Fish Stock Recipe - How to Make Fish Stock (2024)

FAQs

Can you cook fish stock too long? ›

And, if the fish stock cooks too long the fish bones/cartilage and meat will break down more. Depending on how much longer you cook the fish stock, it may cloud the water a bit.

There are countless fish species suitable for stock-making. Generally, white-fleshed, mildly flavored fish are good candidates. On the contrary, oily and fatty fish, such as mackerel or herring, are best avoided.

The best fish bones for making fish stock are ones from mild, lean, white fish like halibut, cod, or flounder. As a general rule, you'll want to avoid salmon, trout, mackerel, or other oily, fatty fish since their strong flavor will likely overpower your finished dish.

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Chicken stock can be simmered for as little as 1 hour or up to 8 hours. Most often, you'll see recipes call for somewhere in between, about 3 to 4 hours. The longer the stock simmers, the more concentrated its flavor.

You must only use the bones of white fish; bass, cod and flat fish are good to use. Bones of oily fish such as salmon, mackerel or tuna are too fatty and will make your stock greasy and unpleasant. The fish bones must be cleaned of any blood and gills as these will impart a nasty, bitter taste and cloud up your stock.

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Stock, typically thick and gelatinous, is made from animal bones (like chicken, beef, and even fish) and left unseasoned (that means no salt). Broth, generally thinner in texture, is made with animal meat (and sometimes bones) and is always seasoned.

After you gut and fillet, wash the fish under cold water and gently scrub clean. I remove the gills because they can make the broth bitter. I like to take the cleaning process one step further by soaking the whole fish in a pot of salted water for an hour.

What do you eat with fish stocks? ›

Fermented fish stock can also actually remineralize your pet's tooth enamel, which can save you some serious dental bills. Plus, for our pets suffering from kidney disease, fish stock can actually be a replacement for the low-protein diet many vets recommend, because of how well it aids in the digestion of protein!

There's a limit to how much flavor a given ingredient will impart—past that, extra time just turns everything to mush. Big beef or lamb bones can be cooked for up to eight hours, or overnight. Chicken bones are more like four to six. Veggies give up all their flavor in about an hour.

Gently simmer the stock for 30-45 minutes, skimming gunk off the surface as necessary. Fish bones are fragile and can dissolve quickly. Overcooking will dissolve the calcium in the bones and create a chalky, cloudy broth.

I eventually learned where the ''don't overcook stock'' rule came from. French restaurant chefs use flat fish -- flounder and sole -- for their stocks, because they cook these fish in quantity and have the bones and heads readily available. However, these fish do make a bitter stock if cooked longer than 20 minutes.

Cook for at least 10-12 hours, or until reduced by 1/3 to 1/2. The more it reduces, the more intense the flavor will become and the more collagen will be extracted. We find 12 hours to be about right.