General Discussion


Does fish stock gel?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
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.

Want to stay up to date with this post?

Recommended From Chowhound