On Bones

Tim’s been posting all these amazing shots of bones so I thought I’d start mentioning the idea of stock.

Without writing a book, stock is basically a broth made from animal bones and some aromatics (onions, celery, spices).  Bones contain gelatin and a huge amount of flavor.  Stocks can be made in large batches and frozen in appropriate sized containers.  Stocks are like gold.

“What does one use fish stock for?  How does one actually make fish stock?  It will smell up my kitchen!  What recipes actually call for fish stock?  Who CARES about fish stock?”

If you got as far as the last question, cheers.  For the last 3 years I’ve been driving the notion of eating more seafood in a landlocked community that thrives on eating (local) land animals such as pork and beef.  We don’t need to eat fish here, but it’s available just like anything else today.  The average household that eats fish once or twice a week might not be aware that there is a world beyond salmon, beyond shrimp, beyond tuna, beyond scallops, beyond a dimension of sound, a dimension of sight, a dimension of mind…(queue twilight zone theme track).

All goofing aside, just as beef, pork, chicken bones (to name a few) lend to some gelatinous and flavorful broth or stock, so do fish. It can enhance sauces, soups, and chowders and brings out that briny fresh flavor in some bland fish dishes.

I realize I may have more work and convincing to do (especially after Tim’s last blog post with all that red, meaty, marrowy goodness) to convince people to eat more fish, especially to go out of their way to boil up some ‘fish head soup’.

Most fishmongers will give you the bones for free if you ask or call ahead.  Just make sure they are fresh and don’t smell fishy.  If they don’t smell fishy, than neither will your kitchen.  Seeing how it only takes about an hour of start to finish time, try it out!

Recipe: Fish Stock (coming soon!)

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