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Q&A

Can you concoct fish broth with just fish flesh — no bones or heads?

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When I ate 魚湯銀蘿浸龍躉球 at this Hong Kong restaurant some years ago, this dish had no bones. The broth shown below was made from the fish, 龍躉. Do you know if bones were used?

No local grocers sell fish bones. And I don't want to buy fish heads...the appearance of fish heads just dismays me. I live in the U.S.

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I have no way of telling just by looking how that particular broth was made. However, you can absolutely make broth with just the fish flesh, no bones, though you will have slightly less flavor. Also, you don't want to boil the fish too long or it will fall apart.

As an alternative, you can use canned stock (vegetable or other) from the grocery store as a base. This way you will not miss out on the flavor.

Note that as in any broth, gelatinization requires bones or skin, so you will likely have a much lighter texture if no bones are included.

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