Alaskan Salmon Broth
Many traditional societies consider fish broth to be even more nourishing than chicken or beef broths. This superb salmon broth is made from fresh wild salmon caught in the cold, clean waters of Alaska. The recipe focuses on obtaining optimum nutrition and flavor, and is guided by time-honored culinary traditions, in which good fish heads and spines would never be wasted.
Native peoples in Alaska covet the oiliest salmon from early spring for their broths. Eastern Europeans, Asians, and Scandinavians have always made broths, soups, and sauces from oily fish, including smelt, herring, and salmon.
Our salmon broth is an infusion of collagen, bio-available minerals, and oils from salmon heads and spines. The fish's head includes its thyroid, and the minerals that are stored therein are part of the infusion, as are nucleic acids from the eyes and nerve tissues. The fillet is not a part of the broth, although the spines and heads do have some flesh remaining on them at the time of cooking.
The simmering time is kept to around an hour, at the minimum temperature required to melt the collagen, in order to preserve the delicate fish oils. Only stainless steel pots and implements are used during preparation and packaging. Pure water for the broth is sourced from a local well, free of fluoride or chlorine. Unrefined sea salt is added for its trace minerals, and organic or local vegetables complete the flavor profile. No preservatives or MSG are added, just wholesome ingredients and careful preparation. The broth is quickly frozen in convenient BPA-free 24 fl oz packs.
Drink 'as is', or use as a base for nutritious soups and sauces. Try some delicious marine collagen for health and beauty!
Keeps for 6 months in the freezer. Defrost in the refrigerator. Keep refrigerated once defrosted, and use within 7 days.
Alaskan Salmon Broth Ingredients:
Salmon Stock (Filtered Water, Salmon [Heads And Spines] Organic Carrots, Organic Onions, Organic Celery, Organic Bay Leaves, Organic Black Pepper, Pink Himalayan Salt, Organic Apple Cider Vinegar) Contains: Fish
Shipped to you:
Frozen, with dry ice (continental USA only)
SALMON AND HALIBUT FISH BROTHS
HOW DOES YOUR FISH BROTH DIFFER FROM YOUR CHICKEN AND BEEF BONE BROTHS?
Bone broths and fish broths are a great source of collagen. Knuckle bones and marrow bones are used to make beef bone broth. Cartilage rich chicken bones and feet are used to make the chicken bone broth. The collagen from the bones and cartilage is transferred to the broth when lightly simmered; 24 hours for the chicken and 48 hours for the beef. Yet another popular source of collagen is Collagen Hydrolysate, which comes from the skin.
Alaska Broth Company, who make our fish broths, use the head and the spines of salmon and halibut. Why these parts? The fish head is where most of the nutrition is, including the thyroid, and all the marine minerals as co-factors. The spine, disc and pad, are collagen.
The simmering time is kept to around an hour, at the minimum temperature required to melt the collagen, in order to preserve the delicate fish oils.
WHAT IS THE BEST WAY TO HEAT THE FISH BROTH?
Proper heating is important due to the delicate nature of collagen and fish oils. For this reason, we don’t advocate using a microwave for our broths. Place the desired amount of broth you wish to consume into a small saucepan and place over low to medium heat until it steams, or just comes to a light simmer. This brings the broth to a perfect sipping temperature without damaging the collagen.
HOW DO YOU DEFROST THE FISH BROTH?
There are several methods to thaw a bag of fish broth. You can set the unopened bag in a bowl to catch the condensation, and put in the refrigerator for 24 to 48 hours. You can also set the unopened bag in a bowl and leave it at room temperature for an hour or so to get the process started, then transfer to the refrigerator. The quickest way is to set the unopened bag in a bowl or pan of lukewarm water for 20-30 minutes. Refresh the warm water and repeat until it is thawed. If you only need one serving it’s not necessary to thaw the entire bag.
DO I NEED TO DILUTE THE BROTH OR ADD ANYTHING TO IT?
The salmon and halibut broths are ready to heat, just pour into a mug and enjoy without adding a thing. However, here are a few simple ways to change it up a bit if you’d like:
- Add a squeeze of fresh lemon and chopped dill or other desired fresh herbs. The vitamin C from the lemon allows the body to assimilate the collagen more effectively.
- Add a half cup of already cooked vegetables for a hardy snack or light lunch.
- How about a side of fermented vegetables? Again this helps the body assimilate the collagen.
- For a little extra protein, add a bit of fresh or smoked fish.
STORING FISH BROTH
HOW MUCH FREEZER ROOM DO I NEED?
The fish broths are packaged in BPA-free sealable stand up bags. The bags are approximately: 8 1/2" high x 6" wide x 4" at the base.
HOW LONG CAN I KEEP THEM IN THE FREEZER? WHAT ABOUT IN THE REFRIGERATOR?
The fish broth can be kept in the freezer for 6 months, according to production date, when the freezer temperature is set at zero or below. Once thawed the broth should be refrigerated and consumed within 7 days. If you need to, you can extend the defrosted shelf life by only partially defrosting to the point of still somewhat frozen or slushy.
MY FISH BROTH ARRIVED LATE AND IS PARTIALLY THAWED. IS IT OKAY TO REFREEZE THEM?
On occasion the carrier may have a weather related or other delay. The insulated container and dry ice will usually keep your food frozen for several additional days. For a longer delay, if they arrive slushy or at least refrigerator cold, they may be refrozen.
I’M CONCERNED ABOUT RADIATION FROM FUKUSHIMA. ISN’T THAT A PROBLEM?
We’ve looked into this and found that seafood taken from Alaska waters tested negative for radiation. You’re welcome to read the results provided by our salmon supplier Loki Fish Co. And from the Alaska Dispatch News you can also check out the more recent test results from November 30, 2015 here.
WHAT ABOUT MERCURY IN SALMON AND HALIBUT?
Salmon from Alaska's clean waters, because of their short life span, are reputed to be the lowest of the fish in mercury. Also by using the heads and frames of smaller younger halibut instead of older ones reduces accumulation concerns.
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