The 115g fishcakes can be cooked straight from the fridge and served with a range of dips for a snack or added to a salad and chips for a more substantial main course.
Made from Scottish salmon fillet or line-caught haddock, they are blended with fresh potato, onion and lemon zest and are topped with a light, non‐fried breadcrumb coating.
According to M&J, each fishcake contains a “generous portion” of prime fillet – around 50%.
The company said all of the ingredients – most of which are sourced locally each day – are fully traceable. There are no emulsifiers, stabilisers or other hidden additives.
M&J fishcakes are supplied in lidded boxes that are specially designed to fit easily into the fridge. There are 12 fishcakes per box.
To prepare, the company advises deep frying at 170°C for five minutes, before brushing with a little oil and oven baking at 200°C for 20‐25 minutes. Alternatively, they can be shallow-fried for three minutes each side until golden.
Part of the Brakes Group, M&J Seafood was established 30 years ago and buys direct from local fishermen. Today, it provides food to more than 13,000 chefs nationwide.