Quite often, gourmets have a desire to make fish broth.
After all, using this broth you can make a delicious fish soup or another type of soup.
Or you can just eat the broth with croutons: it will also be very tasty.
However, eating is unlikely to bring pleasure to a person if the dish turns out to be cloudy and unappetizing.
To make the fish broth tasty and clear, you need to follow several important culinary rules.
Choose the right fish
Certain types of fish are best suited for making broth.
Good options are trout, pike perch, salmon, and perch.
Use the right parts of the fish
The outer covering of the fish should be removed. The same should be done with the gills and fins.
But the heads and tails should be left, especially when it comes to red fish.
Pre-processing of fish
After cutting the fish and removing all unnecessary parts, the product should be washed.
Moreover, the procedure must be carried out thoroughly. All fish pieces must be clean.
Water at the right temperature
Under no circumstances should the processed product be placed in boiling water.
On the contrary, you should put the fish pieces into the pan and only then pour the filtered liquid into the container, which, of course, should have a low temperature.
In this case, the heat treatment of the fish will be carried out correctly. The broth will remain transparent, will have a beautiful color and the right consistency.
Additional ingredients
To improve the taste of the dish, it is worth using additives.
The presence of greens, onion and carrot ingredients are welcome. It is good if there is bay leaf in the broth being prepared.
