“ Brand: Sainsbury's / Type: Fish „
PRICE: £1.19 for 2 fishcakes
NUTRITIONAL INFORMATION (per fishcake):
- of which sugars: 1.3g
- of which starch: 15.1g
- of which saturates: 1.6g
- of which mono-unsaturates: 4.0g
- of which polyunsaturates: 1.6g
- of which sodium: 0.34g
Warm water prawns (35%), water, salt, acidity regulator, sodium hydrogen carbonate, sodium metabisulphite, MSC certified Asian pollock, dried potato, whipping cream from cows' milk, onion, white wine, parsley, dill, lemon juice, coriander seeds, shellfish stock, vegetable concentrate (made from tomato, carrot & onion), crab water, mussel extract, rapeseed oil, sugar, spices, ginger puree, citric acid, xanthan gum, whie pepper, ground wheat flour, cornflour, paprika, white pepper, rice flour, yeast
Contains shellfish, milk, wheat gluten & sulphites
Though I find most varieties of fishcake pretty boring, I am always on the lookout for something new and interesting. I find that the more expensive, up-market types of fishcake generally tend to be more substantial and tastier. I discovered Sainsbury's 2 Prawn Fishcakes the other day, nestling in their chilled food department. They looked rather interesting, and being as I love prawns, I bought a pack.
Sainsbury's 2 Prawn Fishcakes come in a clear plastic tray covered with polythene. The cardboard label around the tray is mostly a crimson colour with the Sainsbury's logo, product description and an image of a cut open fishcake on the front. The rear of the pack shows nutritional information, ingredients list, allergy advice, storage instructions, Sainsbury's quality claim with their contact details, and a warning that some bones and pieces of shell may remain (I didn't find any in my portion). There is also advice that only the cardboard sleeve of the packaging is recyclable.
These fishcakes are quite thick - I'd guess almost 2" - and about the same circumference as a Wagon Wheel biscuit. They are covered in a light tan coloured breadcrumb coating.
The recommended cooking method is oven-bake, and being in an obedient mood, that was what I did. The fishcakes take about 15 minutes in a pre-heated fairly hot oven (gas mark 7, electric 220C).
I decided to have croquette potatoes and a big salad with the fishcakes, and whilst I was preparing the salad, I noticed a rather nice smell of cooking breadcrumbs emanating from the oven.
Once the cooking process was finished, I removed the fishcakes from the oven. I'd placed them on an un-oiled non-stick baking tray, and they hadn't adhered to the surface of the tray....they just flipped off like a dream onto my plate, with the flick of a palette knife. The breadcrumbs had turned a lovely golden brown colour, harmonising perfectly with the salad and croquette potatoes; plus, they smelled delicious.
For some reason that I can't explain, I was expecting the fishcakes to be rather greasy, but they weren't at all. I eased my knife into the first one, pleased to see that the breadcrumb coating wasn't too thick, nor had it gone tooth-shatteringly hard. The inside of the fishcake surprised me, as I was expecting just tiny, mushy little bits of prawn - so you can imagine that I was very pleased to see quite a few fairly large whole prawns nestling inside of the filling. The rest of the filling was made up of little bits of flaked fish which I take to be pollock (as that's what's mentioned in the ingredients list) mixed with a lovely, mildly spiced smooth potato mash.
On taking the first bite, as I moved the fork towards my mouth, there was a nice prawn smell - by no means overbearing, but definitely noticeable. On chewing the mouthful, there was a lovely flavour burst that made my tongue tingle a little; not because it was hot (in the peppery sense), but because it was so very very tasty. There were a couple of whole prawns in that mouthful (all the prawns were evenly spread through the potato mixture inside of each fishcake), and on chewing them, they actually tasted like fresh prawns which had not long been caught and prepared for eating.
The ratio of fish/shellfish to potato and other flavourings is perfect. I also had the feeling that I was eating something of quality that is very substantial - so very different from that peppery, grey-coloured, parsley-flecked mush that appears in most other types of fishcake.
I scoffed the fishcakes rather faster than I should have done; to take it slowly and savour every mouthful would have increased the pleasure of the experience, but when it comes to good food, I have very little willpower. They were absolutely first class delicious, and my only regret was that I bought just one packet - I should have bought as many as my freezer would hold.
Though these fishcakes are purchased from the chilled cabinet, they can be frozen, and cooked from frozen too, so long as the cooking time is increased by 10 minutes.
The fishcakes are quite large, and I'd guess that two per person would be an ample serving. It was for me as far as my appetite is concerned, but not from the delicious taste aspect......I could have gone on eating them all evening.
I shall be dashing out to buy these again, and again, and again! They truly are the very best fishcakes I've ever eaten, and I highly recommend them if you like prawns.
Thanks for reading!