Recent News

• Sweet Water Organics How To: Filleting Fish
• Our sprouts are really good, and really good for you!
• Plight of the yellow perch
• Sweet Water perch is on the menu for President Obama’s Dinner at mk Restaurant on April 14th!
• Do you want to work at Sweet Water?
• City wins grant to develop urban farms
• NPR Covers Sweet Water’s Work With Local Perch
• Sweet Water Organics Featured on NBC Nightly News
• Sweet Water Featured on Wisconsin Foodie

Upcoming Events

• Racial Justice and Environmental Sustainability
• A Painting Exhibition By: Jeff Redmon & Geoff Trudeau
• Open Call For Makers!
• Milwaukee to Egypt—Beyond the Arab Spring
• A Chair grows out of a Hotpot A Performance by Hongtao Zhou
• Free Cycling Clinic

Sweet Water Recipes

• Sweet Water Spring Rolls
• Brazilian Fish Stew
• Fish Stock
• Fish Fumet

Sweet Water News

Fish Stock

Ingredients

• 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

Method

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.