Show #212N

Ingredients:

1 pound whitefish fillets, skinned, trimmed and boned, cut into 1 inch cubes
1/3 ounce Activa TG, see note
1/2 ounce sea salt
clancy's fancy hot sauce, or similar

Directions:

Place the whitefish, Activa, sea salt and hot sauce to taste in the bowl of a food processor fitted with the chopping blade.  Puree the mixture until smooth.  Using a rubber spatula or similar remove the whitefish paste from the bowl and pass through a fine sieve to remove any sinew or lumps.  Using a rubber spatula carefully place the whitefish paste into jerky squirter or piping bag fitted with a straight flat tip.

Preheat an immersion circulator (an insulated water bath with a heating element that heats and circulates water) in a water bath set to 165 degrees F or 73.8 C.

Carefully submerge the tip of the squirter or bag under the surface of the water and gently extrude the whitefish paste into the preheated bath using a firm but steady motion.  Using scissors or with a very sharp pairing knife, cut the noodles to desired lengths.

Cook the whitefish pasta about 2-5 minutes or until the pasta is firm and the whitefish is cooked through.  Using a pasta strainer or slotted spoon submerge the noodles in ice bath to stop the cooking. Drain and and carefully separate.

Store on parchment paper lightly coated with evcp olive oil.

Notes:

Activa TG is the commercial name for fermented Transglutaminase which is produced by Ajinomto Foods  in Japan. This protein is found naturally in humans, animals, and some plants. In most basic terms Activa binds proteins of any kind together which is why its earned the nickname "meat glue" in the food industry.

Activa TG can be applied to foods by directly sprinkling it, or by making a slurry mixed with water.  Once applied to proteins, the binding begins and requires various resting times depending on the intended outcome.  Refrigerating the proteins treated with Activa overnight is the best case scenario for a clean and safe bind. The binding reaction will work in the freezer, though much slower and because of its quick action Ajinomoto recommends using gloves and working in a well ventilated room.

For more information and ordering contact http://www.ajinomoto-usa.com/  or  http://www.chefrubber.com/