Looking for "seafood" hot dogs

Hello guys/gals,
I sell hot dogs, brats, sausages, kielbasa and such.  I would like to include a type of "water dog"  possible made from shrimps, scallops fish?  Just something different and gourmet-ie like.  Any ides, recipes or/and suggestions
 
Thanks,
Island Pound Hounds
 

I can picture something like quenelles in a natural casing. Although I've never seen it, I expect that some inventive chefs are already making some kind of seafood sausage. Hope you find something  - and let us know here on Roadfood what it is that you find. 
 
Cheers, John 

I've made seafood sausage for decades.  Its basically a mousseline of shrimp, scallops and white fish (cod is good) with diced lobster, crab, and/or shrimp folded in, along with seasonings, all stuffed into a regular sausage casing. 
Poach, grill and serve with beurre blanc for a sensational first course; its way too perishable and pricey for a typical hotdog cart venue.
 
It was the signature dish of Chanterelle, one of the top NYC restaurants, for 25 years; recipe is in the Chanterelle cookbook.

I can't post a link, but a place here in Atlanta, HD1 (by Top Chef Richard Blais) does a decent shrimp and grits dog.

whatnameisnottaken


I can't post a link, but a place here in Atlanta, HD1 (by Top Chef Richard Blais) does a decent shrimp and grits dog.

That's a Redneck Boudin Sausage!!!! 

Talk about serendipity! I opened a cookbook this morning, one I rarely ever go to, "McClain's North American Fish Cookery",and out fell an old recipe from the Culinary Institute of America that I had gotten at one of their open house days about 30 years ago.
Seafood Sausage
1-1/2 lb pike (other white fish will do, but pike is best)
2 sea scallops
2-1/2 oz. white bread diced
5 egg whites
1/2 qt. heavy cream
1/2 tsp. paparika
1/2 tsp. coriander
Cayenne to taste
Salt and white or black pepper
 
Garnish ingredients:
1/2 lb. scallops, chopped into 1/2 inch pieces
1/2 lb. tiny shrimp or larger shrimp cut into 1/2 inch pieces
1/2 lb. crab meat
1/4 cup pistacio nuts , chopped
1 TBLSP. chopped parsley
(truffels  if you can afford them)
 
1 . Combine the bread and egg whites with 1/2 C. heavy cream - chill.
2. Puree the chilled fish in a food processor with one ice cube.
3. Add the bread and cream mixture to the fish puree and mix well.
4. Add seasonings and remainder of heavy cream (very slowly) and mix well.
5. Mix in the garnish ingredients gently by hamd.
6. Stuff into sausage casings.
7. Blanch in 160 degree water to internal temperature of 150 degrees.
8. Shock in ice water and refrigerate.
Serve poached, sauteed , or grilled with sauce Bearnaise - or whatever you like.
 
Good luck!
 
Cheers, John 
 
 
 

rjb


I've made seafood sausage for decades.  Its basically a mousseline of shrimp, scallops and white fish (cod is good) with diced lobster, crab, and/or shrimp folded in, along with seasonings, all stuffed into a regular sausage casing. 
Poach, grill and serve with beurre blanc for a sensational first course; its way too perishable and pricey for a typical hotdog cart venue.

It was the signature dish of Chanterelle, one of the top NYC restaurants, for 25 years; recipe is in the Chanterelle cookbook.

This s nearly exactly what I do.  Mousseline of cod and shrimp, then I dice and add in lobster (the cheaper 4-6oz tails work great) and scallop for texture.  Fill it into hog casings, poach and lightly grill.
 
I bet the raw material cost is about $3-4 a link. 

whatnameisnottaken


I can't post a link, but a place here in Atlanta, HD1 (by Top Chef Richard Blais) does a decent shrimp and grits dog.

It looks like they don't put it in a casing anymore (under Not Dogs):
http://www.hd1restaurant.com/wp-content/uploads/HD1_Menu.pdf

You live in an area with some of the freshest, best seafood in the world! Why would you ruin it by stuffing it in a casing????
Suggest doing Alligator. Less perishable and FSU Seminoles love to eat up gators!
Alligator Sausage
Ingredients

• 2 pounds ground alligator
• 2 1/2 pounds ground Pork and Pork fat
• 1/4 cup sliced scallions
• 1 medium Onion
• 1/2 stalk celery
• 1 red pepper
• 6 garlic cloves
• 1/4 cup broad-leaf parsley
• 1/4 cup fresh sage
• 1/4 cup fresh basil
• salt and pepper
• spicy sauce to taste
• 15 feet casing for stuffing

Directions

1. Slice the scallions thinly. Roughly chop the Onion, celery, and red pepper.
2. Combine all the ingredients with the alligator, Pork, and seasonings in a large mixing bowl. Add one cup of ice cold water to the mixture and knead the ingredients using both hands for 10–15 minutes, or until the Pork fat is evenly distributed throughout the mixture.
3. Finely dice the garlic. Chop the parsley, sage, and basil.
4. To check the seasonings, cook a small quantity in a frying pan, taste, and correct for salt, pepper, and spice as necessary.
5. Stuff the Sausage casing and tie off in links of approx. 6 inches long.
6. To cook, boil for 3–5 minutes and then grill or bake until golden brown, approx. 10–12 minutes at 350F.

 
 

I was going to mention alligator sausage but Foodbme beat me to it.  It seems to be popular, you see it served a lot at fairs and festivals.  Just my personal thoughts, but other than using surimi, I think the use of any good seafood to make a hot dog is a total waste.   

BelleReve

I was going to mention alligator sausage but Foodbme beat me to it.  It seems to be popular, you see it served a lot at fairs and festivals.  Just my personal thoughts, but other than using surimi, I think the use of any good seafood to make a hot dog is a total waste.   

Hear! Hear!
The only thing that should be used to make Seafood Sausage is CHUM!!
Kind of a Seafood Haggis!!

Surimi just doesn't sound very appetizing:
"Lean meat from fish or land animals is first separated or minced. The meat then is rinsed numerous times to eliminate undesirable odors. The result is beaten and pulverized to form a gelatinous paste. Depending on the desired texture and flavor of the surimi product, the gelatinous paste is mixed with differing proportions of additives such as starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, soy protein, seasonings, and enhancers such as transglutaminases and monosodium glutamate (MSG).
If the surimi is to be packed and frozen, food-grade cryoprotectants are added as preservatives while the meat paste is being mixed.[2][3] Under most circumstances, surimi is processed immediately into a formed and cured product."

And your point is?  Aren't some of these same ingredients in a regular hot dog?  

saw frozen salmon "hot dogs" at Fresh Market yesterday.

mjambro


saw frozen salmon "hot dogs" at Fresh Market yesterday.

I've had 2 different kinds of salmon hotdogs I've gotten from Whole Foods.  One was a smooth puree of salmon in a skin, which for some reason just didn't work very well.  Texture was just odd, and a little dry.  The other was much more of a coarse "sausage" style and mixed with a little fatty pork.  The salmon still came through, the texture was much better, and it was juicier.

Island Pound Hounds


Hello guys/gals,
I sell hot dogs, brats, sausages, kielbasa and such.  I would like to include a type of "water dog"  possible made from shrimps, scallops fish?  Just something different and gourmet-ie like.  Any ides, recipes or/and suggestions

Thanks,
Island Pound Hounds

 
Instead of a "sausage" type, use crayfish or shrimps mixture like a lobster roll. Serve in a HD bun or a better roll.   ... I made crawfish roll a few months ago and it was good.  I have to do that again.
 
Also, the intimation crab sticks could be placed in a hot dog bun (2 or 3 sticks) or made as crab salad and served as roll.

Supposedly, Trader Joes has a seafood sausage

The Franktitude chain used to sell salmon dogs.  The last I heard, they were down to one outlet in the Dolphin Mall west of Miami International Airport.
 
It seems that they have shut down their web site.

I went to Amen Street in Charleston, SC, for lunch on Friday. One of their appetizers was shrimp corn dogs. Yum.