How to Make Fish Stock

How to Make Fish Stock

This past weekend my husband and I hosted a dinner party. On the menu we had an entire grilled grouper stuffed with lemons and herbs. The fish was so large we had to chop off the head so it would fit on the big green egg.

What in the world can you do with a leftover fish head? Luckily, for Christmas I was given the newest James Beard cookbook Waste Not. The idea behind the book is to use your kitchen scraps instead of throwing them out. The idea to make my very first fish stock was a no brainer.

This recipe is truly easy. Once you see how easy it is, you will not go back to using store bought stock.

The best part is that you can make the stock then freeze it. One fish head makes a very large batch of stock, and there is no way you will be able to use it all immediately. I let my stock cool, then placed it in sealed containers and into the freezer immediately. I hope to post a yummy recipe using the stock I made very soon.

Read more about the book Here.

A few tips about making your own stock:

  • A fish head or the bones from one fish is enough for one batch of stock.
  • Remove the gills from you head, if you do not it will make the stock taste awful.
  • This recipe is more of a guide. You can throw anything into the mix: shrimp shells, different herbs, carrots, celery, etc.
  • If your finished stock is milky or cloudy you need to throw it out.
  • I will warn you, making fish stock will stink up your house for a bit.
  • Fish stock freezes extremely well and tastes exactly the same after freezing.

Cooling jar of strained homemade fish stock

Yoshi’s Kitchen, Savannah’s Newest Food Truck

Yoshi’s Kitchen, Savannah’s Newest Food Truck

There’s a new kid on the block, but the restaurant behind it, Sushi Zen, is anything but new to Savannah locals.

This Savannah staple that locals have loved for years is now part of the city’s recent food truck scene. The man behind new food truck Yoshi’s Kitchen is Chef Takami Yoshimoto, son of Sushi Zen’s owner.

He also goes by TJ. As for the name of the truck, TJ wanted to honor his father and family by naming it after him: Yoshi.

TJ’s career started with culinary school in Austin, Texas, followed by an externship at famous Chef Morimoto’s restaurant in Disney Springs, Florida. However, “He had to come back home to help with the family, and that’s around the same time they found a truck,” TJ tells me as he details this culinary adventure.

After falling in love with food trucks in Austin, TJ was excited when Savannah opened up for food truck entrepreneurs. What he really wants is “for Savannah to see the potential in food trucks because they can bring a community together.”

I tried the Donburi Fried Shrimp Rice Bowl, the most popular bowl. After devouring it, I understood why.

Most Savannahians love shrimp, especially if they are fried. The coastal shrimp featured in this bowl are not just any old fried crustaceans, but are encased in a light and airy tempura batter. The bowl is layered with tender steamed white rice, lightly caramelized onions, crunchy carrots, roasted broccoli, and a sprinkling of vibrant saffron.

To finish the bowl TJ drizzles teriyaki sauce and shrimp sauce, the two sauces that are probably every Savannahian’s favorite addition to an Asian dish. The meal has a bit of everything with each item working in harmony with the last.

Other options for the bowl include steak, slow braised pork belly, and — the option I will be going back to try — Japanese fried chicken. I have encountered Korean fried chicken but never Japanese.

When I ask TJ what Japanese fried chicken means, he explains, “it is called the karaage fried chicken..we basically velvetize the chicken by marinating in egg whites, saki, ginger, and garlic to make it tender…the frying process is just flour and cornstarch.”

As for the sauce, because Southerners love a good sauce to go with their fried chicken, it is covered in teriyaki. Japanese fried chicken “is kind of our bar food…you would get that at a bar with a side of beer,” TJ elaborates.

The coolest part: Yoshi’s is the only place in Savannah you can get the extremely unique and out of this world fried chicken.

The steak option is prepared in the style of yakiniku beef, which means Japanese style grilled beef. It is tender sweet and smokey and served with a slathering of delicious sauce. This bowl is perfect for those customers that want something that taste familiar but with a flavorful twist.

As for the pork belly, it is TJ’s personal favorite because it takes him “eight hours to braise it with a lot of love and sweat.”

To braise the pork, TJ uses their house sauce, an amped up sauce with a teriyaki base. TJ let me in on the coolest part about his teriyaki base: ‘We continue to use the same base…we bring [extra base] up to 165 degrees Fahrenheit to kill of any bacteria, and then we use it for the next batch.”

He explains that the technique of never starting from scratch with a sauce is a one that is often used in Japan. This seems to be the Japanese equivalent of saving the pickle juice from the last jar here in the South.

Slightly on the more traditional side are the pork potstickers. As for the flavor, it is anything but traditional. The shell is pan fried every single side, unlike many potstickers that can often be chewy due to searing on one portion of the wrapper.

Texturally, the crunch is through and through until your tongue hits the succulent pork filling. As you eat each flavor packed wanton, the first taste that hits your tongue is fresh ginger, followed by salty, juicy pork. The sauce for this dish is classic soy and scallion dipping sauce that is commonly paired with potstickers.


If you are not too full, order the Tempura Cheesecake for dessert, which could only be described as a play on textures and sensations. TJ takes a slice of cheesecake, batters it in tempura, fries it, smothers it in a matcha chocolate sauce, and plops on fresh whipped cream. Encasing the creamy silky traditional vanilla cheesecake is an delicate and airy coating of tempura.

As you cut into the slice, the cream cheese oozes out of the casing and as it hits your tongue it feels like you are eating a cloud. Somehow TJ elevates fried cheesecake (what you would imagine to be a heavy dessert) to a level of brightness that I would have never thought possible.

I could spend the rest of this article discussing the options at Yoshi’s, because the menu is not limited to only a few, select things. TJ has changed the menu “up to three times per week.”

The idea behind the food truck is the ability to feature different options. Recently the menu has even included tacos jammed with oysters, crab, or shrimp. TJ even hopes to bring sushi to Savannah via his mobile meal wheels.

When Yoshi’s is not servicing events or popping around town you can find the truck stationed at Daffin Park, “starting July 1, through the year,” TJ tells me, because Yoshi’s Kitchen was of the lucky trucks to gain a consistent spot to park through Savannah’s food truck lottery.

Original article here.

Review: Akedo

Review: Akedo

A BIG CITY with a small town feel is how I describe Savannah. The growth of Savannah is as steady as the shipping containers flowing in and out of our port.
The accompanying upswing in the local food scene has brought Savannah’s first authentic ramen bar as of last week.
Akedo Ramen Bar business partner Brad Syfan hit the nail on the head when I asked, “Why bring a legitimate ramen shop to this seafood-driven town?”
His response: “Well-executed ramen is something you find in major cities across the country but has not really been singled out as something to get excited about in Savannah. We hope to change that.”


The menu features three types of house ramen: vegan, pork, and chicken (and also the option to create your own bowl). Every broth used by the restaurant takes at least a day to make.
Chef Thomas Bishop explained at the modern yet quaint counter that the process took “from break down….to service,” which makes the food served truly a “labor of love.”
For those of you that have never tasted ramen, it is a distant cousin to pho, but with heartier flavors and more featured ingredients. The best way to attack in order to avoid wearing the broth on your face, is to take the duck spoon that comes on the side and, using your chopsticks, you fill it up with a piece of each item floating in the broth.
Once full, you dunk the spoon in the broth to gather up as much umami juice as you can.
I would also recommend pairing one of the five different sakes or three different beers with your meal—as if the bowl of brothy deliciousness was not already going to warm your belly enough. Truly any choice you make will pair perfectly as a cold accompaniment to the comforting meal.
The Vegan Miso begins with the creamiest miso broth I have ever slurped up, making the broth much lighter in color than most miso broths. The bowl is layered with a heavy hand with ramen noodles, chunked tofu, bok choy, bamboo shoots, and shiitake mushrooms, each ingredient more tender than the last.

Even though this is a vegan dish, you will not miss the meat at all. The miso broth is so hearty that the texture is reminiscent of a peanut butter sauce, and the noodles are hearty as well, thick yet delicate with an umptious chew.

The tofu easily dissolves on your tongue, and the roasted mushrooms add a meatiness to the dish. Finally, the bok choy brings a much needed brightness to the cozy dish.
Chef Bishop explained that the store is currently “making the ramen noodles in house… and going forward would like to make all of the noodles served.” As for the ramen noodles, “they are vegan…made with just water and flour.”
Next on the list of house bowls is the “classic ramen,” says Brad, or Pork Tonkostsu, which traditionally features ramen broth that is created using pork bones, among other things, and served with pork belly, also known as Chasu.

Akedo’s version comes with all the required authentic items—a soft boiled egg, shiitake mushrooms, mayu oil, and those same hearty ramen noodles I mentioned before. This dish has a bit more kick, which is surely welcome with Asian cuisine, and overall tastes deeply of umami with a subdue flavor of salt. The shiitake mushrooms bring earthiness to the bowl, and the drizzle of mayu oil and black garlic oil add a hint of smoky garlic flavor.
Chicken Soyu is the third and final house bowl. Soyu stands for the Soyu (or soy) broth that could be considered the leading lady in this dish. The star itself, the ultra-tender chicken that would taste just as delicious on its own. Paired with the deeply savory soy broth and delicate bird is shiitake, ramen noodles, bok choy, and an egg.

The Build Your Own features many items that are not included in the three house bowls. My favorite, the kimchi made by the Chefs at Akedo, is for those who truly feel as though they are setting out to create their own masterpiece. Be careful though — there are so many choices it would be easy to over-select.


In addition to the house-made ramen noodles, the restaurant also offers Udon and Vermicelli noodles. Vermicelli is for those who prefer skinnier noodles, as compared to the robust traditional udon or ramen options.

Power ups, or add-ins, are available in personalizing your soul warming bowl. Togarashi, a Japanese red chili pepper blend, is perfect for spice lovers.

Similar is the chili bomb power up, a paste made with a blend of chilis is still a fiery choice but with a bit more citrus and salt added in. Another bomb is the umami power up, which is a concentrate hit of six flavors of food.

For those a little less daring, and maybe more traditional, Wakame may be more your style; it is a sweet edible seaweed. Similar to wakame is the option to add nori to your bowl. Most people have tasted this edible seaweed strip when eating sushi.

Let’s not forget the bamboo shoots, leek hay, and green onion; all bright and earthy punches to consider as additions to your meal. For the extra hungry, you can also double your protein, which is a great option considering how quickly you will inhale the decadent pork or chicken.

As for the future, the store is only going to get cooler, and may feature actual arcade games. As I mentioned in my last article on the food group, a third concept is forthcoming in the space above El Coyote and Akedo.

Original Article Here