Current Events > Preparing to make shellfish stock

(+) Yeah! (+)

Roast them in the oven, put in pot, boil, strain, reduce, season, freeze.

Leftover crayfish, shrimp and 2 crab shells etc. Gotta let them thaw for a bit.

---

Hopefully none of them have turned.

---

Eating shellfish is fucking gross when you realize you're basically eating water bugs.

That being said I love me some shellfish.

---

Alteres posted...

Hopefully none of them have turned.

Nah since they were frozen the same evening they were consumed.

---

Gross seafood eww

---

Crono99 posted...

So you're gonna use the stock for what? Like when you make soups or something?

I heard you could make stock by boiling bones from steaks too

I'm gonna make a thai red curry tomorrow with seafood as protein. Could use it for lot of stuff like soups, spice up your ramen whatever. Last time I used home made stock was for this prawn and scallop risotto:

---

Crono99 posted...

I heard you could make stock by boiling bones from steaks too

Yeah, leftover chicken scraps etc, I have chicken stock in my freezer from that. Home made is always better than those store bought since it's not packed with mostly salt.

---

Veggies are roasting

---

Crono99 posted...

You opened the windows to make the smell go out?

wtf it smells amazing



Juiced the roasted veggies and added the juice to the shellfish and put them in the oven, I added some wine to the veggies midway.

---

stop being so shellfish, tc

Gonna boil the veggies while the shellfish roast to get even more veggie flavor. Btw the veggie juice tasted amazing already.

---

Now you just make sure to wash those things after you're done you hear?

---

RedJackson posted...

Now you just make sure to wash those things after you're done you hear?

I will tomorrow. It's 10:30pm here now and this will take some time.

---

now let it boil for awhile, not too long cuz it would turn bitter, before I strain it.

---

Also you know what I've realized? I've learned to know when the roasting is done by smell. I had a timer for my veggies but I felt the scent in my appartment when they were done, same with the shellfish.

I love cooking!

---

Time to reduce



This is the trash



---

Crono99 posted...

Tc you should make a cooking channel on youtube with instructional videos

I'd sub

I would also 100%

I do a lot of cooking and watch a lot of this stuff to learn more, whenever you post topics like these TC I always read through them and gain something from it. This all looks very amazing, what are seafood prices like where you live? They are pretty astronomical in the US unless you live pretty close to the ocean. The more central US you go, the more expensive it seems to get.

---

yeah its obviously you love it.

make us content!

making stock is like deep frying, best left to professionals and not done in your own home...

---

monkmith posted...

making stock is like deep frying, best left to professionals and not done in your own home...

Making stock really isn't that hard, it just takes time and effort depending on the stock. Tho shellfish stock needs some finesse with the flavors cuz if you overdo the shellfish leftovers it will become bitter. And deep frying really isn't that hard either especially when there are great kitchen tools to help you.

---

Oh yeah, best part is, I have another load of shellfish like this at my parent's freezer to make another stock. This time I went pretty classic in flavors, but next time I'm gonna experiment.

---

FF_Redux posted...

Making stock really isn't that hard, it just takes time and effort depending on the stock. Tho shellfish stock needs some finesse with the flavors cuz if you overdo the shellfish leftovers it will become bitter. And deep frying really isn't that hard either especially when there are great kitchen tools to help you.

it takes like 12 hours, and it stinks your house up horribly. i've never made shellfish stock, but i have made bone broth and the process begins to smell like death after a while. i've found in the past it just makes more sense to buy stock.

as for deep frying, i am terrified of a pot of boiling oil over a hot burner and cant understand why anyone else wouldn't be. plus all the damn grease smoke everywhere.

---

monkmith posted...

it takes like 12 hours, and it stinks your house up horribly. i've never made shellfish stock, but i have made bone broth and the process begins to smell like death after a while. i've found in the past it just makes more sense to buy stock.

Maybe if you make demi glaze, that takes loads of hours, but regular pork, beef or chicken stock doesn't take that long. And you can never cook shellfish stock that long.

Store stock is mostly salt with some flavor in it, it's unhealthy and honestly not that good in the end, works well for your regular daily cooking, but if you want to maxiize great flavor the effort is worth it imo. Also the best part of this is climate awareness, instead of throwing the leftovers, it's used to create awesome flavors, and most of the veggies I used were "tired", not the freshest but still not bad.

And deep frying, just buy a fryer, they are usually pretty cheap and easy to use. I can understand it's scarier to do it over open flames but as long as you don't overfill the pot it's no problem, but you need to have a lid close, and never use water if it starts to burn, even so it's hard to make it burn.

---

Now its done. Just gotta cool it down. I didnmy dished now btw.

---

FF_Redux posted...

now let it boil for awhile, not too long cuz it would turn bitter, before I strain it.

**** that looks so good

---