Fish products and sausages are popular in countries such as the Philippines, Thailand, Malaysia, Japan, and China. The products are often made into fermented fish paste and fish sauce which are used for general cooking.
Rice is used as a filler and the source of carbohydrates for fermentation. Two known products are Balao Balao (fermented rice and shrimp) and Burong Isda (fermented rice and fish). There was research done on making fermented fish sausages and the customer acceptance in order of preference follows below:
- Fish-pork, the highest score.
Basic characteristics of fish when used for making sausages:
|Cheap raw material. Easy to process. All varieties can be used, including de-boned meat.||Needs to be combined with pork or other meats. No myoglobin (white or grayish color). The final flavor is always fishy even when other meats were added.|
Making Fish Sausage
- Grind skinless and boneless pieces of fish. Different species of fish can be mixed together. Adding pork fat will make a great sausage. Those who object to using pork, can add some vegetable oil (if needed). The flesh of the fish is very soft and it should be partly frozen for the clean cut.
- Mix ground fish with all ingredients. Adding binders such as flour, cornstarch, bread crumbs or cooked rice, helps to develop a good texture. White of an egg is an excellent binder which is added to many sausages. Fish flesh is very light and white pepper will not be visible. Fish goes well with lemon so adding lemon salt or grated lemon zest is a good idea.
- Stuff into casings. If you use binders (flour, bread crumbs etc) stuff casing loosely.
- Smoke (optional).
- Cook to 145º F (63º C) internal meat temperature. You can bake the sausage in a smokehouse or cook in water at 176-185º F (80-85º C).
- Store in refrigerator.