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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. Al...
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#2: Post edited
by
Sigma
·
2021-03-19T02:04:49Z (almost 4 years ago)
- 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.
- 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.
#1: Initial revision
by
Sigma
·
2021-02-08T03:53:32Z (almost 4 years ago)
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.