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Author Topic: fish stock from your left over crab parts?  (Read 3429 times)

Offline DoubleJ

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fish stock from your left over crab parts?
« on: July 21, 2012, 12:19:32 AM »
Going to give this a go this weekend.  Wife is always asking for fish stock before we go to the store but then we forget to buy it.  Going to make a few quarts and freeze them.

Offline Camo Queen

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Re: fish stock from your left over crab parts?
« Reply #1 on: July 22, 2012, 11:51:42 AM »
Let us know how it turns out! I always use shrimp shells to make shrimp stock, but never tried crab.

Offline ICEMAN

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Re: fish stock from your left over crab parts?
« Reply #2 on: July 22, 2012, 09:07:52 PM »
Wouldn't this then be crab stock and not fish stock?
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Offline DoubleJ

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Re: fish stock from your left over crab parts?
« Reply #3 on: July 22, 2012, 09:10:10 PM »
Let us know how it turns out! I always use shrimp shells to make shrimp stock, but never tried crab.


I will.  Probably late this week

Offline DoubleJ

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Re: fish stock from your left over crab parts?
« Reply #4 on: July 22, 2012, 09:11:00 PM »
Wouldn't this then be crab stock and not fish stock?

It would be crab stock but substitutable for fish stock and that's how'd she'd use it.

Offline johnnyaustin44

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Re: fish stock from your left over crab parts?
« Reply #5 on: July 22, 2012, 09:23:50 PM »
We've used the juice outta the backs after boiling them. find a nice light yellow color and you really have something. stay away from dark juices though. terrible.

Offline wildweeds

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Re: fish stock from your left over crab parts?
« Reply #6 on: August 03, 2012, 09:45:55 PM »
That yeller stuff is what my buddies father in law the resident norweigan calls " Butter" he dips his legmeat in it and drinks it right out of the shell................ :yike:
We've used the juice outta the backs after boiling them. find a nice light yellow color and you really have something. stay away from dark juices though. terrible.

Offline johnnyaustin44

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Re: fish stock from your left over crab parts?
« Reply #7 on: August 03, 2012, 10:53:00 PM »
Oh yeah that's the way to do it.

 


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