Alaskan Fish Stock or Fume

Sherry Blizzard


I love fish soup, risotto, gumbo, and chowders. There is no better base than a good fish stock made from scratch. I am using the head of a lingcod (it weighs 5 lbs.)

Fish stock should be made from the head and bones of white fish such as halibut, lingcod, or other lean fish. Avoid using salmon or trout as the fat content is too high and it makes a very "fishy tasting" stock.

Stock is easy to prepare and can be stored in the freezer or pressure canned in pint jars for 20 minutes at 11 psi.

Use this yummy light stock in your risotto or in your next batch of clam chowder.

★★★★★ 1 vote
depends on recipe
10 Min
1 Hr 30 Min


Add to Grocery List

1 gal
4-5 lb
fish head and/or bones (halibut, lingcod, rockfish etc)
2 large
carrots, peeled and cut into large pieces
1 large
yellow onion, peeled and cut into large chunks
stalks of celery, cut into 1/2" pieces
1 1/4 c
white wine, dry (use something you would want to drink)
to make the sachet of herbs (tied in cheesecloth):
bay leaf
peppercorns, whole black
whole cloves or use 2 whole cardamon pods
1 Tbsp
thyme, dried
parsley stalks, cut into pieces

How to Make Alaskan Fish Stock or Fume


  • 1Clean fish head and bones, rinse thoroughly with clean water.
  • 2Cut carrots, onions, and celery.
  • 3Make a sachet of herbs (a pocket of cheesecloth with herbs tied up inside.)
  • 4In a large stockpot filled with 1 gallon of water, add fish, vegetables, wine and sachet of herbs. Bring to a boil and allow to simmer for 1 1/2 hours or until the fish falls apart.
  • 5Line a fine mesh strainer with cheesecloth and strain the liquid from the solids.
  • 6Store in airtight containers either freeze or pressure can.
  • 7Now use some of your stock to make clam chowder and serve with that sourdough bread!

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About Alaskan Fish Stock or Fume

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