7/7/2019 Fishcake - Wikipedia

Fishcake
A fishcake (sometimes written as fish cake) is a food item similar to a
Fishcake
croquette, consisting of filleted fish or other seafood with potato patty,
sometimes coated in breadcrumbs or batter, and fried.

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.[1]

The fishcake has been seen as a way of using up leftovers that might
otherwise be thrown away. In Mrs Beeton's 19th century publication Book
of Household Management, her recipe for fishcakes calls for "leftover fish"
Fishcake with salad.
and "cold potatoes".[2] More modern recipes have added to the dish,
suggesting ingredients such as smoked salmon and vegetables. Main Fish, potato,
ingredients breadcrumbs or
Fish cakes can be made by the combination of fish paste and surimi. The batter.
fish paste is usually a combination of salt, water, flour and egg. The
Cookbook: Fishcake
combined product is then shaped and left to cool. They are then battered
and breaded using a machine. Then, they are usually fried with oil at Media: Fishcake
around 180 °C (356 °F) and should reach the internal temperature of 75 °C
(167 °F). After the cooking process, they are frozen and packaged and are kept frozen until used.[3]

Contents
History
China
Japan
Korea
Composition
Bermuda
Canada
Caribbean
Denmark
India
Indonesia
Israel
Japan
Korea
Norway
Portugal
Puerto Rico
Romania
Singapore
Sweden
Thailand
United Kingdom
Vietnam

https://en.wikipedia.org/wiki/Fishcake 1/10
7/7/2019 Fishcake - Wikipedia

Philippines
Nutrition
Common dishes
Manufacturing
Distribution and storage
Packaging and labeling
See also
References
External links

History

China
According to Chinese folk tales, fish cakes have had more than 4000 years' history. In ancient times, an emperor called
Shun travelled to Southern China with his two wives. After a long period of travel, his wives were tired and had bad
appetites. This caused Shun to worry, and he searched for ways to resolve the problem. A fisher called Bo came and
gave Shun his fish cakes. Shun's wives really enjoyed them, and their appetites returned to normal. Shun was so
pleased that he asked the fisher Bo to teach other people how to make fish cakes, so everyone can enjoy food even
when they have bad appetites. Fish cakes then became popular in China.

Later in the history, a famous version of fish cake occurred during Guangxu Emperor's reign in the Qing Dynasty
(1875-1908). Guangxu Emperor's wife, Zheng loved fish cakes. She brought the fish cakes' recipe into the forbidden
city, where royal family lived. With Royal cooks' improvement to the recipe during practise, Zheng's fish cakes
eventually became famous. However, the fish cakes also disappeared after Zheng was murdered.[4]

Japan

Korea
Japanese fishcakes were introduced to Korea during the Japanese occupation (1910–1945), and the first eomuk
processing plant in Korea was DongKwangFood in Bupyeong Kkangtong Market during 1950s in Busan.[5]

In 1953, Park Jae-Deok who learned eomuk processing from Japan founded Samjin Fish Cake which has the longest
history in Korea. It was shortly after the outbreak of Korean War and many refugees migrated to Busan, resulting in
booming eomuk industry.[6]

In early 1990s, Busan-eomuk commonly sold in food trucks became a trend. The term Busan-eomuk started referring
to long, sausage shaped eomuk. Since the food trucks usually served eomuk with a hot broth, eomuk became one of the
most popular fast food in winter season. Even in contemporary Korea, eomuk food truck can be easily spotted on
major downtown streets.[7]

In 2010s, eomuk industry in Korea goes through a major transformation from the public perception of eomuk as a fast
food to a recognized delicacy. In 2013 December, Samjin Fish Cake established an eomuk bakery, for the first time in
Korea.

Up to this day, Samjin Fish Cake solidified unique conception and image of eomuk. Other eomuk processors attempted
to transform their stores and diversified their menu to secure lucrative position and remain competitive.[8]

https://en.wikipedia.org/wiki/Fishcake 2/10
7/7/2019 Fishcake - Wikipedia

Composition
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.[9] Fishcakes may also use oily fish such as salmon for a markedly different
flavour.

Fishcakes have also traditionally been made from salted fish (most commonly cod, haddock, or pollock). 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.

As 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.

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).

Bermuda
In Bermuda, they are known as Bermuda fishcakes and are made especially during Easter, but also throughout the
year. Here fishcakes are normally eaten between hot cross buns.

Canada
In Newfoundland and Labrador, the fish is generally salted cod flakes and is blended with mashed potatoes. Savory is
used instead of parsley, along with minced sweated onions. The cakes are then formed into rounds and cooked in oil or
pork back fat until golden brown.

Caribbean
In Barbados, fishcakes are made from salted codfish and flour batter, then fried in oil.

Denmark
In Denmark, fiskefrikadeller (fishcakes) are slightly elongated, pan-fried patties much like regular frikadeller. They
are normally not breaded. A similar dish which is boiled, rather than fried, is called fiskeboller and added to certain
soups, though it may be closer to a fish version of a knödel. In Southern Jutland, fiskefrikadeller sometimes contain
smoked pork fat.

India
In West Bengal, several local fish species (mostly riverine) are prepared and eaten in deep-fried breadcrumb covered
fishcakes, locally called maacher chop. The item is very popular as an appetizer during middle-class Bengali festivities.

Indonesia
Indonesian varieties of fishcakes are locally known in South Sumatra as pempek or empek-empek. The traditional
South Sumatran pempek is served with kuah cuka ("vinegar sauce"). These fishcakes are usually round or tube-
shaped.

https://en.wikipedia.org/wiki/Fishcake 3/10
7/7/2019 Fishcake - Wikipedia

Pempek bangka

Israel
In Jewish cuisine, gefilte fish are patties of white fish mixed with matzoh or challah, poached in the skin of the fish.

Japan
In Japan, white fish is puréed and steamed into a loaf called kamaboko. Fried fishcakes, such as satsumaageand
various fried Kamaboko in which is added onions, burdock, minced squid and shrimps are also popular.

Fishcakes in Japan are commonly made from surimi, a paste made primarily from freshwater fish meat and Mirin,
starch, egg whites and spices. After formation, they are commonly fried or boiled before packing and distribution.[10]
Based on the Japanese Food Regulations, Fish Cakes made from Fish Paste should be sterilized for 45 minutes at
80℃, measured in the centre. After sterilization, the fish paste should also be stored below 10℃ with frozen fish pastes
requiring a minimum storage temperature below -15℃.[11]

Chikuwa Kamaboko Hanpen Satsuma-age

Korea
In South Korea, fishcakes are called eomuk (어묵) or odeng (오뎅, which is a loan word from the Japanese stew, oden).
Fish cakes are mainly made of corvina or cuttlefish which contains less fat. This is because fatty fish are not suitable
for making fishcakes. Salt, sugar, flour, and starch are necessary ingredients as well. Also, other ingredients may be
added in order to make fishcakes: onions, carrots, green onions, and cooking wine.[12] It is normal to add several
chemicals in order to have a better flavor such as D-sorbitol (an artificial sweetener which has approximately 60% of
the sweetness of sugar so that diabetic patients can consume), soy protein (protein extracted from soy which can make
it possible to create a better texture of fish cakes with less amount of fish fillets), and D-xylose (a natural sweetener
with low calories), or monosodium glutamate (MSG).[13]

Usually made by deep-frying paste made from ground fish, eomuk can be boiled with other ingredients to make
eomuk-tang (어묵탕; "fishcake soup") or eomuk-jeongol (어묵전골; "fishcake hot pot"), stir-fried to make eomuk-
bokkeum (어묵볶음), and put in various dishes such as jjigae and gimbap.

https://en.wikipedia.org/wiki/Fishcake 4/10
7/7/2019 Fishcake - Wikipedia

Sold from street carts, eomuk can be boiled on a skewer in broth. The broth is sometimes provided to the customer in
paper cups for dipping and drinking.[14] Hot bar, also written as hotbar, is another version of eomuk sold during cold
weather. While still served on a stick or skewer, the hot bar is deep-fried instead of boiled. In this form, the hot bar can
be prepared according to any particular vendor's 'secret' recipe: plain, mixed with vegetables such as diced carrot or
whole perilla leaf, or served with any number of sauces or condiments including ketchup and mustard.

Various eomuk Street eomuk Eomuk-bar Eomuk-bokkeum

Eomuk-tang

Norway
In Norway, "fiskekaker" are made much like the Danish fiskefrikadeller. They are fried and served with potatoes or
pasta, broccoli and raw grated carrot, and often brown sauce instead of white.

The type of fish used vary with availability and recipe: Pollock, haddock, herring, wolf-fish and even salmon or trout
are sold, and they are often marketed named after the fish they are made of; Seikaker, Koljekaker, Steinbitkaker, etc.
Terms like "burger" is also used; "Lakseburger", "Fiskeburger".

Additionally there are fishballs and fishpudding, both more often served with white sauce.

Portugal
In Portugal, Pastéis de Bacalhau (codfish pasties) are a type of very popular fishcake. Pastéis are made of potato,
codfish (Bacalhau), parsley, and eggs.

https://en.wikipedia.org/wiki/Fishcake 5/10
7/7/2019 Fishcake - Wikipedia

Bolinhos de bacalhau

Puerto Rico
In Puerto Rico and the Dominican Republic, bacalaítos are eaten either as a snack or as part of a meal.

Romania
In Romania, fishcakes are called chiftele de peşte and are made with carp.

Singapore
Fishcakes and fish balls are prepared from one or more kinds of fish. They may contain starch, additional condiments
or government permitted colouring agents. Fishcakes must contain at least 40% of fish under governmental
regulations.[15]

Homemade fishballs and fish cakes can also be made using store bought or homemade fish paste. Fish paste that are
sold commercially have to contain more than one fish, with possible additions of condiments, colouring agents or
starch. Based on the Singaporean government Food Regulations, Fish Pastes should contain at least 70% fish.[15]
Homemade fish cakes are usually made from mackerel because of its sweeter taste and ease in preparing. Fish paste
mixtures are often put in food processors or traditionally thrown against the side of mixing bowls to achieve the
bouncier texture of fish cakes.[16] They are then shaped by hand or in molds into various shapes and sizes and stored
in the refrigerator or freezer till use.

Sweden
In Sweden, canned fiskbullar are widely found; in contrast to fiskefrikadeller, they are not fried but boiled and as a
result are almost entirely white.

Thailand
In Thai cuisine, the fish is first mashed and then mixed with chopped yardlong beans,[17] fresh cilantro (including
stalks), fish sauce,[18] kaffir lime leaves,[17] red curry paste,[19] and an egg binding.[18] This is deep fried and usually
served with a sweet chilli dipping sauce. Thot man pla have become popular around the world.

https://en.wikipedia.org/wiki/Fishcake 6/10
7/7/2019 Fishcake - Wikipedia

Thot man pla at a

market in Chiang Mai

United Kingdom
In Yorkshire, England, the "Yorkshire fishcake" is a variation traditionally served in many fish and chip shops in South
Yorkshire, parts of West Yorkshire, and Humberside. It consists of two slices of potato (sometimes parboiled), with
offcuts of fish in between, deep fried in batter.[20] Yorkshire fishcakes can also be known as scallop fishcakes, or fish
patties. TV chef Brian Turner has made the recipe available via his website.[21] Another variation of the fishcake is the
parsley cake which is sold in some fish and chip shops in and around Castleford, West Yorkshire, England. It consists
of minced fish, mashed potato and fresh parsley, coated in breadcrumbs and deep fried.

In Edinburgh, Scotland, fish patties are traditionally served with haggis, tatties, and neeps.

In Saint Helena, fishcakes are made from locally caught tuna or wahoo scraped into mashed potato with herbs and
spices, then moulded into cakes and fried in oil. They are often spicy or, as locals would describe, "with bite".[22]

Vietnam
In Vietnam, fishcakes are made of fresh fish, sometimes along with flour. The fishcakes can either be fried or
steamed/boiled.

Philippines
In the Philippines fishcake is eaten as street food and as a component, topping on dishes like noodle soup. Fish Balls
are eaten as street food, usually on a skewer or in a cup, paired with a dipping sauce and are usually ball shaped or
cylinder shaped. Kikiam is another variety where it is almost prepared like an eggroll. A mix of fish and/or shrimp and
ground pork is wrapped in bean curd skin (tawpe), before steaming and then frying.

Nutrition
The nutrients in fish cakes are mainly contributed by freshwater fish, the main ingredient in fish cakes. Asian-style fish
cakes are usually high in protein, calcium, and low in fat. 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%).[23]

As for western fish cakes or fish patties, there is no significant difference in the nutritional aspects with their Asian
counterparts. However, the western fish cakes are relatively in higher fat content. Western fish cakes or patties have
approximately 201 Calories per 100g, contributed by 12.38g carbohydrate (4%) (including 1.1g dietary fiber and 1.03g

https://en.wikipedia.org/wiki/Fishcake 7/10
7/7/2019 Fishcake - Wikipedia

sugar), 13.65g protein, 10.49g fat (16%*) (including saturated fat 2.245g, polyunsaturated fat 3.085g and
monounsaturated fat 4.418g), 55 mg cholesterol (22%), 279 mg sodium (14%), and 463 mg potassium. The percentage
daily values above are based on a 2000 Calories diet so may vary depending on the caloric needs of the consumer.[24]

Common dishes
Fish cakes are cooked in different manners based on the cuisine.

In North America, it is common practice to pan fry the fish cakes[25][26] and are often served as appetizers[27] whereas
in Asia it is often served boiled in soups[28] or as an accompaniment to noodles.[29] Some common dishes in Asian
countries that include fish cakes are Udon,[30] Fish Cake Soup,[31] Fish ball Noodles[32] or just served individually as a
side dish.[33]

Manufacturing
When it comes to manufacturing fishcakes, according to Singaporean fishcake production, fish meats are first
defrosted and then ground.[34] After the grinding process, fish meats and all ingredients needed are blended together
at high speed. Normally, salt, sugar, flour, and starch are necessarily added to mashed fish fillets. It is good to add salt
which approximately weighs 3% of the fish fillets' weight. Also, other ingredients such as vegetables (onions, carrots,
or green onions) or chemicals such as MSG can be added for a better flavor only if the ingredients are suitable for the
local requirement. Next, the fish paste is formed so that it can be baked or deep-fried. In order to properly preserve
fishcake product, during the process of baking or frying, eradication of enzymes and microorganisms is necessary
using heat.[35] For instance, Canada has a specific regulation that the fish cakes should be heated to 65 °C (149 °F) for
one minute to destroy the salmonella that may be present.[36] After fishcakes are finally filtered, it is sent for packing
and it is now ready to deliver.

Distribution and storage

Fishcakes are also often sold in fish markets in individual pieces. To keep the fish cakes fresh they are often sold in
bags full of water. (Picture 3) These fish cakes are not fried and usually used in soups.

The shelf life for fish cakes varies greatly depending on the manufacturing and storage process. The shelf life can range
from 12 days to 90 days.[37]

Packaging and labeling

The label must include the product name, the allergen information and the price of the product.[38]

If carton is used in packaging it is usually are made up of solid white cardboard,paper or chipboard.The material used
is then coated with wax, plastic or aluminium foil. The manufacturers then have the option to freeze, defrost or
vacuum package it.[39] (Picture 2)

When carton is used to the package fish cakes, it is coated with polyethene. This is so that any strain on the inner layer
will not result in damage to the outer layer.[39]

The packaging is reliant on whether the fish cakes are pre-wrapped or not. It may be made up of pure white board or
duplex board. Carbon Dioxide controlled atmospheres are prime conditions for fish cake storage.[39]

See also
Clam cake
Crab cake

https://en.wikipedia.org/wiki/Fishcake 8/10
7/7/2019 Fishcake - Wikipedia

Fishstick
List of fish dishes
Salmon burger

References
1. Fish cakes - Oxford Reference. 2014. doi:10.1093/acref/9780191752391.001.0001 (https://doi.org/10.1093%2Fac
ref%2F9780191752391.001.0001). ISBN 9780191752391.
2. "Mrs. Beeton's Fish Recipes Revisited, TheFoody.com" (http://thefoody.com/mrsbfish/fishcake.html).
3. "Provincial Fish Processing Operations" (http://www.bccdc.ca/resource-gallery/Documents/Training%20and%20E
vents/EH/FPS/ProvFishInspMan_Sec3.pdf) (PDF). BC Center for Disease Control. Retrieved August 10, 2017.
4. "Chinese Fish Cake" (https://baike.baidu.com/item/鱼饼/5492340?fr=aladdin). www.baidu.com. Retrieved
August 10, 2017.
5. "The Present Status of Fisheries Processing Industry and Fishery Products of Busan in the Colonial Period", 김승,
역사와 경제 Vol.101, 2016
6. "A study on the Formation Process of Food Culture in Busan -Based on raw fish and eomuk", 김정하, 세계해양발
전연구 Vol.22, 2013
7. "History of Busan Eomuk: The story of Busan Eomuk", 백승제, 부산발전연구원 부산학연구센터, 2015
8. "The secret to the growth of Samjin Eomuk that leading a wind of change", Foodnews, 18 January 2017.
9. " "Has cod had its chips?", BBC News" (http://news.bbc.co.uk/1/hi/uk/842990.stm). July 20, 2000. Retrieved
January 4, 2010.
10. "EBSCO Publishing Service Selection Page" (http://web.b.ebscohost.com/ehost/pdfviewer/pdfviewer?vid=1&sid=
107742d8-7ff1-4a40-975e-90e5713f3bcc@sessionmgr102). web.b.ebscohost.com. Retrieved August 10, 2017.
11. "Specifications and Standards for Foods, Food Additives, etc. Under the Food Sanitation Act (Abstract) 2010" (htt
ps://www.jetro.go.jp/ext_images/en/reports/regulations/pdf/foodext2010e.pdf) (PDF).
12. "어묵" (http://terms.naver.com/entry.nhn?docId=1179063&cid=40942&categoryId=32109) (in Korean). Retrieved
August 10, 2017.
13. "어묵, 맛살" (http://terms.naver.com/entry.nhn?docId=1721747&cid=48180&categoryId=48257) (in Korean).
Retrieved August 10, 2017.
14. Goldberg, Lina "Asia's 10 greatest street food cities" (http://www.cnngo.com/explorations/eat/asia-street-food-citie
s-612721?page=0,7) Archived (https://web.archive.org/web/20120325173337/http://www.cnngo.com/explorations/
eat/asia-street-food-cities-612721?page=0%2C7) 2012-03-25 at the Wayback Machine CNN Go. 23 March 2012.
Retrieved 2012-04-11
15. "Food Regulations" (https://www.ava.gov.sg/docs/default-source/default-document-library/food-regulations-2-feb-2
0161da0851875296bf09fdaff00009b1e7c). Agri-Food & Veterinary Authority of Singapore.
16. hermes (October 4, 2016). "Bouncy homemade fish cakes" (http://www.straitstimes.com/singapore/health/bouncy-
homemade-fish-cakes). The Straits Times. Retrieved August 3, 2017.
17. "Thai Fish Cake (Tod Mun Pla) | Easy Delicious Recipes" (http://rasamalaysia.com/thai-fish-cake-tod-mun-pla-reci
pe/2/). rasamalaysia.com. Retrieved August 3, 2017.
18. "Thai fishcakes" (https://www.bbcgoodfood.com/recipes/5517/thai-fishcakes). BBC Good Food. Retrieved
August 3, 2017.
19. Dave. "Thai Fish Cakes - Best Recipes" (http://www.bestrecipes.com.au/recipe/thai-fish-cakes-L279.html). Best
Recipes. Retrieved August 3, 2017.
20. "Yorkshire Fishcake, Potato Slice, Fish, Potato Slice photo – L. Gill photos at" (http://www.pbase.com/orac/image/
19933299). Pbase.com. July 1, 2003. Retrieved November 17, 2010.
21. "Yorkshire Fishcakes" (http://www.brianturneronline.co.uk//YorkshireFishcakes.aspx). Brianturneronline.co.uk.
Retrieved November 17, 2010.
22. Traditional Recipe (http://sthelenawirebird.com/2013/08/recipe-for-the-famous-st-helena-fish-cakes/)
23. "How many calories are in Kamaboko (Japanese fish cake)" (http://www.fitday.com/fitness/BrowseNutrition.html?_
a_Date=1501718400.&_s_Amount=0.10000000000000001&_s_UnitKey=s-fd-fukg&_s_FoodPath=All_Foods/Fis
h/Kamaboko_Japanese_fish_cake_.html). www.fitday.com. Retrieved August 10, 2017.

https://en.wikipedia.org/wiki/Fishcake 9/10
7/7/2019 Fishcake - Wikipedia

24. "Calories in 100 g of Fish Cake or Patty and Nutrition Facts" (https://www.fatsecret.com/calories-nutrition/generic/f
ish-cake-or-patty?portionid=51067&portionamount=100.000). Retrieved August 10, 2017.
25. "Ultimate fish cakes" (https://www.bbcgoodfood.com/recipes/2239/ultimate-fish-cakes). BBC Good Food.
Retrieved August 3, 2017.
26. Cloake, Felicity (June 16, 2011). "How to cook perfect fishcakes" (https://www.theguardian.com/lifeandstyle/wordo
fmouth/2011/jun/16/how-to-cook-perfect-fishcakes). The Guardian. ISSN 0261-3077 (https://www.worldcat.org/iss
n/0261-3077). Retrieved August 3, 2017.
27. "Fish Cake Recipes" (http://allrecipes.com/recipes/1239/appetizers-and-snacks/seafood/fish-cakes/). Allrecipes.
Retrieved August 3, 2017.
28. "Korean Fish Cake Soup - My Korean Kitchen" (https://mykoreankitchen.com/korean-fish-cake-soup/). My Korean
Kitchen. April 15, 2016. Retrieved August 3, 2017.
29. "Japanese Ingredient Spotlight on Kamaboko (Fish Cake)" (https://www.thespruce.com/kamaboko-fish-cake-2031
596). The Spruce. Retrieved August 3, 2017.
30. "Kitsune Udon Recipe きつねうどん • Just One Cookbook" (http://www.justonecookbook.com/kitsune-udon/). Just
One Cookbook. May 25, 2011. Retrieved August 3, 2017.
31. "Eomukguk (Fish cake soup) recipe" (https://www.maangchi.com/recipe/eomukguk). Maangchi.com. Retrieved
August 3, 2017.
32. "Fish Ball Mee Pok | Mee Pok Dry Recipe | Noob Cook Recipes" (http://www.noobcook.com/fish-ball-mee-pok/).
Noob Cook Recipes. April 30, 2014. Retrieved August 3, 2017.
33. "Thai-style fish cakes" (http://www.taste.com.au/recipes/thai-style-fish-cakes/135a6535-1eb2-4e55-8afd-c07ce3cc
8401). www.taste.com.au. January 1, 2010. Retrieved August 3, 2017.
34. "Fish Cake Production" (http://www.nyeeguan.com/english/fishcake2.html). www.nyeeguan.com. Retrieved
August 10, 2017.
35. "9.2 Fish Cakes" (http://www.nzdl.org/gsdlmod?e=d-00000-00---off-0fnl2.2--00-0----0-10-0---0---0direct-10---4------
-0-1l--11-en-50---20-about---00-0-1-00---4----0-0-11-1-0utfZz-8-00&cl=CL3.64&d=HASHb628db2cb7ce099e9815f
8.10.2&gt=1). www.nzdl.org. Retrieved August 10, 2017.
36. "Fish Processing Plants" (http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guideli
nes%20and%20Manuals/EH/FPS/Fish/FishProcessingHACCP.pdf) (PDF).
37. Chowdhury, S (2009). "Study of the Shelf Life of Fishcake Prepared from Surimi of Silver Carp During Frozen
Storage" (http://aquaticcommons.org/18932/1/BJFR13.1_077.pdf) (PDF). Bangladesh J. Fish. Res. 13 (1): 77–82.
38. "Labelling Requirements for Sale of Seafood" (http://www.bim.ie/media/bim/content/downloads/Labelling,Require
ments,for,Sale,of,Seafood.pdf) (PDF). Bord Iascaigh Mhara. Retrieved August 10, 2017.
39. Goal, T. K. Srinivasa. "Packaging materials for shrimp,fish and fish products,their properties, selection and effect
of different packaging materials on their shelf life" (https://dyuthi.cusat.ac.in/xmlui/bitstream/handle/purl/3233/Dyut
hi-T1207.pdf?sequence=1) (PDF). Retrieved August 10, 2017.

External links
Media related to Fishcakes at Wikimedia Commons

Retrieved from "https://en.wikipedia.org/w/index.php?title=Fishcake&oldid=902364231"

This page was last edited on 18 June 2019, at 09:27 (UTC).

Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using
this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia
Foundation, Inc., a non-profit organization.

https://en.wikipedia.org/wiki/Fishcake 10/10