Definitions for fumet
This page provides all possible meanings and translations of the word fumet
A type of concentrated food stock that is added to sauces to enhance their flavour. Variations are fish fumet and mushroom fumet.
Origin: From the French fumet (aroma), from fumus (smoke).
the dung of deer
alt. of Fumette
Fish stock forms the basis of many dishes, particularly fish soups and sauces. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix. This fish stock should be cooked for 20-25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called "fish fumet." In Japan, a fish and kelp stock called dashi is made by briefly cooking skipjack tuna flakes called katsuobushi in nearly boiling water. Other Japanese fish stock is made from fish that have been fried and boiled for several hours, creating a white milky broth. This has a rich feel and sweet umami taste. Stock can also be made using other seafoods. For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa.
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