Comments on: Instant Pot Fish Stock (Anchovy Stock)

By: Amy + Jacky

Amy + Jacky — Wed, 12 Feb 2020 07:51:12 +0000

In reply to gam.

Hi Gam,

Fish stock will take roughly 5 minutes + 10 minutes natural release at High Pressure.

Have fun cooking
Jacky

By: gam

gam — Thu, 06 Feb 2020 03:35:00 +0000

Hi, what should the IP setting and time be if im making fish stock using fish bones?

By: Amy + Jacky

Amy + Jacky — Tue, 08 Oct 2019 21:44:56 +0000

In reply to Dennis B Feldkamp.

Hi Dennis,

thank you for your question 🙂

Yes! Shrimp heads are great too.

I recommend sauteing them with some butter, garlic, and onions first.

This will make a really good basic stock. Combining the stock with some soy sauce, kombu and miso, it will be excellent for Udon or noodles.

Please take care
Jacky

By: Dennis B Feldkamp

Dennis B Feldkamp — Tue, 08 Oct 2019 11:31:55 +0000

In reply to Amy + Jacky. What can I do with all my shrimp shells I've been freezing for the last 6 months. Can I make a shrimp stock? What extra ingredients? Thanks Dennis

By: Carol

Carol — Sun, 20 Jan 2019 19:43:45 +0000

Hi Amy and Jack, do I need to rinse the dried anchovies before cooking? thanks.

By: Amy + Jacky

Amy + Jacky — Thu, 01 Jun 2017 22:24:29 +0000

Thank you so much for your kind words Angela 🙂

Take care & have fun cooking
Jacky

By: Amy + Jacky

Amy + Jacky — Fri, 27 Jan 2017 00:08:56 +0000

In reply to Sharon.

Hi Sharon,

thank you for your question
yes, konbu will introduce a bitter taste once the water is boiling.

Happy New Year & Have fun cooking!
Jacky

By: Sharon

Sharon — Thu, 26 Jan 2017 23:15:29 +0000

Hello! Is there a reason why the konbu shouldn’t be pressure cooked with the anchovies?