Delicious Homemade Fish Stock

Bone broth is all the range nowadays, so much so that you can even buy it powdered. But where’s the glory for our cute ocean friends and the delicious fish stock that they can give us. I’m a big believer in using all the parts of an animal instead of throwing it out and by eating all the parts we also reap so many nutritional benefits. 

Changing up your bone broth to fish stock every once in a while will still give you all the benefits of collagen that most bone broth lovers are searching for while also changing it up a bit and adding some other great things to your diet. Here are a few that I find most noteworthy:

1. Iodine. In general most of us tend to have diets very low in iodine and we don’t proactively add it back into our diets. Our thyroids need iodine to function properly so an iodine deficiency can lead to hypothyroidism and all of its symptoms including unexpected weight gain, hair loss, swelling in the neck, always feeling cold and brain fog among others. 
2. Omega 3 fatty acids. We know that salmon and other fatty fish are wonderful sources of omega 3s so using their bones to make your stock will also provide you with these healthy fats known for keeping your heart healthy and your brain young. 
3. Bioavailable minerals. It is full of minerals that your body will break down and know how to use such as calcium, magnesium, silicon and sulphur.
4. Easy on your wallet. The fancy jars of bone broth are expensive! Sourcing grass fed beef bones or pasture raised chicken bones can also get expensive but wild fish bones won’t break the bank. I got the wild salmon fish head for my stock for $2! 

I also like to add some adaptogens and medicinal mushrooms to my stock (and bone broth) to get more bang from each sip. I like a little astragalus ( a great immune booster and red blood cell builder), reishi mushroom (an adaptogen known for its immune boosting and cancer fighting properties) but feel free to use whichever ones speak to you.

Here’s a recipe to get you started:

Ingredients:

• 1 wild salmon head and carcass (your local fish monger will be the best place to look!)
• Approximately 6 quarts water or enough to cover fish carcass
• 1 yellow onion peeled and roughly chopped
• 4 large carrots
• 4 celery stalks
• 1/4 cup white wine 
• A few sprigs of fresh thyme or 1/2 tbsp dried
• 1 bay leaf 

Directions:

• place fish carcass in crockpot or large stock pot and cover with water. This would also be a good time to add your adaptogens or medicinal mushrooms. 
• Add all the ingredients and bring to a boil if using stovetop otherwise turn crockpot to high for one hour.
• Reduce heat to low and simmer for 4-12 hours 
• Check occasionally and skim any foam that rises to the top
• Strain and store in mason jars in the fridge overnight. 
• Skim any congealed fat from the top.
• Use within one week or freeze for later. 

Use the stock as a base for your favorite soups or just drink it warm with some sea salt to taste.