Why does fish broth made with frozen fish lack flavour?
I do not know culinary terminology; so I use 'piscine' to mean 'with a positive flavour of fish' (because 'fishy' connotes negativity).
My friend drank some flavorous fish soup with a milky white colour at his favourite Cantonese restaurant, one of whose chefs recommended using a fish called 黄鮨斑, which a laborious Google search revealed as yellowfin grouper (abbreviated as YFG).
My friend could not find live YFG to purchase; so he bought some frozen heads. He pan-fried/seared one head which turned a golden brown, then simmered it (over low heat and an electric oven) in around 4 litres of water for around 2 hours. The final product tasted like water (lacked any piscine flavour) and resembled water (lacked the desired milky white colour). The fish itself tenderised and still retained flavour though. How can my friend correct the problems?
Best Answer
I think it's not so much the fact that you're using frozen fish (which certainly isn't the best), but the fact that you've missed an important step: pan-frying the fish before making the soup. I can say that all fish soups I've had have always had the fish pan-fried before boiling, with ginger added, otherwise you just don't get the same flavour.
Another thing is, in a properly made soup, the fish should not have much fish flavour remaining as it should all be in the soup.
I would recommend retrying the soup with the same type of fish, but pan frying them and adding ginger. If the soup still does not taste great, it could be that the YFG you're buying just isn't very good, and you could consider using a different type of fish.
Here's a link I found supporting my assertion, with more detailed instructions: http://www.chinesesouppot.com/4-soup-techniques/1195-how-to-make-milky-white-creamy-fish-soup
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How do you make frozen fish taste like fresh?
But how do you get frozen fish back to that fresh fish flavor? One of the best ways to prepare frozen fish is to rinse it under cold water until it no longer has ice crystals. Then rub it in olive oil and bake between 425-450 degrees for 3-5 minutes, remove and add additional marinate and spices.Does fish bone broth taste like fish?
But REAL fish broth should NOT taste fishy! Made the right way, fish broth should only have subtle hints of fish essence in the broth and be balanced by the flavors of vegetables, herbs, spices, and wine.What is the difference between fresh fish and frozen fish?
It is possible for water-soluble vitamins in the fish, such as vitamin B12, to be dissolved and lost through thawing, though fat-soluble vitamins will remain. Hence, fresh fish generally retain more nutrients than their frozen counterparts and result in more tender flesh after cooking.Can you boil frozen fish?
It couldn't be easier. Boil the water and place the frozen fillets in the saucepan. Bring the water almost to the boil again, and allow the fish to simmer until the flesh starts to flake \u2013 about 10 minutes. The simmering time depends on the size and thickness of the fillet.5 Fish to NEVER Eat
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Answer 2
Another thing to consider is the amount of water. This of course goes for all stock and soup. If you have too much water the flavour of the other ingredients gets diluted too much, leaving you with a rather bland, watery, gruel rather than a nice tasty soup.
I think every soup maker has had it happen...
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