Benders'dictionary of nutrition and food technology

209GASTROINTESTINAL TRACTThe whole fish is served and the filleted portion chopped andstuffed back between the skin and the backbone. More frequentlytoday, the fish is simply chopped and made into balls,which are either fried or boiled. In the UK has been referred tolegally as ‘fish cutlets in fish sauce’ instead of a fish cake.gel Colloidal suspension (see colloid) consisting of a continuousphase (commonly water) and a dispersed phase (the gellingagent); the water molecules are held in a three-dimensionalnetwork of the gelling agent. Examples include plant gums, gelatine,pectin.