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! I had to clean the fish heads myself. Do you clean yours? Red snapper of course. I have to take the gills out to get a good cleaning. Is it necessary?
You don’t have to clean the heads and take the gills out.
I have just discovered your website. I have been ill my entire life and now understand why after doing research for candida for the past year. A C-section baby, under tremendous stress as a young adult, which has continued to worsen through adulthood. Now, in my 60’s I have an ulcer in my colon. I’m going to need to do this on my own, as I can’t find a doctor that has any comprehension of my condition. I’m trying to find sources to make my own bone broths in my area, but this may be a challenge for the fish broth. Is there a commercial alternative for the fish bone broth that you would suggest?
I have not found a good source for commercial fish broth.
Hi can I leave out the vinegar my son is very sensitive to salicylates and could i substitute it with citric acid?
You can leave out the vinegar but do not use citric acid as it has MSG residue and potentially comes from pesticide residue laced GMO corn.
Will I need to add vegetables, like I would for meat broths?
You don’t have to add them, but it is fine if you do!
Thanks so much. Keep it coming!
Hi Sarah
I’ve read recipes that have encouraged the removal of the gills. Do you suggest the same? Thank you for your blog here, so helpful!
James
I’ve never removed the gills. You strain the broth when it’s done, so I don’t see any purpose for doing that.
Hello, Do you know if tilapia would work here? Also could I sub rice vinegar for the apple cider vinegar? Thanks
Yes, you can use rice vinegar. I would not use tilapia though. It is really gross how they farm it. I would recommend reading up on it.
I like to use grouper for this recipe. We get good ones here in palm beach.
Perfect! Just what I needed.
What about small mouth bass of catfish?
I don’t recommend catfish for making fish broth as they are bottom feeders and generally contain more toxins than other types of fish.