What is a fish cake made of? A global culinary guide

November 9, 2025 •

4 min read

Dating back nearly 4000 years in ancient China, fish cakes have a rich history and global presence. The answer to "What is a fish cake made of?" is far from simple, as ingredients can range from potatoes and cod in Western versions to ground white fish and starch in Asian varieties.

Quick Summary

Fish cakes vary dramatically by region, with ingredients determined by local culinary traditions. The primary components can range from fresh fish and potatoes to a processed fish paste known as surimi, resulting in diverse textures and flavors.

Key Points

Western Fish Cakes: Typically combine flaked, cooked white fish (cod, haddock) with mashed potatoes, eggs, and herbs for a flaky, rustic patty.
Asian Fish Cakes: Often rely on surimi, a processed fish paste made from white fish, which creates a signature springy and smooth texture.
Key Binders: The binding agent is a core difference; Western cakes use potatoes, while Asian varieties use flour or starch.
Cooking Methods: Vary by tradition, with Western versions typically pan-fried, while Asian fish cakes can be boiled, steamed, or fried.
Regional Variations: Include specific types like Korean eomuk (with vegetables) and Japanese kamaboko (in many shapes, often steamed).
Flavor Profile: Flavorings like herbs and onions (Western) or sugar and mirin (Asian) define the specific taste of each style.

The Classic Western Fish Cake: Comfort Food Staple

In many Western countries, particularly the UK and North America, a classic fish cake serves as a delicious comfort food and a convenient way to use leftovers. These patties are typically made with a mild, white-fleshed fish such as cod, haddock, or pollock, which is cooked and flaked. The flaked fish is then combined with a starch, most often mashed potatoes, which acts as a binder.

Key Ingredients for Western Fish Cakes

Fish: Flaked, cooked white fish (cod, haddock, pollock, halibut)
Starch: Mashed potatoes (a great way to use up cold leftovers)
Binder: Eggs to help hold the patty together
Aromatics: Finely chopped onions or scallions
Seasonings: Fresh herbs like parsley and dill, along with salt and pepper
Coating: Breadcrumbs or panko for a crispy exterior

The mixture is formed into patties, then fried until golden brown and crispy. They are often served with a creamy sauce, such as tartar sauce, and can be a fantastic gateway for picky eaters to enjoy fish.

Exploring Asian Fish Cakes: A World of Surimi

In contrast to the Western style, many Asian fish cakes are known for their distinctively springy, bouncy texture, achieved by using a processed fish paste known as surimi. Surimi is made by mincing white fish and washing it repeatedly to remove non-myofibrillar proteins, resulting in a protein concentrate that gels beautifully. This unique ingredient allows for a wide array of textures, shapes, and applications, from soups to stir-fries.

The Unique Ingredients of Korean Fish Cake (Eomuk)

Korean fish cakes, or eomuk (also called odeng), are a popular street food and a staple in many Korean dishes. They typically consist of more than 50% surimi, combined with wheat flour (around 30%), and a mix of other ingredients.

Surimi: The primary ingredient, made from processed white fish
Wheat Flour: A key binder that adds to the texture
Vegetables: Commonly shredded carrots and onions
Seasonings: A blend of salt and sugar to balance the flavor

The mixture is kneaded, shaped into sheets or bars, and then boiled or fried. These are a versatile ingredient found in popular dishes like spicy rice cakes (tteokbokki) and in flavorful broths.

Japanese Fish Cakes (Kamaboko) and Their Varieties

Japanese cuisine features a wide range of fish cakes known as kamaboko, often made from surimi and a flour or starch binder. The method of cooking and shaping results in many different types:

Narutomaki: The iconic swirled pink and white fish cake served in ramen, made from pureed whitefish, egg whites, mirin, sugar, and food coloring.
Chikuwa: A fish cake formed around bamboo skewers and cooked, leaving a distinctive hole in the center.
Hanpen: A soft, spongy, white fish cake typically boiled.
Satsuma-age: A type of fried fish cake, giving it a golden-brown exterior.

Western vs. Asian Fish Cakes: Ingredient Comparison

The fundamental differences in texture and flavor profile largely stem from the contrasting core ingredients and preparation methods. This table highlights the key distinctions:


Feature	Classic Western Fish Cake	Asian Fish Cakes (e.g., Korean, Japanese)
Main Ingredient	Cooked, flaked white fish (cod, haddock)	Surimi (processed white fish paste)
Binder/Filler	Mashed potatoes, eggs	Wheat flour, starches, egg whites
Typical Texture	Flaky, soft, and slightly rustic	Springy, bouncy, and smooth
Cooking Method	Pan-fried until crispy	Boiled, steamed, or fried
Common Use	Main course with sauce, or appetizer	Versatile in soups, stews, stir-fries, and as street food

Understanding the Core Components

Regardless of regional variation, most fish cakes rely on a few core ingredient functions:

The Fish Base: This is the heart of the cake. In Western cooking, it provides the natural, flaky texture and flavor. In Asian surimi-based cakes, it provides the protein structure necessary for the desired chewiness.
The Binder: This ingredient holds everything together. For Western cakes, it's typically potatoes, which also add bulk and a soft texture. For Asian cakes, it is starches or flours, which contribute to the springy consistency.
Flavorings: Everything from onions and herbs to mirin and sugar elevates the simple fish and binder base. These additions define the specific regional profile of the fish cake.

Conclusion: A Diverse and Delicious Food

So, what is a fish cake made of? The answer is a fascinating journey through global culinary traditions. From the flaky, potato-bound patties of a British seaside to the bouncy, artfully crafted surimi creations of a Japanese noodle shop, the ingredients for fish cakes are as diverse as the cultures that enjoy them. Whether utilizing humble leftovers or a carefully processed fish paste, the result is a testament to the creativity and versatility of cooking with fish. The essential ingredients will always depend on the style and flavor profile desired, but at their heart, they all start with a base of delicious fish.

For more information on specific fish cake varieties, visit our recipe section.

Frequently Asked Questions

Fish cakes are made of a base of fish, which can be fresh flaked fish or a paste called surimi, combined with a binder like potatoes or starch and various seasonings.

No, surimi is a main ingredient primarily in many Asian fish cakes, such as those from Korea and Japan. Western versions typically use flaked, cooked fish.

Mild white fish, such as cod, haddock, or pollock, is commonly used in Western fish cakes. Surimi, a fish paste, is often made from various types of white fish.

Their healthiness depends on the preparation method and ingredients. Home-cooked fish cakes with fresh ingredients can be a healthy option, while store-bought or deep-fried versions may contain more additives or fat.

Both use fish paste (surimi), but Korean fish cakes (eomuk) often include vegetables and wheat flour, while Japanese varieties (kamaboko) are diverse in shape, preparation, and binders.

Yes, canned fish like tuna or salmon can be used to make simple, quick fish cakes, often combined with potatoes or breadcrumbs as a binder.

The texture difference comes from the main ingredient. Fish cakes made with surimi and starch (Asian style) have a signature springy, bouncy texture, while those made with flaked fish and potatoes (Western style) are softer and more flaky.

Fish cakes can be prepared in several ways, including pan-frying, deep-frying, steaming, or boiling, depending on the desired texture and regional style.