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Salt fish cakes are a dish that feels firmly rooted in the culture of Atlantic Canada, especially along the coast of Nova Scotia. They are made with salted cod mixed into mashed potato, shaped into patties, and pan fried until golden. Crisp on the outside and soft inside, they are a reminder of maritime tradition.
What makes these cakes appealing is their balance of flavour and practicality. They are simple to prepare, require few ingredients, and yet feel rich in taste. They can be enjoyed on their own or served with baked beans or pickles, making them versatile enough for breakfast or supper.
Nova Scotia salt fish cakes carry with them a sense of comfort. They are a dish that recalls family kitchens, coastal suppers, and gatherings where food was expected to be filling, honest, and ready to share. Each serving speaks to place as much as taste.
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What Are Nova Scotia Salt Fish Cakes?
Salt fish cakes are small patties made from flaked salted cod mixed with mashed potatoes, seasonings, and sometimes onion or herbs. The mixture is formed into rounds and then fried until the crust is crisp and browned.
They are served hot, often with molasses, chow, or mustard pickles on the side. Some prefer them plain, letting the flavour of the fish and potato stand alone, while others add accompaniments to sharpen or sweeten each bite.
The cakes are hearty and filling, but never heavy. They are small enough to serve in multiples, making them well suited to sharing. Whether on a plate at home or at a community hall supper, they bring people to the table.
Ingredients and Taste
The essential ingredient is salted cod, soaked and boiled until tender, then flaked into the potato mixture. Salted cod has a distinctive taste that is briny yet mild once cooked, lending depth without overpowering the dish.
Potatoes are the second pillar, providing body and texture. Mashed to hold the fish together, they create a soft interior that contrasts with the crisp exterior once fried. The combination is balanced and satisfying.
Seasonings vary, but onion, parsley, and pepper are common. Some cooks enrich the mixture with butter or milk for added smoothness. The finished cakes are savoury, slightly salty, and carry a subtle sweetness from the fish itself.
A Taste of History
Salt fish cakes reflect the history of cod fishing that shaped Nova Scotia for centuries. Salted cod was once a cornerstone of the regional economy, preserved to last through long winters and traded far beyond the province.
Families made use of what was available, combining fish with potatoes, which were plentiful and inexpensive. The dish was both practical and nourishing, turning everyday ingredients into meals that sustained coastal communities.
Over time, the cakes became more than sustenance. They began to appear at social gatherings, fairs, and church suppers, where they symbolised local identity as much as practicality. They are still seen today at community events across the province.
Modern cooks continue to make salt fish cakes, some keeping closely to older recipes while others add contemporary twists with new herbs or sauces. What remains constant is the link to a tradition that connects present day tables to a long maritime past.
Salt fish cakes are not just a way of eating cod. They are a reminder of how resourcefulness shaped daily meals and how food anchored life in coastal towns. In each bite, there is both nourishment and history, making them a dish that continues to hold meaning.
How to Make Nova Scotia Salt Fish Cakes
Salt fish cakes are a classic dish from Nova Scotia, deeply rooted in the region’s seafaring heritage. Made with salted cod, potatoes, and onions, they are hearty and simple yet full of flavour. Expect crisp edges, fluffy centres, and a savoury taste that pairs beautifully with pickles or baked beans. See the recipe card at the bottom for printable directions
Ingredients
For the fish cakes
- 450g salted cod (soaked overnight to remove excess salt)
- 500g potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 1 large egg
- 2 tbsp all-purpose flour
- 2 tbsp butter, melted
- 1 tsp black pepper
- 1 tbsp chopped fresh parsley
For frying
- 4 tbsp butter or neutral oil
For serving
- Pickled beets, baked beans, or chow chow (traditional relish)
Cooking Instructions
Step 1: Soak the salted cod
To begin, soak the salted cod in cold water overnight, changing the water at least twice. This ensures the fish is tender and not overly salty. Transition to cooking the fish.
Step 2: Cook the cod
Drain the soaked cod and place it in a saucepan with fresh water. Bring to a simmer and cook for 10 minutes until the fish flakes easily. Drain well, then flake the fish into small pieces. Move on to the potatoes.
Step 3: Boil the potatoes
Place the cubed potatoes in salted water and boil until tender, about 15 minutes. Drain thoroughly and mash until smooth. Prepare to combine with the cod.
Step 4: Mix fish and potatoes
In a large bowl, combine the flaked cod with the mashed potatoes. Stir gently to ensure even distribution. This forms the base of the cakes. Next, add flavourings.
Step 5: Add aromatics and binder
Mix in the chopped onion, egg, melted butter, parsley, flour, and black pepper. Stir until the mixture holds together but avoid over mixing, which can make the cakes dense. Move to shaping.
Step 6: Shape the cakes
With lightly floured hands, shape the mixture into patties about 2 cm thick. Place them on a tray and chill in the fridge for at least 20 minutes to firm up. Proceed to frying.
Step 7: Fry the cakes
In a heavy skillet, heat butter or oil over medium heat. Fry the fish cakes for 3–4 minutes per side until golden brown and crisp. Cook in batches to avoid overcrowding. Transition to draining.
Step 8: Drain before serving
Transfer cooked fish cakes onto a plate lined with kitchen paper to absorb excess oil. Keep warm while finishing the remaining cakes. Move to the final serving step.
Final Step: Serve hot
Arrange the salt fish cakes on a platter and serve with pickled beets, baked beans, or chow chow for a traditional Nova Scotian touch. Presentation tip: a squeeze of lemon adds brightness to the rich flavour.
Variations and substitutions
- If salted cod is hard to find, use fresh cod seasoned generously with salt and allowed to sit overnight before rinsing.
- Swap potatoes with sweet potatoes for a slightly sweeter version.
- Add chopped chives or spring onions for extra freshness.
- Gluten free option: replace flour with potato starch.
Cooking Tips for Perfect Salt Fish Cakes
- Always soak salted cod properly to avoid an overly salty taste.
- Ensure potatoes are dry before mashing to prevent soggy cakes.
- Chilling shaped patties helps them hold together during frying.
- Fry in small batches for even browning and crisp edges.
- Use a cast iron skillet for the best texture and flavour.
Nova Scotia Salt Fish Cakes
Ingredients
For the fish cakes
- 450 g salted cod soaked overnight to remove excess salt
- 500 g potatoes peeled and cubed
- 1 medium onion finely chopped
- 1 large egg
- 2 tbsp all-purpose flour
- 2 tbsp butter melted
- 1 tsp black pepper
- 1 tbsp chopped fresh parsley
For frying
- 4 tbsp butter or neutral oil
For serving
- Pickled beets baked beans, or chow chow (traditional relish)
Instructions
- To begin, soak the salted cod in cold water overnight, changing the water at least twice. This ensures the fish is tender and not overly salty. Transition to cooking the fish.
- Drain the soaked cod and place it in a saucepan with fresh water. Bring to a simmer and cook for 10 minutes until the fish flakes easily. Drain well, then flake the fish into small pieces. Move on to the potatoes.
- Place the cubed potatoes in salted water and boil until tender, about 15 minutes. Drain thoroughly and mash until smooth. Prepare to combine with the cod.
- In a large bowl, combine the flaked cod with the mashed potatoes. Stir gently to ensure even distribution. This forms the base of the cakes. Next, add flavourings.
- Mix in the chopped onion, egg, melted butter, parsley, flour, and black pepper. Stir until the mixture holds together but avoid over mixing, which can make the cakes dense. Move to shaping.
- With lightly floured hands, shape the mixture into patties about 2 cm thick. Place them on a tray and chill in the fridge for at least 20 minutes to firm up. Proceed to frying.
- In a heavy skillet, heat butter or oil over medium heat. Fry the fish cakes for 3–4 minutes per side until golden brown and crisp. Cook in batches to avoid overcrowding. Transition to draining.
- Transfer cooked fish cakes onto a plate lined with kitchen paper to absorb excess oil. Keep warm while finishing the remaining cakes. Move to the final serving step.
- Arrange the salt fish cakes on a platter and serve with pickled beets, baked beans, or chow chow for a traditional Nova Scotian touch. Presentation tip: a squeeze of lemon adds brightness to the rich flavour.
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