Features

• Rich in marine collagen
• Organic vegetables and seasonings
• Sustainably caught cod, salmon, and halibut
• Locally made by a broth-expert chef from his own recipe
• Crafted with specialized equipment to extract the most collagen
• Product of USA (WA)  

You can learn a lot by watching how wild animals eat fish.

Eagles, seals, bears, and foxes eat the collagen-rich parts first.

And, traditional cultures from the Baltics to Alaska use the same collagen-rich parts to make nourishing broths.

Our Wild Fish Broth is made from the heads, spines, and fins of wild cod, salmon, and halibut caught in cold, clear pacific Northwest waters.

For extra flavor and nutrition, we add certified-organic vegetables, herbs, spices, and vinegar, plus a splash of white wine.

Fish broth: Simple and versatile
Our wild fish broth serves as a delicious stock for soups, sauces, and stews. Or, you can make a light, delicious soup by adding organic vegetables, scallions, and herbs such as parsley or cilantro.

To lend your broth vibrant color and healthful antioxidant power, add turmeric powder. For added zest and flavor, add hot spices such as cayenne, Tabasco, wasabi, horseradish, paprika, salsa, or chili sauce.

Gelatin and collagen: Nourishing fish-broth factors
Gelatin – and the collagen it contains – are key components of halibut broth.

The body uses collagen to form bones, connective tissues (tendons, ligaments, and cartilage), skin, hair, nails, intestinal linings, and much more.

So-called "marine” peptides from fish collagen abound in four amino acids – glycine, proline, hydroxyproline, and arginine – in unique combinations and ratios.

Marine collagen peptides are reported to stimulate formation of connective tissues, moderate inflammation, and support healthy stomach linings.

In Japan, high-end "beauty restaurants” serve gelatin/collagen-rich  dishes designed to nourish and enhance skin, hair, and nails.

Storage

Store in a freezer at 0° Fahrenheit or lower, where it will retain its quality for up to one year. Refrigerate broth after pouch has been opened and use thawed broth within seven days.

Thawing instructions

Thaw pouch in a bowl — to catch leaks due to small tears/holes that may develop on rare occasions — under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius).

For quick-thawing, place frozen pouch in cool water for 30 to 60 minutes, just until contents have liquefied fully. Once thawed, cook or refrigerate your broth immediately.