• 2 medium fish carcasses, including heads, of non-oily fish (turbot, rockfish, snapper)
  • shells (and heads if available) from 3/4 lb fresh shrimp
  • 2-3 quarts cold filtered water
  • 1/4 cup apple cider vinegar
  • 3 sticks celery, chopped
  • 4 garlic cloves, peeled & chopped
  • 1 inch fresh ginger, peeled and chopped
  • 1 tsp black peppercorns
  1. Place carcasses, shrimp shells, water, and vinegar in a large stainless steel pot.
  2. Bring to a boil and skim.
  3. Add remaining ingredients.
  4. Simmer covered, for 4-24 hours.
  5. Strain into storage containers for the refrigerator or freezer.
  6. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.