- 3-4 whole carcasses of non-oily fish (i.e. sole, turbot, snapper, rockfish are best)
- 2 tablespoons grass fed butter / ghee, coconut oil, or olive oil
- 2 onions, chopped
- 1 carrot, chopped
- 1 bay leaf
- 1/2 cup apple cider vinegar
- 3 quarts cold filtered water
- At the seafood market (or counter), look for whole, non-oily fish that you can have fileted for you, taking the fish filets for one meal and the carcass (take the heads too!) for making stock. Otherwise, you can just ask if they have carcasses they would otherwise throw away, that they can just give you.
- Melt butter / oil in large stainless steel pot. Add vegetables and cook on low heat until soft, 20-30 minutes.
- Add fish carcasses, cover with the water, and add vinegar.
- Bring to a boil and skim off the scum as it rises to the top.
- Add bay leaf, then reduce heat, cover and simmer for 4 to 24 hours.
- Strain into pint-size mason jars, leaving at least 1" of space at the top if you plan to freeze. Chill well in the refrigerator and remove any congealed fat at the top before transferring to freezer.
- adapted from Nourishing Traditions by Sally Fallon