[HN Gopher] Fish sausages: Ugandan CEO taps into demand ___________________________________________________________________ Fish sausages: Ugandan CEO taps into demand Author : jkuria Score : 53 points Date : 2021-12-19 20:05 UTC (2 hours ago) (HTM) web link (www.howwemadeitinafrica.com) (TXT) w3m dump (www.howwemadeitinafrica.com) | darth_avocado wrote: | I always worry about our oceans. We farm them as if there is a | limitless supply and our actions have no consequences. Frankly | African consumption is probably nowhere close to what the west | has an appetite for or some of the Asian countries have. Can only | wonder about what happens when the consumption goes up in other | parts of the world including Africa. | markdown wrote: | > We farm them as if there is a limitless supply and our | actions have no consequences. | | Farm isn't quite the correct word. All we do is take. | Reason077 wrote: | This story is about farmed fish (ie: fish raised in man made, | fresh water fish ponds/tanks). Not wild fish taken from the | sea. | Reason077 wrote: | To be clear, this story is about farmed fish from inland, | fresh-water fish farms. No sea involved. Fish farms can still | cause pollution, of course, but if well managed they should be | no worse than any other farm. | ulnarkressty wrote: | ...unless the feed comes from their nearby coast -- | | https://www.newyorker.com/magazine/2021/03/08/fish- | farming-i... | | (google translated from German) -- | | https://www-spiegel-de.translate.goog/ausland/gambia- | chinas-... | ceejayoz wrote: | Depends to some extent what they're feeding the fish. | | Some farmed fish are fed wild-caught fishmeal and fish oil | from smaller fish. | | https://en.wikipedia.org/wiki/Forage_fish#Use_as_animal_feed | ed25519FUUU wrote: | Agree but the small independent fish farmers in Africa are not | to blame. These are like 1 or 2 people operations. Really | nothing compared to the ocean raiding by western and eastern | fishing vessels. | lainga wrote: | Well, we did until the mid-90s. North Atlantic fishing hasn't | been as unregulated as to presume "limitless supply" for about | 30 years. | [deleted] | armchairhacker wrote: | Honestly I would love to buy ground haddock or salmon at the | supermarket. _Especially_ if they can produce it cheaper than | frozen fish. | | But why haven't fish sausages etc. been created before? I imagine | there are logistic challenges and reasons why ground fish is kind | of a dumb idea especially vs. frozen fish. Like i bet ground | salmon would go bad much quicker than frozen salmon, and it | wouldn't get a nice texture and cook nice like ground beef or | turkey. | beambot wrote: | Surimi already exists & is quite common for ground fish | hahamrfunnyguy wrote: | Fish sausages have been created before. They are pretty common | here. I live in the Northeastern US, and big regional grocer | here carries a couple different types. Most of the local | sausage shops have an offering or two as well. Fish sausage is | big in Asia too, they have all sorts of fish balls and even | NOODLES. Both are essentially a firm fish sausage without a | casing. | TchoBeer wrote: | There's an Ashkenazi Jewish dish called Gefilte fish that's a | fish sausage. I doubt it's uniquely Jewish, so it's definitely | a thing. | futharkshill wrote: | they sell ground fish at every Danish supermarket | Reason077 wrote: | Try a Korean grocer for fish sausages. They seem to be a | popular thing there. I've bought some before in London - tasty | but quite "processed". | ed25519FUUU wrote: | I've had fish cakes before, especially in Japanese and Chinese | soups. Not sure why nobody made the leap to sausage. | senkora wrote: | This seems quite similar to fishcake. Maybe the difference is | having a casing? | | https://en.m.wikipedia.org/wiki/Fishcake | dv_dt wrote: | Yup there are also related fish ball products | | https://en.m.wikipedia.org/wiki/Fish_ball | kyruzic wrote: | They do exist. Fish sticks are fish sausages. You can buy | actual sausage shaped fish sausages at any asian market as | well. | cco wrote: | Fish sausage is already pretty popular. McDonald's Filet-o- | fish, salmon cakes, fish sticks etc are all _roughly_ sausage. | I suppose it depends on how strongly you feel about the casing | part of the sausage definition, but for my money "ground up | meat (and binders) in a shape" captures the essence of sausage | well enough. | spoonjim wrote: | Filet o Fish isn't ground up. | goldenkey wrote: | It tastes like it is. ;-) | ip26 wrote: | Fish doesn't seem to preserve that well. Even smoked salmon | only lasts a little while. This doesn't prevent you from making | fresh sausage, but the fresh sausage market is not very big. | belorn wrote: | Growing up with parents that were small scale fishermen, I | grow up recognizing that the store bought fish taste and | smell was actually just fish that people hasn't manage well | enough to keep fresh. Most of the catch we got was actually | alive when we came back from the lake, and then generally | imminently gutted, fillet, and put in the freezer. | | Smoke salmon is an other thing that really should not be in | fridge temperature for more than a few days, I would say max | 5-7 days from when it was smoked. Smoked salmon freeze well | through, and one can also grind up smoked salmon that has | been frozen to make quite nice Pate and other dishes. | Naturally, if the fish was mishandled before it was smoked | then the result is likely to be bad also. | | Fish at the supermarket is really hard to determine how long | it been unfrozen, or how many times the fish got thawed and | refrozen during processing, or if all the people involved | between has been handling the fish with the care needed to | not allowing the rotting process from starting. | Ekaros wrote: | I wonder how palatable the structure, mouth feel and bite is. | Seasoning is unlikely to be issue, but the rest are quite | critical for sausage eating experience. | riazrizvi wrote: | It's a characteristic of the food industry, which is shaped by | business practices where big names will only sell their (fish | finger) product next to acceptable other products that don't | challenge their brand, in combination with the high bar of | meeting food regulations to protect consumers which makes it | hard to invent processed food and of also getting consumers to | try new food things. Not many people are food adventurous | especially for fish type produce which is high risk. | vkou wrote: | What makes fish type produce high risk? Given that fish don't | share as much biology with us as mammals do, I thought that | there are far fewer fish parasites that can both survive | cooking, and are harmful to humans. | | Is the concern here that fish spoils faster? | weare138 wrote: | >But why haven't fish sausages etc. been created before? | | Apparently they have been. Google fish sausage or seafood | sausage. There's a ton of recipes and there's other vendors | selling them. To be honest I hadn't heard of them until now but | it seems to be a thing. | ChrisMarshallNY wrote: | That's a cool story. Always good to hear about successes like | this. | | I would find Nile Perch fish sausages good. | | Nile Perch are pretty awesome fish[0] (but they are an aggressive | introduced species). Many American fisher[wo]men have no idea | what they're missing. | | [0] https://en.wikipedia.org/wiki/Nile_perch | wly_cdgr wrote: | As someone who has tried fish sausages, I just wanna say...anyone | who thinks there's a strong demand for fish sausages hasn't tried | fish sausages | ajkjk wrote: | Perhaps there are different kinds? If they are anything like | fish balls, I can imagine they're good in some dishes, although | perhaps not appetizing on their own. | AussieWog93 wrote: | >fush sausages | | Is that a Kiwi thing? | hannyaharamita wrote: | Fish sausages are sold in Japan, and these are a finely | emulsified sausage of fish with pork fat. | | Run the Japanese Wikipedia page through a translator for more | background: | https://ja.m.wikipedia.org/wiki/%E9%AD%9A%E8%82%89%E3%82%BD%... | | This is a graph of fish sausage production 1953-2020 | https://www.jca-can.or.jp/~sausage/tokei-htm/ in Japanese, left | axis is tons. | | I've translated a 1939 paper on fish sausage and whale ham | production methods, comment if interested. | cardosof wrote: | Why the decline after 1970? | weare138 wrote: | Those sound good. I want to try it. | ed25519FUUU wrote: | Good for her. Sounds like she nailed a market need and got the | timing right. | | Now you just gotta stay ahead. There's no patent protection for | things like fish sausage so there will be a lot of challengers in | the space. | pcrh wrote: | Fish sausages are the kind of thing you wonder why it never | existed before... | | Although fish sticks, similarly are processed fish meat, have | been around for a while. | rjsw wrote: | Fish sticks (fish fingers) are not processed all that much. A | crab stick [1] is maybe closer to a sausage in the amount of | processing that has been done. | | [1] https://en.wikipedia.org/wiki/Crab_stick | vittore wrote: | I remember it was a thing back when I was a kid back in soviet | union. Fish sausage and fish links. Ah we also had Fish Day - | every Thursday. | 1cvmask wrote: | Product market fit, then hustle and then free press = profitable | business everywhere in the world. | rexreed wrote: | There is a similar initiative to turn invasive fish species such | as Snakehead fish into "fish donuts". Solves two problems at | once. Probably would work as well as fish sausages: | https://designawards.core77.com/speculative-design/108041/Ec... | bserge wrote: | Speaking of food, dried corn snacks are practically non existent | even though they're great with beer (also dried bread snacks). | | Not dried unprocessed corn, I'm talking corn flour baked/fried | into a chips-like snack, like we do potatoes. Bet you never heard | of it. | | Also, in the UK, they don't have dried fish/octopus snacks in | pubs! A fucking island nation! It's the same old peanuts | everywhere, come on! | | Actually, that's most of Europe. Dried fish with beer is quite | popular in Asia and even Russia. | | Quite literally a multimillion dollar market right there. | | On the ocean food issue: They've been in terminal decline for a | while now. The future of seafood is farming. Today, half of the | fish for human consumption is already farmed. Shame about the | less farmable species. | mastazi wrote: | > I'm talking corn flour baked/fried into a chips-like snack, | | Those are quite common, they are called nacho chips or nachos, | usually in a triangular shape. | | > Dried fish with beer is quite popular in Asia and even | Russia. | | Besides beer, many types of fish-based chips are popular in | Asia, I remember my daughter snacking on the when we were still | living in Thailand. By the way they are not that hard to find | in the West (you will have to visit an Asian food store). | | Another type of chips that are not popular in the West, but | absolutely delicious are dried seaweed chips (they are similar | to the nori seaweed that wraps sushi, but dried). | smabie wrote: | > Not dried unprocessed corn, I'm talking corn flour | baked/fried into a chips-like snack, like we do potatoes. Bet | you never heard of it. | | Doritos, fritos, cheetos, nachos, tortilla chips, etc? It's | very popular.. | solraph wrote: | You'd be amazed how insular some people in the developed | world can be. I had a house mate who moved from a major UK | city to the other side of the world, but in her late twenties | had never in her life eaten rice. | | Rice! | TulliusCicero wrote: | > Not dried unprocessed corn, I'm talking corn flour | baked/fried into a chips-like snack, like we do potatoes. Bet | you never heard of it. | | You've never heard of tortilla chips? Or the brand name | Doritos? | NavinF wrote: | I'm pretty sure he was joking. On the off chance that's not | the case, I'm really curious what country he's from. ___________________________________________________________________ (page generated 2021-12-19 23:00 UTC)