Fish Stock Principles

Fish stock is also called fish fumet and it is a basic cooking skill. The idea is to extract the fish flavors by cooking fish bones in water with an aromatic garnish originally made to extend or to enhance flavors or to make sauces.

Fish stock is quick to make. Unlike the bones for meat stocks, the bones for a fish stock should not be simmered for longer than 30 minutes or the resulting stock may taste bitter. For a more intense flavor, strain the mixture, discard the bones and continue simmering the liquid.

Shellfish can be used for stock. The bones of oily fish varieties (herring, mackerel, salmon, trout and so on) are unsuitable as they carry flavors that are too strong.

Do’s and Don’ts!

• Use a sharp knife or scissors to remove the gills, Use towel paper to remove the eyeballs. Do not use a knife as you might puncture them and they would be more difficult to remove.  If you were to keep the eyes or the gills, the stock could become cloudy and taste bitter.
  
• Regulate the proper temperature, bring to a boil rapidly, then turn down the heat for a gentle simmer. This will allow the impurities to float on the top.
  
• To produce a clear fish stock, skim the liquid consistently and thoroughly. The impurities that leave the stock cloudy are the same elements that will quickly spoil and sour a stock.
  
• Add the bouquet garni half  way through when the flavors have fully developed.
  
• Strain and use the fish stock immediately or cool it properly.