Fish Cakes

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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 267. The introduction is from the fish section p. 259.

Fish is the health food, par excellence (except, of course, for those who are allergic to it). When Dr. Weston A. Price traveled throughout the world, studying traditional peoples on native diets, he discovered that those who ate seafoods had the best health, as revealed by their freedom from caries, width of palate and general state of well-being. Fish eaters had thicker bones and better skeletal structure than groups that ate red meat. (Largely vegetarian groups placed third in all categories Dr. Price used to determine good health.)

Consumption of fish promotes excellent growth and bone structure; it also protects from the degenerative diseases so prevalent in this modern age. In a study conducted in the Netherlands, researchers found that just one serving of fish per week substantially reduced the incidence of coronary heart disease. All ocean fish are excellent sources of macro and trace minerals, particularly iodine and zinc. Our soils may be depleted of certain trace minerals, but every one we need exists in the boundless oceans; seafood is our only sure source for obtaining them all. A good habit to initiate in your household is to serve fish at least once a week.

This is a delicious way to eat inexpensive, coarsely grained fish. If your fish merchant can supply you with roe from cod, whitefish, etc., don’t hesitate to add this highly nutritious ingredient. This recipe makes 8 patties:

Ingredients

• 1 ½ pounds whitefish
• ½ pound fresh fish roe (optional)
• 2 eggs, lightly beaten
• 2 small onions, finely minced
• 1 cup [sourdough] bread crumbs
• 2 tablespoons Dijon-type mustard
• ¼-½ teaspoon cayenne pepper
• 1 bunch cilantro, chopped (optional)
• 1 teaspoon grated lemon rind
• sea salt or fish sauce and pepper
• about ½ cup clarified butter, also called ghee
• about ½ cup extra virgin olive oil
  

Instructions

1. Place fish in a pan with filtered water and simmer gently until fish is tender.
2. Remove with a slotted spoon, place in a bowl and break up with a fork.
3. Meanwhile, place optional fish roe in its casing in a pan with water and a little vinegar or lemon juice and simmer for about 10 minutes.
4. Rinse in a colander and remove roe from casing.
5. Add to flaked fish and mix thoroughly.
6. Combine eggs with onions, bread crumbs, mustard, cayenne pepper, cilantro and lemon rind.
7. Season to taste.
8. Add to fish and mix well.
9. Form into cakes.
10. Sauté until golden, a few at a time, in butter and olive oil.
11. Serve with parsley butter sauce, which can be found in Nourishing Traditions page 153, Creole mayonnaise (Nourishing Traditions page 139) or red pepper sauce (Nourishing Traditions page 146).

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