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Fish Stock


  • 6-8 lbs Fish carcasses, cleaned and rinsed
  • 8 oz. Onions, peeled and chopped
  • 8 oz. Celery, chopped
  • 8 oz. Mushroom trimmings (optional)
  • Sachet of parsley, bay, thyme, and crushed peppercorns
  • 4 1/2 qt. Cold water


  1. Combine fish bones and water in a stockpot. Bring to a simmer and skim the scum that rises to the surface.
  2. Add the mirepoix (celery, onion, and mushrooms) and sachet.
  3. Simmer for one hour.
  4. Strain for use, or cool, cover and label.

Makes 1 gallon.

This entry was posted on November 26 2010