Here is a concise summary of the provided transcript:
**Title:** Creating a "Chess Fish Roll" using Transglutaminase (Meat Glue)
**Summary:**
* The creator experiments with transglutaminase (meat glue) to craft a unique "Chess Fish Roll" using three types of fish: Tuna, Salmon, and Halibut.
* Each fish is expertly filleted, cubed, and salted before being refrigerated for 5 hours.
* The fish pieces are then washed, dried, and assembled in a chessboard pattern using transglutaminase as the "glue" within a lined mold.
* The roll is pressed under 10kg of weight in the refrigerator for 24 hours.
* Post- assembly, the roll undergoes drying in a low-temperature oven (25°C, 8 hours) and cold smoking (18 hours).
* The final product is a visually stunning and deliciously balanced chessboard-patterned fish roll, with a secondary "pyramid" creation from leftovers.
Here are the extracted key facts, each with a number and in short sentences:
1. **Ingredient**: Transglutaminase is also known as "meat glue".
2. **Function**: Mixing transglutaminase with water creates a glue for meat.
3. **Application**: Transglutaminase can be used with various foods, not just meat.
4. **Fish Types**: Three fish types were used: Halibut, Tuna, and Salmon.
5. **Preparation**:
* Tuna was cut into strips and then cubes while slightly frozen.
* Salmon was filleted, and small bones were removed.
* Halibut was easier to cut, with fins and belly removed before filleting.
6. **Salting Process**:
* Fish pieces were salted in a gastronorm container.
* Left in the refrigerator for 5 hours to pull out excess moisture.
7. **Cleaning**:
* Fish pieces were washed to remove excess salt after salting.
* Dried with paper towels to remove excess moisture.
8. **Gluing Process**:
* Coldest possible water was used to mix with transglutaminase to avoid lumps.
* A wooden box lined with cling film was used as a mold.
* Fish pieces were alternately layered with "meat glue".
9. **Pressing and Refrigeration**:
* A press with 10 kilograms of sugar was applied on top.
* Left in the refrigerator for 24 hours for complete gluing.
10. **Drying**:
* The fish roll was dried in an oven at 25 degrees with convection mode for 8 hours.
11. **Smoking**:
* The roll was smoked for 18 hours using a smoke generator with wood chips.
12. **Final Result**: The chess fish roll was successfully created and found to be delicious.