🔕 🔔
Loading…

My Basket ()

All questions

do fish sausages exist in any european cuisine? If not, is there a reason why it might not make good sausage?

asked by @mejesster almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 2308 views
2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added almost 7 years ago

I am not sure if fish sausage exists in a any incarnations in Europe (possibly Northern Europe in Scandinavian countries), but I may know why it would not be very common. Sausage is essentially a cured meat. Salting ground meat and encasing it in animal intestines. Fish muscles/ meat is primarily water, like all meats, but to more of a degree than terrestrial animals. This high level of water content, may impede the ability to add enough salt, to draw out enough moisture to make it stuff-able (also making it too salty). Fish meat is also very delicate and forcing it through a grinding machine would probably turn it into a smoothie (not to mention what would happen when you actually stuffed it into its casing). I am sure if you tried making sausage out of a dried form of fish, say salt cod, it could be done. All of this is my opinion and could very well be wrong, so take it with a grain of salt.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

Personally, I've never encountered it in Italy (nor Spain). It's possible to do a lot with fish, but stuffing it into another animal's intestinal lining is a little baffling. I suspect we have them to satisfy the low-cal, fat-phobic whims of silly American shoppers who can afford swordfish bangers.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

pierino - That seems like a terribly narrow-minded answer. Fish sausages are traditional in some Asian cuisines, I'm just wondering why it is so uncommon in other areas. I suspect it has more to do with the lack of fat and the ease with which it overcooks, but I was hoping to get something more concrete. Thanks all for your input.
PS. Rick Bayless/Topolobampo does a fish chorizo, but that's an new recipe.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012
luvcookbooks

Meg is a trusted home cook.

added almost 7 years ago

Chanterelle's signature dish is seafood sausage. Chanterelle is a much mourned restaurant in Manhattan. You can probably find seafood sausage recipe in The Chanterelle Cookbook.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

I live in Alaska and love to fish. I have a freezer full of halibut & salmon and am always looking for ways to use them creatively, I would love to see some fish sausage recipes if any turn up. Not quite a sausage, but i have had great success imparting all sorts of flavors into fish balls (especially Halibut) and would be happy to share recipes and techniques if your interested. I do also question Mr_vittles answer as smoked salmon is cured in a salt/sugar mixture without degrading the flesh.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

ya know, fish is meat and even though it's quite a bit wetter than other meats, it can quite successfully be made into sausages. I've been doing so for years. Smoked fish works very well, just a little egg as a binder and whatever other filler you like. There are lots of recipes out there for shrimp or lobster mousse. I've use a shrimp mousse base, added lobster or sea scallops and had awesome sausages. I don't use animal casings. Just wrap in foil and steam until done. If you want some color, fry them a bit or slide them on a cookie sheet and put under a broiler. BTW when their done steaming, unwrap them carefully and drain off any residual liquid. That liquid, reduced with a bit of white wine and butter is to die for.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.