π¨οΈ Print post
Fish stock for brain health and the collagen doesnβt hurt! Please see the video of this recipe. You will find more information about the benefits in Sally Fallon Morell’s recipe.
Ingredients
- Fish head, carcass
- Filtered water
- 1 onion, sliced
- 3 garlic, chopped
- 2-3β ginger piece, sliced
- ΒΌ cup apple cider vinegar
Instructions
- Clean the fish carcass well with running water.
- Place into a large stockpot and cover with water.
- Add remaining ingredients.
- Bring to a boil, then immediately turn to an active simmer.
- Allow to simmer for 1 hour, then remove from heat.
- Place a strainer overtop a large bowl and pour the broth into the strainer.
- Use broth for a soup immediately or refrigerate for the next day.
- You can also freeze, once cooled.
Have you ever come across parasite worms in the raw fish while preparing it? Don’t want to gross anyone out, but I read that this is common. While getting the carcasses cut to fit into the slowcooker, I noticed live ones in our fresh Alaskan Salmon (flown in by our local specialty grocer, every year). I didn’t see any in last year’s batch. I noticed that they shrink and are barely noticable after having been in the simmering hot water. It’s off-putting, but, in your opinion, is it safe to consume after cooking?
I would not eat anything raw that had worms on it. If worms were visible while cleaning, I would contact the place it was purchased and ask about it; personally I would not eat it.
In general parasites that are not visible, my understanding are cooked out when you fully prepare the dish using enough heat. But I would not knowingly acquire “high risk” foods or from places that cannot explain the issues.