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17 December 2001 @ 12:19 am
a small, not unexpected discovery  
Fish stock is apparently the only sort of stock that doesn't smell heavenly when it's simmering. It doesn't smell *bad*, but definitely fishy instead of being transmuted into rich simmering goodness.
Ambarambar on December 17th, 2001 09:05 am (UTC)
Hmm, haven't noticed that when making fish stock.

Also, you didn't say what you'd put into it, but my latest discovery re: fish stock is that stock made with fish frames & heads is different from (and better, I think) than that just made with fish fillets. Try pinging a Whole Foods near you for fish frames & etc if you want to try it.
Alix (Tersa)tersa on December 17th, 2001 10:33 am (UTC)
I think in this, at least, the Japanese probably have the right idea, using fish guts and heads in cooking.
Lauratavella on December 17th, 2001 01:03 pm (UTC)
It was fish heads and tails, plus onion and celery. It may have been fishy because it was salmon instead of the usual white fish, I'm making a norwegian salmon soup.