Fish Stock

This stock is ideal for advance preparation. After the final cooking until it jellies, cool completely and refrigerate for up to 5 days, or freeze in portions for up to 3 months. The jellied texture when cold indicates proper gelatin extraction and confirms a successful stock.

Store cooled stock in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays or measured portions (1-2 cup containers) for up to 3 months. Thaw frozen stock overnight in the refrigerator or gently reheat from frozen over low heat. The stock should have a jelly-like consistency when cold and will liquify when reheated.