First Fish, a Toronto non-profit, turns the bones left over from its wild turbot, caught by Inuit fishermen in Pangnirtung on Baffin Island, Nunavut, into this ready-to-heat frozen broth, so nothing from the catch goes to waste.
Thaw overnight in the fridge, heat until steaming hot, and enjoy within three days. Sip it on a chilly evening, or use it as the base for fish stews, chowders and risottos.
