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The maximum recommended length of time to keep fish frozen is 3 months, however whether this applies to fish stock I am unsure. Flesh breaks down and fish becomes bitter in flavour. I would imagine the same rule should be applied to fish stock. Kay -----Original Message----- From: Kate L Pugh [mailto:kake@xxxxx.xx] Sent: 11 October 2003 07:35 To: london.food@xxxxxxxxxx.xxx Subject: Re: [london.food] Fish stew On Mon 06 Oct 2003, "Wistow, Kay" <kay.wistow@xxxx.xxx.xx> wrote: > Don't cut your fish too small and don't over cook the fish; use a good > quality stock to enhance flavour and add fish late in the cooking. Thanks Kay. I have some fish stock in the freezer. It's about four months old though - how long does fish stock keep frozen? The list archives say I made it at the end of May, from trout bits. http://lists.firedrake.org/london.food/200305/msg00042.html Kake * * * * * * * * * * * * This email and any files transmitted with it are confidential and intended solely for the use of the individual or entity to whom they are addressed. This email represents the personal views of the author/sender. The author/sender has no authority or delegation to bind the City of York Council by this e-mail and the City of York Council accepts no responsibility whatsoever for its contents. Please note that any reply to this email may be screened.
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