Fish Stock

2015-12-09 a.o.

Fish stock is made with those parts that would otherwise be wasted: fish heads, skin, and bones. The stock can be stored and used later as the base for soups and sauces.

I do like fish-based soups to be very salty, but I don't add salt or spices when I intend to freeze or can the stock for later use to avoid double-dosing by mistake. Also, salted stock doesn't freeze as easily.

Tilapia may not be the best fish to use for making fish stock, as it has imo a rather unpleasant taste.

INGREDIENTS

This is what you need for # servings:

Fish bones, heads and leftovers.
Optional: salt

Pic1: fish stock (trout)

Directions

Purchase whole fish, (Pic2) or catch them yourself.
Remove entrails, clean out thoroughly. Discard entrails.
Prepare the fish your favorite way.
After eating the fish (or not), transfer bones, heads and leftovers to a small saucepan.
Add enough water to cover everything completely. (Pic3)
Don't mind if there is some cooking oil with those leftovers. (Pic3) That will give it additional flavor.
Optionally add salt to taste.
Bring to a boil, reduce heat, and simmer for several hours until the bones start falling apart. The liquid will become quite clear. (Pic1)
Pour everything through a fine sieve to remove the bones and other solids.
Freeze leftover stock ASAP for future use. It will spoil quickly otherwise.

Pic2: you need whole fish for this
Pic3: add water + boil
Pic4: fish heads and bones

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org