Reason(s) for not making stock with oily fish (salmon)?
Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?
Best Answer
Salmon or Tuna will make a very strong flavoured stock and will have lots of oil that coat your tongue. Not what you're looking for if you want a light brightly flavoured fish sauce.
In a traditional French kitchen you want generic stocks (fish/brown/chicken/veal) that are able to be used for a wide range of sauces/dishes so having a salmon stock around doesn't meet that criteria.
That said, I worked at a restaurant that made fish stock from salmon bones all the time as it was mainly used in a house specialty, a very robust West Coast spin on Bouillabaisse. Any true Frechman would have turned his back on us in disgust for doing what we did but damn it, it tasted great and the customers loved it! For any other fish sauces we used the traditional white fish bones.
FYI...Japanese dishes use Bonito flakes (tuna) liberally to make dashi(sp?) which is a fish flavoured broth for miso soup as well as other items.
So basically what I'm saying is if a fatty fish stock gets the job done for you and you're happy with it then go for it. Just remember that if you're trying to make a classic recipe then using a non-traditional ingredient will mess it up.
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Quick Answer about "Reason(s) for not making stock with oily fish (salmon)?"
Bones of oily fish such as salmon, mackerel or tuna are too fatty and will make your stock greasy and unpleasant. The fish bones must be cleaned of any blood and gills as these will impart a nasty, bitter taste and cloud up your stock.Is salmon good for stock?
Salmon stock is not something you really hear much about, but it's a thing in Salmon Country, and it is really, really good when used fresh. My recipe takes a tip from Japan and uses dried kelp, but you can skip that if it's hard to find.Can you make salmon broth?
Simmer: Add the fish parts and cook shortly together with the vegetables. Add the wine, water, spices, and salt and bring to a boil, skim the foam, then simmer gently, uncovered, for 30 minutes. Line a fine-mesh sieve with a clean muslin cloth and strain the stock into a clean pot.How do you make salmon less oily?
A squeeze of lemon: acidity is a well known and frequently used way to cut fatty, oily flavors. Sugar rub: coating the flesh with some sugar and letting it sit in the fridge for 30 minutes to an hour draws out moisture and the sugar will impart some flavor, just get rid of the excess before you eat it.Top 3 Best Fish vs. Worst Fish to Eat: Thomas DeLauer
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