In the earlier "Fish Stew" thread, a number of people reported making their own fish stock. Would anyone care to detail how they go about this?
First, acquiring the head and bones, or fish frames. How problematic is this for most people? My local Whole Foods, for instance, gets most of its fish already filleted. They do sell some whole fish, and get a few requests daily from people who want them freshly filleted. So if you call ahead, they will save some of these frames for you instead of tossing them into the trash, which is the normal practice. On the other hand, we have local Latin and Asian supermarkets where they do a big business cutting up fresh fish. So there is a ready supply of frames.
Do you have any preferences for type of fish frames? Do you cut up the bones, or just put the whole skeletons into the pot? Prefered methods for making the stock? Herbs and seasonings? And how do you typically find yourself using the stock once it's been made?