My mother and her mother before her and anyone I know who makes gefilte fish from scratch always put(s) the fish heads/bones in the bottom of the pot. Mom said it helped with the flavor of the gefilte fish and it does stand to reason that that would be the case. Recently, chatting on a local neighborhood non-food blog, the subject somehow came up. In response to comments about the awful smell while the fish cooks, someone said his wife decided to not use the fish heads and the smell was much less offensive. He insists that the fish is just fine. I personally thought it would be bland, but I figure that everyone's taste differs, so who am I to say what other people like. But it got me wondering--has any one tried it both ways, with and without the bones? If so, do you notice any difference in either the smell during cooking or the taste of the fish?