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#1
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| Fish stock looms on the horizon. Never made it with fish heads. When using heads, do you use they eyes and lips, or is the head trimmed in any way? Shel |
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#2
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| Shel, You use the whole head if it they are male fish. The female heads are more work getting all the make-up and hair spray off. use everything you get. |
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#3
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| SHould the gills be removed? |
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#4
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| Hey, Thats a good question. Hope one of the Chefs will pop on and tell us. I use the whole head, but I do tear out the gills. |
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#5
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| Well, I remove the gills because they are filled with a higher concentration of the leftover fish blood, since the gills are sort of like our lungs. I do it to make a clearer stock, but just out of habit. If minute difference in clarity weren’t an issue, I would use them. Another thought, I would cook some gills and taste them to determine if they would impart an unwanted flavor. I wouldn't trim them at all. If you are going to clarify anyway, the only thing that matters is flavor.
__________________ Have fun! SGMChef Don't take my word for it! I wouldn't trust me either! |
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#6
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| Yes, gills do sour a stock! |
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#7
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| Thanks, alot! Now I can't get "Fish heads, fish heads, roly poly fish heads" out of my head. ![]() |
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#8
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| "Fish heads, fish heads, Eat them up YUM!" I thought I was the only one who had the silly song stuck in my head!!! ![]()
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#9
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| Might as well post the whole thing: Fish heads, fish heads, rolly polly fish heads |
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#10
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| Golden rule for fish stock is: No scales. Scales will turn the stock grey. Fortunatly, most heads don't have scales. |
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#11
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| Remove the gills. And incidently, that's worthy of adding to the "tasks I hate" thread. Tony |
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