Description
Hydration and lipid-soluble compound transfer reduces bitter alkaloids in fish skeletons.
Technical
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.
Culinary Significance
Essential step for clear, delicate fish fumets - particularly with oily species like salmon or mackerel where bone bitterness concentrates during cooking.
Science
Primary Reaction
Casein-lipid complexation
Parameters
Temperature
3°C optimal
0°C to 7°C range
Time
90 minutes
45 minutes – 3 hours
Equipment
Perforated containerCheeseclothChinois