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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.

Cook Time 4 hours
Author Sarah Pope MGA

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

  1. Place water and fish heads/bones in a 4 quart stockpot.

  2. Stir in vinegar while bringing the water to a gentle boil. 

  3. 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.

  4. Reduce heat to a simmer for at least 4 hours and no more than 24 hours.

  5. Cool and then strain into containers for refrigeration. Freeze what you will not use in one week.

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.