How to Make Homemade Fish Broth or Stock (+ Video)Updated: July 30, 2018 Broth, Stock, and Soups, Fish Recipes, Stock & Broth Recipes, Videos
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, it is also the most inexpensive and one of the quickest! 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. 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 fish monger in your city or town and make this vitality strengthening food for yourself and your family!
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.
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.
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.
How to Make Fish Bone Broth (video demo)
This video demonstrates the easy process of making homemade fish bone broth yourself. 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.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.