Finished Fish Stock!

[Guest guest]

I could wait no longer and, at the 21 hour mark, I deemed my

fish stock done. The 4 large fish had disintegrated, heads and all,

with only certain bones remaining recognizable (what are those white,

pea-sized balls?!) Straining the mixture was a real pain. I finally

ended up using a simple stainless steel wire mesh strainer, but wound

up with disatisfying particulates in my stock. I figure it'll all

settle out and I can avoid the sediment when I transfer the congealed

stock to storage containers. I am disappointed with the yield,

however. I doubled NT's Oriental Fish Stock recipe and ended up with

about 1.5 gallons of broth (I used 2 gallons h2o). At a modest rate

of consumption, I figure it'll only last about 2 weeks. I hope my

wife tolerates the aroma of simmering fish stock twice a month! I

guess I'll get a bigger pot next time, too. Haven't tasted it yet,

but I'll post a review.

Dan

[Guest guest]

> At a modest rate

> of consumption, I figure it'll only last about 2 weeks. I hope my

> wife tolerates the aroma of simmering fish stock twice a month!

Dan,

If you intend to have it around for two weeks, I'd freeze most of it. Most

of the recipes for fish stock say that it only keeps well for a few days in

the refrigerator. I'm not sure how that squares with what Sally writes in

NT, but I'd take the conservative route in determining storage life.

[Guest guest]

>>>>The 4 large fish had disintegrated, heads and all,

with only certain bones remaining recognizable (what are those white,

pea-sized balls?!)

***Eyeballs

When I worked on commercial lobster boats as a teenager, part of my job was

threading fish onto the trap lines, which entailed poking a metal

needle-head type of tool through their eye sockets. The hard balls often

popped out when i did this.

Suze Fisher

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