Scrumptious & Sustainable Fishcakes

A Collection of the Best Sustainable Fishcake Recipes from Canadian Chefs, Coast to Coast

by Elizabeth Feltham, Virginia Lee, Elaine Elliot, Craig Flinn, Sandra Nowlan, and Maureen Tilley

edited by Formac Cookbook Team

Filled with stunning full-colour photography, Scrumptious & Sustainable Fishcakes celebrates this humble classic -- and offers new, delicious and imaginative recipes from some of Canada's best chefs. Includes detailed information on the most sustainable seafood options available from both Canadian coasts.

From traditional white-fish cakes and rich, elegant crab cakes to exotically spiced Asian dishes, fishcakes are enjoyed in homes and restaurants the world over. Scrumptious & Sustainable Fishcakes celebrates this humble classic, combining the best traditional recipes with innovative and delicious creations as prepared by some of Canada's best chefs.

Included are such offerings as cornmeal-crusted salmon cakes with apricot and currant chutney, smoked line-caught haddock cakes with sweet corn and tartar sauce, and chilled Atlantic lobster salad cakes. Beautiful full-colour photographs show the delicious final results.

All of the recipes recommend the most sustainable seafood options available from both Atlantic and Pacific coasts, with website links for further information. All recipes have been tested and adapted for home use.

These recipes have been collected from chefs across Canada by six Maritime cookbook creators. For many years Elizabeth Feltham wrote a weekly food column for The Coast in Halifax. Sisters Elaine Elliot and Virginia Lee are food enthusiasts who have published many cookbooks, including the best-selling Maritime Flavours. Chef Craig Flinn has published three cookbooks featuring fresh, local cooking. Sandra Nowlan and Maureen Tilley have each published healthy eating cookbooks.

About the Authors

Craig Flinn
Craig Flinn
Maureen Tilley
Maureen Tilley

ELIZABETH FELTHAM wrote a weekly food column for The Coast in Halifax, NS until 2009.

Sisters ELAINE ELLIOT and VIRGINIA LEE are food enthusiasts who have published many cookbooks. Elaine resides in Kentville, NS and Virginia divides her time between Lower Canard, NS and Memphis, Tennessee.

CRAIG FLINN studied contemporary and classical cuisine in Europe, Canada, and the US before opening his restaurant, Chives Canadian Bistro, in Halifax, NS.

SANDRA NOWLAN and MAUREEN TILLY have each published two books of low-salt recipes.

Reviews

"Beautiful photography rounds out this must-have tribute to the humble home classic."
Saltscapes Magazine
"I often order fishcakes in restaurants as I seldom make them. With the arrival of Scrumptious & Sustainable Fishcakes, this could change...Fishcake aficionados will be delighted with this accessible and inspired collection...Fishcakes fans will be hooked."
Valerie Mansour, Atlantic Books Today

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