We went to Half Moon Bay this morning and bought several whole fish directly from fisherman on boats. We called the salmon 'George' and J. proceeded to fillet it in our back yard:
http://www.epicurious.com/recipes/food/views/Strong-Fish-Stock-105266
It appeared that our stock was not as strong as we were hoping for, perhaps due to the large amount of water that was required to cover the bones in our wide pot.
The stock is currently sitting in our freezer, awaiting a perfect use case.
This generated a lot of tasty looking bones and fish scraps, so we were inspired to make this:
http://www.epicurious.com/recipes/food/views/Strong-Fish-Stock-105266
It appeared that our stock was not as strong as we were hoping for, perhaps due to the large amount of water that was required to cover the bones in our wide pot.
The stock is currently sitting in our freezer, awaiting a perfect use case.
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