I've never made fish stock before, but I have the carcass of a 24-lb California halibut in my freezer. It's in the freezer because the fish came home on Saturday and our trash doesn't go out until Friday... Fillets were removed from the fish on Saturday.
But now I'm thinking I should take the opportunity to make fish stock. Will it be OK to defrost the carcass this coming weekend and use it? It still has the head and tail attached. If so, do I need to defrost it first?
Also, any favorite fish stock recipes to share? I read some other posts and saw a suggestion to remove the fins and tail first so I can do that.