Fish Cakes: Fresh or cooked halibut?

[Dejah]

I have several tail end portions of fresh halibut to use up. Ann_T used leftover halibut for the ones she made Moe. Googled gave me a couple of recipes using fresh halibut pulsed in the food processor.

 

Would appreciate some advice so I can cook 'em up for supper in about 3 hours.

 

Thanks!

[Simon Lewinson]

I have made thai fish cakes (tod mun pla) with both cooked and raw fish and prefer using raw. I find the texture more cohesive and the flavours are cleaner than with cooked and flaked fish.

I pulse the fish with the aromatics and spices till nearly smooth in the food processor. I can post the recipe if you like.

Hope this helps.

Simon

Edited April 12, 2014 by Simon Lewinson (log)

[scubadoo97]

I haven't made fish cakes too often but do make scallop and shrimp cakes. Always with raw seafood

[janeer]

In New Enland we use cod, raw

[Dejah]

Thanks for the replies,  Simon, scubadoo, and janeer.

 

 

Janeer: Hand chopped the cod? I really missed the texture in the fish cakes I made. Should have realized from making crab cakes that texture is important. The flavour in the fish cakes was good, but texture was too "smooth"...Live, Eat, and Learn!

[janeer]

Thanks for the replies,  Simon, scubadoo, and janeer.

 

 

Janeer: Hand chopped the cod? I really missed the texture in the fish cakes I made. Should have realized from making crab cakes that texture is important. The flavour in the fish cakes was good, but texture was too "smooth"...Live, Eat, and Learn!

Yes, hand chopped for sure. There were no food processors back in the day!