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.
Red or Yellow Snapper are perfect. Buy clear-eyed fish whole (scaled by your grocer). Filet fish and put carcasses in enough water to cover if they were swimming alive, upright). Bring to NEAR boil – skim foam. Then let it cool. Remove fish and separate bones from the meat (you’ll get a lot of meat, perfectly cooked). Put meat aside. Add onion, celery and potato. Simmer a few hours. Add carrots last. Let cool. Remove and dice cooked vegetables aside. Add back meat and optionally filets. Add some rice. Simmer another hour.
It needs to be a low boil (simmer).
Since it’s impossible to find non-oily fish heads locally or even to order them online, I ordered some from Spain. The packaging is not ideal, but the ingredients don’t look too bad:
water, monkfish (32%), onion, carrot, celery, leek, tomato, cod (2%), garlic, fennel, virgin olive oil and sea salt.”
Could I use frozen fish from the Asian market? I live in the Midwest so I don’t have access to fresh fish.
Yes you can as long as you get the head.
Is the only reason for not making Salmon broth, the smell in the house?
Actually the real reason is because salmon fat is high in omega-3 fats which are very delicate and will go rancid with an hours long simmer required to make the broth.
Hi Sarah,
Thank you so much for this video.
If I was just making this for myself, and I wanted to drink about 2 cups a day, would this recipe portion last me a week?
I would like to start making it one day a week, but not sure if it will be enough?
Thanks…