3

votes

What is the ideal fish for making FISH Bone Broth?

Answered on August 19, 2014
Created September 12, 2012 at 3:09 PM

I just made my first fish bone broth a couple weeks ago and it was AWESOME. I'm looking to make a nice gelatin rich fish-y broth that will primarily be consumed like a fish tea.

Anyone have suggestions for the best kind of fish/bones to use?

194d8e8140425057fe06202e1e5822a7

(3979)

on July 31, 2013
at 10:58 PM

My fish broths have been bitter, and now I know why! Gotta remove the gills. Though, if you boil for 4-5 hours, the bone soften and you can just eat em right up!

194d8e8140425057fe06202e1e5822a7

(3979)

on July 31, 2013
at 10:56 PM

ben- why is this? I got some salmon heads..

194d8e8140425057fe06202e1e5822a7

(3979)

on May 27, 2013
at 04:51 PM

How did you make it? Can you soften/dissolve the bones without a pressure cooker?

A90dfb3c8b984191d8102ccfc0203e90

on September 17, 2012
at 10:29 PM

My grandma uses salmon head.

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 17, 2012
at 05:26 PM

Can they be heads from an oily fish?

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 17, 2012
at 05:25 PM

Even if it's an oily fish?

4b5be253ac1981c690689cab7e4bf06d

(3043)

on September 16, 2012
at 02:04 PM

Some people eat the eyes. I tried, it was weird. But, if you have any eye problems , keep them in the broth.

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 15, 2012
at 01:51 PM

Awesome. My first broth was made with Snapper as well. It turned out great!

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 15, 2012
at 01:51 PM

Thank you, I'll look into those!

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 15, 2012
at 01:50 PM

Thanks for the suggestion. I'll try out some Mackerel this round!

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 15, 2012
at 01:49 PM

That's for the suggestion. I'll try out some Mackerel this round!

667f6c030b0245d71d8ef50c72b097dc

(15976)

on September 12, 2012
at 08:47 PM

always use a lean fish for stock. fatty fish don't make good stock.

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7 Answers

3
0a9ad4e577fe24a6b8aafa1dd7a50c79

on September 16, 2012
at 08:41 AM

Fish isn't as important as which part of the fish you're using. Fish heads and fins are ideal. Some people throw the skin and spine in there too, but in my opinion all you really need are fish heads.

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 17, 2012
at 05:26 PM

Can they be heads from an oily fish?

2
Ff1dbd6cecad1e69a8234fb2c2c5c5ed

(1409)

on September 13, 2012
at 05:46 AM

Lean white fish like sole, St. Pierre (John Dory), Rascasse and the like. Make sure your remove the gills and possibly the eyes. Don't let your broth go too long, 30-45 minutes is fine.

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 15, 2012
at 01:51 PM

Thank you, I'll look into those!

4b5be253ac1981c690689cab7e4bf06d

(3043)

on September 16, 2012
at 02:04 PM

Some people eat the eyes. I tried, it was weird. But, if you have any eye problems , keep them in the broth.

194d8e8140425057fe06202e1e5822a7

(3979)

on July 31, 2013
at 10:58 PM

My fish broths have been bitter, and now I know why! Gotta remove the gills. Though, if you boil for 4-5 hours, the bone soften and you can just eat em right up!

2
Ebb10603524dd22621c1155dd7ddf106

(19150)

on September 12, 2012
at 08:28 PM

Mackerel bones worked extremely well for me. Most of the bones completely disolved - fantastic stuff, and potent.

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 15, 2012
at 01:50 PM

Thanks for the suggestion. I'll try out some Mackerel this round!

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 15, 2012
at 01:49 PM

That's for the suggestion. I'll try out some Mackerel this round!

194d8e8140425057fe06202e1e5822a7

(3979)

on May 27, 2013
at 04:51 PM

How did you make it? Can you soften/dissolve the bones without a pressure cooker?

1
C4deaa6bb01626b4569e8992890381ab

on January 08, 2013
at 05:04 PM

I have heard not to do it with oily fish too, i of course tried it anyway. I used used two salmon heads (gills removed) & two mackerel spines, chucked them in my crockpot for 8 hours, strained them, me & my 8 year old got a bit brave & ate the fish salmon eyes & voila! lovely silky fish broth, it started to gel as it cooled on my worktop, im in no doubt it would have resembled a bowl of jelly/jell-o after refrigeration. I added prawns & some smoked salmon, it was epic! ive made it another two times with the same results, i have never tried it with white fish.

1
A90dfb3c8b984191d8102ccfc0203e90

on September 16, 2012
at 12:33 PM

Any kind of fish HEAD would be good.

A90dfb3c8b984191d8102ccfc0203e90

on September 17, 2012
at 10:29 PM

My grandma uses salmon head.

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 17, 2012
at 05:25 PM

Even if it's an oily fish?

1
05de181d71c1df6304a03566fe821d4b

on September 16, 2012
at 07:28 AM

according to Nourishing Traditions by sally fallon the fish you should be no oily such as sole, snapper, rockfish or turbot, it is believed that the fat in oily fish could become rancid, and to cook the broth as little as 4 hours up to 24 hours.

1
7296570c2094f073260067dae5e79133

on September 13, 2012
at 05:53 AM

I'm going to make my first fish bone broth this weekend I am going to use a snapper head and I'm going to throw some oysters and clams in as well.

5249df0c1098a8ea4607cc305f0cbdcf

(864)

on September 15, 2012
at 01:51 PM

Awesome. My first broth was made with Snapper as well. It turned out great!

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