Alaska Fish Broth | Why brothing?
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Why brothing?

Ask an Eagle

If we look to nature as a guide; bears, seals, eagles, seagulls, and foxes eat the parts of the fish that are rich in collagen first; the head, organs, roe and skin and they eat the fillet last or not at all.

Why?

Muscle meat is less than 2% collagen; whereas the part favored by wild animals are over 50% collagen.

 

What can we learn from nature?

What collagen protein means to you?

Collagen protein is about 20% of your body’s mass. The word collagen is Greek for glue, it’s what holds you together.

 

Collagen is synovial fluid that lubricates your joints and eyes, it is what allows you to move.

 

Collagen is what makes you tough, and it’s what makes your skin soft and smooth.

 

Collagen protein is your beauty; hair, nails, and skin.

 

Collagen is your protective barriers; the lining of the digestive tract, the lining of veins and arteries, the blood / brain barrier, the fascia that surround each muscle group and organ.

 

Collagen is your bone’s matrix, it’s what gives bones their strength and flexibility. Collagen is the teeth’s dentin. Liquid collagen; synovial fluid has a role in maintaining the teeth’s enamel and in mineralizing the bone’s exterior.

 

Collagen is the spine’s discs and pads. Collagen is called upon for special purposes; it’s is inner ear, the eye’s lens, the vocal chords. Further, each cell wall is a fatty tissue that is built upon a collagen lattice.

 

Internal organs are about 50% collagen protein.

Broth for Health and Beauty

Traditional cultures always valued collagen rich soups.

 

Alaskan natives traditionally made salmon head and spine broth.

 

Medical history documents that Alaskan natives eating a traditional diet had nearly perfect dental health and no diabetes.

 

In the Baltic nations nobody ever heard of somebody throwing away fish heads and spines without making soup.

 

In New York City, broth is the buzz, but its chicken broth and beef broth, but we have even better option – fish broth from wild Alaskan salmon and halibut.

 

In Japan there are popular high end beauty restaurants where people go to eat collagen rich dishes.

 

Modern chronic diseases are on the rise where people have abandoned the nutritional wisdom of their grandparents in favor of modern convenience foods.

 

We do not diagnose, nor do we claim that marine collagen rich broths are a cure for anything, however, we bring forward as a point of inquiry, that when populations moved away from collagen rich diets to a modern collagen deficient diet, there was a rapid increase in what are called modern chronic diseases.

 

Given how important collagen is to our bodies, and how many of our bodies’ parts and functions rely upon collagen, we pose the question to those legally qualified to have an opinion;

 

Was it a good idea to greatly reduce collagen protein in the food supply?

 

Was it a good idea to replace collagen rich bone broths with corn solid based soups?

 

Is it ethical to throw away hundreds of millions of pounds of fish parts that could be converted into broths, soups and supplements?

Broth Use

Marine collagen rich broths from Alaska’s cold clean waters together with only real and organic ingredients are delicious.

 

As a broth drink, heat to simmer, then serve.

 

European style: Add green onion, parsley, dill, capers, lemon, black pepper.

 

Thai style: Add curry powder and coconut milk

 

Latin style: Add diced jalapeno peppers, diced garlic, onion, lemon, quinoa

 

Chinese style: Add ginger root, lemon grass, onion, rice

 

Breakfast broth: Add diced boiled egg, diced onion, hot sauce

 

Our Broth is a great base for fantastic vegetable soups, tomato soup, chowders, and chilies.

The only limit is your own imagination.

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