The new grocery store near me, La Grande, has an amazing fish selection. They even have salmon heads and bones for sale ($1.25 per pound). I picked up 4 pounds and decided to make fish stock!
4 lbs chopped fish bones, heads, tails.
1 celery stalk, chopped
1 carrot, chopped
1 onion, chopped
1 leek, sliced
1 boquet garni (few parsley sprigs, 1 thyme sprig, and a bay leaf nicely tied together for easy retrieval or not)
12 black peppercorns
2 cups white wine (optional, but mighty tasty. If you don’t use this, up the water accordingly)
6 cups water
Put everything but the boquet garni and peppercorns into a heavy bottomed pot. (Pictures of fish heads after the bump)
Bring slowly to a boil, skimming off the surface as required (it gets very frothy). Add the boquet garni and peppercorns. Reduce to low and simmer for 20 minutes, skimming regularly.
Ladle the stock into a sieve lined with a damp muslin over a bowl to strain out chunks. If you want your stock clear, don’t press the solids through, just let it work itself out. (Don’t throw away those bits of salmon in between the bones! Check out how to make Salmon Croquettes with the bits of salmon leftovers!). Let the broth cool and store in the fridge for up to 2 days or in the freezer for 6 months.