11

votes

Free fish heads and bones at Whole Foods (JUST ASK!)

Answered on August 19, 2014
Created May 05, 2012 at 2:46 AM

I'm still not sure I can bring myself to make fish broth, but I learned today that my whole foods just throws the heads & bones away, and will gladly give it to a customer to save it from the compost heap.

Just wanted to share and ask:

HOW DISGUSTING IS FISH BROTH?

Does it make the whole house stink like fish when cooking it?

If I try it, how long should I cook it for?

Thanks, Mike

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on May 05, 2012
at 04:52 PM

Great tip! Thanks!!

7fc82eebafd44badc73c520f44660150

(3275)

on May 05, 2012
at 03:09 PM

They probably have more bones and heads than they need to make broth. Never hurts to ask!

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5 Answers

best answer

4
3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on May 05, 2012
at 03:10 AM

Fish broth tastes better than regular old terrestrial animal broth imo.

Fish bones are more delicate, so its not necessary to cook for a long time. Cook it for 1-4 hours on low heat.

3
8508fec4bae4a580d1e1b807058fee8e

on May 05, 2012
at 02:56 PM

BTW - The Whole Foods near me is SELLING fish broth so I doubt I'll get free bones from them!

Use the fish broth instead of water in seafood stews and curries! I wouldn't eat it any other way!

Sisson in his first cookbook 2010 edition has great fish and shrimp stew that fish broth works well in.

Here's a salmon recipe that Paul Jaminet used broth in and it came out great. I've used chicken, turkey, and fish broth in this recipe and it is still great!

http://perfecthealthdiet.com/?p=5339

7fc82eebafd44badc73c520f44660150

(3275)

on May 05, 2012
at 03:09 PM

They probably have more bones and heads than they need to make broth. Never hurts to ask!

3
4e184df9c1ed38f61febc5d6cf031921

(5005)

on May 05, 2012
at 08:09 AM

Fish broth is ace. The bones are gelatinous and make a good rich broth and the heads are reputed to add thyroid beneficial substances. I would ask for non-oily fish bones etc though! I'm sure the long cooking times needed would play havoc with the PUFAs in oily fish.

The broth / stock forms the basis of some stunning fish soups - smoked salmon and Jerusalem artichoke (sun choke) soup being my absolute favourite!

1
A7768b6c6be7f5d6acc76e5efa66464c

on May 05, 2012
at 02:27 PM

Fish broth makes an excellent base for any soup or stew that will have fish in it, like gumbo, or things like cioppino. If you like fish, you should like fish broth, and as others have said, it's quick cooking. I'd agree with choosing milder, perhaps less fatty fish, but my concern would be more the flavor than the PUFAS. I eat a lot of fatty fish from cans, and I'm guessing the heat of canning is worse for fats than light simmering in water. But fatty fish always seem....fishier tasting, to me.

I bet many fish markets will practically give these parts away--I'd never thought to ask. Thanks for the great idea!

0
C3bc92e6b5eba45dc55f43ac3c70cc25

on May 05, 2012
at 01:48 PM

Wow hope the one by me does this! Thanks for sharing.

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