Minced Fish Products
Products (18)
| Product | Package | Origin |
|---|---|---|
| Minced common bream, chilled | 1 kg | Lithuania |
| Minced African catfish, chilled | 1 kg | Lithuania |
| Minced zander, chilled | 1 kg | Lithuania |
| Minced common carp, chilled | 1 kg | Lithuania |
| Minced ocean perch, chilled | 1 kg | Lithuania |
| Minced Argentine hake, chilled | 1 kg | Lithuania |
| Minced common bream, frozen | 1 kg | Lithuania |
| Minced common bream, frozen | 5 kg | Lithuania |
| Minced African catfish, frozen | 1 kg | Lithuania |
| Minced African catfish, frozen | 5 kg | Lithuania |
| Minced zander, frozen | 1 kg | Lithuania |
| Minced zander, frozen | 5 kg | Lithuania |
| Minced common carp, frozen | 1 kg | Lithuania |
| Minced common carp, frozen | 5 kg | Lithuania |
| Minced Argentine hake, chilled | 1 kg | Lithuania |
| Minced Argentine hake, chilled | 5 kg | Lithuania |
| Minced ocean perch, chilled | 1 kg | Lithuania |
| Minced ocean perch, chilled | 5 kg | Lithuania |
What are minced fish products
Minced fish products are mechanically minced fish flesh obtained from gutted, cleaned fish parts separated from the larger bones. During mincing, the raw material is passed through special equipment that evens out the structure and produces a uniform mass that is easy to shape. These products have a neutral flavour and a delicate texture and are convenient to use, making them a versatile raw material for further culinary processing.
Nutritional value
Minced fish retains the main nutritional properties characteristic of fish: it is a good source of easily digestible protein and provides important amino acids, minerals and vitamins. Mince made from oilier fish also supplies omega-3 fatty acids. Thanks to the uniform structure, nutrients are evenly distributed throughout the product.
Culinary uses
Minced fish products are an extremely versatile raw material. They are used to shape fishcakes, fish balls, fritters, fillings, spreads and terrines. The mince combines easily with spices, onions, eggs or breadcrumbs, making it suitable for both everyday and festive dishes. It can be fried, braised, steamed or cooked in soups.
Preparation notes
For best results, the mince should be kneaded well so that the dish holds together and does not fall apart. Salt and spices are added to taste, and eggs or breadcrumbs are often used as a binder. Overly long heat treatment should be avoided so that the product does not dry out and remains juicy.