Our white fish bones are a great way to start your fish stock or broth. The sweet and mild taste of white fish shines through, imparting a buttery smooth finish.
- Unlike normal beef and chicken stock, fish stock is ready in just 45 minutes.
- The bones are often discarded so using these products help reduce waste.
- We think fish stock is best when it's freshly made but you can also freeze it and use later.
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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.