Our wild caught snapper bones are a great way to start your fish stock or broth. The sweet, nutty taste of snapper shines through, imparting a buttery smooth finish. If you like a milder fish stock, use just the bones and not the head.
- 1 head (split in 2 pieces) per pack plus bones.
- Unlike normal beef and chicken stock, fish stock is ready in just 45 minutes.
- The head and bones are often discarded so using these products help reduce waste.
- Your freshly made fish stock is perfect in our easy Cioppino Recipe.
Produced in a facility that processes fish and shellfish
See My Order section of our FAQ page.
Rinse fish bones well with cold water. Use about 1lb of bones for every 5 cups of water. Place bones in a large pot; add any additional ingredients and water. Bring almost to a boil over high heat. Reduce heat to low and cook at a simmer for 20-30 minutes. Skim any foam that rises to the surface as you're cooking and strain through a sieve with cheesecloth to remove solids. Some additional ingredients we like to add are onions, pepper, carrots and parsley. We also love adding fish meat to make a seafood stew.
Can be frozen to enjoy later.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.