Contents Index
Accompanying Notes
Table of Contents
By R. McLAY
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 43
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This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.
Scaled-up recipes for making fish sausages, fish crisps, fish chips, savoury fish fingers, fish pies and kipper pâté, with some information on storage, presentation and use. The current food legislation should be consulted concerning the permitted use of colours, flavourings and other additives as ingredients in products, and concerning the labelling of products.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
The raw material
The recipes
Frying sausage
Slicing sausage
Smoked slicing sausage
Frankfurter sausage
Kipper sausage
Fish crisps
Fish chips
Savoury fish fingers
Fish pies
Kipper pâté
Contents Index