Fish Broth: How to Make It, Best Brands, and Substitutes

80 years ago, in the Long Island Seafood Cookbook, J. George Frederick wrote about fish broth, “The whole family of fish chowders, fish stews, gumbos and bouillabaisse, including even the gefullte fish, count upon the fish head, tail, skin, bones for the real essence of fish flavor. We need to incorporate this homely principle still […]

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