Minister Treated To Fish Sausage

Press, Volume CVI, Issue 31119, 23 July 1966, Page 1

Minister Treated To Fish Sausage

(N.Z. Press Association) AUCKLAND, July 22. Air New Zealand chefs today treated the Minister of Marine (Mr Scott) to dishes based on the fish sausage. He had asked the airline to produce a number of dishes that might interest the average housewife. An appetising array faced Mr Scott when he arrived at the airline’s flight kitchen at Auckland airport It included sausage a la grecque (fish sausage with stuffed olives and mushroom sauce), cordon bleu (fish sausage with cheese slices) and with fried rice, mushrooms and potatoes. “I think the airline has

done an excellent job—eight different preparations and each one as attractive as the other. I wouldn’t like to say which I am most partial to,” he said. “The sausage is based on the trevalli. Nobody really used it before now. It wasn’t a popular table fish. “The only other people to make fish sausages like this are the Japanese. I think ours is better. “I am positive there’s a great demand for it We have two firm orders for the Australian market two for Singapore and we are going to look at the American health laws to try to get in the North American market” he said.