
1 minute read
&SEA mightywildsalmonregion
method yield 6-8 cups

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1. Have ready a large, fine-mesh strainer/colander, a deep foodsafe vessel, and a large skimming spoon to Decalage/skim the foam.
2. Place cleaned fish bones and all other ingredients into the stock pot; cover with fresh water.
3. Quickly bring to a boil over high heat.
4. Immediately reduce heat, partially cover, simmer 30-40 minutes.
5. While simmering, gently skim the foam off the top and discard it, as necessary.
6. Remove from heat, cool a few minutes and then carefully strain it all into the vessel that is waiting in the sink.
7. Now you have a perfect fish stock: consider doubling you r recipe for future use. Fish stock will stay frozen well for


Chef Jim Desmond — Born in New York, Chef Jim grew up helping in his family’s delicatessen, and at an early age, began his career in the restaurant industry washing dishes and peeling vegetables. Eventually, his experience earned him a cook position on a Hawaiian Islands cruise ship. After several years of preparing meals for hundreds of guests, he felt the need to serve his country and enlisted in the U.S. Coast Guard. Chef Jim prepared and served countless meals on land and at sea for admirals, dignitaries, and crew members while he dedicated over 12 years of active-duty service. His creative mindset and passion for food then drew him to the Art Institute of California, Orange County, where he graduated with honors, obtaining his degree in Culinary Arts.
Chef Jim spent the last seven years perfecting his culinary technique by working as a private chef and high-profile event caterer throughout Southern California. His comprehensive knowledge of local, and international cuisine, paired with his lifelong passion for pleasing people with amazing food is what makes him the culinary pro he is today.
