Seafood Stock, 32oz

No time for homemade? Kitchen Basics introduces Real Stocks for great tasting, healthy soups, sauces, and dishes. Their goal is to help you prepare the same kind of delicious meals we enjoyed while growing up, but using healthy ingredients and quick preparation methods. Their stocks are ready to use in any recipe that calls for stock, broth, or bouillon. Just store it in your pantry until needed, open and pour. There's no need to add water - simply heat until hot. After opening, place original container in the fridge for up to 10 days, or freeze for later use.

Ingredients: Contains 2 or more: (cod, flounder, pollack, herring and/or salmon), vegetable stocks (onion, celery, carrot, mushroom, red pepper), natural flavor (from corn), tomato paste, salt.

Fair Trade. Low Sodium. Dairy Free. Gluten Gree. Wheat Free. Yeast Free.

The terminology stock and broth can be confusing, but most good cooks agree stock is better than broth. The US Department of Agriculture, for its purposes, uses the words interchangeably and does not define them as being different. A few culinary schools teach that stocks are made from bones and broth is made from meat, but there is no outside authority to support this definition.

Historically, stocks have been a chef or home-cook extraction of liquid from cooking meat, bones, and vegetables with herbs. Broth was nothing more than a thin soup eaten at the table until companies like Swanson and College Inn presented their commercial broths as an ingredient to be used in cooking. Most broths contain high levels of salt and enhancers like autolyzed yeast. While they have served as time saving fill-ins, none have approached the quality of a true stock.

Whether shopping for stock or broth, best to read the label. The best products generally contain more protein, no artificial ingredients, less sodium, and no bulking agents like wheat.

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