HOME > Chowhound > Home Cooking >

Are scales okay in fish stock?

bmorecupcake Feb 17, 2009 08:01 PM

I always scale my fish heads and tails (my fishmonger does not scale these properly) when before making fish stock. The head especially takes me quite some time. Since I strain everything through a cheesecloth anyway, I was wondering if it would be okay to just leave the scales on. Are there any undesirable side effects to leaving on the scales?

  1. Click to Upload a photo (10 MB limit)
  1. CadienBelle RE: bmorecupcake Feb 17, 2009 08:22 PM

    As long as you have fresh fish and you have rinsed it well there should be no problem. You're going to strain the stock anyway. I live on the Gulf Coast and I've made my share of fish and shrimp stocks. I just clean well before and strain afterwards.

    1. kchurchill5 RE: bmorecupcake Feb 17, 2009 08:25 PM

      Just strain, I had some on mine but strained. It is fine in my opinion

      1. j
        jaykayen RE: bmorecupcake Feb 17, 2009 09:02 PM

        I think it's ok.

        1. a
          aravenel RE: bmorecupcake Feb 18, 2009 06:37 AM

          As long as you strain, it shouldn't hurt. But make sure to strain, they aren't going to cook down, and it would not be fun to get a mouthful of fish scales.

          Show Hidden Posts