We use fish cutoffs as well as any fresh fish that doesn't sell out in the storefront to make fish cakes.
10 lb fish, cooked
1 L panko, plus more for breading
1 L mayonnaise
1 bunch dill
2 bunches green onions
1 cup lemon juice
Salt and Pepper
Mixed, formed, coated with panko, frozen, then briefly deep fried for a golden crunchy crust.