This is the most similar recipe to my grandmothers that I have found. I have been looking for quite some time now. Thank you for posting it!

Please tell me were to purches cod fish flakes in the can. please it have been a long time eating them. please tell me a store or a web were to go,it would be well appreciated.

Thank You

Elaine

Good.....made these tonight for dinner. When I was a kid, my mom and her friends always made tons of a similar fish cake to sell for fund raising events. They always sold out.
I hate to change original recipes before I try them, but I had fresh salmon- so I used it instead of the cod. Different but good and very attractive.
Served with horseradishy tartar sauce.
Thanks for reminding me about these.

I am also looking for cod fish flakes in a can. My mom bought them when I was a kid.
Anyone know how to get these or if they are even sold anymore??

Please tell me where I can order gortons fish cakes in a can. Had them when I was a child. in Massachusetts

Now in California and cant find the can. I ordered them once but lost the address.

thanks,
carole

Thanks for posting this recipe. My husband and I attempted to make something similar last weekend. Although they tasted good, they didn't quite keep their form. They were too moist - not enough breadcrumbs I think. Also, we used olive oil and I think we'll try canola or grapeseed next time so we can cook them a bit longer.

Did you happen to use a sauce on the side or anything? I think someone here mentioned using a horseradish-type sauce. Recipe looks great and simple. Looking forward to trying it!

What is the freezability or shelf life of the fish cakes. They sound delicious...but a lot of time I am cooking for one...

Well, for this Catholic, lent is about over. having played my best cards early I was out of non-meat things I thought the kids would like. I belive these will be gracing our table tonight. If they are half as good as the rest of your reviews indicate - we will be having them a lot more. YUM! The horseradish tarter sounds divine too!
Thanks
mb

Do you think you could salted cod (Bacalao) for the cod cakes if you soaked the cod very well to get the salt out?

I have looked all over for a recipe for cod fish cakes and I just ant to thank you for having posted one. My mother used to take dry salt cod and boil the salt out in about eight or ten minutes by puting one ince of water in an iron pan with the cod to make gravy or fish cakes.

Please, please, please, Doug Adams, we southerners need your help!!!!!! There is nowhere south of the Mason-Dixon line to purchase codfisn cakes or codfish flakes in a can. We are feeling deprived!!!!!! Any help would be greatly appreciated. Somewhere that we can call or write or e-mail that still offers this wonderful product. Any lead would be appreciated.

Thank you and y'all have a merry Christmas up there.

Can you tell me if you can use fresh water cod for these recipes?

I have been searching for years for a recipe for NYC's Horn and Hardart's automat's fish cakes. I suspect that they used dried cod in the cakes. I still remember how good they tasted. Does anyone have their recipe?
Jerry Ceasar

I remember my grandma buying the dry cod flakes in a box not a can. Mixing them with mashed potatoes, and I guess something to moisten the cod for fishcakes.

Has anyone found a place to buy the Neptune
cod fish in a can, or the Beardsley flakes in
a box? My dad is 78 and would be thrilled to
have either one.

For cod fish in a can - you can buy "fin n' haddie" for about $5.00 a can - cannot get it any longer here in Alberta,Canada BUT you can call an IGA food store in Nova Scotia, Canada and they have them. I did find them at the IGA in Halifax, Nova Scotia. Fortunately, I have a friend who lives there and she sends it to me when I request it. No bones, just open the can and you're ready to go.

If anyone finds out about any company that manufactures the dried flaked codfish in a box please let me know. They were the best thing for dinner on a Friday night. My mom soaked the flakes, squeezed and strained out the water and whatever bone fragments, mixed it with home made mashed potatoes, made patties, dipped in flour, fried them and they were some kind of good. I never thought they would be so hard to find 40 years later. So does anyone out there want to solicit any of these fish companies to start this good old tradition. Real food. not all kids of fillers and fake fish byproducts. I may not be able to get back to this website so if anyone knows anything please email me at my email address. amese AT rbha {dot] org Thanks.

www.qualityfreshseafood.com/sacodsbypocf.html

While Gortons sells some for a premium. The link above goes to a good looking box. Lucca is the brand on the west coast that we see at Safeway and Albertson's.

http://www.stavis.com/features/saltcod.html

Stavis Seafoods Inc in Boston, Ma sells dried cod flakes in a white box. This is what my grandmother used back in the 1940's and '50's.

You can use canned salmon instead of cod! I learned it from my mother, same ingriedients except for the fish. You can try a different kind of fish, but canned salmon is the best.

Indeed. If you like salmon, check out our recipe for salmon patties. Same idea. ~Elise

In the Maritimes, fish cakes are always made with salt cod fillets, as Nova Scotia Mom says, above. At home, any supermarket carries the salt cod fillets, usually in the fish section of the store. It's sold in bags, though, not boxes. The brand that my mother-in-law sends me is Shoal Water Seafoods of Digby, N.S. You may be able to order it from them. If you follow Nova Scotia Mom's recipe for the fish cakes, above, you'll not go wrong! Fish cakes like these are made all over the Maritimes and in Newfoundland. They are traditionally served with baked beans (Boston baked beans) and green chow. Yummy!

I love your site, and this is the first recipe I think I've made. It was just fantastic. The potato as a binder is just genius!

I found these comments while looking for what everyone else is looking for. Dried cod in a box. However several people mentioned finnan haddie. My mother used to make what she called finnan haddie with chunked potatoes in a cream sauce. I've tried it by scant memory but it wasn't the same. A little help would be appreciated.

How large and thick of fish cakes do I make?
The ones I made were not cooked all the way through.
Thanks

I would say about 3 inches wide and about 3/4 inch thick. It really depends. If they aren't cooked all the way through, lower the heat and cook them longer. ~Elise

I cant believe all the people looking for codfish in a can ME TOOOO Im from New Orleans We had the same thing mixed with potatoes I always thought my Mother was trying to stretch the fish to feed us Same receipe I also would buy it in the can when I got married but its been years at least 25years since ive seen it. MY Mother is 88 now & she still misses it also We often use another type of fish but not the same I Just told my husband last night I was going to GOOGLE Codfish to see what I could find Came across this site GOOD LUCK EVERYONE
MARY ANN

For those who are searching for canned fish cakes, I know of a source. The Vermont Country Store sells this in a 15 oz can. Ingredients: cod, potato, bread crumbs, eggs, butter, and spices. Availabe online at vermontcountrystore.com.

I just wanted to point out that the price is actually $13 for 2 cans of the canned fish cakes at Vermont Country Store, which makes it quite a bit more reasonable.

Mama always fixed Cod Fish cakes for breakfast and she would make a cream sauce to go over them and add chopped hard boiled eggs to the sauce. Yummy!

I am unable to find flaked cod fish in a can (as a lot of other people apparently. Do you know a source. Thanks

I do not know of a source. ~Elise

First of all, terrific site! I have so many cookbooks and yet I find myself coming back to this site more and more for inspiration. My favorite to date is the Irish beef stew. I've made it with and without the can of Guinness. Both taste great, but the Guinness does make a very obvious difference. Not that it's that much better, but it is different. Anyway, both versions are phenomenal!

Now I would imagine that once the cakes are formed, one can bake them in the oven rather than having to fry them in a skillet. Not so much an issue of what is healthier, but rather an easier method of cooking the cakes. In a skillet they would have to be prepared in batches because the skillet is not big enough to hold all of the cakes. Not to mention the mess that results from oil splattering all over the stove top.

That being said, at what temperature would I set the oven and for how long would I cook the cakes?

I tried this recipe I purchased salt cod fish in a wooden box @ Market Basket.I did not use the bread crumbs as my mother who is 90 years old said she never did. The cakes did not hold together well next time I will try dusting them in flour before frying any other suggestions are welcome my brother said this was the closest thing to mom's my husband said they were to lumpt I will try again