Emulsified

Emulsified fish is processed fish products whose appearance is characterized by a smooth background matrix in which individual pieces cannot be distinquished by the naked eye. Emulsified fish products can be produced in a bowl cutter or in a mixer followed by an emulsifier. Both systems involve a large amount of energy. Examples: fish cakes, fish puddings, fish balls, fish sausages, and surimi. Whiteness and flavour are often of major importance.