462 MARINE PRODUCTS OF COMMERCE 



Fish Sausages 



In Germany, Norway, Denmark, and other countries of northern Europe 

 sausages are prepared in large quantities from mixtures of fish, fish hver, seal meat, 

 crab meat, fish roe, pork, flour, and various condiments, and sold as different kinds 

 of fish sausage. The flesh of the fish, crab, etc. is ground finely with pork, flour, 

 and spices, and the product is either canned with sauce or stuffed into sausage cas- 

 ings. It is either sold raw or smoked. In some cases no fresh fish flesh is used in the 

 manufacture of these sausages, and salted fish, dried fish, fish roe, fish liver, and the 

 like are substituted. Other ingredients occasionally used in the preparation of these 

 sausages include oysters, mussels, and other shellfish. 



Several attempts to introduce fish sausage in the United States have met with 

 only moderate success, and this has been confined to delicatessen trade. Each 

 operator has developed his own formula for the ingredients included, and they 

 have been rather reticent about disclosing them. Some operators have indicated 

 that they use only steamed or boiled fish flesh with the bones removed. The fish 

 flesh may be entirely of 1 species or a mixture of several. The prior cooking 

 removes a considerable portion of the water and gives a more solid sausage. Salt, 

 spices, and some type of filler, such as corn meal, wheat, or soy flour, are added. 

 The ingredients are then thoroughly mixed and stuffed into one of the several 

 types of sausage casings. The proportions of the ingredients and time of smoking 

 vary with the individual operator. Some operators smoke the encased satusage for 



1 or 2 hours. Sausage prepared in this way will keep under refrigeration for 

 periods as long as 3 weeks. 



Fish sausage is being produced to some extent in the Canadian Maritime 

 Provinces. The methods are similar to those previously described. Each operator 

 has developed his own formula as to spices, but fillers of cereal are commonly 

 used. In some instances the producer includes a fish stock made by cooking at a 

 low simmer the heads, bones, and skins. This is boiled down to a liquor and added 

 to the sausage mixture. Some producers smoke the sausage; others do not. 



Within recent months a new type of sausage, prepared from East Coast tuna 

 and packed in frankfurter casings, has been introduced to the market by one 

 New England fish packer. This sausage is given the name "Friday Franks," and 

 is intended to compete with the well-known "frank" made from meat. This sausage 

 contains a cereal binder, spices, and salt. It is marketed under refrigeration for 

 home cooking or processed in tin cans. 



Anchovy 



Anchovy Paste. Anchovy paste is another European product of much im- 

 portance. Saltpeter and salt are the chief preservatives used in its preparation. It 

 may be made from a peck of anchovies by the following method: Grind together 



2 pounds of common salt, 3 ounces of bay salt, 1 pound of saltpeter, 2 ounces of 

 sal prunella, and a few grains of cochineal. Then put a layer of fish into a stone 

 jar and cover with the ground mixture, and so on until the jar is filled; press them 

 down hard and cover closely. After 6 months they will be ready for use. 



Christiania Anchovies. Christiania anchovies are prepared by packing slightly 

 salted fish in spiced brine. The fresh sprats are immersed in weak brine for 12 to 

 18 hours, about 15 pounds of salt being used for each 100 pounds of fish. At the 



