Fish Soup Journal
Most cooks salt a pot of soup out of habit, often right at the start. With fish soup, that habit causes problems. The salt you
October 29, 2026
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Why Salt Should Be Added Last in Fish Soup
Author: Hup Lok Kitchen
Fish Soup Journal
Some fish soups are clear enough to see the bottom of the bowl. Others are milky and coat the spoon. Both can be good. They
October 28, 2026
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Fish Soup Journal
Ask ten cooks how long to simmer fish soup and you will hear ten answers. Some swear by a quick pot. Others leave bones on
October 25, 2026
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Fish Soup Journal
Skimming fish soup broth is one of the least exciting jobs in a kitchen. You stand at the pot with a ladle and lift away
October 24, 2026
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Fish Soup Journal
Put two bowls of fish soup side by side and they can look nothing alike. One is pale and see-through. The other is opaque, sometimes
October 23, 2026
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Fish Soup Journal
Ginger turns up in almost every Teochew fish soup. Most people add it without thinking about why. The reason is practical. Ginger makes good fish
October 22, 2026
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Fish Soup Journal
Body is the weight a broth has on your tongue. A thin broth runs off the spoon like water. A broth with body coats your
October 21, 2026
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Fish Soup Journal
A clean light fish soup is not short on flavour. It is short on anything that doesn't belong. The fish should taste of fish, and
October 21, 2026
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Fish Soup Journal
People often use "fish stock" and "fish soup" to mean the same thing. In a kitchen, they are not. When comparing fish stock vs fish
October 17, 2026
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Fish Soup Journal
A good bowl of fish soup should taste of the sea. It should not smell like the back of a wet market at closing time.
October 16, 2026
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