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Author: Subject: Fish sausage?
Santiago
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[*] posted on 9-2-2019 at 04:53 PM
Fish sausage?


We have slowly sunk into the world of cheap cuts of meat and turning them into various links and patties. Some good, some great, some not so much.
Drinking good beer during the assembly process seems to be a requirement with those I run with which may have something to do with the above, heh
Anyway, we have had an outstanding salmon season this year and have drifted, so to speak, into salmon links, using the tail meat for additional fat. That got us to thinking if we can make fish sausage from the usual Baja Catch.
Anybody going there? Maybe smoked sierra, even toro or pez gallo?






[Edited on 9-3-2019 by Santiago]
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Paco Facullo
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[*] posted on 9-2-2019 at 06:01 PM


Before I even finished reading your post I was thinkin Sierra......

I think you may really have somethin there !




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mtgoat666
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[*] posted on 9-2-2019 at 06:05 PM


Never been a fan of fish sausage. But fish cakes can be great. Salmon cakes can be delicious.



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[*] posted on 9-3-2019 at 07:16 AM


Pez Gallo is not to be removed from the water. Not even good bait. People are getting desperate tho - I can remember when Mexicans refused to eat pierna. Now it's a staple. Sausage?? Some things are not meant to be done with fish.



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chippy
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[*] posted on 9-3-2019 at 07:31 AM


I´ve tried with a few fatty fish like salmon and albacore and have never been successfull. They where always to dry in the end.

[Edited on 9-3-2019 by chippy]
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Don Pisto
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[*] posted on 9-3-2019 at 10:58 AM


there was a little fish market in rosarito that sold fish chorizo....tasted just like every other chorizo i've had.
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AKgringo
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[*] posted on 9-3-2019 at 11:17 AM


I made sausage out of all sorts of sport harvested wild game the first couple of decades in Alaska. Most of my products were pretty good, but the efforts with fish were not that great.

Using a soy protein additive will improve the texture and moisture without affecting flavor.

Sometimes I would turn our surplus into home made fish sticks, which were always my kids favorite! For a simple, tasty crumb breading, try crushing or throwing some wheat thins in a blender!




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chuckie
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[*] posted on 9-3-2019 at 11:18 AM


Taking something REALLY good, smoked sierra, and turning it into something less than mediocre makes nogood sense...
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[*] posted on 9-3-2019 at 07:10 PM


Having spent a few years working in an old school full service butcher shop in my younger days (in my older days would have required time travel) I quickly learned that if something, trimmings, had any hint of good it went in the sausage bin!
Ham and loin don't go into sausage unless it is a trimming!
Likewise any fish that is fully palatable has no place in sausage. Now as was said of the use of the tail meat, that could be sausage. Lesser, fatter fish could well be used.
One of my favorites is Lake Superior Whitefish coarse ground, kalbasa seasoned, stuffed and apple wood smoked. As good as any smoked sausage and not at all fishy.
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[*] posted on 9-4-2019 at 12:37 AM


Ground up fish meat is not to my liking. The local restaurants in Asuncion grind the fish for ceviche, a practice I don't understand. The texture feels mushy when chewed. It's an acquired taste I guess.
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[*] posted on 9-5-2019 at 08:42 AM


Reminds me of "cook-up", a favorite dish on St. Kitts. Basically gummy rice with only salt and pepper and blood sausage and fish. For the fish part they just chop up the whole gosh darnnit and toss it in, bones, skin, fins and all. I choke just thinking about it. The locals love it.



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John Harper
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[*] posted on 9-5-2019 at 12:53 PM


Sounds like something my cat would love.

John
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[*] posted on 9-5-2019 at 04:42 PM


Back in my La Perla daze, there was a canuck in a very big motorhome next door at Requeson that was a 'trigger killer'. He'd use FRESH SRIMP as BAIT, caught way more than he could eat (most in the area was keep what's for dinner)..... he'd come back in, and gregariously give away trig after trig, and then make "sausage" out of the many left, then give all that away too. He was the camp's overlord with his copious wealth.... behind his back most stated they THREW AWAY THE FISH SAUSAGE. What a total waste of perfectly good cochito.

Imagine the cost of fishing with perfectly good shrimp for BAIT? :fire:




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Paco Facullo
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[*] posted on 9-5-2019 at 04:58 PM


Quote: Originally posted by Skipjack Joe  
Ground up fish meat is not to my liking. The local restaurants in Asuncion grind the fish for ceviche, a practice I don't understand. The texture feels mushy when chewed. It's an acquired taste I guess.


Along time ago a old Pongero in Baja taught me the best way to make chiviche .
First the best fish for ceviche is Sierra . You filet it then , using a fork, you use the points and scrape the filet a little at a time ( skin side down ). This action kinda fluffs up the meat.
Then , of course, much lemon, salt , onions and tomatoes.




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Skipjack Joe
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[*] posted on 9-5-2019 at 05:14 PM


Quote: Originally posted by Paco Facullo  
Quote: Originally posted by Skipjack Joe  
Ground up fish meat is not to my liking. The local restaurants in Asuncion grind the fish for ceviche, a practice I don't understand. The texture feels mushy when chewed. It's an acquired taste I guess.


Along time ago a old Pongero in Baja taught me the best way to make chiviche .
First the best fish for ceviche is Sierra . You filet it then , using a fork, you use the points and scrape the filet a little at a time ( skin side down ). This action kinda fluffs up the meat.
Then , of course, much lemon, salt , onions and tomatoes.


My Peruvian wife claims ceviche came from the Incas. It was their way of transporting fish from the sea to the mountains without spoiling.

Anyway, she scoffs at Mexican ceviche. No tomatoes should be used, she claims.
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AKgringo
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[*] posted on 9-5-2019 at 06:23 PM


I had always believed that ceviche originated in the Caribbean Islands, but it is not something I have researched. My first exposure to it was in Manzanillo years ago, and Sierra mackerel was the fish of choice.

I agree that tomatoes do not belong in ceviche (peppers are optional)! My best effort at making my own consisted of Key lime juice, white wine vinegar, salt and cilantro. I wish I could remember more about the recipe I used.

By the way, Sockeye salmon makes a killer ceviche!


[Edited on 9-6-2019 by AKgringo]




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Skipjack Joe
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[*] posted on 9-5-2019 at 09:14 PM


Quote: Originally posted by AKgringo  


By the way, Sockeye salmon makes a killer ceviche!



Really? I had no idea.
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