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Home Cooking 4

using cooked fish bones/heads for stock?

ramonasaur | May 8, 2012 06:38 AM

ive been freezing the piles of spiky slop left over from whole fried porgies to make stock -- spines, tails, scraps of skin, and whatever mush and jaws are left of the heads after we are done with them. do you think it would work to make fish stock from this cooked material? or must the heads and bones be raw for good stock?
advice much appreciated.

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