Fish broth tastes better than regular old terrestrial animal broth imo.

Fish bones are more delicate, so its not necessary to cook for a long time. Cook it for 1-4 hours on low heat.

Fish broth is ace. The bones are gelatinous and make a good rich broth and the heads are reputed to add thyroid beneficial substances. I would ask for non-oily fish bones etc though! I'm sure the long cooking times needed would play havoc with the PUFAs in oily fish.

The broth / stock forms the basis of some stunning fish soups - smoked salmon and Jerusalem artichoke (sun choke) soup being my absolute favourite!

BTW - The Whole Foods near me is SELLING fish broth so I doubt I'll get free bones from them!

Use the fish broth instead of water in seafood stews and curries! I wouldn't eat it any other way!

Sisson in his first cookbook 2010 edition has great fish and shrimp stew that fish broth works well in.

Here's a salmon recipe that Paul Jaminet used broth in and it came out great. I've used chicken, turkey, and fish broth in this recipe and it is still great!

http://perfecthealthdiet.com/?p=5339

Fish broth makes an excellent base for any soup or stew that will have fish in it, like gumbo, or things like cioppino. If you like fish, you should like fish broth, and as others have said, it's quick cooking. I'd agree with choosing milder, perhaps less fatty fish, but my concern would be more the flavor than the PUFAS. I eat a lot of fatty fish from cans, and I'm guessing the heat of canning is worse for fats than light simmering in water. But fatty fish always seem....fishier tasting, to me.

I bet many fish markets will practically give these parts away--I'd never thought to ask. Thanks for the great idea!

Wow hope the one by me does this! Thanks for sharing.