Cooked fish products made by mixing fresh or salted fish with potatoes and seasonings; recipes sometimes add egg, butter and onion. Fish typically makes up 35 to 50% of the weight, and makers use cod, haddock, coalfish, salmon and other species. The potato binder gives a soft, moist texture distinct from pure fish products, and the mixture is typically fried or baked before sale as chilled or frozen goods. Compositional standards in some markets set minimum fish contents; manufacturers balance cost against the firm, flaky texture that higher fish levels deliver.