I simmered some mackerel and added some kale.
I wanted to remove the fat so refrigerated overnight.
I didnt see any fat layer existing as you would see with refrigerated chicken or fatty meat but I did see eat some while still hot the before refrigeration.
After refrigeration I didn't see any fat and instead saw the whole liquid had become like a thick gel.
- Why wasn't there\should there be a layer of fat like i see with chicken or red meat?
- What is this gel? Is it the collagen from fish bones, the problem is that it was on the stove for 30 minutes and mackerel has little bones so how come there was so much?
- i was wondering where all the water had been replaced by gel? if its collagen does it absorb all the water which is why i cant see a separation of gel and water?