Especially eye-catching are narutomaki, or the vibrant white ridged fish cakes with pink swirls. By way of its unique ...

Every seafaring country has its favorite version of the fish cake, and I confess I love them all. This perfect marriage of convenience — yesterday's leftover cooked or smoked fish mixed with ...

In a medium pot, bring 2 quarts water to a boil over medium-high heat. Add the salted cod and boil for 5 minutes. Drain the water from the pot, leaving the fish in the pot.

Form the mixture into twelve 2-inch cakes (1/2 inch thick); coat with the polenta. In a large nonstick skillet, heat 1 tablespoon of the oil. Add half of the fish cakes and pan-fry over moderately ...

This is one of the easiest Thai snacks, but it is also one of the most misunderstood. The feel of the fish cakes should be slightly rubbery, with a textured outer coating. Lime leaves are actually ...

Makes 8 small fish cakes but can be halved or multiplied into batches. One 11.4-ounce box of fish sticks, thawed; 1/2 cup regular or low-fat mayonnaise (do not use low-fat) ...

Fry the fish cakes for about 5 minutes on the first side or until nicely golden brown. Flip the fish cake and brown for 4 to 5 minutes on the other side. Cook in 2 separate batches.

1. Set the oven at 400 degrees. Rub a 10-inch baking dish with oil. 2. Set the salmon in the dish, skin side down. Rub the top of the fish with olive oil and sprinkle with salt and pepper.