Blackfish Cakes
Blackfish cakes are a savory, pan-fried patty made primarily from flaked blackfish (often referring to tautog or black sea bass), mixed with binders like breadcrumbs or mashed potato, herbs, and seasonings. This dish is a staple in coastal New England and Mid-Atlantic cuisine, particularly popular in areas like Rhode Island and Massachusetts. They are typically served as a main course or in a sandwich, often accompanied by tartar sauce or a squeeze of lemon.
🍽️ Nutrition at a glance
Blackfish cakes are a protein-rich dish, with the fish providing lean protein and healthy fats like omega-3s. A typical serving provides a balanced meal with moderate calories, primarily from protein and a small amount of carbohydrates from the binding ingredients.
Nutrition breakdown
| Calories | 185 kcal |
| Protein | 15 g |
| Carbs | 10 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 380 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 22 mcg |
| Phosphorus | 180 mg |
| Niacin (B3) | 3.2 mg |
| Omega-3 (EPA+DHA) | 0.4 g |
| Potassium | 220 mg |
| Magnesium | 25 mg |
| Zinc | 1.1 mg |
Per 1 cake (113 g) · estimated, varies by recipe
💡 What's interesting
Culturally, blackfish cakes are a classic example of 'shore dinner' fare, representing a tradition of using locally abundant, fresh-caught fish. Nutritionally, they are a good way to incorporate seafood into the diet, offering nutrients like vitamin B12 and selenium that support energy and immune function.
