Wayne Gisslen

Fish Fumet

Preparation info

  • 1

    gal
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Butter the bottom of a heavy stockpot or saucepot. Place the mirepoix in bottom of pot and the bones over top of it. Cover bones loosely with a round of brown paper or parchment.

    FIGURE 8.6: Making fish fumet.

    (a) Sweat the

Per 1 fl oz (29.75mL): Calories, 10; Protein, 0.8 g; Fat, 0.2 g (17% cal.); Cholesterol, 1 mg; Carbohydrates, 0.3 g; Fiber, 0 g; Sodium, 3 mg