Current Events > I'm attempting to make a seafood stock today.

(+) Yeah! (+)

I got some leftover crayfish and shrimp shells and veggies etc. I'll roast them in the over first to get a deeper flavor.
Never done this before, have you?

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Don't forget to add hot sauce, I'm talkin burn your ass the next two days kind of heat.
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trappedunderice posted...

Don't forget to add hot sauce, I'm talkin burn your ass the next two days kind of heat.

I'm making this so I can use it on a large variety of dishes. I may add chili pepper for a little bit of heat and sweetness.

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Here's what you need
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Yeah, I've done a shrimp boil with corn cobs and potatoes. Just boil the corn and potatoes in a seasoned broth ofOld Bay and tomato sauce, then add the shrimp when the potatoes are soft. Easy and delicious.
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PoopPotato posted...

Yeah, I've done a shrimp boil with corn cobs and potatoes. Just boil the corn and potatoes in a seasoned broth ofOld Bay and tomato sauce, then add the shrimp when the potatoes are soft. Easy and delicious.

Potatoes in a stock?

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trappedunderice posted...

Here's what you need

This holy relic calls to me.
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I have that and Blairs, the Daves sauce is so much hotter by far which is why it has more.
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I feel like a lot of you guys are confused about what a stock is, lol
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https://en.wikipedia.org/wiki/Stock_(food)

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pinky0926 posted...

I feel like a lot of you guys are confused about what a stock is, lol

yep

clueless people galore in here
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Like the stock market? I'm already invested.
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It's on it's way. I'm making a lot, need to make it in 2 pots

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Oh damn, it's already tasty as fuck! SOO much better than the shitty $25 fish and shellfish soup I had on my vacation, that one prob didn't even use a real good stock for base.

Soon I'm gonna take them off, and let them cool down, then put in the fridge to cool down for tomorrow and let the flavors get to know eachother over night.

Tomorrow I will strain the stuff out, then reduce the stock down to a very flavorful stock.

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Btw this was the $25 soup I had.



It was called fish and shellfish, but the only shellfish was the crayfish on the top, and maybe something for the stock in the soup but it didn't taste like it. The garnish is shit imo, the soup had okay flavor but it had no depth in flavors. I was so dissappointed, but not regretting it since it insipred me make this stock now.

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The stock looks really great.
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I read the title as "seafood truck" for some reason.
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That looks pretty decent.

Can I come over for dinner? I'll bring some of the finest herbs from Canada ; )
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pinky0926 posted...

I feel like a lot of you guys are confused about what a stock is, lol

Right?!

https://money.usnews.com/investing/articles/2016-01-26/how-to-invest-in-seafood-stocks
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Plz

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bump

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I'm allergic to Fish and I assume seafood. So I'm no help.
I'd think you would be pretty good with this though.

A friend of mine is some kinda Oyster addict. To the point where he wakes up at like 05:00 and drives for about an hour to buy Oysters wholesale. About 100 at a time. >_>

I know more about Oysters then I probably should.
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trappedunderice posted...

I have that and Blairs, the Daves sauce is so much hotter by far which is why it has more.

we need some of that stuff right now.
the really hot fucking sauce.
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SiO4 posted...

I'm allergic to Fish and I assume seafood. So I'm no help.
I'd think you would be pretty good with this though.

A friend of mine is some kinda Oyster addict. To the point where he wakes up at like 05:00 and drives for about an hour to buy Oysters wholesale. About 100 at a time. >_>

I know more about Oysters then I probably should.

Thats too bad. I have never had oysters, I wanna try em. I havent really explored seafood that much.

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FF_Redux posted...

SiO4 posted...

I'm allergic to Fish and I assume seafood. So I'm no help.
I'd think you would be pretty good with this though.

A friend of mine is some kinda Oyster addict. To the point where he wakes up at like 05:00 and drives for about an hour to buy Oysters wholesale. About 100 at a time. >_>

I know more about Oysters then I probably should.

Thats too bad. I have never had oysters, I wanna try em. I havent really explored seafood that much.

Really I'm surprised.
I'm not trying to stereotype, but I thought being Swedish you would have.
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SiO4 posted...

Really I'm surprised.
I'm not trying to stereotype, but I thought being Swedish you would have.

Maybe if I was from the west coast, they are really big on seafood over there.

Anyway, the stock has been in the fridge over night, I've strained the stuff out and now I'm boiling it down and concentrating it. Then I'm gonna portion it up and freeze it for future use.

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Finished:



I reduced the liquid to a 3rd of it. So this has loads of concentrated flavor. If I make a seafood soup, stew, whatever. I can throw in a cube or so for that nice flavor.

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Frozen stock cubes, that's a great idea.

I'm surprised at the opacity of it. Looks quite creamy?

The saddest stock story I have is the time I made a tonkotsu ramen stock. It's not like traditional french stock - low simmer, perfectly clear, etc. Instead you cook it at a rolling boil for at least 24 hours to the point of breaking down all the bones, and you end up with a creamy consistency like in your pics.

The sad part was that I didn't really top it up enough as I was making it, so after 2-3 days of effort I had barely enough stock for 2 batches of ramen.
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Its pretty fluid, a little bit viscous prob from mashed bits from veggies and stuff that got through the strain (I do press all stuff to get maximum flavor out), also there is a bit of olive oil and butter in it too from when I cooked the veggies. Also the crayfish and shrimp stuff inside darken the liquid most likely. Im gonna test how much I can dilute a cube before it loses too much flavor.

This stock boiled for about 15 minutes, then today I reduced it on medium heat for about an hour to 1/3rd of the liquid. I reas that if you cook the shellfish for too long it will give the stock a bitter flavor.

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