Fish Stock

Fish stock is a flavorful liquid base used in soups, stews, and sauces, prepared by simmering fish bones, heads, and trimmings along with vegetables and seasonings. A crucial component in various cuisines, fish stock adds depth of flavor and a rich, savory taste to seafood dishes, while providing valuable nutrients derived from the fish parts used. To create fish stock at home, gently simmer a selection of fish bones and trimmings, preferably from lean white fish, with aromatic vegetables such as onions, carrots, and celery, as well as herbs like parsley and bay leaves. Strain and discard the solids, retaining the broth for use in recipes or for further reductions to concentrate the flavor.
CAL / 100G
fish stock
Fish Stock FAQ
Fish stock is often overlooked but is actually a versatile and nutritious base for many dishes. When cooking with it, people usually go wrong in two main areas: forgetting to skim the impurities that rise to the surface during cooking, which can make the stock cloudy and affect its flavor, and simmering on too high a heat or for too long, which can result in a reduced stock that is too intense or bitter. To get the most out of fish stock, use it to replace water or other stocks in your seafood-based soups and sauces to amplify the depth of flavor. Remember to always simmer on a low heat to preserve the delicate taste of the stock. Little known tip: Add a splash of white wine or cider vinegar to your stock. It will help to draw out the minerals from the fish bones, thereby increasing the nutritional value of the stock. Another trick is to roast the fish bones before simmering to create a richer tasting stock.
How do I make fish stock from scratch?
Why does my fish stock smell fishy?
Can I use any type of fish for fish stock?
Why is my fish stock cloudy?
How can I enrich the flavor of fish stock?
Why should I avoid adding salt to fish stock?
Can I freeze fish stock?
What can I do with leftover fish stock?
How long does homemade fish stock last in the refrigerator?
Can I substitute chicken stock for fish stock in a recipe?
Expiration & Storage Tips
When does fish stock expire?
Fish stock, just like any other homemade stock, doesn't contain preservatives, so it doesn't last as long as commercial equivalents. After making it, you can store it in the refrigerator for up to 3-4 days. If you want your homemade fish stock to last longer, consider freezing it. In the freezer, it can last up to 4-6 months, provided it's stored in a well-sealed container or freezer bag. Store-bought fish stock bottles or cartons usually have a use-by date, which is typically a year or more from the production date. Once opened, it should be used within 2-3 days when refrigerated. Freezing opened store-bought stock is generally not recommended due to quality considerations.
How do you tell if fish stock is bad?
If the fish stock has gone bad, you will notice several signs. First, check for a sour or off smell. Fresh stock should have a clean, seafood aroma. Secondly, look at the color and texture. If it has become cloudy or there's a film or discoloration on the surface, it's likely spoiled. Finally, if you see mold, this is a clear sign that the stock has gone bad and should not be used.
Tips for storing fish stock to extend shelf life
• Always store fish stock in the refrigerator or freezer in a tightly covered container. • For long-lasting storage, freeze fish stock in small quantities, such as in ice cube trays or muffin tins; once frozen, transfer to a zipper-lock freezer bag. This way, you can easily use the required amount in your recipe without having to defrost the entire quantity. • Use high-quality, airtight containers to avoid freezer burn. • Label containers with the date of preparation to keep track of storage duration. • If using in small amounts, consider reducing the stock to a demiglace before freezing. It takes up less space and can be easily diluted with water when needed.
19 - 29
Health Info
Allowed on these diets
Contains these allergens
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