Fish Balls

Use fillets and all fish meat that can be scraped off the bones.

  • Grind meat through 3mm 1/8 inch plate
  • Ground fish, 1.5 kg, 3.5 lb
  • Milk, 1 cup
  • Fish broth*, 1 cup
  • Flour, 3 Tbsp
  • Fish sauce, 5 Tbsp
  • Nutmeg, 1 tsp
  • Pepper, 2 tsp
  • Ginger, 1/3 tsp
  • * simmer fish bones, in little water for 60 minutes.
  • Mix all ingredients together, then add ground fish and remix again.
  • Form the mixture into balls about 2 inch thick.
  • Fry the balls in hot oil (375° F, 190° C) until light brown. This should not take longer than 1 minute. Pack into containers and fill with hot fish broth or light tomato sauce. Leave 1 inch headspace in glass jars, and 1/4 inch headspace in cans.
  • Seal and process at once.
Style Pack Container Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Jar-Pint 100 min 11 lb 10 lb
Can-No.2 90 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
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Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
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