Re: Fish gelatin

[Guest guest]

It might interest you to know that there is at least one traditional dish

that uses fish bones for gelatin. It's called gefilte fish. Ground fish

(Traditionally this is a combination of white fish, pike, and one other

fish. I forget which one. In modern times, people make their own

variations. I have seen at least one recipe that uses salmon.) is mixed

with a small amount of matza meal and eggs?, shaped into balls and poached

for half an hour? with the bones. ( I don't have the exact recipe on hand.)

The gefilte fish is then cooled with some of the broth from the poaching

and the bones. If you do it right, the broth gels. Gefilte fish is

traditionally served cold. In my experience, it's usually an appetizer.

Robin

From: " Gauntlett " <jonathang@...>

Reply-

Subject: Re: Fish Stock Simmering Time

Date: Mon, 25 Nov 2002 16:58:33 -0000

> I compromised and " only " let it simmer about 8 hours. It tastes

> much better than the 24 hour stock I made previously, but it's

still

> pretty strong. It did congeal when refrigerated, but not to the

> firmness of my former batch. In the future, I think I'll try an

hour

> and see if I can get it to set. Thanks for all the advice.

>

> DJ

Hi,

Keep in mind that in traditional European cooking fish stock is not

really used as a gelling agent or in reduction sauces. It is actually

called a 'fumet' which literally translates as scent of fish. Usually

fumets are used in fish soups where they are not reduced. If you want

gelatin, go for poultry or beef. If fish fumet is used for a sauce,

it is thickened or combined with other ingredients instead of being

reduced.

Cheers,

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[Guest guest]

Hi Robin,

Thanks for the info. But is the poaching broth reduced for long

periods of time? I'd be surprised....

Cheers,

--- In @y..., " Robin Lillian " <robinlillian@h...>

wrote:

> It might interest you to know that there is at least one

traditional dish

> that uses fish bones for gelatin. It's called gefilte fish.

Ground fish

> (Traditionally this is a combination of white fish, pike, and one

other

> fish. I forget which one. In modern times, people make their own

> variations. I have seen at least one recipe that uses salmon.) is

mixed

> with a small amount of matza meal and eggs?, shaped into balls and

poached

> for half an hour? with the bones. ( I don't have the exact recipe

on hand.)

> The gefilte fish is then cooled with some of the broth from the

poaching

> and the bones. If you do it right, the broth gels. Gefilte fish

is

> traditionally served cold. In my experience, it's usually an

appetizer.

>

> Robin

>

[Guest guest]

No. The poaching broth is not reduced for long periods of time. It's the

bones that are kept in the broth when it is cooled together with the fish

balls that make it jell. At least that is what my Great Aunt told me. I

have made it this way two times. It's a pain in the neck to get all three

types of fish at the same time, especially if you need the bones. You have

to order it in advance from a fish store if you want to do it the

traditional way. One time it jelled, but it took at least a day. The other

time it didn't. My Aunt's the expert. It's her recipe. It always jelled

when she made it, but I don't think she's done it recently. She's in her

90s now.

Robin

From: " Gauntlett " <jonathang@...>

Reply-

Subject: Re: Fish gelatin

Date: Wed, 27 Nov 2002 19:58:08 -0000

Hi Robin,

Thanks for the info. But is the poaching broth reduced for long

periods of time? I'd be surprised....

Cheers,

--- In @y..., " Robin Lillian " <robinlillian@h...>

wrote:

> It might interest you to know that there is at least one

traditional dish

> that uses fish bones for gelatin. It's called gefilte fish.

Ground fish

> (Traditionally this is a combination of white fish, pike, and one

other

> fish. I forget which one. In modern times, people make their own

> variations. I have seen at least one recipe that uses salmon.) is

mixed

> with a small amount of matza meal and eggs?, shaped into balls and

poached

> for half an hour? with the bones. ( I don't have the exact recipe

on hand.)

> The gefilte fish is then cooled with some of the broth from the

poaching

> and the bones. If you do it right, the broth gels. Gefilte fish

is

> traditionally served cold. In my experience, it's usually an

appetizer.

>

> Robin

>

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