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.
Sara,
Happy cooking,single guy (aussie,aussie,aussie)stock ideas eg fish heads stocks ,chicken stocks,meat stocks, and vegetable stock, yum can help make the meal taste better,thank you for sharing your chef knowledge, happy cheffing and buy for now(aussie,aussie,aussie)
I wondering if cooking it on a aussie Bbq would give a little more flavour to the stocks
I’m wondering if you could make a fish stock with Mahi Mahi heads?? I appreciate in advance.
Sarah, when do you like to add the salt? When it’s done?
Last night I made my red snapper fish stock. It tastes so good and I could feel how nutritious it is.
Asian markets are great places to pick up fish heads!
Hi Melanie, Do you find that most of the fish in an Asian market is wild caught, not farm raised? That is the only place I have been able to find fish heads and carcasses but with the language barrier it’s hard enough to get across what I want much less try to find out if it is farm raised or not. Also they always want to cut out the inner gills. Is it best to do so or am I losing a good part for stock if they remove it? Thanks!
Hi Sarah, I know this is an old post, so I’m not sure you’ll get this. I tried making fish stock in my crockpot and I think it just cooked too long and did boil and was kind of dark color. So, I did not eat it and tried making it per your instructions on a gas stove with a heat diffuser. It turned out great, but I can’t say that the taste was something that I was dying to have everyday. So, I added a tsp of white MIso and some scallions and it tasted great. This I could eat everyday! Also, since Miso has probiotics, I assume that there are added health benefits.
However, I know that WAPF guidelines discourage soy, but say that some Miso is OK. Am I correct? If so, is one tsp. of Miso a day considered an acceptable amount? I would appreciate any advice that you could give me about this. thanks, Joyce
Small amounts of fermented soy (like miso) are perfectly fine. Sally Fallon gives a wonderful lecture on the toxicity of grains and legumes and how traditional methods of prep mitigate that. If you have traditionally made miso (fermented for at least six months) it does get rid of most of the toxic aspects of soy. And look for variations of miso made with no soy at all! The two I have found are adzuki beans or chickpea varieties.
Happy eating!
Melanie