Jul
08
2012
2
By jacob burton
In this video, we go over how to make a classic version of fish stock. While the process is pretty straight forward, here are some main points to keep in mind:
- The classic ratio of fish bones to mirepoix is 10:1. So for every ten pounds of fish bones, you'll need one pound of mirepoix (which is a 2:1:1 ratio of onions, celery and carrots, by weight). But like most recipes, feel free to adjust ratios to fit your own personal taste preferences.
- The mirepoix is steamed with butter and white wine at the bottom of the stock pot to help release their aromas but it will also help prevent the delicate flesh and bones from sticking to the bottom of the pot and scorching.
- The white wine used for fish stock shouldn't be overly acidic, tannic or oaky. The overall amount of wine used is a matter of taste, but a one cup per every 10 cups of water is a good starting point. However, the white wine isn't critical and can be omitted if desired.
- Fish stock should only be simmered for 45-60 minutes max to help preserve its delicate flavor.
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There are 2 Comments
If my fellow cooks learn one
Submitted by jacob burton on Wed, 2015-02-18 22:40
If my fellow cooks learn one thing from me, I hope it's to always ask "why?"
There is a lot of Dogma that still persists in the culinary arts, and it takes brave cooks to step out from the rigid "rules of cooking" and ask "why is that?" My approach is to always know the rules before you break them. If you break a rule unknowingly, then you can be accused of ignorance.
But if you knowingly break a rule, then you're making a conscious decision to do something different, which is what pushes the culinary world forward.