Salsus Fish Stock

Name: Salsus Fish Stock
Brand: CLASSIC FINE FOODS
SKU: SALSFH
Price: 13.50 GBP
Availability: InStock

£13.50

Net: 1 litre Norway

All-natural fish stock from Salsus, made from roasted fish bones, vegetables, and herbs. Slow-cooked, strained, and reduced for a clean, concentrated flavour. No additives. The essential base for seafood soups, risottos, chowders, and poaching.

Salsus Fish Stock

£13.50

A good fish stock is one of the hardest things to source and one of the easiest to get wrong at home — overcook it and it turns bitter, use the wrong bones and the flavour muddies. Salsus takes the guesswork out of it entirely. Their fish stock is made exclusively from natural ingredients, slow-cooked with vegetables and herbs, then strained and reduced before packing into cartons. The result is a clean, concentrated fish stock with genuine depth — light enough to let the flavour of the seafood shine through, but with enough body to carry a dish on its own. No additives, no preservatives — paleo and keto diet-friendly. The cartons store safely in a cool, dark place for over six months.

Fish stock is the correct base for any seafood-forward dish. It underpins lobster risotto, bouillabaisse, chowder, paella, and seafood soups of all kinds. It also makes an excellent poaching liquid for fish and shellfish, and provides the foundation for white wine and cream-based fish sauces. Your current listing suggests reducing it by four-fifths with white wine and a dash of cream, finished with fresh herbs — chives, chervil, tarragon — for a classic sauce for fish. As with the other Salsus stocks, this is seasoned, so avoid reducing it too aggressively on its own. For sauces that need heavy reduction, consider combining it with a splash of unseasoned liquid to balance the salt.

Producer: Salsus is a Norwegian producer specialising in all-natural stocks and demi-glaces for professional and home kitchens. Their range is made using traditional methods — slow-roasting bones, long simmering times, and careful reduction — with no shortcuts or additives.

Ingredients: Water, Meaty Fish Bones from White Fish, Onion, Carrot, Leek, Parsley, Thyme, Bay, Leaf, Pepper, Salt.

Net: 1 Ltr

Store in a cool dark place - Refrigerate after opening and use within 3-4 days. Alternatively, freeze any unused product in a suitable container.

Salsus fish stock is ready to use — open the carton and pour directly into your pan.

For seafood soups, use as the full liquid base. Bouillabaisse, chowder, bisque, and Asian-style seafood broths all benefit from a proper fish stock foundation rather than water or vegetable stock.

For risotto, heat the stock in a separate pan and add ladle by ladle. Fish stock gives seafood risotto — particularly lobster, prawn, or scallop — the depth and marine character that makes the dish work.

For paella, use as the cooking liquid in place of water or chicken stock. The fish stock gives the rice a clean seafood flavour that ties the whole dish together.

For poaching, use as the poaching liquid for fish fillets or shellfish. A gentle poach in fish stock produces a far more flavourful result than water, and the poaching liquid can then be reduced into a quick sauce.

For a classic white wine fish sauce, reduce the stock by four-fifths with white wine and a dash of cream. Finish with fresh herbs — chives, chervil, or tarragon — for a sauce suited to Dover sole, sea bass, or any delicate white fish. Be mindful that this stock is seasoned, so taste as you reduce and adjust accordingly.

Any leftover stock can be cooled and frozen for later use.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A good fish stock is one of the hardest things to source and one of the easiest to get wrong at home — overcook it and it turns bitter, use the wrong bones and the flavour muddies. Salsus takes the guesswork out of it entirely. Their fish stock is made exclusively from natural ingredients, slow-cooked with vegetables and herbs, then strained and reduced before packing into cartons. The result is a clean, concentrated fish stock with genuine depth — light enough to let the flavour of the seafood shine through, but with enough body to carry a dish on its own. No additives, no preservatives — paleo and keto diet-friendly. The cartons store safely in a cool, dark place for over six months.

Fish stock is the correct base for any seafood-forward dish. It underpins lobster risotto, bouillabaisse, chowder, paella, and seafood soups of all kinds. It also makes an excellent poaching liquid for fish and shellfish, and provides the foundation for white wine and cream-based fish sauces. Your current listing suggests reducing it by four-fifths with white wine and a dash of cream, finished with fresh herbs — chives, chervil, tarragon — for a classic sauce for fish. As with the other Salsus stocks, this is seasoned, so avoid reducing it too aggressively on its own. For sauces that need heavy reduction, consider combining it with a splash of unseasoned liquid to balance the salt.