From our friend Chef Mike at Mother Nature's Sun, famous for his crab cakes, comes his Wild Salmon and Haddock Cakes.  

• 4 - Fresh Salmon Cakes (chemical free wild caught Salmon), 4 oz. each
• 4 - New England Fish Cakes (chemical free wild caught, Haddock, Cod), 4 oz. each
• Robust cocktail sauce (7oz)
• Season breadcrumb (Automatically shipped with fish cakes in a separate container. Using the seasoned breadcrumbs before cooking, which will remove “Gluten Free “status. (will not alter cooking time)
• Made with handpicked ingredients sourced from sustainably responsible purveyors
• Contains no breading or filler
• Free from any gluten products

Orders placed by Saturday EOD will ship the following Monday and Tuesday

HOLIDAY ORDERS-LAST DAY TO PLACE FOR CHRISTMAS IS 12/16-will ship 12/17 and 12/18

Freezing/Thawing Guidelines

All products should be consumed within 3 days of thawing, or you can refreeze the products for up to 6 months. 

How to Cook

Salmon & New England Fish Cakes, preheat oven to 350 degrees, grease cooking sheet/pan (olive oil or butter or a combo of each, your preference) place cakes on pan, drizzle with 1 part olive oil, 1 part butter (again your preference on adding fat) we recommend 3 Tbs., you can certainly use less or add if you like. Bake for 25 – 35 minutes until internal temperature of 165 is reached. (Can be cooked from frozen, simply increase time approx. 10-12 minutes, and still make sure your internal temp is 165 degrees. Soup: First, always make sure your products are thawed under refrigeration

Ingredients

Haddock Cakes

Wild caught, chemical free Haddock, Cod, both cooked, peeled russet potatoes smashed, vegan mayo, whole eggs, sweet onion, red pepper, fresh parsley, fresh diced scallion, Old Bay, Tabasco, Worcestershire, grainy Dijon, lemon zest, sea salt, cracked black pepper, virgin olive oil. (consume within 3 days of thawing; can be refrozen, up to 6 months)

Seasoned breadcrumbs: Panko and regular crumbs, granulated onion & garlic, ground sesame seeds & caraway, Ramano cheese, sea salt, fresh black pepper, dried parsley.

Gluten Free Salmon Cakes

Wild caught chemical free Salmon cooked, diced red onion, whole eggs, horseradish, grainy Dijon, instant oatmeal. Old Bay, fresh dill, sea salt, cracked black pepper. (consume within 3 days of thawing; can be refrozen up to 6 months)

Cocktail: All-natural ketchup, horseradish ( a lot! ), fresh lemon, hot sauce, cayenne S&P and natural flavorings.
Not for the faint of heart heat wise. The way cocktail sauce should taste; made to order.

About Mother Nature's Sun

Chef Michael's culinary journey began at his father's seafood restaurant, The Lobster Pot, in Wawa, Delaware County, Pennsylvania. After honing his skills in every aspect of the restaurant, he discovered his passion in the kitchen. Inspired by a vision for gourmet takeout seafood, he founded Seafood on The Go, bridging the gap between fast food and fine dining.

His entrepreneurial spirit led him to the Marriott, where he quickly rose through the ranks to become a District Executive Chef. Armed with certificates from the Restaurant School of Philadelphia and the Culinary Institute of America, Chef Michael's dedication to fresh, farm-to-table ingredients and fusion cuisine has earned him acclaim throughout his career.