Fish Stock (from Fish Base) 01
This is just a general utility recipe. Fish Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat… They used to be notorious for and made almost entirely of salt, but times have changed. The quality and taste of these products is greatly improved. This recipe is just a general guide; follow the directions on your individual product for best results.
| Servings | Prep Time |
| 5gallons | 5minutes |
| Cook Time | Passive Time |
| 30minutes | 5minutes |
|
|
Instructions
- Add the Fish Base to 5 gallons of Water, bring to a boil, and simmer for about 5 minutes.
- Use immediately, or cool a little and store refrigerated.
Recipe Notes
What we know as Fume, French for Fish Stock, is usually a richer, more fortified, and clarified Fish Stock; Fish Stock from Fish Base is never going to quite live up to Fume’s reputation, but in a pinch, and if clarity does not matter, you just might get away with it.
