Guest guest Posted November 24, 2002 Report Share Posted November 24, 2002 Hi. I started making my broth early this afternoon. I used black sea bass heads and collars, and assorted spices per NT and other books. NT directs one to skim only once, while some other books suggest more frequent skimming. As the broth simmers, quite a bit of oil collects on top, and I skim it off. The oil looks like extra virgin olive oil, and I've got about a cup of pure oil at this point. I am under the impression that highly polyunsaturated fish oils go rancid even at simmering temps, and it's good to remove this oil. Please correct me if I'm wrong, I don't want to miss out on any potentially healthful components of the broth. Thanks! DJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2002 Report Share Posted November 26, 2002 - >I am under the impression that highly polyunsaturated fish >oils go rancid even at simmering temps, and it's good to remove this >oil. I would absolutely agree with this! I'm not sure there's perfect agreement on the subject, but I'd say better safe than sorry. - Quote Link to comment Share on other sites More sharing options...
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