European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter.

Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

In Mrs Beeton's 19th century publication Book of Household Management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes".

Fishcakes are also prepared without breadcrumbs or batter, and are made with a mixture of cooked fish, potatoes, and occasionally eggs formed into patties and then fried.

The percentage daily values above are based on a 2000 Calories diet so may vary depending on the caloric needs of the consumer.

In order to properly preserve fishcake product, during the process of baking or frying, eradication of enzymes and microorganisms is necessary using heat.

[16] For instance, Canada has a specific regulation that the fish cakes should be heated to 65 °C (149 °F) for one minute to destroy the salmonella that may be present.

The shelf life for fish cakes varies greatly depending on the manufacturing and storage process.

[18] In Brazil, the fish cakes are typically made from a mixture of potatoes, codfish, eggs, parsley, onion and sometimes a hint of nutmeg.

In Newfoundland and Labrador, the fish is generally salted cod flakes and is blended with mashed potatoes.

In Barbados, fishcakes are made from salted codfish, herbs, onions, a variety of seasonings and flour batter, then fried in oil.

[19] In the Qing dynasty, there are two recipe books recording how to make square fishcakes with fishes, fatty pork and eggs.

[22] In Myanmar, fishcakes are made the flesh of the bronze featherback fish, called ngaphe (Burmese: ငါးဖယ်).

The meat of the fish is slammed or pounded several times in a mortar and pestle with herbs and spices, to create a chewy texture.

In South Korea, fishcakes are called eomuk (어묵), or odeng (오뎅), which is a loan word from the Japanese stew oden).

Fish cakes are mainly made of Alaska pollock or Golden threadfin bream which contains less fat.

[25] It is normal to add several chemicals in order to have a better flavor, such as D-sorbitol (an artificial sweetener which has approximately 60% of the sweetness of sugar so that diabetic patients can consume), soy protein (protein extracted from soy which can make it possible to create a better texture of fish cakes with less amount of fish fillets), and D-xylose (a natural sweetener with low calories), or monosodium glutamate (MSG).

[26] Usually made by deep-frying paste made from ground fish, eomuk can be boiled with other ingredients to make eomuk-tang (어묵탕; "fishcake soup") or eomuk-jeongol (어묵전골; "fishcake hot pot"), stir-fried to make eomuk-bokkeum (어묵볶음), and put in various dishes such as jjigae and gimbap.

In this form, the hot bar can be prepared according to any particular vendor's "secret" recipe: plain, mixed with vegetables such as diced carrot or whole perilla leaf, or served with any number of sauces or condiments including ketchup and mustard.

It was shortly after the outbreak of Korean War and many refugees migrated to Busan, resulting in booming eomuk industry.

Even in contemporary Korea, eomuk food truck can be easily spotted on major downtown streets.

A similar dish which is boiled, rather than fried, is called fiskeboller and added to certain soups, though it may be closer to a fish version of a knödel.

They are fried and served with potatoes or pasta, broccoli and raw grated carrot, and often brown sauce instead of white.

In Poland, fishcakes are commonly served in the form of kotlety rybne ("fish cutlets") and are typically made with the ground meat of white fish, combined with a stale milk-soaked wheat bread roll (such as the Kaiser roll) or breadcrumbs, raw egg, finely chopped onions, seasonings and optionally herbs, all of which are mixed into a uniform mass, then shaped into small but thick patties, breaded and pan-fried.

In Saint Helena, fishcakes are made from locally caught tuna or wahoo scraped into mashed potato with herbs and spices, then moulded into cakes and fried in oil.

[36] In Sweden, canned fiskbullar are widely found; in contrast to fiskefrikadeller, they are not fried but boiled and as a result are almost entirely white.

In England, particularly in Lancashire and parts of Yorkshire, a "chippy fishcake" is a variation traditionally served in many fish and chip shops.

Another variation of the fishcake is the parsley cake which is sold in some fish and chip shops in and around Castleford, West Yorkshire, England.

It consists of minced fish, mashed potato and fresh parsley, coated in breadcrumbs and deep-fried.