Fish Broth

"Good broth will resurrect the dead."  South American Proverb

A good bone broth, a near miraculous food, reduced to its most vital animal essence, holds in suspension all of the liquid goodness of the bones, the whole mineral matrix such as calcium, magnesium, silicon, phosphorus, sulfur, and hydrophilic colloids, in a highly digestible form. Fish broth, unlike other bone broths, offers some additional unique and special benefits that are all its own.  Fish broth, made from fish carcass and especially FISH HEAD, which is the secret ingredient, containing the all important thyroid gland, besides containing all the goodness of the bones, as well as DHA, EPA and nucleic acid (DNA/RNA), contains a rich supply of important bio-available iodine and thyroid strengthening substances.

AN INTERESTING ASIDE

Perhaps the ancient Chinese were on to something when they believed they could rejuvenate ailing patients with a soup made from the thyroid gland.

Likewise, in Queen Victoria's England it was not uncommon for prominent physicians to treat sick patients with raw thyroid sandwiches.

Finally, coming full circle and heading right back to Scotland for more fascinating food-lore and downright food weirdness - enter Crappit Heid. 

Crappit Heid is a traditional Scots dish of stuffed cod head that originated among the fisherfolk of the Hebrides, an archipelago of islands off the west coast of Scotland.  The Scots long reputed for their unequaled strength and robust physicality, sold the more expensive fillets of fish, such as cod and haddock, in the markets, and kept the offal and highly nutritious parts of the fish, such as the thyroid containing fish head and highly prized oily cod livers, that would ordinarily be thrown away, for themselves.

A favorite midday or evening meal among the thrifty fisherfolk, Crappit Heid, which almost sounds like a seafood version of haggis to me, is a washed, descaled, fish head that is stuffed with a mixture of cod liver, oats, suet, onion and seasoning. The head is then sewn shut, poached in seawater or court bouillon made from fish stock and onion, and served with a side of root vegetables.

THYROID BENEFITS

Consuming fish broth, perhaps in a bowl of luscious clam chowder or miso soup, to my mind anyway, offers a less exotic but far more palatable way to obtain the reputed strengthening and rejuvenating benefits of the thyroid containing fish head.


HOW TO MAKE FISH BROTH

When making fish broth it is important to use non-oily white fish such as flounder, haddock, halibut, cod, sole, turbot, rockfish or snapper. 

 butter
3/4 lb. chopped celery
1/4 lb. chopped scallion
1 T. sea salt
1 T. black pepper
2 t. fresh ginger
1 t. celery seed
carcass and head of white fish
1/2 onion
6 c. water
1/4 c. parsley

Saute celery, scallion, sea salt, pepper, ginger, and celery seed in butter for about 5 - 7 minutes.  Add the fish carcass and fish head and simmer for an additional 3 minutes.  Add onion, water, and parsley and simmer for 35 - 45 minutes.   Strain through cheese cloth and pour into Mason jars.