Quote:
Originally Posted by spence
And when he says simmer keep it very gentle and skim off any scum that collects on the surface. Don't ever let it boil. Personally I wouldn't go a full hour...
You could also consider adding a little white wine, a few bay leaves, some whole black pepper corns and a few fresh herbs.
Don't forget to remove the gills or any blood that could be hiding about. Just clean heads and bones is all you really want.
And if you have any other fresh racks, fish stock is a lot better with multiple kinds of fish. But doing just one is still better than nothing...
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Sincere thanks Nebe, DZ, Mako Mike, Spence!
Going toggin on 11/15, I think, around Newport. Never been fishing around Newport.
Nebe, in your opinion, are there any species around here that aren't good to use to make stock? I assume sea bass is also pretty good.
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