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Are scales okay in fish stock?

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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?

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

      1. I think it's ok.

        1. 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.