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!

I made the codfish cakes tonight. I have to tell you that my husband dislikes fishcakes, but when he tasted this recipe, he said it was the best thing he's ever eaten. They are so delicious. Much better than any I've made from cookbooks. They are light and fluffy and sooooo tasty.
Thanks for a great dinner!

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.

Before w.w.-2 If I remenber correctly.Gortons or some one like them.Marketed a commercial cod fish cakes in a box.I am82 years old and some times I get things confused.But those cod fishcakes were delicious.Any body got any clues.as to where I can get cod fish cakes today?

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??

I make a similar recipe -- but instead of potatoes, I use cooked wild rice, and add a few more spices. It is our favorite meal!

Codfish Fritters (Goya style/Puerto Rican Recipe)

1 pound codfish fillets 0.045kg
7 teaspoons flour 105 ml
2 cups of water 480ml
Salt,pepper and garlic,to taste
1/2 teaspoon baking powder 2 1/2 ml
Lard or vegetable oil

Soak fish in water overnight. Cut into small pieces. Mix with flour,seasoning and water. Drop by tablespoonfuls into hot lard or vegetable oild and fry until golden brown . Drain on absorbent paper. Serves 24

PREMADE DRY RECIPE IN BRAND NAME GOYA FOUND AT HISPANIC SHOPS OR WALMART GROCERY INTERNATIONAL ISLE

VERY OLD TRADIONAL RECIPE IN THE HISPANIC CULTURE HOPE ANYONE WHO DOES THE RECIPE ENJOYS IT.

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

Gorton's doesn't put their fish cakes in cans anymore. You can order them frozen though.
http://www.gortonsfreshseafood.com/product/130

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!

Boy, these look yummy. Can't wait to try them!

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

I've never thought to use fish in this way. I'll try it soon.

Have a good weekend!
Banu

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

I have been looking all over for NEPTUNE canned cod fish. All the stop&shop super markets and Shaws use to carry it now they don't. I have been looking on line to try to find the Neptune company that makes it to see if they still do and where i could buy these cans of codfish but have had no luck. Could you help? Thank You!

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

Neptune-brand canned-codfish is no longer available, according to the HometownFavorites website.
Gorton's frozen codfish is made from a complete recipe (NOT the Gorton's/Neptune original canned recipe).
Some Portuguese-specialty companies may offer codfish-in-a-can.

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.

This is a great recipe. As all New Englandahs know, cod cakes go best with brown bread and baked beans (both of which still DO come in a can!) Thanks!

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.

We've always made Fish Cakes with Salt cod which must be soaked overnight in cold water (change the water 2 times during this time). Next day, drain the fish again, and add fresh water. Bring to a simmer and then let cool off. Drain, and flake into a bowl with your fingers, removing bones as you find them. Be careful to look for the bones! Add the rest of the ingredients as the recipe on this website states. Shape into small cakes, and then roll in flour. Fry as usual. (Or they can be frozen before frying.)
Variation: to make them 'go" farther, mom used to add either a tin of salmon or crab meat to her fish cake recipe.
I think we use a bit more potatoes, probably 3-4 cups.

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

Where can I buy flaked cod fish (like it used to be sold by Beardsley, in a box) or even salt cod? I see folks asking where to get it, but I haven't seen any sites to connect to other than possibly Gortons. I'll try them. Thank You

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

To payal who asked about sauces with fish cakes, we use to use catsup at the Automat in NYC.Goes good with the potatoes and fish combination. By the way the Automat baked bean were out of this world!

Also to HMC I have frozen fried fish cakes and then reheated in the microwave. They tasted pretty good.

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.

I used the the above recipe to make mini smoked haddock cakes with corn. I poached the Smoked Haddock in sauteed onions/butter and whole milk and then flaked it and added it to the above recipe of mashed potatoes and fresh break crumbs ! Wow I had friends over and they went wild...

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.

Great recipe. I made these a couple weeks ago substituting sweet potatoes for the russets and cilantro instead of parsley. They were delicious and my girlfriend is begging me to make more, so I am going to try again tonight. I did have to add quite a bit more bread crumbs than the recipe calls for, but once I played with the proportions a little the consistency was excellent.

Thanks!

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.

Just made this and my husband loved them. He said the best thing was the texture. I tried to keep them nice and lumpy. I made homemade parsley sauce to go with them and served them with greenbeans. Thanks.

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.

I'll be trying your recipe tomorrow with some Mako shark. I catch them every year and just landed a 170 pound one last week. The meat is excellent- white with zero bones. Great on the grill, in a seafood stew, or in fish tacos, but I wanted to try something new, so fish cakes it is. When you catch a couple of "fish" this big every year you need to look for new ways to do it up... My buddy uses it in fish cakes and says it's outstanding. Thanks for the recipe.

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.

For the Cod Fish cakes recipe, is it necessary to use cod fish? IF we really have to use some other fish, can someone pls recommend a good substitute. thanks.

Note from Elise: You can use this technique with pretty much any soft fleshed fish I imagine. Don't think it would work that well on halibut or swordfish, but then I've never tried it on those fish either.

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.

My wife made fishcakes with fresh cod last night. They were very good but needed that extra lift from the salted, dried cod.We bought some dried, salted cod (bacala) and will try that! The fish market said to soak it several times and then poach it and shred it.The recipe looks about like she made them. I bet it would be good with smoked haddock (finnan haddie) which also must be poached and flaked. Our fish market carries it frozen from Canada. We eat it in a cream sauce over mashed potatoes. Yum ! We both grew up on Beardsley'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

My mother made cod fish cakes when I was a kid and I loved them. She used to add onions to hers. I asked her the other day why she doesn't make them anymore and she told me they don't sell the canned version any longer. I found this recipe and the picture looks exactly like hers minus the brown onions. I bet I know what she will be making for dinner on Friday night.

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!

And that begs the question, what's green chow?!

I was wondering the same thing. Perhaps green chow chow? ~Elise

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!

Green chow is what you call chow chow, Elise, and it is almost a necessity with fish cakes here in Nova Scotia. Since I live in Digby, I must go check ex-Nova Scotia girl's recommendation about Shoal Water Seafoods.