Hey all, I'm looking to get a late start to a new years resolution of eating better, and learning to cook better and healthier. So I want to start with soup, and a few recipes I've found require fish stock. And while I can just by store bought fish stock, I'd like to learn what it takes to make my own. I've read a few guides for fish stock online, but they never discuss how to properly prepare the fish before use beyond the basics. So I guess I'm here asking if anyone has any advice or tidbits that might not be in those online recipes for handling and preparing fish for use in fish stock once you've already handled the rest of the fish for basic cooking.
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