Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 I started making the Oriental Fish Stock as per NT at 1630 yesterday. I doubled the recipe and used Turbot (at least that's what the guy said he gave me!). Its been simmering since then, and my whole house smells like fish! I can only hope that the resultant stock tastes better than it smells! I've been skimming every so often, so I hope that helped the taste a bit. Has anybody tried this stuff before? Any advice or comments? Dan Quote Link to comment Share on other sites More sharing options...
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