A light, clear broth made from white-fish bones that adds gentle seafood depth without tasting fishy. It’s the base that quietly lifts soups, sauces, and rice dishes.

How it’s made?
A light, clear broth made from white-fish bones that adds gentle seafood depth without tasting fishy. It’s the base that quietly lifts soups, sauces, and rice dishes. Clean fish bones are simmered briefly with aromatics and herbs, never boiled. After straining, the result is a clean, fragrant stock ready to layer flavour.

Benefits:

Fish stock is a light, mineral-rich broth that supports gut health, joints, immunity, and adds clean umami flavour to everyday cooking.

Ingredients:
Sole Fish head, fish bones, fish trimmings, spices, onion, carrot, ginger, celery, and water.

Shelf Life:

10 days in fridge and 3 months in freezer