Where is fat and what is this gel in refrigerated fish soup?
I simmered some mackerel and added some kale.
I wanted to remove the fat so refrigerated overnight.
I didnt see any fat layer existing as you would see with refrigerated chicken or fatty meat but I did see eat some while still hot the before refrigeration.
After refrigeration I didn't see any fat and instead saw the whole liquid had become like a thick gel.
- Why wasn't there\should there be a layer of fat like i see with chicken or red meat?
- What is this gel? Is it the collagen from fish bones, the problem is that it was on the stove for 30 minutes and mackerel has little bones so how come there was so much?
- i was wondering where all the water had been replaced by gel? if its collagen does it absorb all the water which is why i cant see a separation of gel and water?
Best Answer
Q1. Chicken and red meat is much more fatty than most fish, so you get a more noticeably thick layer of fat on top of say, chicken soup. Perhaps your fish was lacking in fat.
Q2. Gelatin is contained in other parts of animal flesh besides just the bones. [Sometimes vegetable matter as well e.g. tomatoes...unless vegetable "gelatin" has another name; if so, people will let me know I'm sure]
Q3. I wouldn't say the water had been "replaced" by gel. The water is taken up into the gel and becomes part of it. Think of Jello: You start out with a lot of water, then you mix the gelatin powder into it and cool it, and you wind up with a gel. The water didn't disappear or get replaced by a gel, it is simply a component of the resulting gel.
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Why does soup become gelatinous?
When you simmer a fresh chicken \u2014 complete with bones, skin, and meat \u2014 you extract the collagen from the bones. This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock. It can be a little freaky, though, if you're not expecting it!Can I keep fish soup in fridge?
Properly stored, cooked fish chowder will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked fish chowder, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.How long can you keep fish soup in the fridge?
Store for Up to Four Days Fish soup must be refrigerated after it is cooked. According to Katherine Zeratsky, a nutritionist at the Mayo Clinic, all refrigerated foods should be eaten within four days of storing them.Can you eat fish soup the next day?
Leftover fish should be safe for you to eat for an absolute maximum of up to 3 days after it has been cooked, according to the USDA.How To Make Quick and Easy Fish Stew Recipe
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