Fish Stock

2015-12-09 a.o.

Fish stock is made with those parts that would otherwise be wasted: fish heads, skin, and bones. The stock can be stored and used later as the base for soups and sauces.

I do like fish-based soups to be very salty, but I don't add salt or spices when I intend to freeze or can the stock for later use to avoid double-dosing by mistake. Also, salted stock doesn't freeze as easily.

Tilapia may not be the best fish to use for making fish stock, as it has imo a rather unpleasant taste.


This is what you need for # servings:

  1. Fish bones, heads and leftovers.
  2. Optional: salt

Pic1: fish stock (trout)



Pic2: you need whole fish for this
Pic3: add water + boil
Pic4: fish heads and bones