Fish Stock

Using the Entire Fish 

Make a fish stock by simmering the skeleton
and the head, of filleted fish, in water for about 30 minutes, then strain.
Use the fish stock as a foundation for chowder, sauces or soups.
Refrigerate or freeze for later use. It is easiest to thaw if frozen
in 1- or 2- cup quantities.
Tip: Cheek meat, located just below the eyes on
large gamefish, is tasty. Remove with a knife tip and pan fry in butter.
Fish Stock