3 ms·
I'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
by anitil 3y ago
I'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.