In all my years helping folks transition their wayward eating ways back to the tried, true and traditional, I have discovered that homemade fish broth or stock consistently ranks as one of those kitchen activities with a “ain’t no way I’m going to do that” sign attached to it.
So, here I am doing a video on how to make fish stock!
Though most people have no desire to make it does not change the fact that it is the most nutritious and best broth of all.
Seriously, though, making fish stock is a very important activity that should be incorporated into the routine of any cook focused on nutrient-dense cooking.
As mentioned earlier, fish stock is the most nutritious stock that you can make. Not only is it the most nutrient-dense, but it is also the most inexpensive and one of the quickest! In addition, it tastes the best too, in my humble opinion. I’m sipping a cup of red snapper stock as I type this!
I just LOVE fish stock compared to other types of homemade bone broths. Perhaps this is from my travels in Asia back in the late 1980s when I would have a cup nearly every morning as part of my traditional Japanese breakfast. I did not see fish stock in China, but I’m sure it’s there somewhere.
Homemade Fish Broth
Making fish stock is very simple and easy. A few quarts of water, a fishhead or two (plus some bones if you have them) and some vinegar. A gallon of fish stock will only set you back about $2 and be ready in only 4 hours. This compares with $20 or so for the leftover bones of a pastured chicken (and 24-48 hours of simmering) or $10-20 for 5 lbs of grassfed beef bones (and 48-72 hours of simmering).
Don’t get me wrong – I make ALL kinds of homemade stock. Each one has its own unique flavor and adds something special to your cooking repertoire of soups and sauces.
Fish Stock: Most Healing and Helpful for the Thyroid
Fish stock, though, genuinely ranks as the most healing of all stocks. “Fish stock will cure anything” and “Good broth will resurrect the dead” are both South American proverbs. (1)
Unlike other types of stock, bone broth from fish contains thyroid strengthening properties when the fish heads are included in the broth making process. Who doesn’t need a thyroid boost with the crazy, stressful lives we all lead today?
So, find yourself a quality fishmonger in your city or town and make this vitality strengthening food for yourself and your family!
The video included below demonstrates the easy process of making homemade fish bone broth yourself. Try making a pot this week and enjoy the amazing health benefits of fish broth enjoyed by many ancestral societies.
If you need a pot of fish stock even faster, this article shows you how to make bonito broth from bonito flakes.
Homemade Fish Bone Broth Recipe
Basic recipe for how to make fish stock that is the most economical, fast and nutritious of all types of bone broth.
Ingredients
- 3 quarts filtered water
- 2 lbs fish heads and/or bones non-oily fish is optimal
- 1/4 cup apple cider vinegar
- sea salt to taste
Instructions
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Place water and fish heads/bones in a 4 quart stockpot.
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Stir in vinegar while bringing the water to a gentle boil.
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As the water first begins to boil, skim off any foam that rises to the surface. It is important to remove this foam as this is impurities and off flavors.
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Reduce heat to a simmer for at least 4 hours and no more than 24 hours.
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Cool and then strain into containers for refrigeration. Freeze what you will not use in one week.
Recipe Video
Recipe Notes
You may substitute homemade apple cider vinegar for store bought if desired.
It is recommended not use oily fish such as salmon for fish stock or you will stink up the whole house! Non-oily fish such as sole, turbot, rockfish or, my favorite, snapper, is best. I've also used grouper in a pinch, but the stock does not taste quite as good.
Oh, that's a good idea about going to restaurants. There are a couple of upscale sushi restaurants in Denver I could check out.
Great post and advice!
Tina
Decided to look for a fish shop after seeing your post today and I found one not too far, I called and asked them specifically about fish heads and she said he just got done throwing them in the dumpster!! If I had only called a few hours earlier 🙁 But at least now I know where to go, so next week I should be able to get some possibly for free!!
I get the HEADS for $1/lb .. the snapper fillets are significantly more! LOL
You will have to keep trying to find a business that gets the whole fish! That is scary that so many places just get the fillets anymore. Sounds like you will have to go outside the box on that one. Do you know anyone from an ethnic neighborhood – perhaps someone from the Caribbean Islands .. they eat fish heads regularly from what I imagine and these ethnic areas would know where to get this type of traditional food.
I have been calling all over the city of Grand Rapids, Mi for fish heads – everybody gets their fish already deheaded! In fact, the manager of the local Family Fare seafood dept would like to know where you get your red snapper for only $2/lb! She would have ordered whole whitefish and sold the head to me for, I think, $7/lb (the cost of the fish itself)!
Yes, get wild fish for sure!! I can only imagine the scum that would come up when you bring the stock to a boil if you used farm raised fish!
Kate, thanks for the tip about Whole Foods giving away the fish heads and carcasses. That is a wonderful thing to know.
To find a fish monger, call fish markets around your town and ask. Ask your friends who have boats and do fishing (if you live near the water). Also, if you have small restaurants with excellent gourmet food, ask them where they get their fish locally.
You definitely do not want to use farmed fish for making stock or eating for that matter. Farmed fish are fed grain pellets – digusting!
It's hard to find wild caught fish in my land-locked state of Colorado much less finding wild caught fish heads and bone – I've already tried when I started GAPS diet 10 months ago.
I do a veggie broth now because I can't afford pastured chickens or chicken feet and the beef bone broth has to cook forever and my husband hates the smell of it.
We do eat canned sardines and anchovies. Not as good as fish broth but we do what we can.
Tina
Make sure your fish parts are from wild caught fish.
Yeah, I've been meaning to make this for weeks. FYI, Whole Foods will sometimes give away their fish heads and bones for free, if you just call and tell them when you're coming and ask them to reserve them. So I'm going to call and get some. This makes it basically free to prepare! I read about it in NT awhile ago and know that many people in my family could really use it.
The Whole Foods in our area is the only place I can get fish heads and bones of any quality. They do not give them away, but sell them for $1 a pound. They are in big demand though, I find it’s best to call ahead and ask them to set some aside for me.
I wish. Whole foods in my area, Pasadena and I think Rosemead, so probably all of LA. sell them for $4.99 per lb.
Yes, I'm curious about this as well as I have heard disgusting stories of the fish farms, particularly in China, that dump a bunch of hormones in the water and cram them all together so that disease spreads easily. Reminds me of the way they raise chickens. Sarah, can you provide us with some more information regarding this? Thanks!
How do you recommend finding a fishmonger? Are there certain kinds of fish less suitable for stock than others, i.e. farm-bred fish vs. wild?