The Kai Ika Project is a non-profit educational initiative that brings communities together to share unwanted fish parts, reduce waste and conserve fish for future generations.

We want to encourage the use of the whole fish. We hope to empower home chefs to prepare less familiar secondary cuts and demonstrate a variety of recipes to cater for a range of skill levels.  

Fish Stock

Just like all marine ecosystems rely on a productive seafloor, many recipes rely on a flavoursome base stock. 

This high-octane fish stock can be used as a platform to create a variety of delicious dishes.

Ingredients:

• 2kg of fish heads, wings, frames, skin and pin bones

• 2 brown onions, quartered

• 3 bay leaves

• A handful of parsley

• 1 bunch of thyme

• 1 tsp of peppercorns (colour doesn’t matter)

• 1L of water

Add the following if you have them lying around:

• Couple stalks of celery

• A few carrots

• 1 leek

• 1 lemon

Method:

1) Place your washed fish parts in a large pot with all the other ingredients and water. It’s important not to ‘drown’ the boil up with too much water.

2) Place the pot on a medium to high heat and bring to the boil. Once it starts boiling, turn the heat down to a medium to low heat. 

3) Gently let the contents simmer for 30 minutes. Some people prefer not to disturb the fish bones, but we don’t agree! With a wooden spoon, potato masher or another weapon of your choosing, break up the contents of the pot, paying particular attention to the fish. This releases the flavour and protein from the skin, bones and tissue, giving your stock a full-bodied depth of flavour.

4) Give your stock another hour on the stove. Once you have removed it from the heat, let it sit for ten minutes before straining.

5) Allow the stock to cool before transferring to the fridge or freezing.

The stock will keep for at least a week in the fridge but it’s best to freeze it if not used immediately.

New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited