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Fish Bone Broth is a nutrient-rich and flavorful stock made by simmering fish bones, heads, and aromatic vegetables. It’s packed with collagen, minerals, and omega-3 fatty acids, making it a nourishing base for soups, stews, or a soothing drink on its own.

Fish Bone Broth

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Cook Time 2

Total Time 2

Servings

Calories 30 kcal

Ingredients

2-3 lbs about 0.9-1.4 kg of non-oily fish bones and heads
Water to cover
Salt to taste

Instructions

Preparing the Bones: Rinse the fish bones and heads under cold water to remove any residue.
Simmering the Broth: Place the cleaned fish bones and heads in a large stockpot. Add enough water to cover the ingredients by a few inches.
Bringing to a Boil: Bring the water to a boil over high heat, then reduce the heat to a low simmer. Skim off any foam or impurities that rise to the surface during the first few minutes of cooking.
Cooking: Allow the broth to simmer gently for 1-2 hours. Unlike mammalian bones, fish bones are more delicate and release their nutrients and flavors more quickly.
Seasoning: Add salt to taste in the last 30 minutes of simmering to enhance the flavor of the broth.
Straining the Broth: Once the broth has finished simmering, remove it from the heat. Strain it through a fine-mesh sieve into a large container, discarding the fish bones and heads.
Cooling and Storing: Allow the broth to cool to room temperature. Once cooled, you may refrigerate it for up to 3-5 days or freeze for longer storage.