Red’s Best Fish Cakes are hand crafted with fresh New England ground fish and potatoes, capturing the authentic flavors of this regional staple. Locally caught flaky white fish such as Haddock, Cod, Hake, Pollock and Cusk are used depending on what our local fleet is catching. Perfect as both an appetizer or entree, our fish cakes offer versatility for every meal.
-
Made with New England caught ground fish
-
Perfect for dinner with roasted vegetables, lunch served over a fresh salad, or as a savory breakfast option with a poached egg
-
A healthy and delicious high protein, low fat meal option
-
Made in house on the Boston Fish Pier
Cooking Instructions -
We recommend the preparation for thawed fish cakes. Thaw for 24 hours in the refrigerator prior to cooking. Do not thaw at room temperature. Since appliance performance and product thickness can vary, adjust cooking times as needed. Refrigerate or discard leftovers immediately.
From Thawed - Pan Fry:
- Preheat a skillet or frying pan over medium/low heat.
- Lightly grease the pan with cooking oil or butter.
- Place the fish cakes in the preheated pan.
-
Cook for 3-4 minutes on each side, or until the internal temperature reaches 165°F (74°C)
From Frozen - Bake:
- Preheat the oven to 425°F (218°C).
Place the fish cakes on a baking sheet.
Bake for 20 minutes, turn over, and bake for another 12-14 minutes or until internal temperature reaches 165F (74°C).
Ingredients - Quahog meat, Portuguese bread (flour, salt, yeast), yellow onion, saltines (enriched flour (wheat flour, niacin, reduced iron, vitamin B1, vitamin B2, folic acid) soybean oil, salt, corn syrup), butter (cream, natural flavoring), lemon juice, chaurice sausage (pork, vinegar, nonfat dry milk, salt, paprika, garlic, spices, sodium nitrite), crushed red pepper (peppers, water, vinegar, salt, sodium metabisulfite, yellow #5, benzoate soda), canola oil, white wine, parsley, paprika, cayenne pepper, salt
Frozen Shelf Life: 9 months. Refrigerated Shelf Life: 4 days.