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Old 12-31-2009, 08:59 PM   #11
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Join Date: Oct 2009
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If you have an Asian or Hispanic store near you that carries meat and seafood you should be able to find whole fish. Sometimes frozen but thawed and chopped in neat peices paired with veggies like carrots, celery onions and spices like black pepper, parsley and oregano and enough water to cover everything and simmered for no more than 30-40 minutes, strained and put into containers or canned. If you can find an oily mackeral or salmon, that would be great tasting.

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Old 01-01-2010, 12:00 PM   #12
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Location: Richmond, Va
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My local fish market will save me bones from whitefish if I call a day ahead. Otherwise, they get thrown out quickly.

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Old 01-01-2010, 12:53 PM   #13
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Originally Posted by julesthegolfer View Post
Where do people get fish bones and heads to make fish stock? When I make fish, I buy the boned fillets.
Ask the folks where you buy your fillets...Often times they have access to whole fish, but do not carry them on a regular basis, if at all, due to lack of demand!


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