What is fish stock?
Q: What is fish stock?
A: Fish stock is a kind of stock used for fish dishes, and it is the basis of fish soups and sauces in French and international cuisine.
Q: What ingredients are used to make fish stock?
A: Fish bones and fish heads are used along with finely chopped mirepoix to make fish stock.
Q: How long is fish stock usually cooked for?
A: Fish stock is usually cooked for 20–25 minutes, cooking any longer spoils the flavour.
Q: What is concentrated fish stock called?
A: Concentrated fish stock is called "fish fumet".
Q: What is dashi?
A: Dashi is a fish and kelp stock made in Japan. It is made by briefly cooking skipjack tuna flakes called katsuobushi in nearly boiling water.
Q: How is Japanese fish stock made from fried fish?
A: Japanese fish stock made from fried fish is made by frying and boiling fish for several hours. This creates a white milky broth that has a rich feel and sweet umami taste.
Q: What should one see for fish stocks in other Asian cooking?
A: For fish stocks in other Asian cooking, one should see fish sauce.
