Recipe for Making Fish Stock Part 4

Video Transcript

Hi! I'm Louis Ortiz on behalf of Expert Village and we've been showing you the basic preparation for a fish stock and I've got some fish carcases in the water here and all I did was bring this out to just a medium simmer so I'm going to go ahead and crank the heat back down. It is just now reaching a boil if you will. So I'm going to go and lower that down to just a simmering temperature. What you would notice I've got as I said two fish carcases I've got one red snapper fillet and one flounder fillet so I'm going to go ahead and pull this off of the fire and you would be able to see. I had a whole lemon that I cut in half and I squeezed the lemon juice in there and the water itself is only about a inch over the top of the bones, this is really just a blanching procedure that we are going to do and the impurities it selves are in this bone. So we are just going to kind of push some of that away and don't worry so much about any of that foam sticking to the fish because I'm going to rinse these guys off anyway one more time so they would be nice and clean for the stock. Some of those fins that fell off of the flounder I'm just going to leave in there as well. Now the fins from the snapper this are pectoral fins and I threw those in because there is a lot of meat on the under side of those which are sometimes refer to as snapper throats so we want to keep those. The lemons stay in, the water that I use to blanch these guys stays in and this is what we have left over so all I'm going to do is rinse these again with some cool water and then we start with cool water once again in a fresh stock pot and we will show you how to start the whole procedure for the fish stock itself and what vegetables which are mariple to throw in and we make a sachet with some fresh herbs to throw in there as well. We have showed the previous video the chicken stock which takes hours, fish stock on the other hand only takes about 30-45 minutes so we would be able to show you the before and after product.

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