I recently made Nigella’s Salmon Fishcakes. Can I freeze some next time? Also can I use salmon fillets instead of tinned and is it better with red or pink tinned salmon? Wonderful as always, thank you!
Nigella's Salmon Fishcakes (from NIGELLA BITES) are made with mashed potatoes and tinned (canned) salmon and they should be suitable for freezing. Make sure that the mashed potatoes are dry and fluffy (preferably without any added milk or butter), as if the mash is too wet then the fishcakes can be difficult to handle and may become too soft when they are defrosted. It is possible to use the same weight (400g/14 ounces) of cold poached salmon fillets instead of tinned salmon, but not raw fish. You can use either red or pink tinned salmon, as you prefer.
We suggest open freezing the assembled fishcakes on baking sheets lined with baking parchment (parchment paper). Once solid, transfer the fishcakes to resealable containers and freeze for up to 3 months. Thaw the fishcakes overnight in the fridge before cooking and make sure that they are piping hot all the way through before serving. It may be possible to cook the fishcakes from frozen but as these are fat patties the cooking time and temperature would need to be adjusted and as we haven't been able to test this we are unable at the moment to give instructions.
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.
on baking sheets lined with baking parchment (parchment paper). Once solid, transfer the fishcakes to resealable containers and freeze for up to 3 months.
Make-ahead: Fish cakes can be assembled up to 24 hours in advance, then pan fried when ready to eat. To freeze uncooked fish cakes: Place on a parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer uncooked cakes to a freezer-safe airtight container, then freeze for up to 3 months.
Raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing. After cooking, store seafood in the refrigerator 3 to 4 days. Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage.
To serve the cakes, you may thaw them first or cook them frozen. For thawed or fresh cakes, heat 1 tablespoon oil in a nonstick skillet over medium heat. Cook the cakes until golden brown, about 2 minutes on each side.
Once your cakes come out of the oven and are properly cooled to room temperature, you can pop them in your freezer. Here are some tips to guide you to do it right!
When does Fish Cakes expire? Store-bought, unopened fish cakes typically last for about a week past the printed date on the package. Once opened, they should be consumed within 2 to 3 days. If frozen, they will last for about 6 months.
If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.
FROM FROZEN: Fan 180°C / Electric 200°C / Gas Mark 6 - For 35 minutes. Place on a baking tray on the middle shelf of a preheated oven for the time specified. Ensure product is thoroughly cooked and piping hot throughout.
You can safely refreeze fish if it was originally thawed overnight in the fridge. Under USDA guidelines1, it's safe to refreeze any previously frozen food that has been thawed in the refrigerator. The guidelines assume the food hasn't spoiled before being refrozen, of course.
To keep the fish cakes fresh they are often sold in bags full of water. These fish cakes are not fried and usually used in soups. 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.
A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix. Not only will these ingredients help to hold your fish cake together; they'll help to keep your cakes from becoming dense pucks of protein.
These delicious Pre-cooked Fish Cakes come frozen and are 2 oz. each, served in packages of 7. Simply heat and serve. Contains: Fish, wheat, soy, milk, eggs.
Delicious Smoked Haddock fishcakes with a mouthwatering, melt in the middle cheese centre. For best results, cook from Frozen – grill, shallow fry, deep fry or oven bake.
Cooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days. Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food within recommended time before it spoils or becomes dangerous.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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