A good fish stock is one of the hardest things to source and one of the easiest to get wrong at home — overcook it and it turns bitter, use the wrong bones and the flavour muddies. Salsus takes the guesswork out of it entirely. Their fish stock is made exclusively from natural ingredients, slow-cooked with vegetables and herbs, then strained and reduced before packing into cartons. The result is a clean, concentrated fish stock with genuine depth — light enough to let the flavour of the seafood shine through, but with enough body to carry a dish on its own. No additives, no preservatives — paleo and keto diet-friendly. The cartons store safely in a cool, dark place for over six months.

Fish stock is the correct base for any seafood-forward dish. It underpins lobster risotto, bouillabaisse, chowder, paella, and seafood soups of all kinds. It also makes an excellent poaching liquid for fish and shellfish, and provides the foundation for white wine and cream-based fish sauces. Your current listing suggests reducing it by four-fifths with white wine and a dash of cream, finished with fresh herbs — chives, chervil, tarragon — for a classic sauce for fish. As with the other Salsus stocks, this is seasoned, so avoid reducing it too aggressively on its own. For sauces that need heavy reduction, consider combining it with a splash of unseasoned liquid to balance the salt.

Producer: Salsus is a Norwegian producer specialising in all-natural stocks and demi-glaces for professional and home kitchens. Their range is made using traditional methods — slow-roasting bones, long simmering times, and careful reduction — with no shortcuts or additives.

Ingredients: Water, Meaty Fish Bones from White Fish, Onion, Carrot, Leek, Parsley, Thyme, Bay, Leaf, Pepper, Salt.

Net: 1 Ltr

Store in a cool dark place - Refrigerate after opening and use within 3-4 days. Alternatively, freeze any unused product in a suitable container.

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