Fish Sausages

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

fish sausages are a relatively rare commodity, although they were made in Europe in the past for fast days. British fish sausages, which enjoyed a small market until the end of the 19th century, were made of haddock, mackerel, kipper, etc., with the addition of cereal, in normal British sausage fashion.

The term ‘fish sausage’ is sometimes applied to Japanese textured fish products. It does not suit them, for reasons explained under fish pastes and fish paste products.