Fish Floss Recipe
Not only can we make floss from pork (pork floss) or chicken (chicken floss), but fish is also a great ingredient for floss! I usually make fish floss using salmon, tuna, or mackerel to serve with cooked rice/sticky rice or with sandwiches and bread. Here’s my simple method for making it!
Table of Contents
Selecting Fish Species for Making Fish Floss
There are many edible fish species available on the market today, but not all are suitable for making fish floss. From my experience, the best fish for fish floss are large saltwater species that can be filleted or cut into large slices, such as tuna, mackerel, salmon, and cod.
First, because they are large fish, it’s easier to remove the bones and skin from the fish meat. In addition, large saltwater fish have firmer meat fibers, making them very easy to turn into fish floss. Second, saltwater fish tend to have a more aromatic and robust flavor compared to freshwater fish.
Fish Floss Recipe
Below is a simple recipe for making salmon fish floss that I often use. I make it in an Asian style, so I use soy sauce; however, you can also make fish floss using just salt. Typically, 3 tablespoons of soy sauce have a saltiness equivalent to approximately 1 teaspoon of salt.
Here’s the recipe to make 400g fish floss from 1kg fresh fish:
- 1kg (approximately 2.2 lbs) fresh fish (salmon, tuna, cod, mackerel, etc.)
- 3 tablespoons soy sauce
- 3 tablespoons oil
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
How to Make Fish Floss
With a simple list of ingredients, you can easily start making fish floss in your kitchen. Follow these steps to create your own flavorful fish floss:
Step 1. Cooking the Fish
- Prepare the Fish: If you have fish fillets with skin or fish cut into chunks, you’ll need to remove the skin and bones. To make peeling the skin easier, blanch the fish in boiling water for 5 minutes. This will allow you to easily remove the skin. Alternatively, you can use a knife to carefully slice off the skin, but this method requires some skill.
- Cook the Fish: Place the fish in a pot with a pinch of salt and boil until cooked. To reduce any fishy odor, you can add a few slices of ginger or shallots to the water.
Step 2. Making the Fish Floss
- Season the Fish: Once the fish is cooked, transfer it to a bowl or container. Add soy sauce, oil, salt, and pepper, then mix well to evenly coat the fish with seasoning.
- Shred the Fish: Put on gloves and shred the fish into small, fine pieces by hand. Let the fish marinate in the seasoning for 15-20 minutes.
- Dry the Floss: Transfer the marinated fish to a pan and cook over medium heat, stirring constantly. Once the fish starts to firm up, reduce the heat to low and continue stirring until the fish is completely dry and becomes floss.
Step 3. Serving & Storing
- Serving: Once the fish floss is dry, it’s ready to eat! Enjoy it with bread, sandwiches, rice, or sticky rice. Sprinkle some on top and pair it with eggs, bacon, mayonnaise, or other toppings of your choice.
- Storing: Let the fish floss cool completely before transferring it to an airtight container. It can be stored for up to 1 month. You can keep it in the refrigerator or at room temperature below 25°C (77°F).
Enjoy your homemade fish floss!
Fish Floss Recipe
Not only can we make floss from pork (pork floss) or chicken (chicken floss), but fish is also a great ingredient for floss! I usually make fish floss using salmon, tuna, or mackerel to serve with cooked rice/sticky rice or with sandwiches and bread. Here's my simple method for making it!
Ingredients
- 1kg (approximately 2.2 lbs) fresh fish (salmon, tuna, cod, mackerel, etc.)
- 3 tablespoons soy sauce
- 3 tablespoons oil
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
Instructions
Step 1. Cooking the Fish
- Prepare the Fish: If you have fish fillets with skin or fish cut into chunks, you’ll need to remove the skin and bones. To make peeling the skin easier, blanch the fish in boiling water for 5 minutes. This will allow you to easily remove the skin. Alternatively, you can use a knife to carefully slice off the skin, but this method requires some skill.
- Cook the Fish: Place the fish in a pot with a pinch of salt and boil until cooked. To reduce any fishy odor, you can add a few slices of ginger or shallots to the water.
Step 2. Making the Fish Floss
- Season the Fish: Once the fish is cooked, transfer it to a bowl or container. Add soy sauce, oil, salt, and pepper, then mix well to evenly coat the fish with seasoning.
- Shred the Fish: Put on gloves and shred the fish into small, fine pieces by hand. Let the fish marinate in the seasoning for 15-20 minutes.
- Dry the Floss: Transfer the marinated fish to a pan and cook over medium heat, stirring constantly. Once the fish starts to firm up, reduce the heat to low and continue stirring until the fish is completely dry and becomes floss.
Step 3. Serving & Storing
- Serving: Once the fish floss is dry, it’s ready to eat! Enjoy it with bread, sandwiches, rice, or sticky rice. Sprinkle some on top and pair it with eggs, bacon, mayonnaise, or other toppings of your choice.
- Storing: Let the fish floss cool completely before transferring it to an airtight container. It can be stored for up to 1 month. You can keep it in the refrigerator or at room temperature below 25°C (77°F).
Nutrition Information:
Yield: 10 Serving Size: 40gAmount Per Serving: Calories: 115
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