Fish ball:
Fish balls is a commonly cooked food in southern China and overseas Chinese communities. As the name suggests, the ball is made of fish meat that has been finely pulverized. Gourmet fish balls are pulverized by hand. Fish balls are a type of food product made from surimi. and 魚旦 can been used interchangeably, and are pronounced the same. 魚旦 is used at street hawker stalls and dai pai dong in Hong Kong. 魚丸 (yú wán) and 鱼圆 (yú yuán) are more commonly used in Singapore and Malaysia.
Fish Gelatin:
Gelatin is obtained by the hydrolysis of collagen which is the principal protein found in skin and bones. Fish gelatin is being extracted commercially in Nova Scotia by Kenney & Ross at Port Saxon. The raw material is the skin from deep water fish such as cod, haddock and pollock, and is obtained from local salt fish and frozen fish processors. The uniqueness of fish gelatin lies in the amino acid content of the gelatin. Although all gelatins are composed of the same 20 amino acids, there can be a variation in the amount of imino acids, proline and hydroxyproline. With lower amounts of these imino acids, there is less hydrogen bonding of gelatin in water solutions, and hence a reduction in the gelling temperature. Gelatin from cod skin gels at 10ºC, whereas gelatin from carp skin would be more similar to animal gelatin, which gels above room temperature. Most people think of gelatin as a food additive or part of photographic film. With a lower gelling temperature, other commercial applications of fish gelatin have been developed. These applications are discussed.
Fish oil:
is oil derived from the tissues of oily fish.
Fish oil is recommended [1] for a healthy diet because it contains the omega-3 fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), precursors to eicosanoids that reduce inflammation throughout the body
However, fish do not actually produce omega-3 fatty acids, but instead accumulate them from either consuming microalgae that produce these fatty acids, as is the case with prey fish like herring and sardines, or, as is the case with fatty predatory fish, by eating prey fish that have accumulated omega-3 fatty acids from microalgae. Such fatty predatory fish like mackerel, lake trout, flounder, albacore tuna and salmon may be high in omega-3 fatty acids, but due to their position at the top of the food chain, these species can accumulate toxic substances (See biomagnification). For this reason, the FDA recommends limiting consumption of certain (predatory) fish species (e.g. albacore tuna) due to high levels of toxic contaminants such as mercury, dioxin, PCBs and chlordane.
Fish cake:
(also fish cake) is a food item similar to a fillet’o'fish or croquette, consisting of a filleted fish and potato patty coated in breadcrumbs or batter, and fried. Fishcakes are often served in English
fish and chip shops. Commonly fishcakes used cod as a filling; however, as cod stocks have been depleted other varieties of white fish are used, such as haddock or whiting[1]. Fishcakes may also use oily fish such as salmon for a markedly different flavour.
The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton‘s 19th century publication Book of Household Management, her recipe for fishcakes calls for “leftover fish” and “cold potatoes”[2]. More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.
In certain parts of England, especially Yorkshire, fishcakes consist of two slices of potato sandwiching a layer of fish, this being battered as opposed to the breadcrumb variety listed above which is prevalent elsewhere, though the majority of the country refers to this as Fish Patty rather than cake.
Fish Silage:
Fish silage as described here is defined as a liquid product made from whole fish or parts of
fish that are liquefied by the action of enzymes in the fish in the presence of an added acid.
The enzymes break down fish proteins into smaller soluble units, and the acid helps to speed
up their activity while preventing bacterial spoilage.
Silage made from white fish offal does not contain much oil, but when it is made from fatty fish
like herring it may be necessary to remove the oil at some stage.
There are other methods of making liquid fish protein, for example by adding enzymes or
bacteria
Fish meal:
fishmeal, is a commercial product made from both whole fish and the bones and offal from processed fish. It is a brown powder or cake obtained by rendering pressing the whole fish or fish trimmings to remove the fish oil.
The major use of fish meal is as a high-protein supplement in aquaculture feed. The main producing countries in 2004 were Peru, Chile, China, Thailand, USA, Japan and Denmark. World-wide production is about 6.3 million tons annually.[1]
Fish meal differs from fish hydrolysate in that the hydrolysate form has the oil and the protein included in the product.
Fish meal has been widely used as a supplemental protein source for many years primarily for monogastric animals. Two basic types of fish meal are produced; 1) produced from fishery waste (salmon, tuna, etc.) that are associated with the processing of various edible human fishery products and 2) when specific fish (herring, menhaden, pollack, etc.) are harvested just for the purpose to produce fish meal.
Fish sauce:
is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in Vietnamese, Thai, Lao, Filipino cuisine and is used in other Southeast Asian countries. In addition to being added to cooking, fish sauce can also be used in mixed form as a dipping condiment, and it is done in many different ways by each country mentioned for fish, shrimp, pork, and chicken. In southern China, it is used as an ingredient for soups and casseroles.
Fish fingers:
fishsticks, are a processed food made using a whitefish such as cod which have been battered and/or breaded. They are commonly available in the frozen food section of Western supermarkets, and on children’s menus in family-oriented restaurants.
Varieties include different types of fish, such as haddock or sole; flavouring in the breading, such as peppercorn, garlic or lemon; and special shapes appealing to children. Premium fish fingers are also available, made from cuts of fish fillet instead of reconstituted fish.
Prominent brands in the U.S. include Gorton’s of Gloucester and Van de Kamp’s. Birds Eye is a prominent brand in the United Kingdom which claims to have produced the first fish fingers.
Fish fingers are popular with children and their parents as an easy-to-prepare finger food that is somewhat healthy for kids, as fish contains many nutrients including Omega-3, and small amounts of fried foods are not incompatible with an over-all healthy diet.
