Mike did a lot more fishing this summer than he has in a while. He always fillets the fish, and we have been using the carcasses and heads to make stock. If you are not a fisherman, but have access to a fish market where you can buy whole fish, you could do the same. The heads of fish from the sea are rich in iodine and fat-soluble vitamins; fresh water fish heads are not as rich in iodine, but do contain some.
Like bone broth, the stock is rich in gelatin which is high in protein, and great for digestion. For our stock we use largemouth bass, crappie, perch and/or bluegill. Any type of white fish is good; just avoid using oily fish like salmon.
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Using Fish Stock
Fish stock may be used in any recipe where a fish flavor would not overpower the dish. Think clam or other seafood chowder, a fish stew, or my favorite – shrimp creole.
Homemade Fish Stock
- 3 or 4 non-oily fish carcasses including the heads
- 2 whole onions including the skin (cut out the root end)
- 2 whole carrots
- leaves from a bunch of celery
- several sprigs fresh parsley
- 2 bay leaves
- 1/8 cup apple cider vinegar
- about 3 quarts water
- Add all of the ingredients to a crock pot and simmer on high for approximately 4 hours.
- The stock may be frozen for future use in dishes such as creole, soup, chowder, or paella.
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