Reduce the heat to a low boil or simmer, skimming off the scum as necessary. Bring the mixture to a boil, and watch the mixture for about 5 minutes, skimming off any scum that will float to the top. Add the fish head/bones and trimmings and all remaining ingredients. Add the onions, carrot and celery and saute for a couple of minutes until they become somewhat translucent. In a large stock pot, heat the oil over a medium heat. small handful of fresh herbs such as lemon-thyme, thyme or parsley 3-5 pounds of fresh fish (such as cod or haddock) heads, bones and trimmings Whatever the case, you'll be left with a flavorful stock that you can either use right away, store for a few days in the refrigerator, or even freeze for weeks. Alternatively you can also easily adapt this simply formula to make shellfish stock by substituting shellfish "shells" such as lobster, shrimp and crab. While you can readily find powdered and liquid seafood stock or clam juice in every supermarket these days (and these are fine in a pinch), if you have access to whole fish, you owe it to yourself to make your own stock. Seafood stock is an essential ingredient to making dishes like chowder, fish stews, and the like richer and more authentic. While fish heads are indeed yummy, as I can't think of a tastier piece of seafood than fresh cod cheeks, the focus of this Wicked Scoff entry is to illustrate how you can use fish heads, and other "throw away" portions of fish to make your own seafood stock. Fish heads, fish heads, eat em up yum! The opening lyrics to the 1980 comical song about fish heads by Barnes and Barnes hit the nail on the head, as they are yum! Fish heads, fish heads, roly, poly fish heads.
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