Fish Cakes

One of the things we are trying to do at the Vet household is to eat lower on the food chain, especially when it comes to seafood. As fish predate on each other, mercury, PCBs, and other toxins concentrate in the muscle. Most of the popular fish to eat are pretty high on the food chain. These are also the fish suffering from loss in stocks, as in there are no cod left off of Cape Cod.

Which brings us to carp. Carp, I gather, is eaten by Asians and Ashkenazi Jews. The former use it in many fish dishes, the later in gefilte fish. Since soy is out of the diet, Asian food has lost some of its appeal. And since I am sorely lacking in a Jewish grandmother, gefilte fish is a little intimidating. However carp has many appealing aspects to it. It is an invasive species in America. Those jumping fish in the midwest rivers are all carp. It is also a vegetarian fish and thus has a great balance of omega3 and omega6 fatty acids.

Cooking carp is challenging because it is BONY. However, if you cook it hot enough, the bones deteriorate. This recipe goes one step further and minces the bones. I was amazed at how filling these were.

Carp cakes for 2

2 small (4ounce) carp steaks
1/2 lemon
1 egg
3-4 tablespoons mayo (recipe coming soon)
1/4 cup breadcrumbs
1 tablespoon parsley
2 tablespoons olive oil

• Remove skin from fish. Remove flesh from center bone as best you can. There will be a lot left on the bone, but it is really hard to remove.
• Chop fish, bones and all, very fine
• Place in bowl and squeeze half a lemon over the minced fish. At this point you can place in fridge and finish later
• Add to fish
• egg
• mayo
• breadcrumbs
• parsley
• Mix well
• Heat oil in skillet over medium low heat
• When hot, place fish mixture in skillet. 1 cake is about 1/4 cup. Flatten mixture with fork.
• Cook approximately 7 minutes or until golden. The flip and cook slightly less time on other side.