FISH PRODUCTS

FISH PRODUCTS PRODUCTION PROCEDURE

FISH CAKE

Ingredients

250 g butter
250 g flour
50 g powdered fish
150 g Sugar
Baking powder (1 level teaspoon)
4 big eggs
1 teaspoon vanilla flavour
Nutmeg

Procedure

1.  Mix sugar and butter to obtain a creamy mixture
2.  Whisk egg properly, add flavour and mix with  butter and sugar mixture
3.  Mix flour, baking powder, fish and nutmeg together in a separate bowl and mix gradually into the sugar, butter and egg mixture then leave for about 30 minutes to set.
4.  Oil the pans of various shapes and scoop the mixture into the oiled pans and bake in an oven at 1500C.

FISH BRAIDED-LOAF

Ingredients

50 g butter
500 g flour
50 g powdered fish
50 g Sugar
1 teaspoon yeast
50 ml milk
1 egg
½ teaspoon salt
Spiced diced fish for filling
Warm water
Egg white

Procedure

1. Sieve the flour into a neat bowl, add sugar, salt, yeast and mix well.
2.  Mix in the butter to the powdered ingredients in step 2 to get fine bread crumbs
3.  Add milk, the whisked egg into the fine bread crumbs mixture and gradually add little warm water to obtain soft dough.
4.  Transfer to a floured surface and knead in just enough flour to obtain dough that is smooth and elastic.
5.  Put into a clean bowl, cover and leave to rise in a warm place until double in size.
6.  Knock back the dough and transfer to a lightly floured surface. Knead then roll out into a rectangle.
7.  Spread the filling in the centre, then with a sharp knife cut ten strip at an angle on either sides of the filling.
8.  For a braided pattern, fold up one end neatly and fold the strips from alternating sides.
9.  Cover loosely with a dish towel and leave to rise in a warm place until almost doubled in size.
10.  Preheat the oven to 1900C
11. Glaze it with egg white and bake until browned. Transfer to a rack to cool.

FISH-MORINGA BREAD

Ingredients

100 g butter
500 g flour
75 g powdered fish
10 g moringa
3 tablespoon Sugar
2 teaspoon yeast
1 teaspoon salt
4 tablespoon milk

Procedure

1.  Mix powdered ingredients (sieved flour, sugar, moringa, fish, yeast and salt) together in a separate  bowl
2.  Mix in the butter to obtain fine bread crumbs and mix with warm water to obtain soft dough and knead very well.
3.  Leave in a warm environment to prove for about 30 minutes till it is double its initial size.
4.  Knock back the dough and knead very well
5.  Transfer the dough to the oiled baking pan and bake at 1500C till the top turns golden brown.

FISH CHIN-CHIN

INGREDIENTS

Salt
Wheat flour
Fish
Sugar
Butter
Groundnut oil
Measuring cups and spoons
Frying pan
Cutting board
Rolling pin and knife

PROCEDURE

1.  Fish is obtained, properly dressed and steamed for 30mins
2.  Bones in fish are removed
3.  Boiled mixture is pressed manually to remove water and lipid contents
4.  Pressed cake is then dried under solar tent dryer
5.  Grind after drying process with mortar and pestle
6.  Package in air tight bottle and store in cool and dry place as fish protein concentrate
7.  Mix 10% of fish protein concentrate with 90% wheat flour
8.  Add two teaspoon of baking powder
Add and mix salt, butter and water properly
9.  Roll it out and cut into small sizes
Fry to golden brown colour in hot deep oil