Making fish broth seems like an impossible task to many housewives, especially those who are just starting to cook.
To ensure that your broth has a rich taste and is not cloudy, follow the rules listed by the expert of the online publication BelNovosti, chef Yulia Arkhipova .
How to cook fish broth correctly
To prepare fish broth, you can use any part of the fish, including the spine, tail and head - this is the secret to the richness of the dish.
Housewives also prepare broth using the fish itself, which they cut into pieces and remove all excess fat.
Important note: the pieces should be medium-sized; it is not recommended to cut the carcass too finely - otherwise the fish will lose its appetizing shape and texture during cooking.
Another subtlety: the main ingredient for making broth should be poured with cold water; you shouldn’t throw the fish into boiling water.
Finally, don’t forget that you need to cook the broth over low heat and without a lid – this is the only way to achieve transparency.
Earlier we told you how to make delicious cheesecakes .
Expert: Julia Arkhipova
