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Old 07-25-2011, 11:14 AM   #21
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Well, phooey, pacanis! I had my fingers crossed for you. I was hoping to see a nice sliced loaf when I signed on this morning.

Basically, it was just too moist to hold shape?
Believe me, Timothy, I was looking forward to taking that picture!

They did not seem any more moist than making a sausage fatty, so I don't know if the fish and/or the shrimp leached moisture or not, but they were anything but dry when finished. I even patted dry the shrimp.
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Old 07-25-2011, 11:39 AM   #22
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Sorry to hear it, Pac. Fantastic effort and great idea!
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Old 07-25-2011, 11:52 AM   #23
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Thanks Big Al.
I haven't stuck a fork in it yet... although, really that is the best way to eat this.
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Old 07-25-2011, 12:38 PM   #24
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Believe me, Timothy, I was looking forward to taking that picture!

They did not seem any more moist than making a sausage fatty, so I don't know if the fish and/or the shrimp leached moisture or not, but they were anything but dry when finished. I even patted dry the shrimp.
Here's a video where a fish loaf is made. This lady uses parchment paper to wrap the loaf in, and bread crumbs and egg as a binder. I think the parchment paper holding it in shape until it firmed up in the oven may be a big help, or using an oiled loaf pan perhaps.

You also might try dicing the shrimp and pressing the water from the dice. That might get rid of some more moisture.

Fish Loaf (Sliced for sandwiches)


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Old 07-25-2011, 01:17 PM   #25
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You will need a binder for the fish to hold it's shape, and even then, there should be support Salmon just doesn't have the collagen or connecting tissue found in red meats to bind the ingredients together. Adding eggs would help. If you had a fat net, that would help as well. Also, if you use thick aluminum foil to wrap the fattie in, it might create enough of a structure to hole the fatty until it is cooked enough to hold its shape.

Good luck.

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Old 07-25-2011, 01:25 PM   #26
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Fred, how about using thin slices of salmon or other fish filet laid out in an overlapping pattern then filled with your other ingredients and rolled.
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Old 07-25-2011, 01:40 PM   #27
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Sounds and looks like a good idea. Are you wrapping them in bacon?
Funny how great minds work.... I thought the same thing as I was reading his post.
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Old 07-25-2011, 03:03 PM   #28
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Good suggestions.
The parchment paper is nice. That might still allow the smoke to get through.
And maybe more eggs and bread crumbs. She used half a cup for 1 lb, I used half a cup for 28 oz of salmon plus the shrimp... and just 2 eggs. Maybe increasing the eggs and cutting out the mayo will help bind it more, along with more crumbs.
And I think strips of something would help. Something to help define the layers, because none of the layers were defined after cooking. It lost any spiral effect rolling it had. Maybe some paper thin salmon inside as a layer.
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Old 07-25-2011, 03:05 PM   #29
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Good suggestions.
The parchment paper is nice. That might still allow the smoke to get through.
And maybe more eggs and bread crumbs. She used half a cup for 1 lb, I used half a cup for 28 oz of salmon plus the shrimp... and just 2 eggs. Maybe increasing the eggs and cutting out the mayo will help bind it more, along with more crumbs.
And I think strips of something would help. Something to help define the layers, because none of the layers were defined after cooking. It lost any spiral effect rolling it had. Maybe some paper thin salmon inside as a layer.

Just mail it...I don't care if the layers are defined or not...
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Old 07-25-2011, 03:19 PM   #30
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Just mail it...I don't care if the layers are defined or not...
Tell ya what I'll do
I'll smoke it in one of those round mailer tubes. That way it will not only hold it's shape, it will be ready for mailing when done
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