Fish stock (food)

fish stockfish fumetfish brothstockFumetstock-base
Fish stock forms the basis of many dishes, particularly fish soups and sauces.wikipedia
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Fish soup

Riblji paprikašBalıkFish
Fish stock forms the basis of many dishes, particularly fish soups and sauces.
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.

Fish head

fish headsheadFish head soup
In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix.
Fish heads, either separated or still attached to the rest of the fish, are sometimes used in food dishes, or boiled for fish stock.

Dashi

bonito dashibrothdashi stock
In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.
The most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi - preserved, fermented skipjack tuna) to near-boiling, then straining the resultant liquid.

Laksa

asam laksaLaksa PahangNyonya Laksa
For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa.
Palembang Lakso usually uses freshwater fish such as patin and gabus (snakehead) as stock-base and its flesh is also served, the simpler and cheaper recipe however, might just use instant chicken broth.

Soup

soupscanned soupcondensed soup
Fish stock forms the basis of many dishes, particularly soups and sauces.
Miso soup is made from fish broth and fermented soy in Japan.

Stock (food)

stockchicken stockfond
Stock (food)
Fish stock is made with fish bones and finely chopped mirepoix. Fish stock should be cooked for 20–25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called "fish fumet." In Japanese cooking, a fish and kelp stock called dashi is made by briefly (a few minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.

Dish (food)

dishdishesfood dishes
Fish stock forms the basis of many dishes, particularly fish soups and sauces. Fish stock forms the basis of many dishes, particularly soups and sauces.

Fish sauce

patisnam planước mắm
Fish stock forms the basis of many dishes, particularly fish soups and sauces.

Mirepoix (cuisine)

mirepoixsoffrittowłoszczyzna
In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix.

Kelp

Laminarialeskelpsseaweed
In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.

Skipjack tuna

skipjackbonitokatsuo
In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.

Bonito

bonito fishcakalangfish
In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.

Katsuobushi

bonito flakesdried Bonito flakesdried skipjack flakes
In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.

Umami

savorysavouryumami taste
This has a rich feel and sweet umami taste.

Prawn

prawnsking prawnking prawns
For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa.

Sauce

saucesmother saucecream sauce
Fish stock forms the basis of many dishes, particularly soups and sauces.

Consommé

consommeconsommé soupmadrilene
A fish consommé is a type of clear soup made from richly flavored fish stock that has been clarified usually through a fining process involving egg protein.

Finings

finingfining agentfined
A fish consommé is a type of clear soup made from richly flavored fish stock that has been clarified usually through a fining process involving egg protein.

Gelatin

gelatinegelatinousjelly
Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented.

Aspic

kholodetspiftiegelatin
Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.

Simmering

simmersimmeredKaiserebersdorf
Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy.

Bouillon cube

stock cubebouillonstock cubes
Dehydrated stock can be formed into small cubes (pictured at right) called stock cubes.

Broth

bouillonchicken brothbeef broth
Bouillon (broth)

Garudiya

garudhiya
Garudiya or Garudhiya is a clear fish broth.

Banmian

ban mianBanmian ''(板面)mee hoon kueh
The base of the soup can be water but is more commonly a type of fish stock.