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.
>
My sentiments also, i would not use a fresh or frozen filet this way.
Though i often use tinned or dehydrated for gefelte.

Liking as i do the combination of chicken and fish, i sometimes make
small fish balls with bread crumbs and wine and a few other ingredients
& poach them in chicken stock and serve in a bowel of chicken soup.
Sometimes i make a ravioli this way and serve them in soup.
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JL