Fish broth is rich in minerals and gelatin and excellent to add to any soup or fish recipes or just heat up and drink on its own.
Thaw and heat broth to a temperature of at least 158°F. Best enjoyed within 3-6 months, or 3 days of thawing (whichever comes first). Keep frozen until you’re ready.
Fishbones, (mostly halibut) which are rich in minerals and excellent for broth) onions carrot, celery, bay leaf, black peppercorns.