Fish Stock Base

Gently steamed whole white fish blended with a host of fine ingredients make up our exquisite Major Fish Stock Base. It’s our first choice for paella and mussels, and it’ll also add a mouth-watering, light fish flavour to soups, risottos, pie fillings and terrines.

But sauces are where it really comes into its own. Especially when only a more elegant Voluté will do. Simply use fish stock instead of milk then add cream to finish. Delicious!

Yield

1kg makes up to 50 litres of stock (once diluted)

Suitable for Coeliacs

  • No artificial additives, colours or preservatives
  • No added MSG
  • Freeze thaw stable
  • Mixes instantly
  • Saves on preparation time
  • Long shelf life
  • Low-salt

Add to milk and butter to make a lovely fishy mash for your fish pie

typical values per 100mls base per 100ml of
prepared stock (2.5%)
energy kjoule 839 21
energy kcal 198 5
protein 14.5g 0.4g
total carbohydrate
of which:
sugars
starch 		35.2g

9.0g
25.2g 		0.9g

0.2g
0.6g
total fat
of which:
saturates 		0.3g

<0.1g 		Trace

Trace
fibre 1.0g 0.03g
sodium 5.4g 0.13g
Per 100ml of prepared stock: salt 0.34g

Fish (44%) (cooked white fish, cod powder), maltodextrin, glucose syrup, salt, yeast extract, lemon juice concentrate, stabiliser: guar gum, anchovy paste, dried onion.

Majors Stock Bases are made from the finest ingredients, one of the lowest-salt range of concentrated paste stocks in the foodservice market today. With outstanding results, chefs now season their dishes, adding salt just as they would to recipes using "own-made" stock.

Directions for Use

Simple to DILUTE. Dissolve 20-25g (1 level to 1 heaped dessertspoon) depending on taste, into 1 litre of boiling water and whisk. Each 1kg pot yields up to 50 litres. Or, alternatively, MIX-IN directly to sauces, dressings and fresh dips. The soft semi-liquid paste is so versatile and easy to use, it can be BRUSHED-ON directly to enhance the flavour of your dish.

Recommended Storage

Before opening, store in a cool dry place. Once opened use within 3 months or by the best before date and keep pot tightly closed and chilled (<5°C) between use.

Major Stock Bases are ideal for a kitchen like ours... says Steven Hodge, Head Chef at the University of Exeter, who has been a chef for 21 years.

We produce food in large quantities and need to use a product that we can rely on to deliver great tasting results.
Did you know?
Some professional chefs have even been known to add a spoonful of our Major Stock Bases to their own stock, to enrich the flavour!
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