Sardines, tuna, salmon and mackeral?
1.Which ones can you and can't you make soups with?
2.Forgetting vegetables is it just a case of bringing to a boil and then simmering each of the fish until soft? Will this have been long enough to kill all germs.
3. Does anybody know if fish sold in markets usually have added chemicals to them e.g. additives/preservatives, pestciides and the like as with red meat and poultry or is fish usually not processed like this?