Mike did a lot more fishing this summer than he has in a while. He always fillets the fish, and we have been using the carcasses and heads to make stock. If you are not a fisherman, but have access to a fish market where you can buy whole fish, you could do the same. The heads of fish from the sea are rich in iodine and fat-soluble vitamins; fresh water fish heads are not as rich in iodine, but do contain some.
Like bone broth, the stock is rich in gelatin which is high in protein, and great for digestion. For our stock we use largemouth bass, crappie, perch and/or bluegill. Any type of white fish is good; just avoid using oily fish like salmon.
Using Fish Stock
Fish stock may be used in any recipe where a fish flavor would not overpower the dish. Think clam or other seafood chowder, a fish stew, or my favorite – shrimp creole.
Homemade Fish Stock
Ingredients
- 3 or 4 non-oily fish carcasses including the heads
- 2 whole onions including the skin (cut out the root end)
- 2 whole carrots
- leaves from a bunch of celery
- several sprigs fresh parsley
- 2 bay leaves
- 1/8 cup apple cider vinegar
- about 3 quarts water
Instructions
- Add all of the ingredients to a crock pot and simmer on high for approximately 4 hours.
- Strain.
- The stock may be frozen for future use in dishes such as creole, soup, chowder, or paella.
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Julieo says
Would salmon be considered oily? If so, why shouldn’t you use them? Thanks!
Susan says
Hi Julieo, yes salmon is an oily fish. It’s not recommended to use because it has such a strong smell. I also understand the long simmer time would destroy the unsaturated fats in oily fish.
Amber says
Can fish stock be canned like other stocks?
Susan Vinskofski says
Hi Amber, I’ve never canned fish stock; I always freeze it, or use it immediately. I know that some people do pressure can it, but this article says that it is not recommended: http://www.healthycanning.com/canning-homemade-stock/
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Lani Koons says
I am so excited to make fish stock from the crappies my brother in law caught ice fishing in northern Wisconsin! My question is: do I need to be concerned at all about the guts and contents of stomach etc? Any thoughts?
Susan Vinskofski says
Hi Lani, for the stock you use the carcass only – the bones and head of the cleaned fish. The guts and stomach are not used. If you need info on filleting a fish, please see this post: https://learningandyearning.com/how-to-fillet-a-fish. Thanks for stopping by!!!
Kathy says
Can I make fish stock from the bones of a monkfish in the crockpot recipe you posted?
Susan Vinskofski says
Hi Kathy, I’m not at all familiar with monkfish so I don’t know if it is a white fish or an oily fish. You would want to use only non-oily fish for this recipe.
Crystal says
Hi, we caught some crappie today and I was hoping to make stock with the bones and head. Do you have to cut the fins off off the head before making broth? My husband removed all the organs in the gut, but do I need to try to dig around and try to retrieve the brain from the head before making broth? Thanks!
Susan Vinskofski says
Just remove the gills; you may use the head as is. Enjoy!