These are different from the typical fishcake as they use raw rather than cooked fish. I find them particularly good with more flavorful fish such as bluefish or mackerel, but you can use pretty much anything. I offer two approaches, one with an Oriental twist to the flavors and the other more traditional. 2 c finely minced or ground raw fish 1/2 c dry breadcrumbs 1 egg Salt to taste For traditional flavor: 1/3 c mayonnaise 1/3 c finely chopped onion 1 egg 1 tsp Old Bay seasoning 1/2 tsp ground black pepper For an Oriental flavor: 1 tsp finely minced raw ginger 1 small garlic clove finely minced 1/3 c finely chopped scallion, white and some of the green 2 tsp soy sauce 1/2 tsp ground white pepper Mix all ingredients and form into four 1/2 inch thick patties. Let sit in fridge for at least an hour to firm up, then pan fry in 1/8 inch oil until cooked thru and browned on both sides.