All things can be intestines, and sausages may be the universal destination of all meat. Since pork can be made into sausages, why can't we like salmon and flying fish roe?
As soon as you bite open, large chunks of salmon are visible in the delicate and dense surimi, giving the tongue a luxurious umami punch.
Teeth cut through the casing, the delicate and slippery cod surimi jumped to the tongue with an umami taste, and the flying fish roe burst open in the mouth, releasing delicious like a small popper of umami. Such a seafood sausage experience, rounding up and eating seafood directly is what is the difference.
01
Seafood made into sausages
/ Salmon, Flying Roe /
If you want to eat fish sausages well, it is much more difficult than pork sausages. The preservation and processing of fish meat have higher thresholds and requirements for ingredients and technology.
We rarely encounter real fish sausages in the market (that kind of starchy snack fish sausages are not ha), so when we eat these seafood sausages, it is simply a mouthful. The moment you bite open your casing and see the salmon pieces and flying fish roe inside the red fruit, it is simply !!! I'm going to see the link in a second.
■ Salmon intestines
The salmon minced meat is used to base it, and salmon chunks are also added. While tasting the delicate surimi, you can also chew the tender texture of the salmon meat. One can't help but ask: Is this real? This is not the fish sausage I used to know!
Cut from the side, the salmon pieces are more obvious, at least 50% of them are visible to the naked eye, and the orange-pink salmon flesh is densely distributed in the surimi, making people feel like eating fried salmon belly in a trance.
The middle abdomen of the salmon was chosen, and the flesh of this part is particularly fat. Usually, when making fried salmon steaks, this part is especially popular, oily and fat, the meat is tender, and it turns into gravy after a little chewing in the mouth. Although it is a salmon sausage, the mouth experiences no less hearty than eating salmon meat.
■ Flying fish roe sausage
Eat two umami flavors with a sausage, a base of dense cod surimi, which is added to the whole flying fish roe, and each bite can experience the joy of crisp popping beads.
Many of the so-called "flying fish roe" on the market are not real fish roe, but artificial flying fish roe substitutes made of sodium alginate as raw material through spheroidization technology, and the taste of synthetic flying fish roe is very similar to that of natural flying fish roe, but the flavor is still worse. This sausage uses flying fish roe from the deep waters of Peru, and the umami bomblet did not run.
Unlike some fish sausages with other cheap ingredients to base, this flying fish roe sausage uses cod surimi to base, cut open can obviously see the tender meat, fresh flavor, people really can't suppress the desire to destroy it.
Each box is individually wrapped to prevent sausages from sticking together. Low temperature quick-freeze lock fresh, keep the fish tender and elastic teeth, taste and flavor as far as possible do not let go of loss.
02
Classic sausage
/ Plain, black pepper, hot and spicy, basil /
In addition to seafood sausages, its classic meat sausages are also very good, all of which are old basic skills.
It uses Bucksia black pork, which is only more than 5,000 heads per year, and is known as the "Rolls Royce in Pork". Seasoned with Mediterranean sea salt, mainly to set off the aroma and freshness of the pork itself, bite down and burst out the rich gravy. There are four flavors: original, black pepper, hot and spicy, and basil
■ original taste
When you don't know what to choose, it is right to start with the original taste. You can fully appreciate the feeling of gravy splashing in your mouth, delicious and versatile.
■ black pepper
Black pepper and pork are also a pair of classic CP, and the salty freshness of black pepper makes the pork taste more intense and layered.
■ hot and spicy
Eating it in the mouth is slightly spicy, not the spicy of Sichuan cuisine, but more foreign spicy.
■ Basil
As a classic vanilla, the aroma of basil infuses the pork with a unique flavor, and after swallowing, this subtle aroma still reverberates faintly.
03
Simple cooking
/ Fry, fry, fry, steam, roast, boil /
Frying is the most classic and convenient way to cook, especially when you see the casing gradually browning, and finally cracking a seam, reminiscent of the joy of the grilled sausage that was deliberately cracked in elementary school...
If you want to be light, boiling or steaming is also OK, although there is no mellard reaction, but the delicious and juicy fish is still there.
In addition to eating the intestines alone, you can also give full play to your brain holes and let the intestines and other ingredients spark. Like what:
Sprinkle with cheese and bake it together, mixing with meat and milk.
Cut the pieces and stir-fry them with shiitake mushrooms and vegetables, so that you can dry several bowls of rice.
A bowl of vegetarian noodles, covered with sliced seafood sausages, instantly transforms into fresh seafood noodles.
Wrapped in a soft toast and fried together, making a toast sausage roll is the ideal destination for overnight toast...