The delicious and attractive fish soup is inseparable from the delicious taste of the fish itself. Therefore, choosing fish rich in collagen and fat is the best choice for stew. These substances are dissolved in the soup during the stewing process, giving the fish soup a mellow and rich taste.
When it comes to fish rich in collagen, they are yellow croaker, hairtail and octopus. They are tender in meat and rich in gum, and the stewed soup is thick, delicious and mouth-watering. Fish such as snakehead and mandarin fish are slightly lower in gum content, but their meat quality is firm, and the stew tastes smooth and elastic, which has a unique flavor.
Fish with high fat content, such as salmon, tuna and herring, are also good choices for stew. Their fat is slowly released during the stewing process, which adds a rich aroma and smooth taste to the fish soup. It should be noted that fish with high fat content may cause the soup to be too greasy, so when stewing, you can add vegetables or mushrooms to balance the flavor.
Besides collagen and fat content, the source of umami flavor of fish is also related to inosine content. Inosine monophosphate is a naturally occurring umami substance, and its content is high in fish. Therefore, choosing fish rich in inosinic acid, such as hairtail, yellow croaker and tuna, can also add delicacy to fish soup.
When stewing soup, the treatment of fish is also very important. You should choose fresh fish, and fresh fish soup is more delicious. When stewing soup, the fishy line should be removed, so that the stewed soup will be clear and odorless. The stewing time should not be too long, so as to avoid the fish getting old and affecting the taste.
You can choose fish rich in collagen and fat when stewing soup, such as yellow croaker, hairtail, octopus, salmon and so on. The soup stewed by these fish is delicious, mellow, rich in taste and memorable. In the process of stewing, pay attention to the handling and stewing skills of fish in order to make a perfect pot of fish soup.