Two-ton fish cake is the name of the game for many fishermen, but they’re often made from a single-pound fish.
That’s because they’re easier to catch, weigh and kill.
But if that’s not enough, the trick to making a delicious meal out of a single pound of trout is to use a technique called sous vide cooking, where the fish is cooked at very high temperatures for about a week in a high-pressure water bath.
“I think sous-vide is probably the best way to make fish cake because it is really very forgiving and the fish has a very high temperature,” said Jeff Geddes, a former chef who’s been selling sous Vide fish cakes since 2004.
“It is a really good way to get a fish to come out looking like it’s cooked for a very long time.”
Geddes uses a technique known as “cooking to depth,” which is when the fish in the water is cooked to about 150 degrees Fahrenheit and then submerged in saltwater.
The saltwater helps to keep the fish alive.
When it comes to the fish cakes, a couple of factors come into play.
First, the fish cake should be cooked at a very low temperature, so it doesn’t turn into a gelatinous mass that can be crushed.
Second, it’s best to cook the fish at a high temperature to kill the bacteria that cause a variety of illnesses, such as salmonella and E. coli, that can occur in the wild.
Cooking to Depth is the process that Gedds and his partner, Jeff Schoenfeld, use to create their fish cakes.
Both chefs use an immersion circulator to bring the fish to a high boil and then cook it at high temperatures.
They then drain the fish out of the water to remove all of the excess salt.
“The fish is submerged in a small amount of water and the temperature of the fish changes as the water changes and it’s cooled,” Geddess said.
“When the water rises, the temperature drops, the salt increases, and the water becomes cooler.
That keeps the salt from boiling off and that prevents the fish from becoming gelatinous.”
Gedds said he usually takes the fish on a trip to a restaurant and cooks it in a large, stainless steel bowl, but he also lets the fish soak in a glass of water in the refrigerator.
“That’s where we let it sit for a week or so before we start cooking it,” Gedds explained.
“The fish cakes are always very good because they are very tasty.
It is very important to cook to depth to get the best flavor.”
Once the fish leaves the bowl, it goes to a cooler where it’s frozen until it’s ready to eat.
When you’re ready to grill your fish cake, you’ll want to take a steak or fish bone and pound it down until it is extremely dry.
This will help prevent the fish and its juices from sticking to the surface.
“This is what causes the fish’s tongue to stick to the bottom of the pan,” Geads said.
Once the meat is cooked, it is mixed with a little flour, salt, pepper, garlic and a bit of onion.
The meat is then cooked on a griddle until it browns on all sides.
Gedders said the steak and fish are cooked at about 150 to 160 degrees Fahrenheit, but you can also cook them at higher temperatures to cook them more evenly.
“We usually do cook them up to 150 degrees for about six to eight minutes,” he said.
Gedders and Schoenfelds also use a slow cooker to make their fish cake.
They put the fish, vegetables and herbs in the slow cooker, cover it with a lid and let it cook on low for 12 to 14 hours.
When the time is up, the lid is removed and the slow cookers is turned on high.
“If you look at it from a food safety standpoint, it has been tested and there’s no safety issue,” Gadds said of the slow Cooker.
“We don’t know how much salt we put in the fish or what kind of temperature we use.
It’s not going to hurt anyone.
But, if you have any issues, we’ll talk to you about it.”
Gadds and Schienfelds also make their sous Vide fish cakes in a food processor and then grill them on the grill.
“You’re just going to have to experiment,” Gaeds said, “to see what you can do.”
You can learn more about how to cook a single fish cake at the following sites: