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Old 06-25-2005, 12:54 AM   #1
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Fish Sausage?

I saw Salmon and Trout sausage at the grocery store today. $5/5 sausages.

I was intrigued but left it there. I almost bought some but in one of the packs the natural pork casings had completely cracked across the surface, giving me all the reason I needed for my decision.

How can lean fish make a good sausage? Would YOU try it?
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Old 06-25-2005, 05:37 AM   #2
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That sounds about as appealing as a Tofu hot dog! Good choice Shawn!
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Old 06-25-2005, 09:50 AM   #3
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Re: Fish Sausage?

Quote:
Originally Posted by Shawn White
How can lean fish make a good sausage? Would YOU try it?
Shawn--

Various seafood sausages were all the rage in the 80s in high-end restaurants. When I was in Calif they were everywhere. Later, on Miami Beach I was the only one doing them then (helped the Wow factor). I made literally dozens of different kinds in those days, usually with a combo of fish/crustaceans for best flavor/texture.

You can use virtually anything for a fish or seafood sausage. Binding ingredients depend on what you've chosen--I frequently used scallops as a seafood item and a binder. Salmon, lobster, trout, shrimp, monkfish, scallops, sole, dolphin--I used all of those and more. If I used fattier, more gelatinous, stuff I'd use heavy cream and egg whites for binding (this was what I most often did); occasionally I'd add innocuous white bread crumbs as well.

Though you can stuff casings I only did that rarely as it's a pain to put that much time into one menu item. Mostly I piped the mix onto pieces of Saran, rolled them as logs and tied them, chilled them, then poached in just-simmering salted water or court bouillon for 20 min. That cooks them. After that I chilled them quickly in an ice bath; for service I'd re-poach and slice, slice and heat in sauce, or slice and grill. For the ones in casing it would be a similar flow (poaching, chilling, etc.) but those I would reheat by browning in a pan.

Stuff like this I never buy pre-made; it is impossible to tell the quality of ingredients used and the flavor entirely depends on the quality and freshness.
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Old 06-25-2005, 09:52 AM   #4
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A buck a piece? Heck, I would have gave it a shot. You never know. You bunch of big chickens!
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Old 06-25-2005, 02:44 PM   #5
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Re: Fish Sausage?

Quote:
Originally Posted by K Kruger
Stuff like this I never buy pre-made; it is impossible to tell the quality of ingredients...
I think that was it! Salmon got me interested but concern the store bought ones are made with scraps

That was interesting Kevin, the ones you describe sound good, I'd not heard of fish sausage before.

Pigs you're right too, it's only $5 if they are terrible. I love some seafood but hate others, I'm picky about it.

I'll give a report if I go for it.
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