Fish stock

Fish stock is a liquid made by simmering fish bones, heads, and sometimes fish trimmings in water. Aromatics like vegetables (e.g., carrots, onions, celery) and herbs are often added to enhance the flavour. It is typically strained before use to remove solids.

Fish stock is primarily used to add a savoury, umami flavour and depth to dishes. Manufacturers add it to seafood-based products like soups, stews, sauces, risottos, and ready meals. It serves as a flavour base, contributing a distinct fishiness that complements other ingredients.

Fish stock is not a food additive and does not have an E-number. Its health implications are related to its nutritional content, particularly sodium if salt is added during preparation. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) provide guidance on salt intake, recommending adults consume no more than 6g per day. While fish is a source of beneficial nutrients, the stock itself is generally consumed in small quantities as part of a meal.