Making and Canning Fish Stock
- Published on April 15 2011
- Written by David Blackburn (All Rights Reserved)
It takes about 1/2 to get started and should then be simmered for about 2 hours. Filtering can be done in about 20 minutes. Canning can be done the following day.
After opening, you will be able to make most of the fish dishes listed above in about 30 minutes.
|1 quart||2 quarts||3 quarts||4 quarts||5 quarts||6 quarts||7 quarts||8 quarts|
|Any Fresh Whole White Sea Fish, cleaned.||1/2 pound||1 pound||1-1/2 pounds||2 pounds||2-1/2 pounds||3 pounds||3-1/2 pounds||4 pounds|
|Extra Virgin Olive Oil||1/2 Tbsp.||1 Tbsp.||1-1/2 Tbsp.||2 Tbsp.||2-1/2 Tbsp.||3 Tbsp.||3-1/2 Tbsp.||1/4 cup|
|Spanish or White Onion, peeled and cut into eights.||1/2||1||1-1/2||2||2-1/2||3||3-1/2||4|
|Fennel Bulb, sliced||1/4||1/2||3/4||1||1-1/4||1-1/2||1-3/4||2|
|Garlic Clove, chopped||1/2||1||1-1/2||2||2-1/2||3||3-1/2||4|
|Sprigs of Thyme (Substitue 1/2 tsp. for a sprig if using dried thyme)||1||2||3||4||5||6||7||8|
|Pepper||1 tsp.||2 tsps.||1 Tbsp.||1 Tbsp. + 1 tsp.||1 Tbsp. + 2 tsp.||2 Tbsp.||2 Tbsp. + 1 tsp.||2 Tbsp. + 2 tsp.|
|Canning Salt||2 tsp.||1 Tbsp. + 1 tsp.||2 Tbsp.||2 Tbsp. + 2 tsp.||3 Tbsp. + 1 tsp.||4 Tbsp.||4 Tbsp. + 2 tsp.||5 Tbsp. + 1 tsp.|
|Chinese Parsley, chopped||1/4 cup||1/2 cup||3/4 cup||1 cup||1-1/4 cups||1-1/2 cups||1-3/4 cups||2 cups|
|Water||1 quart||2 quarts||3 quarts||4 quarts||5 quarts||6 quarts||7 quarts||8 quarts|
|Dry White Wine||1/2 cup||1 cup||1-1/2 cups||2 cups||2-1/2 cups||3 cups||3-1/2 cups||4 cups|
- Cut off the tail and heads of fish, then cut the body of the fish lengthwise along the spine, exposing the bones.
- Sauté onion, fennel and garlic with salt and pepper in olive oil until onions are translucent (about 5 minutes).
- Slowly add all other ingredients, with the liquids first and ending with the fish, including the head and tails.
- Bring to a simmer.
- Gently simmer, covered for two hours, adjusting salt and pepper to taste.
- Strain into another pot using a coarse sieve and discard the waste.
- Clean original pot and then strain back into that pot using a fine sieve, discarding the waste.
For Canning (may be done the following day, if covered overnight):
- Bring stock to a simmer for at least 20 minutes.
- Canning using hot pack method with 1" of headspace.
- Processing with a Pressure Canner for 25 minutes for quart jars, at 10 pounds for a weighted gauge and 11 pounds for a dial gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
- Pressure canner, Presto (Best Value)
- Pressure canner, All-American (Best Quality)
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
If you haven't canned fish stock before, you may wish to watch the following free, ten-minute video:
Introduction to a pressure canner, sometimes referred to as a pressure cooker.
At the end of this video you should understand how to can low acid foods how to home can vegetables and home canned soup.