Go to the Recipe: Fish Stock
Oh dear after I've found this site egullet is dead to me! :0 )can I ask the generic Kuhn Rikon question, how long under pressure?
What brand of sieves do you use, and where might I find them?
Check out affordablesieves.com, we use laboratory test sieves.
Fabulous! Thank you for responding to all of questions.
Isn't supossed that Fish stock shouldn't be boiled/ cooked too long to prevent bitterness? I mean its a " precept" in the cordon bleu basic techniques book, dont get me wrong i just want to have an explanation, u are really great, all the team, go on!
Is there a type of fish you typically use for you fish stocks?
Classically you are indeed correct, normally fish stock is not cooked that long. The reason often given is bitterness. I have to admit I have never had a problem though. I wonder about gelatin degradation in prolonged cooking of fish stock, I have not found it necessary to cook that long myself, I find the flavour and gelatin extraction are sufficient far before 2 hours have elapsed, buy I'd be interested to see the opinions of those running the site, as they normally have a pretty good reason for why they cook things as long as they do. My big worry, which could perhaps be answered at the same time is the the length that the Konbu is cooked. If it is cooked too long, I find that it makes things a bit bitter. Any opinion on this?
I usually use, white fish, rather than oily ones. I think it gives a more neutral, less intense flavour.
how much cludy water do i have to remove?? all of it??
It depends how clear you want your broth. Since I was using it to make the Tentsuyu Broth recipe, I skipped this step and strained only at the end.
That website no longer exists and has been replaced with a malicious page.
