Seafood Stock

LiquidSeafoodAllergen: FishAllergen: ShellfishNot vegetarianBrinySavoryUmamiOceanicCleanLight-bodied

Nutrition (per 100 g)

Calories: 9
Protein (g): 1.5
Fat (g): 0.2
Carbs (g): 0.3
Fiber (g): —
Sodium (mg): 350

Values vary with salt level, bones-to-water ratio, and reduction. Commercial versions often contain more sodium than homemade.

Storage

Room temp: up to 0 days
Refrigerated: up to 4 days
Frozen: up to 90 days

Seafood stock is a clear, savory cooking liquid made by simmering fish bones and shellfish shells with aromatics. It brings a briny, clean ocean aroma and light body that concentrates well when reduced, and because it derives from fish and shellfish it is not vegetarian. Cooks use it for seafood soups and stews, risotto, paella, and pan sauces, and it is sold fresh, frozen, shelf-stable, or as paste concentrates.

Classical French cuisine codified fish fumet, while shellfish stocks feature across Mediterranean and Iberian kitchens; related broths appear in Japanese and Southeast Asian cooking. Modern production scales the process with pressure extraction and filtration for clarity.