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History in 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 them 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.

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), 48.0mg cholesterol (16%), 845.5mg sodium (35%), and 241.1mg potassium (7%).

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

Definition of Fishcakes 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.



Fish cakes can be made by the combination of fish paste and Surimi. The fish paste is usually a combination of salt, water, flour and egg. The 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 around 180°C and should reach the internal temperature of 74 °C. After the cooking process, they are frozen and packaged and are kept frozen until used.



South Korea

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. 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 the diabetics can intake), 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).

Singapore

[Singaporean Food Regulations]

Fishcakes and Fish balls should be 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.

[Homemade Production of Fishcakes]

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. Homemade fish cakes are usually made mackerel , yellowtail or other similar fishes. Mackerels often chosen for their sweeter tastes and ease in preparing. Fish paste mixtures are often put in the food processor or traditionally thrown against the side of the mixing bowl to achieve the bouncier texture of the fish cakes. They are then shaped by hand or in molds into various shapes and sizes and stored in the refrigerator or freezer till use.

Thai

Similar to the North American method of preparing fish cakes, Fish cakes in Thailand are made from fish paste with egg, spices and vegetables. Traditionally, Thai fish cakes, otherwise known as Tod Mun Pla are commonly made using the traditional Thai spices such as kaffir lime leaves, fish sauce , curry pastes and are served fried with a side of sweet chilli or other sauces.

Japan

Fishcakes in Japan are commonly made from surimi, a paste made primarily from freshwater fish meat and starch, egg whites and spices. After formation, they are commonly fried or boiled before packing and distribution. 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℃.

[Cooking/ Serving of Fish cakes]

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

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



When it comes to manufacturing fishcakes, according to Singaporean fishcake production, fish meats are first defrosted and then ground. 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. For instance, Canada has a specific regulation that the fish cakes should be heated to 65°C for one minute to destroy the salmonella that may be present. After fishcakes are finally filtered, it is sent for packing and it is now ready to deliver.

Singapore

Manufacturing Brands like Dodo, Bobo and many more brands have information on the storage temperatures of the fish cakes written on the packaging. Major supermarket chains such as Fairprice Singapore, Cold Storage Singapore all categorize fishcakes under the chilled and frozen sections.

Fishcakes are also often sold in fish markets in individual pieces. (Picture 1) 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.

Labelling

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

Packaging

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. (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.

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.

Shelf life

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.