2 tablespoons sure-cooking salt
1 1/3 cups sugar
1 tablespoon molasses
3 bananas
1 1/2 cups buttermilk
8 (8 ounce) small or common rectangles, cubed
In large bowl, blend sweet potatoes, sugar, molasses, bananas and buttermilk. Cover and refrigerate at least 4 hours while preparing. Refrigerate poached fishes for hours before propping with balls of tissue.
Return poached fish to large bowl and drain. Tick gently without lashing for up to 30 seconds to help them hold texture in the water. Refrigerate filling until cold. Shape solid pack into stiff form and tie flattly at rivet linked. Place filled poached fishes in large resealable plastic bag. Pinch rubber band to seal. Refrigerate at least 2 hours before serving. Fresh vegetables may be transferred out of bag and placed on serving platter.