THE MANUFAC- TURE OF FISH SAUSAGES
Year: 1885

page_text: I THORSTEN NORDENFELT of 53 Parliament Street in the City of Westminster
Civil Engineer do hereby declare the nature of my invention for "THE MANUFAC-
TURE OF FISH SAUSAGES" to be as follows:-
The fish after having been freed from bones and skin is pounded or chopped by
hand or by some mechanical means into a more or less fine mass or pulp.
The refuse (from the separated flesh of the fish) is either crushed or treated in
its whole state with cold or warm water in order to extract any ingredients in it
which are soluble in water such as albumen or salts that are extractable &°. The
solution obtained after being filtered by chemical or mechanical means is reduced
into any concentrated state that may be required. This extract is then mixed (or
worked) with the separated flesh of the fish into a suitable consistency and spices
vegetables in their natural or dried state or in extracted form as well as other
ingredients intended to heighten the tastiness of the article or its nutritious value
are added as may be required or desired.
If fish poor in fatty matters such as haddock cod &° are used an addition of some
fatty substance, such as chopped pork & is made.
For an article intended for long transport or where it is important to obtain it
in the most concentrated state possible the flesh of the fish can be submitted before
the extract is mixed with it to a slight drying process at a temperature not
exceeding the coagulating point of albumen.
The thoroughly mixed mass is then filled into well cleaned skins (from intestines)
or into any similar substance artificially made such for instance as from parchment
or in any other way.
The fish sausage so made can be used either fresh or preserved by pickling or
curing or in other ways.
The advantages of this invention consist in obtaining a tasty and cheap food
which can be easily kept for a considerably longer time than the fish itself and

page_text: when pickled or cured the sausages can be kept for a year or longer without
detriment and whether boiled or fried will furnish a good and nutritious food.
The articles being made up into sausage shape makes the cost of transit &
considerably cheaper than it would be for the whole fish when about 33 per cent
would be lost in valueless bones entrails &°.
By extracting from what may be called the refuse of the fish tasty and nutritious
matter and by mixing it with the flesh of the fish a much more nutritious food is
obtained than what could be got from the fish in its natural state.
In buying fish unprepared at least 33 per cent are lost in refuse whereas a
consumer of fish sausages utilises almost every part of the fish.

page_text: Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I declare that what
I claim is:
1. My improvement in the manufacture of fish sausages consisting in extracting
from the offal of; the fish nutritious matter such as albumen salts and other sub-
stances, and mixing the extract with the flesh, more or less cut up or chopped,
thereby concentrating in the sausage all nutritious matter in the fish.
2. My improvement in the manufacture of fish sausages consisting in com-
pounding fish extract and flesh as above, with fat, starch, and vegetable matters,
thereby producing a valuable food which can be prepared to suit different tastes.
Dated this 7th day of Anril 1886.