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-> Healthy Cooking
amother
OP
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Wed, Aug 03 2022, 1:14 pm
whats the secret to getting fish sauce to gel?
the skin? or the bones?
I use salmon steaks that has skin and bones but nothing doing - only a little bit when been in fridge a couple of days - like few days yom tov...
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amother
Bronze
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Wed, Aug 03 2022, 1:15 pm
You need to put extra skin. My fish store sells it.
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Amarante
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Wed, Aug 03 2022, 1:29 pm
In my experience it is the bone because all animal bones have collagen which is how you make gelatin and aspics.
It is why soup with bones will become very firm when chilled and then liquefy when heated.
I don't find fish skins appealing so I would't add them to anything I was eating.
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amother
OP
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Wed, Aug 03 2022, 1:32 pm
Amarante wrote: | In my experience it is the bone because all animal bones have collagen which is how you make gelatin and aspics.
It is why soup with bones will become very firm when chilled and then liquefy when heated.
I don't find fish skins appealing so I would't add them to anything I was eating. |
I make chicken soup with carcasses and it does not gel?
doesnt fish skin also have collagen?
my salmon has bones but the sauce doent gel?
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amother
Honeydew
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Wed, Aug 03 2022, 1:35 pm
Pike skin. Ask your local fish store to add it to your order.
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Amarante
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Wed, Aug 03 2022, 1:42 pm
amother [ OP ] wrote: | I make chicken soup with carcasses and it does not gel?
doesnt fish skin also have collagen?
my salmon has bones but the sauce doent gel? |
You are correct that fish skin is also high in collagen so that works as well but doesn't it have a stronger fish taste? I dislike fish skin in any form and generally get the skinless salmon.
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amother
OP
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Wed, Aug 03 2022, 1:46 pm
Amarante wrote: | You are correct that fish skin is also high in collagen so that works as well but doesn't it have a stronger fish taste? I dislike fish skin in any form and generally get the skinless salmon. |
so your sauce doesnt gel? or you put in bones?
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amother
OP
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Wed, Aug 03 2022, 1:47 pm
amother [ Honeydew ] wrote: | Pike skin. Ask your local fish store to add it to your order. |
is it richer in collagen than other fish?
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Chana Miriam S
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Wed, Aug 03 2022, 1:59 pm
Skin is the easiest but descale it
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amother
OP
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Wed, Aug 03 2022, 2:07 pm
andrea levy wrote: | Skin is the easiest but descale it |
how?
is fish head good? as in bones or in skin?
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Amarante
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Wed, Aug 03 2022, 2:16 pm
JenniferK wrote: | I use a powder |
Unflavored gelatin works without the ick factor
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amother
Snapdragon
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Wed, Aug 03 2022, 2:23 pm
I also do pike skin. Either from fish store. Or our grocery has in freezer next to gefilte fish a tray with 2 rolls of pike skin on it. I use both rolls.
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