I made fish stock yesterday and used the method where I chill the stock overnight to let the fat solidify on top. Now I have a bunch of fish fat, which I plan to refine by heating it and boiling off the liquid stuck on it.
I tried googling what I can do with it, but most of the stuff I see online are for fats derived from other animals like chicken or beef. I was wondering if there are tried and tested recipes that work well with this.
The fish I made the stock with is tilapia, if that helps. Thank you very much!
[link] [comments]
from AskCulinary https://ift.tt/3pAHFu9
Comments
Post a Comment