[Sca-cooks] Using all the fish

[Phil Troy / G. Tacitus Adamantius]

On Mar 29, 2006, at 4:06 PM, Judith L. Smith Adams wrote:

>   2)  For a light fish stock, just toss bones, heads, tails of  
> cleaned fish in a pot, add celery, carrot, onion (or saute these to  
> soften in butter or a light olive oil), a bit of a bay leaf (go  
> easy) and/or a small pinch of thyme, a few peppercorns, a pinch of  
> salt, a slosh of white wine.  Bring to a simmer, cook another 15 or  
> 20 minutes, let cool.  Strain and freeze.  I like to measure 1 cup  
> stock into a zip-loc snack bag, lay 'em out on a tray until frozen,  
> then pack into gallon heavy duty freezer bags.  Use up in 3 to 6  
> months.  Tastes funny to me if it's in there much longer.

Just something that crossed my mind, that might be second nature to  
everyone here, or might really be worth mentioning: I highly  
recommend the rule which says you want at least one pound of meat or  
fish solids -- bones, meat, trimmings, skin, etc. -- per quart of  
liquid added. Often I see people with a pitiful handful of pre-cooked  
chicken leg bones and gallons of water, and they wonder why the stock  
is weak. It's one thing to make the most of what you have, but you  
can't get something from nothing.

Adamantius





"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04