Description
A controlled extraction method where fish collagen dissolves below gelatin denaturation thresholds.
Technical
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.
Culinary Significance
Produces a clean, aromatic fish stock without the bitterness that occurs at higher temperatures, essential for delicate sauces and poaching liquids.
Science
Primary Reaction
Collagen → gelatin conversion (partial)
Parameters
Temperature
70°C optimal
60°C to 80°C range
Below gelatin denaturation thresholds
Time
1 hour
30 minutes – 2 hours
Equipment
Large potStrainerCheesecloth