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Does fish stock gel?


General Discussion 17

Does fish stock gel?

FoxReindeer | Aug 2, 2014 03:03 PM

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.

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