Fish bones for Fish stock

When it comes to making a rich and flavorful fish stock, the use of high-quality fish bones and heads cannot be understated. At our fish market, we offer top-grade white bones and heads of fresh fish for the purpose of making delicious stock. Our fish bones are carefully selected to ensure maximum flavor and quality, and we freeze them down so that you can use them whenever you are ready. To make a classic fish stock, you can follow this simple recipe. In a large stockpot, combine the fish bones and heads with aromatics such as onions, carrots, and celery. Add in water and bring the mixture to a simmer. Skim off any impurities that rise to the surface, then let the stock simmer for an hour or two to allow the flavors to develop. Once the stock is ready, you can strain it and let it cool before portioning it into smaller containers for freezing. To condense the stock down for future use, consider simmering it in a pot over low heat until it reduces in volume by half or more. This will intensify the flavors and make it easier to store in the freezer. By using our high-quality fish bones and following the proper techniques for making and condensing fish stock, you can elevate the flavors of your seafood dishes and enjoy the convenience of having homemade stock on hand whenever you need it.