Fish Stock

Our Fish stock is made from pure white fish and when made up as a stock with boiling water it will have a cloudy effect. As with fresh fish stock if you allow your stock to settle after passing the sediment will settle to the bottom, this is the same for our stock. Saying that if you are making a cream sauce or anything not needing clarity then use our fish stock as it is. If you need a consommé allow the fish stock to settle first before starting the clarification process.
23/10/2007|