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Stock and Soup Bones
  • Description

    Whether you're making clam chowder or bouillabaisse, seafood risotto or a rich fish sauce, the best seafood dishes start with a good fish stock. And the most flavorful fish stock starts with fish bones and heads. Since you're unlikely to collect enough of them in your day-to-day kitchen life, we've made it easy for you.
  • Ingredients

    Fish Heads And Bones For Stock Or Soup.

    Heads and bones typically from one or more of the following white fish: Snapper, Grouper, Flounder, Striped Bass, Sea Bass, Tile.

  • Explanatory Information

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Stock and Soup Bones

Availability Note
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