French Fumet de Poisson (Fish Stock)

A quickly made stock from fish bones and trimmings (typically white, non-oily fish), simmered briefly with white wine, onion, and herbs — notably shorter-cooked than meat stocks to avoid extracting bitterness or an overly fishy flavor.

Flavor Profile

Delicate and lightly savory with a clean oceanic note and a subtle wine acidity.

Culinary Uses

Base for classical French fish sauces (sauce normande, velouté-based fish sauces) and as a poaching liquid for fish.

Regional Variations

Some versions add mushroom trimmings for extra depth; oily fish (salmon, mackerel) are generally avoided as they produce a stronger, less versatile fumet.

Storage

Refrigerate 1–2 days given the fish content; freezes well for a couple of months.

Contains fish — flag for allergen purposes.