Fish Bouillon

Store in a cool, dry place. Once rehydrated, store any unused liquid broth in the refrigerator for up to 3 days or freeze for up to 3 months.

Start with less than you think you need; you can always add more for a stronger flavor.

Dissolve cubes or powder in hot water before adding to dishes to ensure even distribution.

Use it to add depth to seafood chowders, paella, or even a simple risotto.

Seafood (fish, shrimp, mussels)

Cream and dairy

Lemon and herbs (dill, parsley, thyme)

White wine

Rice and pasta

Adding too much, which can overpower the other flavors with a salty, fishy taste.

Not fully dissolving the bouillon before adding it to liquid, leading to clumps.