Cusk fish cakes
Cusk fish cakes are savory patties made from flaked cusk, a mild white fish from the cod family, mixed with binders like breadcrumbs or potatoes and seasonings. They are a traditional dish in coastal regions of New England and Atlantic Canada, often pan-fried until golden. The cakes highlight the delicate flavor of cusk, a less common but sustainable catch.
🍽️ Nutrition at a glance
These fish cakes are a high-protein, moderate-fat dish, providing essential omega-3 fatty acids and B vitamins. A typical serving contains roughly 250-300 calories, depending on the recipe and cooking method.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 22 g |
| Carbs | 18 g |
| Fat | 12 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Selenium | 30 mcg |
| Vitamin B12 | 2.5 mcg |
| Phosphorus | 220 mg |
| Niacin (B3) | 4 mg |
| Potassium | 310 mg |
| Magnesium | 35 mg |
| Vitamin B6 | 0.3 mg |
| Omega-3s | 0.5 g |
Per 2 fish cakes (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Cusk is an underutilized, deep-sea fish often caught as bycatch, making these cakes a sustainable seafood choice. Nutritionally, cusk offers a lean protein source with a lower environmental footprint than more popular fish like cod.
