![making fish stock with fish heads will have a more making fish stock with fish heads will have a more](http://i.ytimg.com/vi/5MbEaz_we0s/maxresdefault.jpg)
Then make a dark fish stock out of the head. To store: If you are not going to use the stock immediately, chill it as quickly as possible and store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months (it will still be safe to eat after, but it will lose some of its taste). And roast the whole Salmom head in the oven to get rid of the fat.Strain stock through a fine-mesh sieve into another pot, or container. Steep and strain: Remove stock from the heat and let it slightly cool and steep for 10 minutes.If the ingredients aren’t covered by the water, add a little bit more to keep about the same amount of liquid as you started with. Once you get your hands on some clam juice, all you need to do is cook it in an uncovered pot and wait for it to get. To make yourself a decent fish broth substitute, simply go to your local grocery store or market, and get your hands on a couple of canned or bottled clam juice or clam broth. Add the 3 liters of water (or more to completely cover the ingredients) and bring almost to a boil, skimming off the foam and scum when necessary. One of which requires the use of clam juice. Making the stock: If using, deglaze the pan with the dry white wine.
![making fish stock with fish heads will have a more making fish stock with fish heads will have a more](http://modernfarmer.com/wp-content/uploads/2014/07/photo-1.jpg)
Add the fish bones and heads and cook for another 5 minutes. Sweat vegetables for about 5 minutes until they become soft, but not brown. The fish itself tenderised and still retained flavour though. The final product tasted like water (lacked any piscine flavour) and resembled water (lacked the desired milky white colour). Add the thinly sliced onion, carrots, celery stick and leek. He pan-fried/seared one head which turned a golden brown, then simmered it (over low heat and an electric oven) in around 4 litres of water for around 2 hours.
![making fish stock with fish heads will have a more making fish stock with fish heads will have a more](http://i.ytimg.com/vi/jwP6vSeIyf8/maxresdefault.jpg)
Scrape as much blood from the inside of the heads and bones as possible. Rinse the fish bones and heads under cold, running water and remove the gills if there are any.