Regarding fish stocks, which of the following statements is false?
a. Most stocks use frames or racks, heads, and/or tails of lean white fish.
b. The high gelatin concentration of fish heads contributes to the flavor and viscosity of the stock.
c. Fish generally contain more gelatin than chicken.
d. Floating fish frames are occasionally pushed down into the liquid to release the flavorful compounds from the bones.
e. The celery may be omitted for a milder flavor, and the carrots may be omitted if a golden color is not desired in the stock.
Question 2
Heating time for which of the following stocks should not exceed about 30 minutes?
a. beef and pork
b. lamb and pork
c. fish and vegetable
d. chicken, turkey, and duck
Generalized body plan of a bony fish
Life-history cube, a classification of fish, mammals, and altricial birds based on three dimensionle
Fish teeth
Bird eating fish
Angler fish
Tripod Fish