Label
All
0
Clear all filters

Stock-Based and Nonintegral Fish Sauces

Appears in

By James Peterson

Published 1991

  • About
The best fish sauces are integral sauces prepared using the methods in Chapter 10, in which a sauce is made at the same time as or immediately after the fish is cooked. In many restaurant or catering situations, however, it is impractical to prepare a sauce at the last minute. Over the centuries, chefs have designed sauce-making methods to deal with the constraints imposed when limited personnel are available to prepare dishes for a large number of people. The development of fish stock was the natural outcome of preparing integral-like sauces in advance. In one sense, stock-based sauces for fish are integral sauces made ahead of time with fish heads and bones.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

The licensor does not allow printing of this title