Fish Stock

Marine extraction demands velocity and acidity. Unlike mammalian bones, fish bones contain very little hard collagen, but quickly release sapid and bitter compounds (calcium, isinglass). Fish stock must never boil for more than 25 minutes. The addition of white wine (acidity) helps dissolve the remaining muscle proteins. It is the transparent and delicate elixir used for sous-vide poaching or crafting a perfect beurre blanc sauce.