Originally Posted by Mad Cook
I agree with you there Addie. Much easier to deal with the bones when the fish comes complete with its head. It seems to hold everything together.
When you leave the head on, the filet just seems to slide off the bones. And the bones stay behind. I also like to buy the whole frame, head and all for fish chowder. The fish frame, lobster shells, shrimp shells and any other seafood waste material for the stock. Drain it all after cooking it for a short time, and you have the best broth.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"