Does fish stock gel?
Whenever I make chicken bone broth (with a couple carcasses, necks, backs and sometimes feet simmered for 24 hours) it turns out perfectly silky and gelatinous when cooled.
I just recently have been trying to make fish/crab stocks from spent bones and shells (simmered only an hour or so) and while the stocks are delicious they do not gel when cooled.
Has anybody else achieved a gelatinous fish stock? Or beef stock for that matter?
When I make elk and beef stock from spent and roasted bones I have never achieved a viscous/gelled stock either.
All of my beef stock gels as does my deer stock (I don't have access t elk). It could be your technique in this case.
Fish stock from bones and shells won't gel, but fish stock from a lot of carcasses heads and skin does gel. My particular favorite is stock from Chilean sea bass heads and frames.
Don't ask detals other than the name sterlet. Imperial Russian cookery has gelled fish stock that, so they say, came from the backbone. I had it once in Praga restaurant in Moscow and it was interesting. As with so many other Slavic foods, you wonder what someone in the West would do with it. Not, of course, necessarily improve it but, withal, might have some fun
no doubt there are experts Out There who can build on this little notion.