I am making a gelatin broth out of fish heads.
1) Is it harmful to cook it for 3 hours, stick it in the fridge overnight, and then resume cooking it the following day?
2) I accidentally got the pot boiling really hard. After that incident, the liquid was a more murky brown instead of the clear tan it was before. It also smells different. Is this bad? This happened once before with a beef bone broth I made and it did not gel one bit.
EDIT: Operation Fish Head Broth a surprising success! The heads totally broke down and the bones and cartilage are totally softened and it's all a nice thick stew with the carrots/onions/celery/parsley.
Also, whatever algorithm is making these random hyperlinks in my posts is really stupid.
asked byDan_29 (3979)
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on July 20, 2013
at 01:16 PM
Gelling requires gelatin - the beef bones you had may not have had any connective tissue on them hence nothing to dissolve into he broth. That's no 2) :)
No.1): I think it would probably be harmful. Everything I have read suggests the pufas will become oxidised with long boiling times. I once boiled salmon heads for two and a half hours as opposed to my usual one and it tasted nasty. Why do you want to cook it for as long as you do anyway? From what I've seen 1 hour yields a respectively gelatinous stock...
[edit- sounds good re fish broth. What type did you use and for how long? When did you add the carrots etc in the process? ]