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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.

2 comments:

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.