Fish stock by the campfire: making use of your catch

In this blog

What is fish stock?

Fish stock is a clear broth made from bones, heads and other trimmings. It provides a base for soups, sauces and stews and makes use of more of the catch.

What you need

• Fresh fish trimmings: head, bones and tail.
• Drinking water.
• If available: onion, garlic, carrot and celery.
• Salt, pepper and, to taste, juniper or bay leaf.
• Optional: familiar culinary herbs such as dill or parsley.

Method

1. Rinse the fish parts thoroughly with cold water, removing blood and other residue that can affect the broth.
2. Place in a pot and cover with water. A sufficiently deep cast-iron pan can also work.
3. Add roughly chopped vegetables and seasonings. The stock can also be made without vegetables.
4. Simmer gently for 20–30 minutes. Avoid vigorous boiling.
5. Strain through a sieve or clean cloth and remove the solids.

Use promptly, or cool quickly and refrigerate. Clean jars can be used as containers; a cool box is only suitable if it keeps the stock properly cold. Do not treat the stock as a room-temperature preserve.

A simple soup

Cook potatoes, carrots and a little leek in the stock until tender. Add fish fillets and cook them through gently. Stir in cream or sour cream and finish with dill and salt for a simple kalakeitto.

Cooking by the lake

A small camping stove is enough. A suitable campfire cooking setup is another option where fires are permitted. Vegetables add flavour, but a good stock needs only a few ingredients. Bring kitchen herbs rather than using unidentified wild plants.

At Mökki Tikka, fishing and cooking can be part of the same day, with the lake nearby and a kitchen and outdoor fire area at the house.