Fish Bones

Fish bones, especially from white-fleshed, mild species like flounder, halibut, haddock, pollock or cod, are ideal for making a clean, flavorful stock. They impart a delicate, oceanic depth without overpowering the broth, forming a clear base that enhances soups, sauces, and risottos. When gently simmered with aromatics, these bones release natural gelatin and subtle umami, resulting in a rich yet refined seafood foundation.