Has anyone used the Penzeys seafood soup base? Considering buying to add

[curious1]

to seafood dishes that call for seafood stock, etc. I've used the beef base and liked it. And while I'm asking, any comments on their vegetable base?

 

[richard-in-cincy]

I have...

I use their chicken and beef as my regular concentrate when I don't have homemade on hand or need to boost flavor in something. So I really wanted to like the seafood stock base, but it just didn't thrill me. It was OK, but for me it was missing that briny ocean essence that I want in a seafood stock.

 

[curious1]

Thanks. Have you found anything you recommend?

 

[charley]

I think seafood and vegetable are the elusive "bases"--the real thing is just so "real"

I don't mean that to be "cute". the nuances of these two I think are hard to get without the "real" thing.
Whenever I have shrimp shells I make a little base. Whenever I have some seafood, I try to extend it and save it in the freezer.
That said, I'd give it a chance but would really look at the sodium level

 

[Guest]

Better Than Bouillon Vegetable Base is very good. So is the BTB Mushroom Base

 

[richard-in-cincy]

Not in concentrate form.

When I need a quick ocean stock, our fishmonger has half gallon cans of clam broth that I use.

 

[curious1]

So wish I could buy something like this.