On Tue, 1 Oct 2013 15:12:32 +0100, "Ophelia" >
wrote:

> Nooo don't process it (unless you just want mush of course) Keep decent
> sized pieces and mix very gently to keep them whole. sf makes these I think
> so she will be able to share the way she makes them.

I don't use raw fish. I make a double portion of whatever fish I'm
cooking and break it into thumbnail sized chunks along the natural
lines that cooked fish develops. If I was buying those scraps, I'd
poach or saute them lightly first and then proceed.

Those scraps could also be sautéed and served with some sort of sauce.
http://www.saveur.com/article/Recipe...iyaki?cmpid=fb
http://www.saveur.com/article/Recipe...-Mustard-Sauce
http://www.pillsbury.com/recipes/gri...6-d67263a65b84



--
I take life with a grain of salt, a slice of lemon and a shot of tequila