The Forktionary Angle
""
Definition
Leftover pieces of lean white fish fillets, commonly used for stocks, fish cakes, or finely ground preparations.
Sensory Profile
Technical Metrics
Nutrition Facts
Per 100 gChef’s Secret
When making fish stock with trimmings, avoid using fatty parts or skin as they can make the stock cloudy and greasy.
Substitutions
Cod Trimmings
1:1Virtually identical in use and flavor profile for stocks or minced applications.
Haddock Trimmings
1:1Similar lean white fish trimmings, excellent for fish cakes or fumet.
Fish Bones
1:1Primarily for making stock, though no flesh for other applications.
Small Fish Fillets (e.g., Tilapia)
1:1If trimmings are unavailable, use small, inexpensive fillets for similar purposes.
Buying Guide
Source from a reputable fishmonger. Ensure they are fresh and free from strong odors. Use quickly or freeze.