Fish stock (food) facts for kids
Fish stock is a special kind of flavorful liquid used in cooking, especially for dishes that feature fish. Think of it like a tasty base that adds a lot of flavor to your meals! It's popular in French cooking and many other cuisines around the world.
This stock is the main ingredient for many delicious fish soups and sauces. It's usually made by simmering fish bones and fish heads. Chefs often add finely chopped vegetables like carrots, celery, and onions, which is a mix called "mirepoix." The fish stock only needs to cook for about 20 to 25 minutes. Cooking it for too long can actually make it taste bad! A very strong, concentrated fish stock is called "fish fumet."
Fish Stock in Japan
In Japan, a very famous fish and kelp stock is called dashi. It's made by quickly cooking thin flakes of skipjack tuna (also known as bonito). These flakes are called katsuobushi. They are cooked for just 3 to 5 minutes in water that's almost boiling.
Other types of Japanese fish stock are made differently. Some are created by frying fish and then boiling them for several hours. This process makes a white, milky broth. It has a very rich texture and a sweet, savory taste called umami. Umami is one of the five basic tastes, often described as a "meaty" or "brothy" flavor.
For fish stocks used in other parts of Asia, you might hear about fish sauce. This is a different type of ingredient, often used as a condiment or seasoning.
Images for kids
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Making stock in a pot on a stove top
