Looking for another way to enjoy fish? When buying fresh fish at a market, don’t just get the fillets. Ask for your heads and bones also. You can use your fillets for a meal and have the heads and bones to make a stock. Fish head stock is extremely healthy and easy to make. It is an excellent source of protein and abundant in many different minerals, including calcium, magnesium, and silicon. The fish heads also contains the thyroid glands, which cooks down into the stock. The thyroid glands of the fish are highly nutritious for us to consume because it nourishes and strengthens our own thyroid gland, helping to maintain and balance our metabolism. This is especially important for those with thyroid issues. The fish head stock also creates gelatin from cooking down the bones. Gelatin is a great source of protein and helps with digestion, as well as creating flexible joints and healthy bones. Once the stock is complete, you can drink it, use it in soups, and add it to your meals as a base for your sauces. You can freeze any leftover stock that you don’t use for later use.
Here’s an easy recipe to make some stock:
Fish heads and bones
Onions
Green Onions
Thyme
Splash of vinegar
Bay Leaf
Parsley
Scotch Bonnet Pepper (If you like spice!)
Put everything in a pot and bring to boil. Once the pot comes to a boil, simmer on low fire for about an hour, stirring occasionally. If any scum appears while cooking the stock, skim off the top and continue cooking. Once done, strain stock and put into containers for later use.
I normally use some right away. I take the meat off of the heads and bones to make a soup using the stock as the base. Add whatever vegetables you like, seasoning, and the meat from the heads and bones. This makes a wonderful soup! You can eat it alone or add rice or noodles in it to make it heartier meal. I usually just eat it by itself. Enjoy!
Here’s an easy recipe to make some stock:
Fish heads and bones
Onions
Green Onions
Thyme
Splash of vinegar
Bay Leaf
Parsley
Scotch Bonnet Pepper (If you like spice!)
Put everything in a pot and bring to boil. Once the pot comes to a boil, simmer on low fire for about an hour, stirring occasionally. If any scum appears while cooking the stock, skim off the top and continue cooking. Once done, strain stock and put into containers for later use.
I normally use some right away. I take the meat off of the heads and bones to make a soup using the stock as the base. Add whatever vegetables you like, seasoning, and the meat from the heads and bones. This makes a wonderful soup! You can eat it alone or add rice or noodles in it to make it heartier meal. I usually just eat it by itself. Enjoy!