tag:blogger.com,1999:blog-17422713.post117131030834898480..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Technique of the Week: How to make fish stockHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-17422713.post-69402525378566191612015-03-11T20:06:50.845-04:002015-03-11T20:06:50.845-04:00After spending 3 days in your blog (thats when i d...After spending 3 days in your blog (thats when i discovered it) I learned a lot, even though many foods i cook the same way there is always something new to learn, and the way your write is soo beautiful, i soo want to meet you :) ! Hopefully some day i'll make it to Boston and come to one of your classes!Gdaivahttp://habituatinghealth.comnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-70372459391428358742013-05-25T16:29:07.337-04:002013-05-25T16:29:07.337-04:002013.read the comments.I have listened to master c...2013.read the comments.I have listened to master chefs and they say..1 NEVER boil a fish stock more than 20 minutes. 2.don't use an oily fish like salmon.you can google for reasons or just trust meAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-63481214909972936122011-08-24T02:39:57.193-04:002011-08-24T02:39:57.193-04:00Made fish stock tonight with left over salmon head...Made fish stock tonight with left over salmon head, tail, spine. Worked out pretty nicely. Thanks for the inspiration.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-11312518579656054432011-02-11T22:02:03.014-05:002011-02-11T22:02:03.014-05:00You mentioned you didn't know what to do with ...You mentioned you didn't know what to do with boiled chicken...check out Wardeh's blog http://gnowfglins.com for great and complete use of everything. I've been a vegetarian for 6 years and a vegan for 10 and I've started eating chicken and fish as we became allergic to soy. Boiled chicken IS nasty (I did a crockpot chicken) but she has great recipes everyone is raving over.<br /><br />Tomorrow I'm making fish stock! My first stock ever...well...I've made veggie stock but there's something different about fishing (hehe)bones outta the stock!<br /><br />HoneyHoneyhttps://www.blogger.com/profile/05943559434282639231noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-31341664020745905472010-08-10T16:12:19.596-04:002010-08-10T16:12:19.596-04:00You don't have to waste all of your chicken. J...You don't have to waste all of your chicken. Just put the raw chicken in the crockpot breast side down, sprinkle with salt and pepper, and cook for 6-8 hours. When it is done, the meat is tender, juicy, and delicious. Then pick off most of the meat and put the bones back in the crock with water and seasonings to make broth. Hope that helps!Miraclehttps://www.blogger.com/profile/15747154995278567546noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-52197610034145644532010-01-04T15:49:48.292-05:002010-01-04T15:49:48.292-05:00You rock! I wanted to do something with the remain...You rock! I wanted to do something with the remains of 3 red snappers I had fillet'd at an asian supermarket in South Boston (the fishmonger had the gall to ask me if I wanted the rest of the fish... woof.) and your blog entry saved the day. It is cooking the first 20 min cycle and hotdamnitsmellsgood! Thank you! :)J.https://www.blogger.com/profile/10724681009461462749noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-38938514974544098982008-09-18T11:34:00.000-04:002008-09-18T11:34:00.000-04:00hey ... great blog. Thanks for the help!hey ... great blog. Thanks for the help!Harry the Hobo Widdifieldhttps://www.blogger.com/profile/12633051495694617284noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-44588535631592884392008-07-11T22:47:00.000-04:002008-07-11T22:47:00.000-04:00Yes you can get a bitter taste in fish stock. I fi...Yes you can get a bitter taste in fish stock. I find that if you have rapidly boiling water over a good heat then add the fish head and spine and cook for 10 minutes then leave to cool - remove all bones and leave any cooked flesh cook without lid until the stock has desirable flavor then salt to taste. Strain out solids and reduce to a quarter or less and freeze. I reduce heavily and pour into ice cube tray so that one cube makes a cup of stock - I make a big heap every six months<BR/><BR/>MauriceMauricehttps://www.blogger.com/profile/06627014773617201964noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-66867888869600102622008-06-03T00:10:00.000-04:002008-06-03T00:10:00.000-04:00i make chicken stalk every 3 weeks or so and freez...i make chicken stalk every 3 weeks or so and freeze it.This is greeeeat soup,first i roast the chicken breast side down heavly seasoned including cavity. I roast 400 for about 1 hr and 15 - 25 mn. Cool chicken strip meat put in fridge. fill my pot half way with filtered water and add bones and skin cover and slow simmer as long as possible. I go 2 days sometimes. I strain this,add stock back to pot with some boxed stock as well. I roast my veggies (carrots,onions,garlic,yams etc)add some canned beans and some baked beans Better than broth (instead of salt) cause its salty. People love my soup and my house smells good. i add chicken in the end so it dosent get "stringy"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-64254893887880592102008-04-17T22:58:00.000-04:002008-04-17T22:58:00.000-04:00Why don't u try to make chicken salad with homemad...Why don't u try to make chicken salad with homemade mayonnaise and chopped up veggies, or quesadillas, also chicken soup with chopped chicken meat, instead of throwing the meat, it's great.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-10432222495008344672008-02-22T08:46:00.000-05:002008-02-22T08:46:00.000-05:00Hi Chef, I made fish stock yesterday from 3 Red Sn...Hi Chef, I made fish stock yesterday from 3 Red Snapper carcases including the gills, just the fillets had been removed. All I added was water, salt and pepper. Boiled, strained and reduced. No bitter taste to the liquid. When set the jelly was put into 100g Bicarb containers for the freezer. Quick and simple fish stock.Talenthttps://www.blogger.com/profile/14054283606317079209noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-12610817691325618832007-07-16T08:47:00.000-04:002007-07-16T08:47:00.000-04:00Definitely use heads, but NOT the gills. The gill...Definitely use heads, but NOT the gills. The gills give the stock a bitter flavor. The heads is where all the good gelatin is to give you a nice rich stock.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-61672750969204954322007-07-14T18:23:00.000-04:002007-07-14T18:23:00.000-04:00I have seen recent conflicting recipes for fish st...I have seen recent conflicting recipes for fish stock. Some say to use the fish heads and gills and some say DO NOT use heads and gills. I am making etouffee and Paul Prudhomme's recipe for stocks says DO NOT use heads and gills. Can you tell me why?<BR/><BR/>thx<BR/>TomTomhttps://www.blogger.com/profile/03821834755354301306noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-46162498472533293832007-03-15T20:37:00.000-04:002007-03-15T20:37:00.000-04:00Delighted to find this blog! Received 2 huge salmo...Delighted to find this blog! Received 2 huge salmon carcasses free (with much flesh upon same) and was looking for something to do with them. Big fish fan myself. Tossed in a 1/4 anise bulb just because. This will make monster chowder! Thank you.The Pragmatic Gardenerhttps://www.blogger.com/profile/02890208942561032510noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1171910078584197142007-02-19T13:34:00.000-05:002007-02-19T13:34:00.000-05:00Great, thanks!Great, thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1171675440430982262007-02-16T20:24:00.000-05:002007-02-16T20:24:00.000-05:00First time visiting your blog. Love it!!! Amazin...First time visiting your blog. Love it!!! Amazing how many people steer clear of fish, thinking it takes some mysterious genetic fluke (pun intended) in order to cook it. Or sometimes even to eat it! I adore fish in all forms, and appreciate your recipe for fish stock. Parsnips - sure, why not? As Helen said, there aren't any rules for stock. Historically, it was just a way of using kitchen scraps and sqeezing every last possible drop of nutrients out of them.<BR/><BR/>Cheers!Tonihttps://www.blogger.com/profile/06822692768754916337noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1171375963736960992007-02-13T09:12:00.000-05:002007-02-13T09:12:00.000-05:00Hi Terry,You can always try to put parsnip in fish...Hi Terry,<BR/><BR/>You can always try to put parsnip in fish stock. It's not like there are any stock rules :)<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1171337496880585822007-02-12T22:31:00.000-05:002007-02-12T22:31:00.000-05:00I'm not much of a stock maker either, but my wife ...I'm not much of a stock maker either, but my wife often makes chicken stock. When she does, she includes a parsnip to give it a little extra depth and tang. Don't know how that would work with your fish stock.<BR/><BR/>I might have to make your fish stock just to finally make use of parsley stems!Anonymousnoreply@blogger.com