If you make your own stock, most likely you are doing chicken stock, and maybe beef broth. I don’t know too many people who make fish stock on a regular basis. But fish stock is delicious and it is so good for you; it’s full of vitamins and minerals.
Note: This is one of the posts that got nuked when I moved my blog after I got deplatformed – I will be updating this recipe eventually. Thanks for your patience.
Fish stock is especially high in iodine, which many of us are lacking in our diets. It is recommended to use the fish heads. Iodine is stored in the thyroid gland which is in the fish head.
The thyroid gland needs iodine to function properly, so if you have sluggish metabolism, thinning hair, low energy or low sex drive, fish stock may be just the ticket.
Many women who have been through pregnancy and nursing find that they need more iodine in their diet. In fact, it was a long-standing tradition in Asia for mothers to make their daughters fish head stock after the grandbabies were born. When I had my baby, they gave me fruit juice at the hospital to stay hydrated. I would have much preferred to drink fish stock.
I also read in Dr. Cate Shanahan’s book, Deep Nutrition that eating fish eyes are really good to improve eyesight. No, you don’t have to pop out the eye and eat it — just make fish stock!
Equipment Needed for This Recipe
Stock pot (enamel or stainless steel — not aluminum)
1 2-gallon glass jar(I use the ones I make kombucha in)
Slotted spoon or tongs
1 mesh strainer