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


  • 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
  • 2
    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):
  • 1
    bay leaf
  • 5
    peppercorns, whole black
  • 2
    whole cloves or use 2 whole cardamon pods
  • 1 Tbsp
    thyme, dried
  • 6
    parsley stalks, cut into pieces

How to Make Alaskan Fish Stock or Fume


  1. Clean fish head and bones, rinse thoroughly with clean water.
  2. Cut carrots, onions, and celery.
  3. Make a sachet of herbs (a pocket of cheesecloth with herbs tied up inside.)
  4. In 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.
  5. Line a fine mesh strainer with cheesecloth and strain the liquid from the solids.
  6. Store in airtight containers either freeze or pressure can.
  7. Now use some of your stock to make clam chowder and serve with that sourdough bread!

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