How to Make Fish Stock (Broth)

[@stevegalliano7835]

Very well done and great photography as well. Thank you!

[@Nabernax]

FYI. celery tops are really good for you.. beet tops and carrot tops.. simmer then toss the tops. full of nutrients. Great vid. thx for the info 👍

[@sailorgirl2017]

Thanks for a great video! I did want to say don't throw out the celery tops, especially if you don't have any other fresh herbs. Pretty sure, Molly knows that now. Very glad that she is adding the scraps to her compost bin. :) Thank you for all of the advice about the gills. I learned quite a bit with this video, especially the lower temp for a simmer vs. boil.

[@zanshibumi]

Very good video, with multitude of comments that may seem small but can save inexperienced cooks from making simple mistakes the first try. Thank you.

[@jamestompkins7928]

Never throw away celery tops and leaves away! They have a huge amount of flavor in them!!

[@n70199]

Thanks for taking the time and effort to produce this educational piece.

[@seafoodsofalaska]

"I haven't been haphazardly throwing celery on my floor" hahah

[@Benelli-ex7oq]

You can use a cheese cloth that works really good

[@everettmunoz8253]

Great information thank you so much for sharing.....

[@acebilbo]

Thank you for a great video. A bit shocked to throw away those tops. I saved those celery heads to eat with peanut butter. I would put the tops in the pot but I wanted to eat them fresh. I did remove the gills and blood lines from 2 Chinook. I also threw in red currants because someone used a lemon. I did not have a lemon, but those currants are lemony.

[@jboy2621]

Oh man this looks so good. Now we need a fish head soup recipe with asian carp. Best use is to make fish broth ramen. And even to hack it better you can use pasta noodles to do it.

[@homesteadrevivals]

I wonder if cooking the broth in a pressure cooker would soften the bones more, and release more of the nutrients into the broth? Or maybe adding a little vinegar or lemon juice before simmering would have the same effect?

[@alaskafishandgame]

Hi Amanda! Cooking the broth in a pressure cooker would definitely soften things more, and get it done faster! Adding a small amount of acid (vinegar, lemon juice) would also help bring minerals out of the bones and could lead to a great broth as well! I encourage you to try both :)

[@MKpixelfan]

Freeze it for 2-6 months

[@littlegoobie]

That magnet knife rack is hilarious. lemme guess what kind of cooking goes on in this kitchen. the knife rack offers an assortment of 5 fish fillet/boning knives and nothing else. heheh

[@alaskafishandgame]

Aside from a few knives for cutting vegetables, you're spot on with your analysis. Lots of meat and fish processing happens in this kitchen!

[@rhuyisia8163]

what fish is used?

[@alaskafishandgame]

I used a combination of Chinook and sockeye salmon, but really this fish stock can be created from any fish using the same parts :)

[@rhuyisia8163]

@@alaskafishandgame thanks! 👍

[@TangoCowabunga]

What size pots are those?

[@alaskafishandgame]

They are 8-quart pots.

[@chrislakomy5571]

Funny how you boast about using the "entire fish" then go and peel off and discard the skin and leaves of the vegetables which are the most nutritious and flavorful part!