I use fish sauce in beef stew, chicken soups and beef soups. Yes, it has salt, but I don't use much. And it doesn't taste fishy. It has that umami savory essence. I prefer Red Boat brand. Picked up that tip from Serious Eats. The first time I used it in beef stew, DH wanted to know what I did differently and now he reminds me not to forget Red Boat.

My grocery store has bottles of clam juice. I use two or three bottles for clam chowder. I know about simmering shrimp shells and tails, but I havent done that. I havent found the clam juice to be too salty.

For the flavor, I'm sure Donna_loomis is right. For the stock-ness, you can use vegetable stock. But if you don't cook whole fish and want to make stock, you can ask your fishmonger to save you some bones and scraps. Freeze in useable portion.

I'd just use vegetable stock. I find you can sub veg stock for chicken, beef or fish stock in most recipes without adversely affecting taste. Will never add too "fishy" a taste and you can control saltiness by making your own or purchasing a low sodium option.

I use home made but you can get fish stock cubes. Or make a court bouillon which doesn't require any fish but is suitable for fish dishes

When I want to eat something made with fish stock, I use my telephone. (To make a reservation at a restaurant that makes what I have in mind to eat).

I add my vote to Donnaloomis' mention of Asian fish sauce. I too learned about it in Serious Eats, I think from Kenji, who describes using it (and also Worcestershire sauce) as "umami bombs" to boost savory flavor. Both are rich in glutimates which is what does the trick.

Psst - don't tell anyone, but the ingredient in Worcestershire sauce that boosts umami is the same ingredient as what typical fish sauce is made from - anchovies. Look on the label if you don't believe me.

Ahhh…Worcestershire. I’m never ever without Lea and Perrins. Yes, anchovies.

Agree with bottled clam juice or veggie stock.

I just use chicken stock. I keep fish sauce on hand for Asian dishes, but its flavor is nothing like fish stock so would not sub that.

Fun fact about Lea and Perrins. Although it says Worcestershire on the bottle it's always called Worcester Sauce over here. ie Wooster rather than Woostersher

I once heard someone call it Wash Your Sister Sauce.

Thanks.

I have liters of Thai fish sauce.

I have Worcestershire sauce and lots of tinned anchovies

I have Anchovy Paste.

I save and freeze lovster clae juice, steamer clam broth.

None if it is, for me, an adequate substitute. Just loke you would not order Dover Sole and not complain it it tasted like Thai fish sauce or anchovy paste.

We used to have a fush market. Now there is one a town over, but I bet they yoss or dont have haddock racks or heads. The grocery stores seems to get fish already boned. Maybe from Taylor Farms; perhaps from Jalisco.

If I get to visit my sibling in Maine, I may buy a whole fish and pack it on ice to bring back.

I love fish sauce and anchovies, but very very salty and different taste.

When I cook w sheimp, i also save the shells and make broth from them.

I will perhaps use the saved frozen shrimp, clam and lobster claw broth as a seafood broth or fish broth substitute.

I may try the fish stock paste or bouillon. <—- i can rarely remember how to spell that word.

Lots of hood suggestions and eill save me shipping out on a dragger to fetch a haddock.

PS Small sluppery keyboard, sore hands. Pardon Typos

“I once heard someone call it Wash Your Sister Sauce.”

Funny! Our kids liked something I’d serve with Chimichurri. They called it that ”Jimmy Shirley Sauce.”

I remembered Worcestershire had an interesting history, but all I recalled was it was somewhat of an accident. I had to check and found this.

The Accidental Discovery

• The Request: Lord Sandys wanted a local chemist to copy his favorite Indian condiment.
• The First Batch: John Lea and William Perrins mixed vinegar, molasses, anchovies, tamarind, garlic, and spices.
• The Basement Storage: The raw taste was harsh and unappealing, so they left the barrel forgotten in the cellar.
• The Re-Discovery: Years later, they opened the barrel and found that the ingredients had fermented and mellowed into a rich, savory umami blend.

What recipe are you making?

Keep in mind that paying up may way cut ancillary costs. If you can buy a whole fish in the neighing town (if they don't save bits as stock starter), that would probably be the best bet. You can make delightful stock out of meat--it doesn't have to be only bones. Transportinga fish from far off would be a pain. If you do it, I highly recommend Freez-R-Brix, which hold cold and dry for a long time, or dry ice (CO2). Maybe try calling ahead to the near fish store. If they're filleting their own fish, they might save the trimmings for you. If not, you can ask what fish they have before you go. Good luck!

I make my own from leftover shrimp and lobster shells. I really had to suffer eating all that stuff though. teehee! Oh my goodness! It's not hard to come by shrimp and lobster shells. I just saved them in the freezer, until I have enough. Then, I put it in the Crock-Pot along with some distilled water and stuff that goes with it. Then I freeze it. I have some of it in the freezer now. I must need to make something with fish stock 😀

I’m not yet sure to leep I’m making. I was petsuing recipes/books.

I’ve made lobster stock before.

Right now I’m making fancy (premium) Kung Pao Chicken.

I have to keep getting

Off my feet bc of back psin w verticality. DH was going to help me. He wentnoff to water plants 1.5 plus hours ago. All the prep is finally done — mise (en place) — chicken prepped and marinating; sauce (black vinegar, light soy sauce, dark soy sauce, shaoxing wine, sesame, oil, chicken broth, and cornstarch all mixed)

Aromatics (ginger, garlic, Szechuan peppercorn, husk ground into a powder; green onions); vegetables bit of carrot, red, bell pepper, forgot what else. Toasted the peanuts with the skins on that’s the best — red skin peanuts. And have the scallion greens cut on the bias for a pretty garnish.

Now I need to take a little bit of a break.

DH will probably come in and offer to cook it, but I have a better feel and hand and experience with the timing and that’s really after you do all the work the area that is important as all the prep. If you screw it up, you’ve wasted all that prep time and I don’t want to sacrifice so, being picky. I will do it.

He does other stuff he makes really good really really really good pan fried haddock in Panko; chicken thighs in Panko perfectly pan cooked perfectly tender, perfectly flavorful. He does stuff he’s just slow by my standards, but then I’m slow because of my back pain so I guess we’re a real slow bunch here.

Yeah, I like to peruse recipe books. I lie down a lot because I have to take a break from the vertical. I watched the news read and peruse things like recipe books or who knows what

I shouldn’t be fussing around making such a complicated dish except I’ve been craving it and I have not had Kung Pao (Good Kung Pao chicken in a long time. Most restaurants don’t cook it as good as I can.

I’d like to watch a lot of YouTube videos on how to cook stuff. One of the things I want to make soon is salt and pepper calamari. The local restaurant doesn’t make very good salt and pepper calamari and this one restaurant that makes pretty good salt, pepper is an hour drive away so we rarely go there.

In the old days, one could get cheap or free fish racks and heads. Now, if places have them, they charge $$

Sorry if it seemed I was implying there was any similarity or mutual substitutability between fish stock (a broth) and fish sauce (a condiment/flavoring).

They're two very different things. Made in very different ways and used for very different purposes.

Oh, EF & others, I get it. A was, afterall asking for ideas. I may try a bit of Thai fish sauce for a fish stock substitute if I can get by doing that sometime.

It’s always good to have a drawer full of options. Also, a lot of recipes and techniques evolve.

i just tried a bit of doubanjiang in the Kung Pao — not sure I like it, but it’s still really good.

I saw these. Maybe okay. ❓

Looks like you found your solution, petalique 🙂

I haven't had any need for fish stock, but was just thinking about the water from canned salmon - it's a pretty tasty and mild fish broth, but there's not a lot of it in a single can. I guess it could be saved in the freezer...?

Bouillon cubes and paste are necessarily very salty. If you like that, they might be good options, but you seemed not to in your OP. I prefer regular stock, or even broth. The biggest fans I know, of those concentrated jars, are shy of using as much salt as they really want, and will use the paste or cubes to make up for it and think the outcome is delicious because they've upped their salt. I'm not saying that good cooks don't ever use them to good effect--it's just the occasions I personally know.

I haven't found anything like what you describe other than the Bar Harbor cans. It might be worth trying one. There seems to be a lot fo seafood stock but not much fish. It's too bad dashi is the wrong direction.