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Chapter 4: Fish & Seafood Stock
Hook, Line & Supper with Hank Shaw
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10m
Making stock from fish and seafood is a much faster process than with poultry, wild game or beef. Here’s how to make a non-fishy smelling fish stock you can use for rice, soups or pasta.
Up Next in Hook, Line & Supper with Hank Shaw
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Chapter 5: Raw Essentials
How to eat raw fish and seafood without getting sick. Hank gives you an overview on popular raw dishes and makes ceviche to illustrate.
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Chapter 6: Smoking Fish
Learn the basics of hot smoking – safety, temperature and an overview of smokers. Hank demos smoked trout and finishes by making smoked trout pasta.
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Chapter 7: Pan Seared Fish & Seafood
This technique is how most restaurants cook fish and scallops and it’s easy to learn. Hank demonstrates this technique with a nice piece of Hamachi and serves it simply.
