What You Need to Know
Calcium-bound bitter compounds (like hypoxanthine) undergo ion exchange with milk proteins. Casein micelles encapsulate lipid-soluble off-flavors while water leaching removes polar impurities.
Essential step for clear, delicate fish fumets - particularly with oily species like salmon or mackerel where bone bitterness concentrates during cooking.
Key Parameters
Temperature
3°C
0°C - 7°C
Time
90 minutes
45 minutes - 3 hours
Equipment
Perforated containerCheeseclothChinois
Steps
- 1.
Fumet de Poisson (Escoffier Foundation): Prevents bitterness overpowering delicate shellfish reductions
The Science
Primary Reaction
Casein-lipid complexation