Even though Pauly Shore should have won a Oscar for his role in the classic flick Bio Dome, you can’t “wheez the ju-uice” with this method. However, you can create very flavorful stocks and gastriques very easily.
This particular application is unique because, once the proteins cook, the broth clarifies. Stone fruits are also great; add a little sugar, vinegar, water and some of the crushed pit, then cook, strain and reduced to desired thickness. You can also make a real tasty smoked corn stock using a little bit of fresh corn kernels and cobs that have been smoked in advance.
Heads, tails, fins and bones are all great to use, do not use the gills
Onions, chili. fennel, scallion, thyme and fennel seed
Add filtered water to the top of the bones
Wrap in plastic 3-4 times real tight and make sure there is no unwrapped spots
Place on simmering water
Once on the simmering water, turn down by half and cook for 2-3 hours
All the flavor and oils have been pulled out of the fish and vegetables
Nice and clarified
Pass the broth carefully through a coffee filter
Reserve the tasty heads, eye balls and meat for later
The fumet has body, is very clean, strong, and has a balanced flavor.