Transform Fish Skeleton into Gourmet Smoked Stock

We use the @recteq Flagship 1100 to smoke this Grouper and turn it into a delicious meal with @cheflukebergman

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today we’re making a smoked grouper fum fum is just a fancy way of saying stock and we’re smoking it to make it even fancier first thing we want to do pop this head right off flip it over and one more good smack now you can just twist backwards and a slides right out we got our skeleton you can see these large Pockets right here on the spine those are filled with collagen and it’s going to make it great stock next up we’re going to remove the gills puncture that membrane slide right on underneath the lip we’ll move these collars just to get them out of our way be careful these gills are sharp now that we’ve got us separated from the base start twisting and they’ll start popping right out there we go got the gills out and like I told you they’re sharp up next we’re going to split the head that way it doesn’t take 20 years to smoke now that we’ve got our grouper head nice and flattened out we’re going to give it a little rinse off take off some of that slime little in hose water never heard anybody I needed a little bit of extra chlorine to clean out my inside so this is going to work great all right we’ve got our head in there our skeleton in there throw our collars in there today we’re cooking on our rect Tech 1100 we’re going to put it down to 180 we want a nice low smoke we like doing 180 until just before it’s cooked all the way through then cranking it up to a higher temperature to sear the outside a little bit but because we’re going to be making a fume out of this we’re not even going to do that we’re just going to do 180 just until it’s cooked all the way through today we’re using reex ultimate blend it’s red oak White Oak and Hickory it’s perfect for smoking fish all right you guys been 3 hours at 180 that is absolutely plenty because we are still going to pressure cook this to turn it into a fume let’s pull it off and check it out oh yeah now we’re going to take them off these racks put them in the bags and we are good to go look at that all right we got these food safe bags we’re intentionally not breaking this spine cuz we don’t want to release any of that gelatin until we get ready to make that fume and we intentionally cook this without any seasoning at all because we’re leaving that up to Chef Luke Chef Luke is an award-winning chef and I can’t wait to see what he does with this fume can you explain to us what the difference between a fish stock and a fum is other than um the word yeah so fish fum is just a French word for fish do that’s that’s all that it is so what he’s saying is when you’re dying out at a restaurant the way to make the Dish Go from 20 bucks to 40 bucks is fume instead of stock that’s it that’s exactly it so yeah let’s get started let’s go with our shallot first so we just want to get really fine that way you know it’s only simmering for about 15 minutes so you want to get the maximum flavor without you know getting it overdone put a little olive oil here start it off here two or three of garlic I love it when I have guests over and they tell me how good everything smells in the house and all I’ve done so far is sauté onions and [Laughter] garlic now can you explain to me what the point of peeling a carrot is the skin actually I mean when you simmer it you know it has a little bit of bitter notes from the skin eliminate the bitterness okay and go for like the sweetness of the carrot really so that’s it real thin little dry there let’s stir that up so when a lot of people when they make a stock they leave the vegetables like very big and chunky you’re chopping yours up so a reason yeah so versus another yeah I mean if you with like larger pieces you would do with meat so like if I’m going to do like a beef short rib or like I said a lamb shank you would want them bigger because that those pieces of meat are are very you know strong they’re stronger pieces of meat where a fish is more delicate so you want to you want to actually make it smaller so that way you just it kind of just breaks down with the fish so here we go we got some [Music] leaks so what I’m going to do now is take some of this lemongrass kind of like wind it up a little bit we’re going to take the back of the Cleaver and just bend it a little bit that gets all those like essential oils out oh that smells so good I love that you said essential oil because it really does smell like smells like essential oils oh yeah for sure I think with fish you know working with these ingredients like ginger and um you know lemongrass it’s just so it compliments the fish and especially with the smokiness from the bones it’s going to be really a knockout dish I think I’ve made countless fish stocks I’ve never done a smoked fish stock so I’m stoked to see how this comes out we’re just going to do the ginger right here it’s real small okay all right so now we got all these nice aromatics you know really permeating the whole room right yeah the whole room smells so good already so what I do now is just a little bit of chili flakes not too much right here okay stir this around all right now we’re going to get into some fish here so obviously this is a beautiful Bounty of fish right here we’re not going to you know fill it all the way up but we’re just going to get what we need I’ll see how much you can fit in there yeah yeah so I think start with the the smoke for hours on our rect Tech man it’s a beautiful thing beautiful I’m going to see cuz there’s a lot of collagen in here maybe what I’m going to do is just that head is it’s pretty strong huh so let’s uh just break it down maybe just pretty pretty well in there I believe in us look at that okay yeah so all this is like slowly going to be you know smoke jello shots going into the stock you know or the fume so what we’re going to do now just add a a little bit of white wine this is just a Spanish dry you know summer drinking wine a little bit of that oh there you go I for cooking wine I usually just pick up whatever’s cheapest that Trader Jo yeah this is you know a little over 10 bucks so he there you go it’s not the Two Buck Chuck like Trader Joe’s has but yeah so what I’m going to do now is just pour enough water just to basically make it even so what I’m going to do is I put on the rice setting which is 15 minutes what I thought of when we we decided to make this fish R okay um that it would go well with you know the filet of the smoked bones but we’re also going to serve it with some bok choy and I’m going to blanch and shock it in ice water and then I’m going to make this rice wine vinegar some honey some sesame seeds kind of like a marinated bok choy we’re going to serve it with the noodles and then we’re going to pour this smoked fume on top of it sounds banging so we’ve got some beautiful gray grouper uh gray grouper real name is actually gag grouper my dad actually caught the spear fishing oh wow so do you know what they call it when you spear a grouper I don’t you gag on your shaft all right let’s see what this wow look at these beautiful man wow this is from my family seafood market Captain clay and Suns see those gorgeous iridescents in the meat that is Super Fresh stuff caught right out here in South Florida yeah it’s already smelling so good oh man it’s like the room is filled with all these aromatics yeah what I thought would be nice we do like a little coriander um crust on the fish sure yeah so this is going to go right into here all right 15 minutes is up now may I you can watch and now the whole room gets filled with f vapor it it literally smells like smoked fish and herbs in here right now yeah so once this um pressure releases then we’ll be able to open right now it’s it’s like actually like a safety mechanism so oh yeah um but yeah amazing oh yeah I’m I’m so curious I’ve never made a fish stock with smoked bones I’m just I’m so interested I mean for me I think it just makes sense right I mean like who doesn’t love miso soup right have you ever made miso soup before I’ve never made it but I’ve eaten plenty of it okay well so like what you do is you start with water and then they take um shave Bonito Flakes and you know Bonito right they swim all over here what the Japanese do is they smoke the loins and then they they shave it very fine once it’s all the way dry like a jerky so that’s the flavoring agent in it let’s take a look there we go look at that there’s the big reveal look at all that oil look at that all those fat bubbles that is just straight collagen in there so what we’re going to do is we’re going to just lift this out of here and we’re just going to pour this off oh that’s terrifying little hot so I mean that’s all God that was so impressive that’s all that’s really all we need for the dish but you can see I mean look how beautiful that broth is right so right here we’re back to the grouper I just have that coriander that we just you know ground up in the coffee grinder season all the sides here that’s is such a beautiful piece of fish I mean seriously all right so we’re going to come over here so we see how we have that light you know like little smoke coming off what I’m going to do is I’m I’m going to actually sear it on the cut side so here we go all I’m going to put a little bay leaf in there I’m going to take out the extra fat right here put it right here on the plate all right then what I’m going to do is I’m going to use this beautiful pume this is almost going to make like the pants off so so I’m going to I’m going to turn it really low it’s going to take about 3 minutes to cook what we’re going to do is just we’re going to do the finishing herbs so what I’m going to do is just cut up some basil so basically I don’t want to you know these are so beautiful these little like basil leaves I’m not going to really like mess with them too much but just like a like a nice little you they would call this like a chiffonade but you like roll it up but I kind of want just like keep it like just really nice and light you know and then let’s just do one scallion and uh let’s check on the fish so I’m going to take this fish out we’re going to turn this up a little bit put a little bit of this Ginger and shallots in there all right I’m going to add a little F to it put some of these noodles in here okay we’re going to go over here and plate up the dish so put the grouper here going to take the Buckle noodles going to take the fish plate it right here some of these marinated bok choy right here do a little bit of the juice on the noodles right here fresh basil scallions all on top do some lime zest little lime juice wow you smell that re it smells phenomenal that looks so good so yeah nice this is summer food you know light local we digging in we’re digging in all right I am absolutely stoked to try that wow perfect cook on that grouper expected nothing less look at that noodle twirl you got going on I am wow that roer is amazing dude that’s insane really really nice I’ve never tried anything like this my entire life that’s so good that is yeah super refreshing you want you want to dive back in there for more 100% Chef thank you so much for having us over inviting us into your home cooking for us you guys thanks so much for watching hope you all have a killer day later