Tuna sausages fish sausages

[gus4416]

Full100 0 welcome glad to have another knowledgeable person on board

[salmonmaster]

Idaho Smokey I think the fresh sausage would be easy enough to do. I make salmon patties about the same way. Eggs, breadcrumbs, a little flour or cornstarch. The trick would be to make it into a cured type sausage, that you could process, smoke, sous vide, etc. and then use later. I’m assuming that was the original intent of trying to make a summer sausage type product.

[salmonmaster]

Idaho Smokey I think the emulsified part would be right, and like you said, it would probably be dry. So you would have to get the right binder, to keep it moist, and process it at the lowest, safe temperature you could to keep it moist.

[dawg]

salmonmaster
Summer sausage is probably wrong word for it. But something similar would be worth a try. I like the idea of a smoked, salty stick made from fish as a change of pace. During harvest I rotate between sticks, jerky and SS a lot. I think you all are right about emulsifying it and adding something for a binder, cure and slow smoke it would be alright.

[salmonmaster]

dawg just not sure what to call it myself except for a summer sausage shaped, type of sausage got to think about it some more. Maybe wait for some more input.

[processhead]

Here is a recipe for a variation of fish sausage called fish cake. The only real differences is the outer wrapper. It is an cooked emulsified product. The Vietnamese versions I have had were pretty good.
https://runawayrice.com/main-dishes/fish-cakes-cha-ca/

[salmonmaster]

processhead very interesting. It would be good if you could partially emulsify , and add in some smaller grind stuff to give it a little texture. It definitely needs some emulsification to stay together it sounds like.

[processhead]

salmonmaster said in Tuna sausages fish sausages:

processhead very interesting. It would be good if you could partially emulsify , and add in some smaller grind stuff to give it a little texture. It definitely needs some emulsification to stay together it sounds like.

I think you are correct on all counts.

[Full100 0]

salmonmaster Yes, that was the original intent. Thank you.

[salmonmaster]

Full100 0 it sounds like a lot of the powdered binders would work. Soya protein, low fat powdered milk, maybe some cornstarch. I would think that your going to have to emulsify quite a bit to get it to work, and then your winding up with more of a surimi thing, than a sausage thing. But maybe with some small chunks of fish in there, and the emulsified fish, you might come up with what your looking for. It’s just going to take some trial and error to figure it out. It going to take some low temperatures, 130° to 135° to make it work. At those temperatures make sure you follow the pasteurization schedule. Having said all that, it is still all just My opinion I was thinking about trying it with salmon, but the thought of salmon surimi didn’t sound to appealing to me. I am going to make some salmon snack sticks, probably a pepperoni, taco mix flavoring. I’ve made those before, and they actually turned out pretty good. Good luck on your adventure! If you do make them, by all means, let us know how it turns out.