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.
Enjoyed your video on fish broth so easy. I love all the information on health benefits.
I made the stock with salmon last night in the crockpot. I forgot the cider vinegar. My house doesn’t smell too bad. Should I throw it out?
Salmon stock is not recommended. The omega-3 fats likely go rancid during the simmmering process.
Can i use salmon for fish stock making and is it okay to use allreadu bbq fish bones.why did you use acv what does it do to the process?
Salmon is too oily for fish stock. The fat is also high in omega-3 fats which are made rancid by the hours long simmering. As suggested in the article, use a non-oily fish. Snapper is my personal favorite.
Someone asked about Pompano and no, Pompano is not an oily fish. It is absolutely one of my favorite fishes! Wish i could find it more often. This is my favorite recipe to make with Golden Pompano: foodnetwork.com/recipes/emeril-lagasse/pompano-en-papillote-recipe.html
I have a homework that asked ‘why would you not use oily fish bones and fish head in a stock’ I’m not really sure whY the answer to this is I would love some help.
Any idea if pompano is an oily fish?
I read another recipe about making fish stock and it said if you don’t remove the gills they impart a “foul” taste. Do you find this to be a necessary step?
I never do.
Hi thank you for the amazing posts, your videos and all of the lovely advice. Do you add any water during that 4 hr simmering? And if yes how much ? Thank you.
i would guess you add all water in the begining. adding during (especially later) would water down your flavor.
Hi Sarah,
Just wondering what the cooled fish broth will look like? Will it be as jelly-like as chicken broth or will it be more liquid? Just want to in advance before I make my broth so I know I’ve done it correctly 😀
First, I just love your informative website! I have recently dived into the realm of making homemade stocks and yes – fish stock was last on the list of “must do’s”! After last week completing my second batch using snapper head and bones a friend made a comment that made me feel a little uneasy. She said that any parasites on the fish will pass into the broth. As I am giving this to my two little girls I wondered if this is true? Have you ever heard of this being the case?
Renee- if there are parasites, they will be cooked too. Most saltwater fish parasites haven’t evolved to inhabit us anyway. There are exceptions, like in wild salmon, but for the most part I wouldn’t worry about it. You’re more likely to get parasites from organic strawberries with pig manure fertilizer, or watercress (from sheep) etc.