Which fish makes the best fishcakes and why?

Answer 1

havent met too many fish that make fishcakes :) !!

Answer 2

I tend to use two different types of fish when making fishcakes to give a contrast in flavour and texture. The best I have found are salmon and smoked haddock, as the smoked haddock brings richness and the salmon a different texture with a hint of pink for colour, but please use the undyed haddock and the bright yellow stuff is not nice.

Answer 3

Cod is the classic fishcake filling that is served in fish and chip shops but salmon is also popular as a classier option!

Answer 4

Salmon - it's the perfect combination of texture, taste, smell and colour to make a perfect fishcake. It's healthy too and if you want to sell loads - which i'm sure you do - just do the 'good for you' thing and maybe recommend a dill and caper sauce to accompany it.

Answer 5

Salt cod - or salt pollock, haddock, coley, or any other salted white fish.
Combined with a well flavoured floury potato, finely chopped onion and parsley and a touch of finely chopped capers, the flavour is superb.
As the flavour is strong, not a lot of fish is required, it can be kept almost indefinitely, either with or without refrigeration, and although requiring a bit of forward planning, in soaking the fish in several changes of water and preferably overnight, it is well worth the effort.
Shame that supermarkets don't usually bother with it, and I have to salt my own, or obtain it from an independent fish merchant

Answer 6

Cod is what's normally used but you should try tuna fishcakes, my mum made some ages ago and i ate most of them lol

Answer 7

salmon is good, but for all the fishcakes i've tried, and thats a whole damn lot, pike is way better than any other, most of the "top" places use pike, though few say so openly.

Answer 8

Salmon with Zatarain's Fish Cake Mix. Easy and tasty.

Answer 9

Icelandic Cod

Answer 10

Crab and avocado fishcakes... serve them with a little honey on a bed of rocket... yum...yum.