Hi! I’m Louis Ortiz on behalf of Expert Village
and today I’m going to show you the basic the starting preparation and/or procedures
for making a fish stock. I got a the carcases of a gulf coast snapper and the carcases of
a gulf flounder so I got one flat fish and one round fish and these are good fish to
use for fish stock because they are white fish in the sense that there flesh is white.
Salmon and things of that nature usually don’t make good fish stocks simply because they
have a higher oil content and that tends to cloud up the stock and it doesn’t achieve
the result that we are really trying to hit. So first and foremost I’m going to be rinsing
these carcases and/or bones in cool water but we don’t leave the fish heads in that
sense because there are certain impurities in there that we just want to avoid all together.
So I’m just taking some culinary shears and trimming around here and taking off the rest
of the guts that where left over as well as the head and I’m going to do the same thing
with this guy and this is the red snapper of course. I’m going to cut through that the
center bone and separate that. I tend to use the culinary shears for these just because
it is a bit safety and a little bit more easier to control. So here are our fish carcases
they are separated from the heads I’m going to go ahead and rinse these off in cool water
and we what we are going to do we are going to start them in cool water on our stove top
as the starting procedure of the stock because cool water heated up to a boil point is going
to do a better job of rating the impurities out of the fish and it take most of them out.
Where if you started with hot water it would not do as good of a job so we are going to
start with cool water. So we rinse these guys in cool water we are actually going to blanch
them first and then we are going to rinse them one more time before they go into the
actual stock pot and we walk your through that procedure.