I catch a lot of striped bass, and while I love to eat the fillets, I am always more excited about the heads and bones because they make a surpassing fish stock. And to me, fish stock is one of those zephyrs of the food world, a mystical wonderment that lasts only as long as it takes to make and eat it.
Yes, you can store fish stock, and it’s OK, but never as amazing as when it has been freshly made.
So that means I normally find myself making fish risotto or chowder right off the bat when I have a good haul of stripers, Pacific rockfish or lingcod. The fillets get eaten later. Yes, I am aware this is opposite to what most people do. Pretty typical for me.
Fish stock isn’t like normal stock. It’s a fairly quick affair. My venison stock takes all day, or even overnight. All my fish stock asks of you is 45 minutes or so. Strain and enjoy. A long-simmered fish stock gets cloudy and bitter and fishy. I don’t recommend it.
What fish? Really almost anything. I’ve made fish stock with bass, walleye, perch, black seabass, white seabass, lingcod, Pacific rock cod, stripers, tilefish, porgies, redfish, sea trout, spotted bass, bluegills… you get the point.
Be sure to rinse the heads and bones well to remove slime, and be absolutely certain to snip our the gills. Gills in your stock will ruin it, as the blood in them will cloud your stock and give it an “off” flavor very quickly.
Can you overcook fish stock? While there is no strict rule on how long you can cook fish stock for, most agree that you could end up with a cloudy, chalky broth if it’s left on the stove too long. Anything longer than 35 minutes also tends to leave a bitter taste, affecting the overall flavour of your soup.
So that means I normally find myself making fish risotto or chowder right off the bat when I have a good haul of stripers, Pacific rockfish or lingcod. The fillets get eaten later. Yes, I am aware this is opposite to what most people do. Pretty typical for me.
Be sure to rinse the heads and bones well to remove slime, and be absolutely certain to snip our the gills. Gills in your stock will ruin it, as the blood in them will cloud your stock and give it an “off” flavor very quickly.
Yes, you can store fish stock, and it’s OK, but never as amazing as when it has been freshly made.
What fish? Really almost anything. I’ve made fish stock with bass, walleye, perch, black seabass, white seabass, lingcod, Pacific rock cod, stripers, tilefish, porgies, redfish, sea trout, spotted bass, bluegills… you get the point.
I catch a lot of striped bass, and while I love to eat the fillets, I am always more excited about the heads and bones because they make a surpassing fish stock. And to me, fish stock is one of those zephyrs of the food world, a mystical wonderment that lasts only as long as it takes to make and eat it.
Put heads and bones in pot, and cover with 2 1/2 quarts water. Place over high heat, and bring to boil. Skim off scum that rises to top. Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary. (To make extra-rich stock, cook an extra hour.)
Wash fish heads and bones well to eliminate all traces of blood. Cut out the blood-rich gills with scissors.
There is a long-held belief in French cooking that fish stock must not be cooked for more than 20 to 40 minutes. As a young cook, I ignored this rule and cooked my fish stocks for long hours, just as I did other meat stocks. As I learned more, I persisted in what turned out to be a very satisfactory habit.
In a medium nonreactive stockpot, cook onions in oil over low heat, stirring occasionally, for 10 minutes or until translucent. Stir in garlic, and cook for additional 7 minutes. Stir in chili powder and cayenne. Cook, stirring, 1 minute.
Per (1-cup) serving (extra rich) stock: 20 calories, 4 grams protein, 1 gram fat, no carbohydrates, 2 milligrams cholesterol, 155 milligrams sodium, 45 percent calories from fat.
How to Make Fish Stock
FAQ
Can you cook fish stock too long?
Why is fish stock cooked for only 20 minutes?
Why not boil fish stock?
How can you tell if fish stock is bad?
How do you keep fish from overcooking?
If you don’t trust yourself to keep your fish from overcooking, The Kitchn recommends you cook fish by either poaching or braising. Both methods fall into the moist method of cooking because they rely on a liquid like water or stock to cook the fish through. And because fish is submerged when it is cooked both ways, it isn’t likely to dry out.
Do you overcook fish?
This will ensure you do not overcook fish accidentally. While these techniques are very reliable, there are also some visual cues to look out for when cooking fish. For instance, the flesh of the fish should be opaque and easily flake apart with a fork when it is fully cooked.
Can You overcook fish if it’s too hot?
This is called “Carry Over Cooking”. Therefore, be sure to account for this and remove the fish from the heat when the temperature is slightly below 145°F, so that it’s internal temperature will rise to the perfect level after resting away from the heat for a few minutes. This will ensure you do not overcook fish accidentally.
Can You poach fish in fish stock?
Fish stock elevates your cooking by providing a rich base for a variety of dishes. It’s particularly effective in techniques such as poaching and braising, where its flavors are absorbed by the main ingredients. Poaching in fish stock is a gentle cooking method that ensures delicate fish stays moist and flavorful. To poach fish: