Fish Sausages To Be Made

Press, Volume CIV, Issue 30937, 18 December 1965, Page 3

Fish Sausages To Be Made

(New Zealand Press Association) WELLINGTON, Dec. 17. Two of New Zealand’s major food processing companies could be marketing fish sausages—both in New Zealand and overseas—within the next 12 months.

Fish sausage—first “manufactured” under contract to the Marine Department by the food technology department of Massey University—was first made known to the public earlier this month.

A fishing industry spokesman said today that a fish sausage market had already been opened up in Japan and Brit-

ain had made a breakthrough with the product. He said New Zealand’s fish sausage would be made from by-products, such as trevalli, which was a generally unpopular variety of fish with the housewife. “Trevalli is one of the fish varieties which makes up the 150-200 tons of fish dumped each month,” said the spokesman. Plastic Skin Fish sausages—about 6in long, 2in wide and packed in a plastic skin—could prove popular as savouries, entrees, sandwich fillers or main meals, according to the fishing industry spokesman. The spokesman said other New Zealand food processing companies were already experimenting with the manufacture of fish cakes from trevalli and moke.

Asked why trevalli was unpopular with the housewife, he said that, although it had a good flavour, it was heavily boned.