Fish fumet bones are the frames, heads and trimmings of suitable fish used to prepare a light, aromatic fish stock. Lean white fish such as sole, turbot and halibut are commonly used because they produce a delicate flavour. Oily or strongly flavoured fish such as mackerel and salmon may create a stock with a more pronounced taste that is unsuitable for some sauces.
Use fresh, clean frames from suitable fish. Remove gills, blood, damaged tissue and any remaining viscera, then rinse the bones as needed. Heads can contribute flavour and gelatin, but the gills should be removed because they can create bitterness and off flavours. Avoid using bones that have been exposed to poor temperature control or have an off odour.
Sweat sliced onion, leek and other suitable aromatics gently in butter without browning. Add the prepared fish bones and cold water, then heat gradually. Simmer briefly rather than boiling vigorously. A typical fumet cooks for around 20–30 minutes, depending on the quantity and cut of the bones; prolonged cooking can produce bitterness or cloudiness. Skim as needed and strain carefully without pressing the solids.
A clean white-fish fumet is used as the base for sauce vin blanc, fish velouté, seafood soups and poaching liquids. It can also be reduced carefully for selected sauces, although heavy reduction may concentrate fish flavours more than desired.
Example: use a clean white-fish fumet as the base for sauce vin blanc or a seafood velouté served with poached sole or turbot.
Chef’s tip: make fumet in manageable batches and cool it rapidly under the kitchen’s food-safety procedure. Label with the production date and store under the required refrigeration or frozen conditions.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
