Fish Stock



Fish Stock

Fish stock is made by simmering fish bones, aromatic vegetables, and herbs in water. It serves as a foundational ingredient in many recipes. Fish stock provides depth and complexity to seafood-based soups, sauces, and risottos. 

Its delicate, briny essence complements a wide range of flavours, and of course fish stock can be crafted from various types of fish, allowing for different flavour profiles.

For convenience, fish stock can be bought rather than made, either in its liquid form, as a concentrated liquid, or as fish stock cubes or in powder form to rehydrate. 

Dashi no moto is the Japanese powdered version, but any cuisine that uses fish stock, which is most cuisines, have their own version.