Recipe for Making Fish Stock Part 1

Part of the Video Series Fish Recipes

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Learn about the first part in making a recipe for fish stock in this free cooking video on how to prepare fish for recipes and seafood stock.

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Recipe for Making Fish Stock Part 1
Hi! I'm Louis Ortiz on behalf of Expert Village and today I'm going to show you the basic the starting preparation and/or procedures for making a fish stock. I got a the carcases of a gulf coast snapper and the carcases of a gulf flounder so I got one flat fish and one round fish and these are good fish to use for fish stock because they are white fish in the sense that there flesh is white. Salmon and things of that nature usually don't make good fish stocks simply because they have a higher oil content and that tends to cloud up the stock and it doesn't achieve the result that we are really trying to hit. So first and foremost I'm going to be rinsing these carcases and/or bones in cool water but we don't leave the fish heads in that sense because there are certain impurities in there that we just want to avoid all together. So I'm just taking some culinary shears and trimming around here and taking off the rest of the guts that where left over as well as the head and I'm going to do the same thing with this guy and this is the red snapper of course. I'm going to cut through that the center bone and separate that. I tend to use the culinary shears for these just because it is a bit safety and a little bit more easier to control. So here are our fish carcases they are separated from the heads I'm going to go ahead and rinse these off in cool water and we what we are going to do we are going to start them in cool water on our stove top as the starting procedure of the stock because cool water heated up to a boil point is going to do a better job of rating the impurities out of the fish and it take most of them out. Where if you started with hot water it would not do as good of a job so we are going to start with cool water. So we rinse these guys in cool water we are actually going to blanch them first and then we are going to rinse them one more time before they go into the actual stock pot and we walk your through that procedure.

About the Expert

Expert: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Read More