Tuesday, 7 February 2012

Fish flake fun

From the book Advanced in Food Research by C. O. Chichester:-

Alginates are useful polysaccharides extracted from, among other sources, seaweed. I don't know if this technique is still used, but at one time fish fillets may have looked okay, but were not necessarily what they seemed.

As the book says, the flake-like appearance of whole fish can be simulated using fish mince and alginates. Yet consider the traditional fish and chip shop - those places health fascists want to go out of business. There you see real fish being dipped in batter before frying. What you see is what you get.


Sam Vega said...

I wonder if the Japanese have managed to make realistic seaweed out of fish?

A K Haart said...

SV - yes, sushi is basically a guessing game.