Stock- Fish

Used to flavour seafood-based soups and dishes, fish stock is made from the bones of larger fish and vegetables, water and seasonings to heighten the flavour.

To Buy:

Be very careful when selecting ready-made or commercial stocks, as most include several preservatives and artificial flavour enhancers such as MSG. Check the ingredient list before buying from either a supermarket or 'homemeade' stocks from a deli. Try to buy organic where possible.

To Store:

Freeze for up to three months and thaw when needed. Some commercial stocks keep in the pantry until needed, but when opened store in the fridge for a couple of days. Keep fresh stock in the fridge for a couple of days.

Tips & Tricks:

It is easy to make your own fish stock- refer to the recipe list.

Cooking Tips:

Find recipes with Stock- Fish

Nutrition per 1 Cup:

Energy (kJ):

Protein (g):

1.5

Sodium:

Salicylates:

No information available

Carbohydrates, g:

0.3

Fat (g):

0.3

Amines:

No information available

Glutamates:

n/a

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.