Fish broth clarification

[Sussan Estela Olaya]

Hi Tan Kwang aik

Fish broth clarification is done to obtain a clean and transparent liquid, ideal for soups or consommés. There are many ways to clarify a broth, but the most common method involves using a raft, which is a mixture of ingredients that helps trap impurities.

Here are the basic steps to clarify a fish broth:

Ingredients for clarification:

-Egg whites: They help coagulate proteins and trap suspended particles.

– Chopped vegetables: Carrot, celery, onion, etc., to add flavor and improve the structure of the raft.

– Lean fish or ground fish meat: Optional, to enhance the flavor.

– Spices or herbs: Such as bay leaves or thyme, depending on the desired flavor profile.

– Cold fish broth: The base you want to clarify.

Process:

– Prepare the clarification mixture:

In a bowl, mix the egg whites with the chopped vegetables and, if desired, a small amount of lean fish meat.

– Mix with the cold broth:

Combine the cold broth with the clarification mixture. This step is essential because the egg whites will slowly coagulate as they heat, trapping impurities.

– Cook over low heat:

Place the mixture on the stove and stir gently until it begins to warm. Once the egg whites start to coagulate and form a raft on the surface, stop stirring.

– Simmer (do not boil):

Let it simmer over low heat for 30-60 minutes. The raft will rise to the surface and trap all the impurities.

– Strain:

Make a hole in the raft and pour the liquid slowly through a fine strainer lined with a clean cloth or cheesecloth.

– Check clarity and adjust if needed:

If the broth is not perfectly clear, you can repeat the process.

We hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there Chef Tan!👋

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