Home Cooking


Making fish stock


Home Cooking 5

Making fish stock

Elena | Jun 23, 2006 04:03 AM

I am making fish stock for first time. All recipes say use fish heads without the gills but don't explain. Anyone know why no gills? And I assume the "gills" that are unwanted are the bunches of "strings" inside the outer flap?
Also recipes say use any white fish but my fishmonger has only a salmon head. Any problem?
Thoughts or advice much appreciated.Thank you.

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