What You Need to Know
Maintains water temperature below 80°C to prevent hydrolysis of bitter-tasting guanine nucleotides from fish DNA while extracting flavorful peptides and amino acids. Key compounds include inosine monophosphate (IMP) and glutamic acid.
Produces a clean, aromatic fish stock without the bitterness that occurs at higher temperatures, essential for delicate sauces and poaching liquids.
Key Parameters
Temperature
70°C
60°C - 80°C
Time
1 hour
30 minutes - 2 hours
Equipment
Large potStrainerCheesecloth
Steps
- 1.
Sole à la Dieppoise (Normandy): Provides poaching liquid that enhances without overpowering delicate sole
- 2.
Bouillabaisse base (Marseille): Layered with saffron and tomato after initial nage extraction
The Science
Primary Reaction
Collagen → gelatin conversion (partial)