Seafood Product | Low Fat Diet (some varieties)

Fish Cake

N/A (Processed Food) Allergens: Fish, Wheat, Soy
Fish Cake

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source White fish (e.g., Pollock, Cod), Starch

The Forktionary Angle

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Definition

A processed food product made from surimi (minced fish paste), starch, and other seasonings, often shaped and cooked.

Sensory Profile

TasteMild, savory, slightly sweet, umami
TextureChewy, springy, firm, sometimes soft
AromaMild fishy, savory
AcidityLow

Technical Metrics

Nutrition Facts

Per 50g (approx. 1 medium piece)
Calories150 kcal
Total Fat7 g
Saturated Fat1 g
Trans Fat0 g
Cholesterol30 mg
Protein12 g
Total Carbohydrate10 g
Dietary Fiber0 g
Total Sugars2 g
Calcium10 mg
Iron0.5 mg
Potassium100 mg

Chef’s Secret

To prevent fish cakes from getting too soggy in soups, add them towards the end of cooking to maintain their springy texture.

Substitutions

Best Match

Crab Sticks (Surimi)

1:1

Similar surimi base and texture, good for hot pots/stews.

Tofu Puffs

1:1

Offers a similar chew and absorbs flavors well, vegetarian option.

Cooked Shrimp

1:1

Provides seafood flavor and protein, different texture.

Chicken Breast (diced)

1:1

For stews, provides protein and mild flavor, different texture.

Buying Guide

Check for fresh appearance, intact packaging, and clear expiration dates.

Flavor Pairings

Soups (odeng-tang) stews stir-fries noodle dishes soy sauce daikon radish.