Whenever I make chicken bone broth (with a couple carcasses, necks, backs and sometimes feet simmered for 24 hours) it turns out perfectly silky and gelatinous when cooled.
I just recently have been trying to make fish/crab stocks from spent bones and shells (simmered only an hour or so) and while the stocks are delicious they do not gel when cooled.
Has anybody else achieved a gelatinous fish stock? Or beef stock for that matter?
When I make elk and beef stock from spent and roasted bones I have never achieved a viscous/gelled stock either.