Seafood Sausage?

I see references to seafood sausage on the CH Board, and I'm wondering "what the hey?" Is this for real? Why?

Where I come from (a farm in the NW) sausage was what you did with meat from old animals, and odds and ends, and maybe add some pork for fat. The ground up mixture went into a casing of intestines. Sausage existed because it was the best thing you could do with those ingredients.

Fish does not logically seem to lend itself to this format. Nor can I see any reason to turn seafood into sausage. It was not part of the repertoire of our local sausage-makers, even though we had plenty of local seafood.

Methinks it is more a culinary stunt than a real genre of food.