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8 thoughts on “Are fishcakes obsolete? No. 3 in a series from Al Bezanson”
Joey… the caption for this one is “Name this restaurant ___ February 11, 2016”
All this talk about fish cakes Al reminded me that my husband loves fishcakes. I’ll have to make him some this weekend. I don’t make mine with garlic, but do add onion, shallots, and fresh or dried tarragon, with about 1/3 cup Virgilios breadcrumbs to approximately one and a half pounds of cod or haddock.
Is the pic of fishcakes from Charlie’s Place? just a guess as I’ve seen them on the menu there, but have never ordered them. As a child my mother made fish cakes, with Gorton’s canned codfish mixed with leftover mashed potatoes and breaded with corn meal, every Friday night. She pan-fried them on top of the stove. We had them with ketchup on top and M&C. Also, as a child I eventually came to dislike having them every Friday. But now as an adult, I have a sense of nostalgia when I hear someone mention fish cakes and as an adult I love them and make them for my family from time to time, but with fresh fish from a local fishmarket. Gorton’s has not made codfish cakes in a can for many many years, but every once in a while I hear of folks looking for them and wishing they could still find them in the market. Perhaps I’ll pick up some fresh fish and make some tonight.
Thanks for sharing your memories of the good old days. Yes, Charlie’s Place has them on the menu most of the time I think, but the photo is from another Gloucester restaurant.
This is great update to the saga of fishcakes and love the plate – they have them this way in various forms with sometimes the “mystery condiment in them” 🙂 Dave & Kim .:-)
The Blues Brothers – Rubber Biscuit – 12/31/1978 – Winterland (Official)
Good Morning Gloucester 
Joey… the caption for this one is “Name this restaurant ___ February 11, 2016”
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All this talk about fish cakes Al reminded me that my husband loves fishcakes. I’ll have to make him some this weekend. I don’t make mine with garlic, but do add onion, shallots, and fresh or dried tarragon, with about 1/3 cup Virgilios breadcrumbs to approximately one and a half pounds of cod or haddock.
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Kim… those rate five stars. How will you find the time?
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I love the fishcakes at Turner’s. They are fresh and delicious.
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Is the pic of fishcakes from Charlie’s Place? just a guess as I’ve seen them on the menu there, but have never ordered them. As a child my mother made fish cakes, with Gorton’s canned codfish mixed with leftover mashed potatoes and breaded with corn meal, every Friday night. She pan-fried them on top of the stove. We had them with ketchup on top and M&C. Also, as a child I eventually came to dislike having them every Friday. But now as an adult, I have a sense of nostalgia when I hear someone mention fish cakes and as an adult I love them and make them for my family from time to time, but with fresh fish from a local fishmarket. Gorton’s has not made codfish cakes in a can for many many years, but every once in a while I hear of folks looking for them and wishing they could still find them in the market. Perhaps I’ll pick up some fresh fish and make some tonight.
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Thanks for sharing your memories of the good old days. Yes, Charlie’s Place has them on the menu most of the time I think, but the photo is from another Gloucester restaurant.
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Another vote for Turner’s fish cakes–exceptional! I had been searching for a good local supplier ever since Gleason’s fish market closed.
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Al,
This is great update to the saga of fishcakes and love the plate – they have them this way in various forms with sometimes the “mystery condiment in them” 🙂 Dave & Kim .:-)
The Blues Brothers – Rubber Biscuit – 12/31/1978 – Winterland (Official)
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