Fish Essence or Extract

Preparation info
  • Makes about

    1½ cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Many recipes for preparing seafood call for fish stock or, as an (unsatisfactory) alternative, for bottled clam juice—there being no such thing as fish bouillon cubes on the market. For times when it is inconvenient (which is almost always) to prepare fish stock, having this professional type of essence (glace de poisson) in the freezer or refrigerator provides you with the means to create dishes that you might not normally undertake. For the recipe, we are indebted to chef