Gabby wrote:
> When I'm making fish cakes I always put the salt cod through the food
> processor. It turns it into feathery bits that give a wonderful taste
> to the fish cakes but doesn't give you any chunks of fish to bite on
> if that's objectionable to you (I fully understand: Consistency, rather
> than taste, is usually my reason for disliking certain foods.)
>
> As for using fresh fish, no, if I'm going to spend the money on fresh
> fish I won't be mixing it with anything.

That's because you don't live on Lung Guyland... you must live
somewhere like Iowa. I used to able to buy whole fresh cod for
$2/lb... cleaned and filleted for $3/lb. If I wanted to get up early
and drive a couple of miles to where the fishing fleet docked I could
pick, choose, and refuse... all kinds of fresh caught (some still
gasping) for like a a buck a pound. Fish cakes was one of my
favorites, I'd even grind up fresh fish for fish loaf. Alas, now up
here a good hundred twenty miles from the sea there is no fresh fish,
none... least not what I call fresh fish, less than a couple-three
hours out of the sea. maybe ten years ago I'd come home from work,
grab my tackle and surf cast for dinner... I lived only a two minute
walk from the sound... on a good late afternoon I could pull in 20 lbs
of fluke in as many minutes. On Lung Guyland fresh fish is no more
valuable than fresh corn in Iowa... and fresh caught fish is readily
available all year.

Sheldon