Fish bones for Fish stock 1Kg

An assortment of fish bones to make the perfect stock.


£7.50 Price / kg
In Stock
How to make a great fish stock. 8 servings 1kg meaty fish bones, or fish heads, split 1 large onion thinly sliced 1 large leek, white and pale-green parts only, thinly sliced 1 bay leaf 1 sprig flat-leaf parsley 1 sprig thyme 3 whole black peppercorns Rinse your bones well with cold water. Place bones in a large pot; add remaining ingredients and 10 cups cold water. Bring it almost to a high heat (Do not boil). Then simmer down the to a low whilst, cooking to a mimimum heat, skimming any foam that rises to surface, until flavours combine or between 20-30 minutes. Strain the stock through a fine-mesh sieve or cheesecloth into another pot; discarding solids. (Stock can become made 2 months in advance) Let the stock cool, uncovered, when coled and not before transfer to an airtight container, cover and freeze.

All Pictures shown are for illustration purpose only. Actual product may vary due to nature.