Process for preparing raw fish tissue anologue

Process for preparing a raw fish tissue analogue which is substantially free of konjac mannan gum comprising the steps of

• a) providing a slice of thermo-reversible gelled fish muscle tissue analogue composition M;
• b) providing a slice of thermo-reversible gelled fish tissue connective analogue composition C;
• whereby preferably said gelled compositions M and C are visually distinct and preferably said slices have been obtained by slicing respectively
• i. a body of the gelled tissue analogue composition M to form slices of said composition
• ii. a body of the gelled tissue analogue composition C to form slices of said composition;
• c) making a layered stack of slices whereby slices of the gelled compositions M and C are layered alternately to form a stack with a layered appearance;
• d) fusing the alternating layers in the layered stack to each other by heating the layered stack to above the melting temperature of composition M and/or C followed by cooling the layered stack to below said melting temperature to form a stack of fused layers resulting in a body of raw fish tissue analogue;
• e) optionally, slicing the stack of fused layers to form slices of raw fish tissue analogue whereby the slices have a layered appearance showing alternating layers of the gelled muscle tissue analogue composition M and the gelled connective tissue analogue composition C, preferably whereby the layered appearance shows at least one layer of the gelled connective tissue analogue composition C between two layers of the gelled muscle tissue analogue composition M;
• and
• preferably whereby the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue.