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Store seafood in your freezer at -18 °C (0 °F) or colder.
For best quality, do not refreeze once thawed.
Fish Cakes
$80.00
(Patella Marina)
Ready-to-cook • Pollock/Cod-based
Boneless • Skin-on
- 48 servings (3 oz / 85 g each)
- Total weight: 9 lb (8 × 1.125 lb packs)
- $1.67 per fish cake
97 in stock
Perfect for
Description
There’s a reason fish cakes have been on Maritime tables for generations. Flaky, savoury, satisfying. They’re comfort food that happens to be made from fish. Pan-fry them until golden, bake them for something lighter, or run them through the air fryer. Either way, dinner takes fifteen minutes and nobody leaves the table hungry.
Features
🎣 Wild caught
❄️ Individually Quick Frozen pieces (IQF)
Cooking Instructions
Pan-Fried Frozen Fish Cakes (Recommended)
- Heat 1–2 tbsp oil or butter in a skillet over medium heat.
- Add frozen fish cakes (single layer, no overcrowding).
- Cook 5–7 min per side until golden and crispy (10–15 min total).
- Flip once bottom is browned; lower heat if needed.
- Serve hot when centre is hot (74°C/165°F internal).
Oven-Baked Frozen Fish Cakes
- Preheat oven to 200°C (400°F).
- Place frozen fish cakes on a parchment-lined baking sheet (no need to thaw).
- Lightly brush or spray tops with oil or melted butter for crispiness (optional).
- Bake 18–22 minutes, flipping halfway, until golden and crispy outside, hot in the centre (74°C/165°F internal).
- Serve hot.
Ingredients
Ingredients: Potato, salt fish (cod, pollock), liquid albumen (egg), onion
Reviews
Store seafood in your freezer at -18 °C (0 °F) or colder.
For best quality, do not refreeze once thawed.
Why Fish Cakes?
These are made with wild-caught cod, pollock, and haddock. Three North Atlantic white fish that bring different qualities to the mix. Cod adds body, pollock adds a slightly firmer bite, haddock adds sweetness and flakiness. The result is a fish cake with more character than one made from a single species, held together with simple ingredients and nothing unnecessary. This is the kind of product that deserves a permanent spot in a well-stocked freezer. Not because it’s fancy, but because it’s genuinely good and always earns its place at the table.
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