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! Â 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. Â 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. Â 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.
What makes for a quality fish monger? I’m wondering where to start. Whole Foods?
Awesome video!! We went deep sea fishing and caught tons of grey snapper. Came home and made fish stock from the heads. It was honestly VERY disgusting but I’m so glad I did it. Have tons of stock in the freezer ready to go!
Hi Sara,
I loved your video on fish stock! I know there are divergent opinions on this, but I try to stick to eating fish that is low in contaminants (heavy metals, PCB’s, etc.). Should I be concerned about this when making fish stock?
Hi Sara,
I made fish stock yesterday for the first time and I am just so happy! I have a couple of questions though. I made the stock from a pretty big head of striped bass and a snapper head and tail. I left it simmering for about 11 or 12 hours. I strained it through a colander (didn’t have any cheesecloth available), added some salt, and sipped some as a tea. It was really tasty!
I was just wondering, do I really have to take the fat out that comes to the top when you refrigerate it? I’m asking because when I was reading Nourishing Traditions it states that we should be eating animal fats to be healthy, so I was just wondering if it’s ok to consume the fish stock along with the fat it contains?
Also, I put the fish stock in the fridge and took a look at it first thing in the morning to see if it had gelled. It didn’t gel and the fat didn’t turn hard and solid at the top.
Does this mean I did something wrong, or that there’s something wrong with the stock?
And is it ok to eat the vegetables I used to make the stock and also eat the fish meat from the fish heads?
Oh, and one more thing, is it ok to feed the fish stock I made to my baby who just turned 9 months?
I think that’d be a great idea to give fish stock to a baby! I have a 6 month old who is currently only on breastmilk, but once we branch out to other foods, fish/chicken stock is definately on my agenda to give him.
Hi Angela, I made the fish bone broth last night and it was GREAT. My questions is should I leave the scales on when doing the broth. I didn’t know so I left them on ,but I don’t know if that’s right
Hi Sarah, thank you for this simple recipe. I`m from Ecuador, and recently I talked with people from a non profit organization that helps people from Esmeraldas in the cost to return to anciente forms of fishing in the mangrove swamp. I told them that I want some fish eggs and head of fishes to make stock and the told me laughing: “if you drink that stock you`ll have triplets”. They said to me that fish stock from the head is the best food.
If you get a whole fish (from fishing) Would you use the skin (scales)? or just the head, tail, and bones? Do you have a link with some good recipes for the stock?
Question! 🙂 Suppose that you are unable to determine the way your beef, poultry, or fish was raised, and that certified organic is either unobtainable or unreasonably priced. If there is very little scum at the top when the broth-water comes to a boil, can you assume that the meat or fish you are using is safe? Or, at least, safe enough?
Hi Tamara, making broth is more important than not making it at all regardless of where it is sourced. If you can’t get a decent source, still make it with the best you can find. Sounds like you are doing the right thing! 🙂