On food and cooking the science and lore of the kitchen ( PDFDrive ) 425

Ancient Quenelles Pike is good too Egg white should be mixed into the dish called spumeum which is made with pike, so that this dish may be quite soft rather than hard, and wholesome when mixed together — Anthimus, On the Observance of Foods, ca 600 CE Fish Balls and Cakes Quenelles are essentially refined fish balls, a genre of which there are many regional variations Chinese fish balls are bound with egg and cornstarch, lightened with water; Norwegian fish balls are enriched with butter and cream, bound with potato flour; Jewish gefilte fish (thought to derive via eastern Europe from French quenelles), bound with eggs and matzoh meal, and aerated by chopping Less delicate and tricky fish mixtures include coarse cakes and croquettes bound with eggs and starchy particles like bread crumbs, and mousses made from cooked fish and held together with starchy sauces or gelatin Fingers and Burgers, Surimi Commercial “minced” fish products are made from a variety of white ocean fish that would otherwise be discarded as too small or bony They run the range from coarse-textured fish sticks and fishburgers to finer patties and paste-like spreads Imitation fish fillets and shellfish meats are made by extruding highly processed mixtures of fish paste and other structure-reinforcing ingredients, including seaweed-derived alginate gums and textured vegetable proteins The most widely consumed form of processed fish is surimi, the Japanese term for “minced fish,” which is nearly 1,000 years old and is now made into many imitation shellfish products Surimi is made by finely mincing fish scraps (today, usually pollack), washing them, pressing them to remove the wash water, salting and seasoning the mince, ... and is now made into many imitation shellfish products Surimi is made by finely mincing fish scraps (today, usually pollack), washing them, pressing them to remove the wash water, salting and seasoning the mince,... fish sticks and fishburgers to finer patties and paste-like spreads Imitation fish fillets and shellfish meats are made by extruding highly processed mixtures of fish paste and other structure-reinforcing... seaweed-derived alginate gums and textured vegetable proteins The most widely consumed form of processed fish is surimi, the Japanese term for “minced fish,” which is nearly 1,000 years old and is now made into many imitation shellfish