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.
Hi Sarah,
I love your website. I check it out all the time. I was wondering do I drink the fish stock cold in the morning or do I reheat it up? And do you just put some seaweed flakes and minced garlic in the cup or garlic clove.
Thanks so much,
Jeff
Sarah, do you know anything about farm-raised red snapper? I called the best local fish monger here in my city and while they have snapper heads, they are farm-raised. I’ve tried to get wild caught fish carcasses at Whole Foods when I’m in a bigger city, but they usually don’t have them when I’m there. Is this a case where the fish broth is so good for you that the drawbacks of it being farm-raised are negligible?
Thanks!
Sandi
So I called Whole Foods and asked if they had fish heads. The person I spoke with said they had heads from striped bass and they would save me some. When I got there the woman handed me this huge eight-pound frozen package. I was about to say I didn’t need that much, when I realized the package contained just ONE striped bass head. LOL! It’s like the size of a shark head or something! I had no clue striped bass were that big. It’s defrosting in my fridge right now. I’m kind of scared to unwrap it!
Ha ha! That happened to me, too, when I called my fishmonger in advance for some fish carcasses. When I arrived he had carefully packaged two huge grouper carcasses the size of a Buick.
Can the fish stock be incorporated into other things, rather than just drink it (like cooking rice in it)?
You can use fish stock as a base for soups and chowders. As for cooking rice with it, I’m not sure if the slightly fishy taste would be noticeable or not. You could try it full strength, or use 1/2 water and 1/2 fish stock for rice.
更年期障害 <— The Japanese word for menopause.
1. other than the smell of salmon, [which i don’t mind] is there any reason NOT to use it?
– is carp a good option too? [I’m able to get heads and skeletons of both these fish very easily but they ARE fatty fish]
2. in probiotics, vinegar is not recommended. what is the purpose of the ACV here?
thanks for yr answers
Vinegar is said to draw the minerals out of the bones and into the stock.
the raw ACV is full of probiotics where as the standard junk vinegars are pasteurized (a good thing if you actually use the stuff because you are safe from the who knows what of commercial production) and all the healthy stuff is killed. this stock is cooked so it will also kill the probiotics but will do the job of leaching out the minerals from the bones. still, you should us the organic raw kind just because you know what is in it and we all need to encourage the organic food producers as much as we can..
Hi!
I like your simplified fish broth recipe. I made the recipe in NT once before, and I thought the flavor of the wine and the herbs was too overpowering. I am used to using beef and chicken stock, but fish broth is pretty new to me. I like making a simple vegetable soup with the beef or chicken stock, for example a pureed carrot soup or something like that. I was wondering if you think fish broth would work well like that too, or if it’s best to use fish broth for making fish/seafood soups? Or are there particular vegetables you think would go well with the fish broth flavor?
i am not agree with you that you are propagating non veges.in some articles you are advocating the advantages of vegetarianism.and you have already proved that the the vegas are useful for us. so i request you kindly propagate the uses of vegans more.
Sarah, I’m trying to make fish stock today—couldn’t get just fish heads, but I was able to get one whole Thai Red Snapper instead! The question is, what do I do with it 😛 Should I just cut off the head and stick in the pot or do I need to do something more? Could I just use the whole fish?
I just called a fish market in my town where I can get carcasses (no heads) and all they can sell me is either bass or halibut. are either one of these suitable for making broth? I really want to get started but I want to make sure I’m doing this right.