Essential Cuisine

Fish Stock Mix

A white fish stock made with quality whole fish with a characteristic flavour of delicious chef made fish stock. Looks like fish stock, tastes as a fish stock should, add it to your cream reductions at the last minute and taste the difference.

Size: 700g tub

Yield: 40 litres (based on 16g of stock per litre)

Shelf-life: 18 months

Directions for use: Simply add the required amount of mix to boiling water and stir. The mix will instantly dissolve, leaving only its great depth of flavour.

Ingredients

when reconstituted

Fish Stock (Water, Fish, Onion, Celeriac, Leek, Carrot Extract, Spice, Herb), Salt, Maltodextrin, Yeast Extract, Rapeseed Oil.

For allergens see ingredients in bold.

Nutritional Information:

Typical Values	Per 100ml prepared	Per 100g as sold
Energy	15.9kJ / 3.8kcal	992kJ / 237kcal
Fat	0.07g	4.5g
(of which saturates)	0.05g	3.1g
Carbohydrate	0.36g	22.5g
(of which sugars)	0.09g	5.5g
Fibre	0.04g	2.7g
Protein	0.42g	26.5g
Salt	0.56g	35.0g

VIEW ALLERGEN ADVICE >

Chef'sTips

Enhance your fishcakes by sprinkling some of the Fish Stock powder into the hot potato.

Mix with Béchamel Sauce Mix for the perfect fish veloute.

Add the Fish Stock to flour and paprika to coat the fish, then fry to create a great flavour.

Fish stock is a great base for a Thai Pak Choi soup, add ginger, garlic, chilli, lemon grass & lime leaf.

Great base for a fish cream sauce.

Our Fish Stock is made from pure white fish and when made up as a stock with boiling water it will have a cloudy effect. As with fresh fish stock if you allow your stock to settle after passing the sediment will settle to the bottom, this is the same for our stock.

For light soups, sauces and risotto, just use 12g of Essential Cuisine Fish Stock Mix per litre of water