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Is it possible to turn fish stock into fish fumet?

post #1 of 5
Thread Starter 

Is it possible to turn fish stock into anything even approaching fish fumet?

 

I have made both on multiple occasions, but I am having extreme difficulty getting a fish head or bones today......and I need fish fumet for a dish I am making tonight with monkfish tail (already purchased).  I have fish stock in the freezer I made a few months ago,.,....is it possible to intensify the stock now?

post #2 of 5

Of course.  That's how fumet is made.

post #3 of 5

Look up definitions of fish stock, then Fume De" Poisson". You will see they are almost the same.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 5

Reduce what you now have adding some more mirepoix.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 5

Is it that you're merely trying to concentrate the flavors? If so, just reduce the stock further, with or without additional mirepoix ingredients. Otherwise I don't understand the question, because fumet and stock are exactly the same thing.

 

We very recently talked about this. You might want to check out the discussion: http://www.cheftalk.com/forum/thread/64764/fish-fumet-questions

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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