Peatogenic
Member
- Joined
- Sep 11, 2017
- Messages
- 746
I use three snapper fish heads and simmer on stovetop. Exactly the same way you might prepare chicken or beef bone broth. The difference is that fish heads only need to cook between two and three hours and you get an incredibly gelatin rich broth. Avoid high fat fish like salmon, as the broth just doesn't taste right in my opinion. With snapper it's a very delicate fish taste.
"Broth and soup made with fishheads are rich in iodine, thyroid-strengthening substances, and fat-soluble vitamins. Although a fish does not have an actual thyroid gland, but rather diffuse thyroid follicles with many located in the head (notably around the eye area and the pharynx), the good news is that these follicles are very similar to mammalian thyroid tissue.” - Sarah Pope
"Broth and soup made with fishheads are rich in iodine, thyroid-strengthening substances, and fat-soluble vitamins. Although a fish does not have an actual thyroid gland, but rather diffuse thyroid follicles with many located in the head (notably around the eye area and the pharynx), the good news is that these follicles are very similar to mammalian thyroid tissue.” - Sarah Pope