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Started By
Message
re: Can you buy shellfish stock anywhere?
Posted on 2/22/10 at 3:38 am to TigerSpy
Posted on 2/22/10 at 3:38 am to TigerSpy
quote:
Incidentally, an hour is a little long for a seafood stock. 30-45 minutes is plenty.
Agreed. Although i think for a shellfish stock you can get away with longer than straight fish.
and bc of the short time it's better to chop your vegetables more finely than for a chicen or other meat stock
0
Posted on 2/22/10 at 6:45 am to TigerSpy
I think longer than an hour is better in my opinion. I've tried it many ways and for me I get a richer and more powerful stock after 2.5-3 hours.
After 30-45 minutes the water has barely turned colors. Usually it's just a very light yellow at that point. After a few hours, it turns a light brown color and the smell of seafood is much stronger.
After 30-45 minutes the water has barely turned colors. Usually it's just a very light yellow at that point. After a few hours, it turns a light brown color and the smell of seafood is much stronger.
Posted on 2/22/10 at 11:51 am to JasonL79
I differ on stock ingredients. I like the stock to be pure seafood flavor. I'll had herbs and veggies of choice to whatever dish I'm making with the stock. For example, I don't like bay leaves in gumbo, so I wouldn't put them in my stock.
I made 9 quarts of pure shrimp stock over the weekend. Nothing else. No onions, no garlic etc... I don't want to overpower the rich flavor with other flavors. It was great and I can use that stock for whatever dish I want without worrying about the other seasonings. I think the ingredients you use in the stock depends on the dish for which you will use the stock.
I always put onions etc... in my gumbo, so I don't need to double up on those ingredients by putting them in the stock and in the gumbo. I found that too much somewhat dilutes the seafood stock flavor.
I made 9 quarts of pure shrimp stock over the weekend. Nothing else. No onions, no garlic etc... I don't want to overpower the rich flavor with other flavors. It was great and I can use that stock for whatever dish I want without worrying about the other seasonings. I think the ingredients you use in the stock depends on the dish for which you will use the stock.
I always put onions etc... in my gumbo, so I don't need to double up on those ingredients by putting them in the stock and in the gumbo. I found that too much somewhat dilutes the seafood stock flavor.
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