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Hi! I’m Louis Ortiz on behalf of Expert Village. We’ve finished up the cooking process
for our seafood stock. Again, we used the carcass of a gulf red snapper and a gulf flounder
as well. I’ve showed you the vegetable mixture that was thrown in there. Again, this cooking
process at a simmer, really only takes about 30-35 minutes. We blanched the fish bones
as well and treated them as they were before they were placed in this stock. I’m going
to go ahead and just pour the stock through. I have a strainer; it’s a basic strainer.
Then I’m going to throw some cheese cloth over that as well to catch any solids or anything
that we don’t want to arrive. We’re just going to pour this through there, nice and
easy like. Alright, that’s what’s left. Of course, all the vegetables and the fish
bones that were left over. At this point, we want to cool this down, so we’ll put
some ice water inside of our sink to about here so we can cool that down as quickly as
possible and we’ve got a nice batch of seafood stock there. Once it’s chilled down, you
can choose to either freeze it whole. Another good idea is you can get some plastic ice
trays. All you do is simply fill the ice trays as would with normal water, but with stock
instead. This way you can freeze the stock and you can have it in a little small doses
so that you can use just as much as you need as you need it. That’s a little tip, hopefully.
We’re going to go ahead and see what all kinds of great recipes we can make from this.
That’s a basic fish stock for you.