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Fish stock is an underrated one too. I’ve been getting into making sushi from whole fish and inevitably you end up with some bits and pieces from the fish, like
by hardwaregeek 3y ago
Fish stock is an underrated one too. I’ve been getting into making sushi from whole fish and inevitably you end up with some bits and pieces from the fish, like the pin bones or the leftover spine. Boil it with some ginger and you’ll get a tasty stock with a deep umami. Add in the fish head if you want some gelatin. You can even buy fish bones for very very cheap if you want to skip a step. Shrimp shells are another easy source for a savory broth.
- zenon 3y agoWe usually make miso soup when we make sushi. We use the fish bits and pieces to make the dashi. This adds some nice flavor abd mouthfeel to the finished soup.
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- anitil 3y agoI've always struggled with fish stock, it comes out somehow bland. I've read different methods - removing all the meat and leaving only bones vs using skin/head etc. Do you have any tips? (also any tips for avoiding the whole house smelling of fish?)
- hardwaregeek 3y agoThe ginger helps with the aroma. What fish are you using? In theory you could age the bones for a few days, since ultra fresh fish actually has less glutamates. You can also roast the bones to get some light color. Or add in some kombu for more umami.
- c_o_n_v_e_x 3y agoI started spearfishing recently. All the "cool" people are dry aging their catch. I didnt realize aging increases glutamate content.
- kelipso 3y agoFish stock, you only cook it for around 30 mins. I remember reading somewhere that fish stock loses flavor when you cook for longer times.
- graycat 3y agoFish stock? Ah, add some white wine, mushrooms, and shallots and use it to poach some scallops. Reduce the stock, thicken with a flour-butter roux and add heavy cream. Combine with the scallops, heat through, broil to get a little browning on the top. Used to do that a lot, and now that a local store has a lot of good looking scallops may again!
- pjmorris 3y agoWhen I was young, I worked in restaurant kitchens. One dish we made, Coquilles Saint-Jacques, was essentially this. Of late, I've only seared scallops or wrapped bacon around them, but it was delicious and you may get me to go back to my old ways, at least once.
- c_o_n_v_e_x 3y agoAlso for shrimp/prawn shells, I've seen people cook the shells in oil. The shells are discarded and the oil can be used on noodles and in other dishes.