The Healthiest and Best Bone Broth (plus video!)

by Sarah Broth, Stock, and SoupsComments: 69

healthiest best bone broth

Have you ever wondered if all bone broths are the same or if one in particular is the healthiest and best bone broth of all? If so, this article should help clarify this for you!

Most people would agree with the old adage that chicken soup is good for the soul as well as for colds and flu. It’s also a great remedy for digestive problems, arthritis, pain, and recovery from all sorts of illness.

When it comes to how to truly prepare healthy soup from scratch, however, the majority of folks would not have a clue where to begin.

Let’s be very clear about the dangers of store bought soups, canned broth or stock, and bouillon cubes. They are never healthy options even when organic as they are loaded with neurotoxic MSG, and artificial flavors with little to no redeeming nutritional benefit.

This is due to the rise of agribusiness which, since the 1950s, caused the consumer to gradually lose contact with a local butcher who would sell them a variety of bony leftovers which our thrifty forebears would use to make nutritious stocks and soups.

Almost all culinary traditions from around the world include meat or fish stocks, yet the stockpot has almost completely disappeared from American kitchens.

Dr. Francis Pottenger MD promoted the stockpot as the most important piece of equipment in the kitchen. He advocated liberal use of homemade stock because it attracts digestive juices to itself in a manner similar to raw foods. Foods that attract digestive juices are much more easily digested and assimilated by the body.

Homemade stock also contains natural gelatin which not only aids digestion but assists with the healing of many chronic intestinal disorders such as colitis, Crohn’s disease, Irritable Bowel Syndrome, and others.

During time of frugality, homemade stock helps keep the food budget in check by allowing health to be maintained with only small amounts of meat in the diet. This is due to large amounts of two amino acids in the broth which act together as a protein sparer, allowing more efficient utilization of the complete meat proteins that are eaten once or twice a week.

Homemade stock used frequently in the diet offers protection from gastrointestinal illness, as the natural gelatin acts a neutralizer of intestinal poisons helping to relieve diarrhea and even dysentery.

Ok, enough already!  You’re already sold on the benefits of bone broth?

Now what?

Which Bone Broth is the Healthiest?

In our modern era, time in the kitchen is limited at best.

Which stock should you focus your time on given the many options available:  chicken, turkey, goose, duck, venison, beef, pork, fish, shrimp etc?

While I would argue that it is a good idea to rotate your bone broth and make them all if possible as each contains a slightly different profile of nutritional benefits, for those with thyroid problems, the winner is fish stock as it is the best bone broth of all!

Broth and soup made with fishheads are rich in iodine, thyroid-strengthening substances, and fat soluble vitamins.

Although a fish does not have an actual thyroid gland, but rather diffuse thyroid follicles with many located in the head (notably around the eye area and the pharynx), the good news is that these follicles are very similar to mammalian thyroid tissue.

Make Fish Broth with Non-Oily Fish

Bone broth made from fish should be made with a non-oily species like snapper, rock fish.  Classical cooking texts do not recommend making fish stock with oily fish like salmon possibly because the smell can be overwhelming and the plentiful amounts of unsaturated fish oils become rancid during the hours long simmering process.

If you live anywhere near the coast, you should be able to find a good fish merchant who will save the fish carcasses and heads for you if you ask. They should even be free as they are normally thrown away, but even if there’s a charge it should be minimal.

I personally feel that fish stock is a must to teach your children before they leave home.  It’s so easy to make, it’s the fastest of all bone broths and fish heads are cheap and easy to find in most major metropolitan areas.

I recently taught my teenage son how to make a super fast bone broth from fish heads.  He couldn’t believe how easy it was.  Make it once and you won’t forget!

It’s also great for a young adult on a limited budget with limited space. Because you can make a pot in just a few hours, you can make it as needed rather than making huge batches and freezing large quantities. Just a dollar or two can make a gallon of stock in a hurry.

This compares with a pot of chicken stock which takes 24 hours to make with quality pastured chicken very expensive and sometimes hard to find.  Beef bone broth takes even longer with quality grassfed bones also a typically expensive purchase.

Below is a video I filmed on this most important and best bone broth to incorporate into your culinary routine, not just because it is the best bone broth of all, but also because it is the fastest and most inexpensive to make too!

The argument “I can’t afford Real Food” does not apply here!

Best Bone Broth


3 quarts of filtered water

2 lbs of fish heads and bones (fish heads alone will suffice)*

1/4 cup raw, organic apple cider vinegar

Himalayan or Celtic sea salt to taste


Place water and fish heads/bones in a 4 quart stockpot. Stir in vinegar while bringing the water to a gentle boil. 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. Reduce heat to a simmer for at least 4 hours and no more than 24 hours. Cool and then strain into containers for refrigeration. Freeze what you will not use in one week.

Sarah, The Healthy Home Economist


Sources and More Information on Bone Broth

My Youtube playlist of over ten videos on all aspects of making bone broth

How to Make Turkey Stock

How to Make Duck Stock

How to Make Beef and Chicken Stock

How to Make Shrimp Stock

5 Reasons Why Your Stock Won’t Gel

Confused about Stock versus Bone Broth?

The Perfect Simmer on Your Bone Broth

Comments (69)

  • Laura

    If you don’t want to make the bone broth at home or have a hard time finding ingredients, there’s a company called Au Bon Broth that makes really great tasting broth, very high quality and well done. It gels up well in the fridge. They ship it frozen to your door. Highly recommended!

    September 16th, 2015 12:08 am Reply
  • Amanda

    Is using bonito as effective? I love bonito broth but struggle to find fish bones in Colorado

    July 18th, 2015 11:50 am Reply
    • Sarah TheHealthyHomeEconomist

      Bonito broth is not as effective as it is not made with the head of the fish. Yes, finding good fish inland can be a challenge!

      July 18th, 2015 1:26 pm Reply
  • Mariana

    Love this post. My mom and grandma used to make fish stock and fish head soup growing up being that we lived in Jamaica for some time.
    Your video is fantastic for people who are unsure or nervous to try it.
    Love your site and all that you do to encourage and educate others.
    God Bless You
    aka La Chica Organica

    July 18th, 2015 11:06 am Reply
  • Colette

    Hi can anyone help? If the only chicken I can access is conventional then should I just concentrate on other meats and fish ?

    April 6th, 2015 12:53 pm Reply
  • Donna Young

    Not to knock anyone’s bone broth but I also wanted to highly recommend the bone broth from Rebecca Katz’s “Cancer Fighting Kitchen” cookbook….AMAZING and chock-full of nutrients. Thanks so much for all that you’re doing to bring these amazing recipes & healthy home remedies!

    April 4th, 2015 7:39 pm Reply
  • Larry


    “Most people would agree with the old adage that chicken soup is good for the soul as well as for colds and flu. It’s also a great remedy for digestive problems, arthritis, pain, and recovery from all sorts of illness”


    Your OLD adage is just that OLD!

    Unless you know how your chicken is reared, stay away from it!

    April 4th, 2015 12:41 pm Reply
    • Nancy

      Of course! That is what blogs such as these are proponents of….making sure you have HEALTHY sources for your food and then making the best you can of that food. You must start out with animals that are raised in healthy conditions…full access to pasture with shelter available for the birds to be safe from predators, and even better, getting the pastures rotated!

      April 4th, 2015 9:26 pm Reply
  • J

    Which name brand of Kefir would you recommend to buy?

    Between water and milk, I would prefer water as dealing with Candida and don’t understand sugar aspect.

    Could you reply?

    April 4th, 2015 12:23 pm Reply
  • Camilla Bishop

    Oops! Sarah, that government table I posted is not too helpful for the contaminant question. For example, most whitefish is farmed, but the table doesn’t say so.

    Also, in the table, farmed catfish and wild catfish have about the same DHA and EPA levels. Maybe they are not fed the fish meal, or maybe this is because they are non-oily fish and they don’t tend to store the DHA and EPA like other fish.

    Feel free to delete that link to the table.

    April 3rd, 2015 8:52 pm Reply
  • Camilla Bishop

    Hi Jennifer — I have some info that may help. Apparently, farmed fish are a lot higher in mercury and other contaminants that the same species that is wild caught. That’s because they are fed fish meal–the ground up parts of other fish that are discarded during processing. The ironic thing is that they are also higher in DHA and EPA. But I wouldn’t make fish stock from farmed fish.

    I’m no expert, but I think that red snapper is a wild caught fish. You could ask them at Whole Foods. The other rule for avoiding contaminants is that the smaller the fish, the lower the contaminants. I don’t think that red snapper get terribly large–not like tuna, which are high in mercury. Just look at the size of the head.

    The U.S. gov has provided a table on fish and other seafood and their DHA and EPA content. Some of the fish they identify as being farmed fish. Here is the table:

    April 3rd, 2015 8:21 pm Reply
    • Larry

      Before you eat your mercury laden fish, get rid of your MERCURY fillings in your teeth!

      April 4th, 2015 12:44 pm Reply
  • mario

    I Sarah i live in Texas and as other post suggested , i very hard to source those fish, than come the price ,also can you estimate how mach heads ior pounds to produce one quarter of broth/ ? i keep reading that the only fish worth eating is wild salmon from Alaska, even that many people say because the radiation from Japam,nobody knows so i stick with chicken and beef broth

    April 3rd, 2015 7:10 pm Reply
  • Jennifer

    I went to our local Whole Foods yesterday and they are going to give me some Red Snapper heads for free. I guess I am a bit hesitant about fish broth due to the possible Mercury contamination of fish in general. Can anyone provide info that might be helpful to address that concern?

    April 3rd, 2015 10:35 am Reply
  • Chelo

    Fish heads from white fish aren’t so easy to obtain – and I live close to Seattle! Our excellent fish market gets all fish, except for salmon, minus the heads! I’d have to travel to the Pike Place Market in order to get them.

    April 2nd, 2015 9:48 am Reply
  • Susan

    Is there any problem with using Venison for bone broth? I have access to alot of wild venison. I have made broth and it tastes like chicken broth.

    April 2nd, 2015 8:18 am Reply
    • Sarah TheHealthyHomeEconomist

      Venison broth is delicious! I make it whenever I have the good fortune to get some venison cuts.

      April 2nd, 2015 8:20 am Reply
  • Lisa

    Sarah, have you seen the chicken and turkey sipping bone broths from Pacific Foods? They are organic and come in cartons rather than cans. I’m sure homemade is more nutritious, but can I get most of the same benefits from this brand? I am intimidated by the thought of making my own broths, I know it’s silly.

    April 2nd, 2015 1:08 am Reply
    • Sarah TheHealthyHomeEconomist

      Unfortunately, cartoned broth is not beneficial or nutritious. If you want to buy real bone broth, it comes frozen.

      April 2nd, 2015 7:44 am Reply
      • Kira

        WHY aren’t they beneficial or nutritious? The ingredient lists are short and, if I remember correctly, clean. Seems like even if the processing leaves something to be desired, these would still be better than nothing for someone who doesn’t have the time or desire to make bone broth from scratch.

        April 2nd, 2015 9:22 am Reply
  • Kari

    For those of us in the Upper Midwest, would it be logical to use fresh caught fish from our local lakes? Perhaps Walleye or Northern, Crappy, Bass, etc? Do they have to be from the ocean to have the qualities to make them that healthy for you?

    February 19th, 2015 11:38 am Reply
  • Delci

    Hi, I’m in the middle of Montana. Where would I get fish heads? Does Albertsons in most places have them and are they a good source to get them from?

    February 18th, 2015 4:34 pm Reply
    • Nancy

      Look on the Weston A. Price website and find a group leader in your area. They may be able to provide some information regarding where to source food. We live in Minnesota and have access to wild caught salmon and cod from Alaska for a few families that go there for the season and return with the product. There may be some similar way to find people in your area who may do the same thing.

      April 4th, 2015 9:30 pm Reply
  • Heather Olsson

    I have lamb, beef, and chicken broths on my stovetop right now. After seeing a billboard on Panera’s new broth bowls I thought about contacting you to find out if you’ve done a post on the importance of using particular bones for bone broth. It seems to me that the marrow of the animal should be a “clean” marrow. Grass fed/clean feed/free range would all seem to be important to the healthy state of the broth. If you haven’t already discussed this I think this would be a great topic since I know many women who use rotisserie store bought chicken to make what they think is healthy broth.
    Now to find a place here in Central IL where I can get some fish bones!

    February 18th, 2015 11:49 am Reply
  • Jemma

    Thanks for the great post. I was wondering if you have any suggestions for cooking pots or crockpots that are lead-free?

    February 18th, 2015 11:15 am Reply
  • Debbie

    We love fish broth, and it does not taste fishy. We add some carrots and onion to ours as it simmers. Sourcing fish heads is a problem–they are extremely expensive here, and our Whole Foods stopped selling them to us at the bones price and will only sell them at the higher whole-fish price…then they decided they won’t sell just the heads at all. Apparently, red snapper is popular for the entire fish and carcass here (Colorado), and they are quite pricey–more than $12 per pound!

    February 15th, 2015 2:27 pm Reply
    • Kira

      Do you have an Asian market near you? Their prices may be better (although I doubt they throw many fish heads away).

      April 2nd, 2015 9:24 am Reply
  • Linda

    I make and use chicken broth all of the time but have never tried fish broth…..I really want to now…..but how do you use it? I don’t think I’d be able to drink it. Do you use it in cooking? Only fishy recipes? I would love some suggestions…. I live by the sea in the UK and I’m sure I can easily access fish bones and heads. Thank you :-)

    February 13th, 2015 4:23 pm Reply
    • Sarah TheHealthyHomeEconomist

      I find it delicious … got hooked on it while traveling through Japan. It isn’t fishy tasting at all … very delicious. As an alternative, you can use it as a base for gumbos or chowders.

      February 14th, 2015 2:40 pm Reply
      • mary

        Love the health value of this stock yet as far as cooking with it besides the gumbos or chowders is there anything else? Just hate the idea of letting such a healthy stock go to the waist side because I do not know what to do with it!!

        February 19th, 2015 9:30 am Reply
  • Sara Gordon

    I made fish stock using your recipe once before that called for two red snapper heads. It really made the house smell. Does using grouper help with this? Thanks, Sara

    February 13th, 2015 4:13 pm Reply
    • Sarah TheHealthyHomeEconomist

      No, grouper is much the same. Did you cover the broth while simmering? Turning on the oven fan helps too. Also, make sure you don’t simmer too high!

      February 14th, 2015 2:41 pm Reply
      • Lisa

        I make my stock in a purple clay slow cooker, and I actually put mine out in the attached garage. The smell just about makes me gag, so I put it out where I don’t have to smell it! It is really delicious in fish chowder though!

        February 18th, 2015 12:45 pm Reply
    • Nancy

      Thanks for posting this. I was wondering how “fishy’ the broth tastes. I can barely tolerate fresh salmon or cod and when it comes back out of the fridge a day or two late as a leftover, forget it. I can’t stand “fish” taste/smell. So I will not be making or eating fish bone broth, unfortunately! We go through meat broth (simmered about 6 hours) like crazy here and the leftover bones don’t ever wind up having enough stuff left to “gel”. I usually just make beef or lamb bone broth. But again, we go through so much broth that I can’t keep up with bones for it. Bones are actually not easy to come by where we live. The farmers that are supplying the healthy animals in our area have smart customers that value all of these pieces and parts. So there is none to spare, and the bones are not often able to be purchased unless buying bulk quantity of meat (like side of beef). So with that, I wind up freezing our bone broth into small quantities (the gelled stuff I let cool and then scoop into heaping tablespoon sized balls and freeze, then transfer into a container). The subsequent batches that don’t have as much gel I freeze into ice cube trays. Then I add these frozen cubes to other things I make. Although I wish we could get more of it in our systems and in larger quantities, I figure some is better than nothing!

      April 4th, 2015 9:36 pm Reply
  • Jean |

    Sarah, I’ve only ever made beef, turkey and chicken stocks and broths. Will have to give fish stock a try.

    February 13th, 2015 1:40 pm Reply
  • Anita

    I make chicken and beef bone broth all the time. What to use fish bone broth in? Does it taste fishy? Or can it be used in any recipe I would use beef or chicken bone broth in? Thank you~!

    February 13th, 2015 1:38 pm Reply
  • carol orr

    Hi Sarah;

    I get lots of fish racks when I’m in Wellfleet {cape cod} in the summer. My fish store gives me the most wonderful halibut racks. These filleted fish have still have lots of meat on them, so I poach the racks to just done and pull the meat from the carcasses; this I chill down and use for salads, cakes, add to risotto, rice, etc. The bones continue to simmer in the pot for broth. I’ve served this to people who say they don’t like fish, and they loved it. I add fresh herbs to the bottom of the cup, and a dab of butter on top. I’ve used the broth to make tomato soup and people can’t guess the “secret ingredient”.

    February 13th, 2015 12:47 pm Reply
  • Cari

    First of all, thank you so much for the how to videos. They are extremely helpful as I begin to learn more about traditional cooking.
    I don’t live very close to any coasts. I’ve been calling, researching, asking people on local traditional cooking fb pages, trying to find a good source of non oily type fish heads. I finally found one that will have catfish in tomorrow. Have you ever tried fish bone broth with catfish. Will that work?

    February 13th, 2015 12:21 pm Reply
  • Anthony Vincent

    .. we readers are served best by also given the option for a vegetarian/vegan option as well .. just as nutritious, if not more.

    February 13th, 2015 11:39 am Reply
    • Sarah TheHealthyHomeEconomist

      Unfortunately, there are no vegetarian bone broths available … by very definition. Plants don’t have bones!

      February 13th, 2015 12:09 pm Reply
      • Rachel


        February 14th, 2015 1:22 pm Reply
      • Maria Atwood, CNHP

        Just wanted to chime in here and share a meatless-boneless broth recipe that I recently found. This Kombu-Shiiitake stock recipe by Rebecca Wood and Leda Scheintaub in the latest issue of Well Being Journal. I personally think it would be best with fish stock, but nevertheless it is a classic Japanese stock known as dashi. The recipe follows:

        1 (6-8) inch strip of kombu seaweed
        3 or 4 dried shiitake mushrooms
        7 cups of water
        unrefined salt

        Place the Kombu, mushrooms, water, and salt to taste in a large saucepan and soak for at least 15 minutes or as long as 10 hours. Place the pan over medium-high heat and bring to a simmer. Reduce the heat and simmer for 5 to 10 minutes, then remove the kombu and reserve it for another use, such as another soup, a stew, or a braised vegetable dish, or discard it. Continue to simmer for an additional 5 to 10 minutes, until the mushrooms are softened. Remove the mushrooms and reserve them for another use; you could slice them and add to a soup or stir-fry for example.

        This broth is said to have remarkable medicinal properties. Shiitake is a blood and qi tonic that detoxifies and reduces inflammation, and has antiviral properties and numerous other phenomenal medicinal benefits. Anyway, this is one I think Sally and hopefully Sarah will agree is one we should include along with all our other wonderful bone broths, and is suitable for the vegetarian person who was sadly ridiculed :>)

        February 21st, 2015 5:16 pm Reply
    • Lucy

      Anthony, I respect your dedication to a certain diet/lifestyle. But Sarah’s site is VERY MUCH Weston A. Price based, and he believed HEAVILY in the nourashing powers of meat, bones and organs as making up a huge part of a healthy diet.
      You may find disappointment if you come here for vegetarian encouragement.

      February 13th, 2015 6:40 pm Reply
  • Kathryn

    Hi Sarah, Thanks for the great info. I was wondering if fish stock would have some of the benefits found in fish oil. My family is on a tight budget right now and COL is not an option, but I have four kids, several with what may be attention deficit disorder. I am looking for ways to naturally feed their wonderfully bright, but forgetful brains. This seems like an easy, but cheaper option. I DO NOT want to medicate…

    February 13th, 2015 9:59 am Reply
    • Sarah TheHealthyHomeEconomist

      Fish stock is not a substitute for fermented cod liver oil. Completely different type of food. Do both if you possibly can.

      February 13th, 2015 10:21 am Reply
  • Lucy

    Thank you, Sarah, for your posts on equipping our children to navigate their own kitchens in college and beyond! You make my job as mom all the easier!

    February 13th, 2015 8:46 am Reply
    • Sarah TheHealthyHomeEconomist

      Make sure your child knows how to make bone broth *especially* if they plan to compete in college sports. Regular consumption of bone broth reduces the risk of injury and if there is an injury, faster recovery.

      February 13th, 2015 9:30 am Reply
  • Nils

    About the bonito flakes, should we be concerned about mercury contamination because it’s made from tuna? Hope not… I agree, it’s sad we even have to ask.

    February 13th, 2015 6:50 am Reply
    • Sarah TheHealthyHomeEconomist

      I still use bonito flakes … for now anyway.

      February 13th, 2015 9:29 am Reply
  • Christina

    My fish stock remains a liquid even after refrigeration. Is it suppose to turn into gelatin?

    February 13th, 2015 2:05 am Reply
  • Tim

    Hi Sarah! My wife and I are sipping chicken bone broth while we watch your video, and we’re wondering about mercury contamination in the fish heads and carcasses. Is this a concern?

    February 13th, 2015 1:33 am Reply
    • Sarah TheHealthyHomeEconomist

      Obviously, source your fish from as clean a source as possible – always! But, I do think that the huge benefits of fish broth outweigh the negatives of these fish swimming in potentially but not necessarily polluted waters. Obviously, that is your personal call, but I continue to drink fish broth and will for the forseeable future.

      February 13th, 2015 9:34 am Reply
  • iamalighthouse

    What do you make with your broth?

    February 12th, 2015 11:36 pm Reply
  • Evelyn

    Justin, I am impressed that you are open to this kind of above average nutritional information…if you aren’t married, I have this daughter…(:

    February 12th, 2015 10:31 pm Reply
  • Charlie

    What are your thoughts on the amounts of radiation and mercury in our water sources and intimately our fish? I would love to give fish stock a try.

    February 12th, 2015 10:21 pm Reply
    • Sarah TheHealthyHomeEconomist

      Source from clean waters as best you can. That said, I feel the health benefits of fish broth far outweigh the negatives. Just like eating produce even if it isn’t organic is still better than eating no produce.

      February 13th, 2015 9:37 am Reply
  • Kimberly

    The water in our city has Fluoride and Chlorine. We have a filter system but it does not remove the Fluoride, instead of Filtered water could I use distilled water from the grocery stores?

    February 12th, 2015 5:13 pm Reply
    • Sarah TheHealthyHomeEconomist

      I would get spring water in glass jugs, not distilled water in plastic jugs.

      February 12th, 2015 5:23 pm Reply
    • Hondo

      I bring my own containers (glass carboys when they’re not full of fermenting beer) and fill them with reverse osmosis water for 20¢/gallon at a fill station. I’d recommend something similar, unless you can find something like Sarah suggested that hasn’t been tampered with by local government (chlorine and fluoride here in MN).

      February 18th, 2015 11:14 am Reply
      • Nancy

        To the best of my knowledge, plain R.O. water is supposed to be unsafe for human consumption because all of the trace minerals are also filtered out, along wtih the bad stuff. That being said, we do drink R.O. water, but add back in the trace minerals. There are drops that can be purchased and a large bottle lasts a very long time as each glasss of water only takes 1 to 2 drops. Look up Concentrace Minerals. There may be some other brands as well.

        April 4th, 2015 9:41 pm Reply
  • Kristyn

    I live on the west coast. I could likely find fish heads from a local place but what about the nuclear pollution in the Pacific?

    February 12th, 2015 4:40 pm Reply
    • Sarah TheHealthyHomeEconomist

      That is up to you. I source from the Gulf or Atlantic only. Isn’t that awful we even have to discuss this issue? What a polluted world.

      February 12th, 2015 5:23 pm Reply
  • Laura

    Very interesting info regarding fish stock.
    One of my toddlers is fighting a stomach bug. Food isn’t appealing to her right now but what she HAS asked for is bone broth….so that’s what she’s had! It makes this mamas heart happy when the kids crave healing foods (and happily eat/drink them)!

    February 12th, 2015 2:26 pm Reply
  • justin

    Sarah. This sounds great but I live in Missoula Montana. I cannot find rockfish or snapper where I live. I live. Do you have any other non oily fish recommendations?

    February 12th, 2015 2:25 pm Reply
    • Sarah TheHealthyHomeEconomist

      I really don’t have any suggestions … you will have to ask around for your area and see what you can find.

      February 12th, 2015 5:22 pm Reply
      • Cari

        I live near Boise, Idaho. I also have trouble finding fish to use. I called around everywhere and finally Whole Foods got some Red Snapper in. It cost 14.99/lb.! One fish was about $45. So to do this recipe I have to spend $90 for one batch of broth. So out of my price range. My husband likes to fish. He likes to catch trout, bass, and catfish. Are those all considered non-oily?

        March 22nd, 2015 9:11 pm Reply
        • Sarah TheHealthyHomeEconomist

          Trout is oily, catfish is not and I don’t think bass is either.

          Be certain these fish come from clean waters particularly catfish as they are bottom feeders.

          March 22nd, 2015 10:35 pm Reply
    • Manda I have seen beautiful systems you can grow your food in and raise fish: Aquaponics. Which would eliminate the risk of contaminated fish from heavy metals or pollution. Supply resources where they might not of been and would sustainable nourish and feed you.

      February 19th, 2015 2:06 am Reply
      • Mina

        So true! We hope to get a set-up, and I’d love to see aquaponics gain popularity as backyard chickens have. :)

        April 7th, 2015 1:52 pm Reply

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