Seafood Broth
Also known as: seafood stock
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Also known as: seafood stock
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Freshly made or opened store-bought seafood broth typically lasts 3 to 4 days when stored in a sealed container in the refrigerator.
Yes, it freezes very well. It is best used within 2 to 3 months for optimal flavor. Freezing in ice cube trays is convenient for small portions.
Fish stock is usually made only from fish bones and heads, while seafood broth often includes shells from shrimp, crab, or lobster, giving it a sweeter, more complex flavor.
Clam juice diluted with water, vegetable broth with a splash of fish sauce, or even chicken broth diluted with water can work in a pinch.
Commercial seafood broths are often high in sodium. Look for 'low-sodium' versions or make it at home to control the salt content.
Discard the broth if it develops a sour or overly 'fishy' pungent odor, shows signs of mold, or if the liquid becomes unusually cloudy or slimy.
Generally yes, but some commercial brands may use thickeners or yeast extracts that contain gluten. Always check the label for certified gluten-free status.
It is best suited for seafood-based dishes like bouillabaisse or paella, as its distinct oceanic flavor may clash with poultry or beef dishes.
Seafood Broth is a versatile ingredient found in cuisines around the world. With 12 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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