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Gel fish sauce

 
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amother




OP
 

Post 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
 

Post Wed, Aug 03 2022, 1:15 pm
You need to put extra skin. My fish store sells it.
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Amarante




 
 
 
 

Post 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
 

Post 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
 

Post 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




 
 
 
 

Post 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. Very Happy
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amother




OP
 

Post 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. Very Happy


so your sauce doesnt gel? or you put in bones?
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amother




OP
 

Post 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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JenniferK




 
 
 
 

Post Wed, Aug 03 2022, 1:57 pm
I use a powder
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andrea levy




 
 
 
 

Post Wed, Aug 03 2022, 1:59 pm
Skin is the easiest but descale it
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amother




OP
 

Post 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




 
 
 
 

Post Wed, Aug 03 2022, 2:16 pm
JenniferK wrote:
I use a powder


Unflavored gelatin works without the ick factor LOL
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amother




Snapdragon
 

Post 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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