Scrumptious & Sustainable Fishcakes
A Collection of the Best Sustainable Fishcake Recipes from Canadian Chefs, Coast to Coast
edited by Formac Cookbook Team
From traditional white-fish cakes and rich, elegant crab cakes to exotically spiced Asian dishes, fishcakes are enjoyed in homes and restaurants the world over. Scrumptious & Sustainable Fishcakes celebrates this humble classic, combining the best traditional recipes with innovative and delicious creations as prepared by some of Canada's best chefs.
Included are such offerings as cornmeal-crusted salmon cakes with apricot and currant chutney, smoked line-caught haddock cakes with sweet corn and tartar sauce, and chilled Atlantic lobster salad cakes. Beautiful full-colour photographs show the delicious final results.
All of the recipes recommend the most sustainable seafood options available from both Atlantic and Pacific coasts, with website links for further information. All recipes have been tested and adapted for home use.
These recipes have been collected from chefs across Canada by six Maritime cookbook creators. For many years Elizabeth Feltham wrote a weekly food column for The Coast in Halifax. Sisters Elaine Elliot and Virginia Lee are food enthusiasts who have published many cookbooks, including the best-selling Maritime Flavours. Chef Craig Flinn has published three cookbooks featuring fresh, local cooking. Sandra Nowlan and Maureen Tilley have each published healthy eating cookbooks.