoked fish, and Asian styles may use surimi or a mixture of different white fish.
Good reading and sources
The facts on this page come from the Wikipedia article "Fishcake", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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