Has anyone made fish stock before?
I currently have a salmon head and yellowtail head. And carcass with some meat.
I want to make fish stock for fish stew or Malaysian fish head noodle soup.
Any tips? Would it be weird to mix the salmon and yellow tail? I'm thinking ginger to cut the fishiness.
eggplant / 11408 posts
I've never made it, but I know lots of fish stock has clam juice in it. That's no good for us, b/c DH is allergic, so I have to be careful to buy the kinds without it.
I think ginger is a great idea, though.
eggplant / 11824 posts
We haven't made fish stock, but we make both shrimp and lobster stock which I'm guessing is somewhat similar in having a delicate seafood flavor (though maybe I'm wrong?!). I know with shrimp or lobster stock it only needs to simmer for about 25-30 min as opposed to several hours like chicken stock.
We use seafood stock as a base for soup and risotto and it gives a nice seafood flavor without being in your face. The ginger makes me think of Tom Yum soup, which we make with seafood stock. Hope this helps!
honeydew / 7444 posts
My mom usually adds ginger to cut out the fishiness. I love adding shrimp shells, as it adds a nice seafood flavour.
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