[Sca-cooks] Using all the fish

[Judith L. Smith Adams]

On Mar 29, 2006, at 4:06 PM, Judith 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 ... SNIP
   
  "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net> wrote:
  >>> 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

  ************************
  
Too right, mate...  Without enough of the meaty/fishy bits, stock will be so-o-o-o anemic...  I also neglected to mention that the cook can control the flavor and intensity of the stock by varying the proportion of meat/fish to veg and/or the length of cooking time, by reduction, by re-using a weak stock as a poaching liquid (my personal favorite), by browning or roasting the veg before simmering it, etc. :-)   
   
  Judith      

		
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