Is it possible to turn fish stock into fish fumet?

Discussion in 'Food & Cooking' started by waveprof, May 13, 2011.

  1. waveprof

    waveprof

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    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?
     
  2. kuan

    kuan Moderator Staff Member

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    Of course.  That's how fumet is made.
     
  3. chefedb

    chefedb

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

    chefedb

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    Reduce what you now have adding some more mirepoix.
     
  5. kyheirloomer

    kyheirloomer

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    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