Fish broth is obtained by cooking fish and/or other marine animal products, including bones, shells, parts, and/or muscle, but not including fish solubles. (AAFCO, 2003) Fish broth adds moisture to a food, while increasing protein, nutrients, omega fatty acids (See Essential Fatty Acids) and the palatability of the food. Fish broth is a non-specific fish source, making the source unknown. Better choices of fish broth would be listed as, e.g., herring broth or whitefish broth.