How To: Fish Stock Recipe

[SportFishStaff]

Moving along with Total utilization of our Sea Bass.

I made fish stock from the carcasses so we can make some fish chowder in the near future. Hopefully the striped bass show up soon and I can use some for a fish chowder. The sea bass is to delicate to use for chowder. I have a simple recipe from them to be posted later.

Basic fish Stock
4 Sea Bass Racks
4 Carrots
1 Bunch of Leek tops
1 Celery bottom
1 Large Onion
5 cloves of Garlic
15 peppercorns
2 Bay Leaves
1 tbsp Thyme
2 Gallons cold water

Sweat your fish racks in stock pot, add rough chopped vegetables add cold water, add seasonings,
Bring to a simmer, Do Not allow it to come to a rolling boil
Simmer for several hours
skim off fat and impurities (foam)
Strain and Freeze for later use



Thanks for watching

[fshsltwtr]

thanks for these 'how to' videos. personally, i find that fish stock, unlike chicken and beef, only needs about 30minutes to finish and never more than 60min. becomes biter if simmered too long. never use oily fish for your stock (salmon, bluefish, etc), always use whitefish. i use cod and haddock.

[SportFishStaff]

thanks for these 'how to' videos. personally, i find that fish stock, unlike chicken and beef, only needs about 30minutes to finish and never more than 60min. becomes biter if simmered too long. never use oily fish for your stock (salmon, bluefish, etc), always use whitefish. i use cod and haddock.

Fshn, Thank You I'm glad you like them and you make a really Good point I think I failed to point out.

Use only white fish non oily fish for stocks, in my region its sea bass, fluke, taug, striped bass(remove all dark meat)
I've never had a bitterness issue, as long as I make sure it doesn't come to a rolling boil and make sure to skim off the foam and strain out the stock. Also when you get to the bottom of the pot I usually throw out that bottom bit that sometimes resembles mud
Thanks Tim