Protein-rich fish cakes a bargain for food banks

Mary MacDonald

06/22/2018

STEADY SELLER: Erika Lamb is the owner and CEO of SecondsFirst, which creates fish cakes for sale to food banks and institutional customers. She sells between 3,000 and 5,000 fish cakes a month. / PBN PHOTO/MICHAEL SALERNO

Misshaped vegetables and fish that lack a local market are the key ingredients in the fish cakes produced by a new company, SecondsFirst LLC. The startup, owned by Erika Lamb and operated in the Hope & Main food-business incubator in Warren, is aimed at the sale or distribution of protein-rich fish cakes. Her initial clients

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