|Carrot||1 Tablespoon, diced|
|Celery||1 Tablespoon, diced|
|Onion||1 Tablespoon, diced|
Cut the whitefish into small pieces into a Dutch oven and add 1 1/4 quarts water and remaining ingredients.
Bring to a boil, then reduce the heat and cover.
Simmer for about 1 hour, then strain through several thicknesses of cheesecloth.
Bring to a boil again and pour into a hot sterilized pint jar, allowing 1 inch at the top.
Adjust caps and process at 10 pounds pressure.
Fish stock may be used for soups, chowders, creamed mixtures and bisques.