JAKARTA - Broth is usually made from beef or chicken bones. However, broth can also be made from seafood, which has an equally delicious and savory flavor.
As quoted from Tasting Table, on Friday, August 29, 2025, seafood broth can be used to make noodle dishes or other soup-based dishes. Its savory taste and aroma enhance the flavor of food.
Seafood broth is made by boiling the seafood for a long time, allowing the juices to fully release. Shrimp shells are commonly used, cooked until the water turns slightly cloudy.
Besides shrimp, seafood broth can also be made from crab or lobster shells. You can simply boil crab or lobster shells to make broth, but there are a few tips to make it even more delicious.
It's best to roast the crab or lobster shells first. This process prevents the broth from being too pale and salty; instead, the broth will be golden and fragrant.
Roasting the shells also caramelizes the natural sugars in the shells. This can enhance the seafood's distinctive sweetness and create a smoky flavor.
Making seafood stock by roasting the shells first is quite simple. Here's how:
- Arrange the crab or lobster shells neatly on a baking sheet.
- Bake at 200 degrees Celsius for 10 to 15 minutes.
- Stir once or twice during the baking process until they turn reddish brown.
- Avoid burning the shells, as this will create a bitter taste.
- Boil until boiling, creating a delicious and savory seafood stock.
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