Fish broth
FDC 171606cup (244 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 38 · +28 vs Soups & sauces medianFish broth scores 38 of 100, the Low band, but ranks 8 of 60 in Soups & sauces, comfortably ahead of the category median of 10. No individual nutrient stands out; 100 g provides 2 g of protein, 0.4 g of carbohydrate, and 0.6 g of fat, in line with a broth's thin, calorie-light nature.
Fish broth is simmered from bones and trimmings and used as a light base for chowders, risottos, and Asian-style soups rather than sipped on its own. At just 16 calories per 100 g it's one of the lightest items in Soups & sauces, though a cup carries 200 mg of sodium, worth factoring in for anyone tracking sodium closely.
See how this score is calculated, build a plate around fish broth, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 16 kcal | 1% |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.13 g | 1% |
| Cholesterol | 0 mg | 0% |
| Sodium | 200 mg | 9% |
| Carbohydrate | 0.4 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0.09 g | |
| Protein | 2 g | 4% |
| Potassium | 86 mg | 2% |
| Calcium | 30 mg | 2% |
| Iron | 0.21 mg | 1% |
| Magnesium | 1 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 1 µg | 0% |
| Vitamin E | 0.15 mg | 1% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 39 kcal | 2% |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.32 g | 2% |
| Cholesterol | 0 mg | 0% |
| Sodium | 488 mg | 21% |
| Carbohydrate | 0.98 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0.22 g | |
| Protein | 4.9 g | 10% |
| Potassium | 210 mg | 4% |
| Calcium | 73 mg | 6% |
| Iron | 0.51 mg | 3% |
| Magnesium | 2.4 mg | 1% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 2.4 µg | 0% |
| Vitamin E | 0.37 mg | 2% |
Source: USDA FoodData Central · Public domain
FDC 171606Original analysis by NutriVerdict
Versus the soups & sauces median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Soup, chili beef, canned, condensedDensity 39 vs 38Sauce, sofrito, prepared from recipeDensity 41 vs 38Soup, stock, beef, home-preparedDensity 44 vs 38Original analysis by NutriVerdict
In the kitchen and how to use it
Fish broth is made by simmering fish bones, heads, and trimmings with aromatics like onion, celery, and herbs, then straining the liquid clear of solids. Because fish bones release their flavor faster than beef or chicken bones, the simmering time is usually under an hour, producing a light, delicate stock used as the base for seafood soups, chowders, bouillabaisse, and seafood risottos, where its clean flavor lets shellfish and fish take center stage rather than being masked by a heavier stock. A splash also works well in a quick pan sauce for a piece of pan-seared fish.
Homemade broth keeps refrigerated for a few days or can be frozen in ice cube trays or containers for longer storage, while store-bought versions come in cartons or cans and are worth checking for sodium content, since broths can run salty. Per 100 g this one carries just 16 calories, 2 g of protein, 0.4 g of carbohydrate, and 0.6 g of fat, but 200 mg of sodium, so it works well as a light, low-calorie liquid to build seafood soups and pan sauces on, provided the rest of the dish is seasoned with that existing sodium already taken into account from the start.
Frequently asked questions about fish broth
How many calories are in fish broth?
Fish broth is very light, with just 16 calories per 100 g.
What is fish broth used for?
It is the base for seafood soups, chowders, bouillabaisse, and risottos, made by simmering fish bones and trimmings with aromatics.
Is fish broth high in sodium?
It can be, carrying 200 mg of sodium per 100 g, so it is worth checking labels on store-bought versions.