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Where can I buy fish stock or broth?

foodtrip Jun 18, 2010 10:00 AM

I need some fish stock (or broth) and I'm too lazy/busy to make it myself. Are there any stores that sell it? I only ever see beef, chicken and vegetable broth. Prefer Rockville/Bethesda area, but willing to drive some. Thanks.

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  1. m
    MartinDC RE: foodtrip Jun 18, 2010 10:45 AM

    Check with Wagshals meat and fish market in Spring Valley (upper Mass avenue). They sell different stocks in quarts.

    1. monkeyrotica RE: foodtrip Jun 18, 2010 11:42 AM

      Safeway carries Better Than Boullion concentrate; most carry beef and chicken, some carry fish stock.

      1 Reply
      1. re: monkeyrotica
        shellymck RE: monkeyrotica Jun 19, 2010 05:39 AM

        I've also seen the Knorr brand of bouillon concentrate in Giants but it's usually kept with the ethnic foods, not in the soup aisle, where you'd expect it. Probably not what you wanted though....

      2. i
        Indy 67 RE: foodtrip Jun 19, 2010 07:29 AM

        River Falls Seafood Market (River Road in Potomac) is a superb seafood market. I suggest you give them a phone call. If they don't routinely have fish stock available, they probably could prepare as much as you need with a little notice. Certainly, they have the heads and bones available in quantity and they do prepared foods.

        5 Replies
        1. re: Indy 67
          foodtrip RE: Indy 67 Jul 4, 2010 07:59 PM

          Ironically, River Falls is where I buy almost all of the fish I cook and also where I usually source fish heads and bones for stock. They do not sell fish stock. I ended up getting my fish heads and bones from there and making the fish stock myself.

          1. re: foodtrip
            chefj RE: foodtrip Jul 5, 2010 04:36 PM

            A much better product , I am sure. ( :

            1. re: chefj
              Joe H RE: chefj Jul 5, 2010 05:15 PM

              You really want to make a fish stock or fish fumet from scratch. It is not that big of a deal. I cannot tell you what a difference in taste (and texture) it will make.


              1. re: Joe H
                chefj RE: Joe H Jul 6, 2010 06:26 PM

                I assume that you were responding to the original post?

                1. re: chefj
                  Joe H RE: chefj Jul 6, 2010 07:22 PM

                  Yes, sorry, that my post referenced your's; not my intention.

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