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Cooking & Baking

Retrograde

(11,198 posts)

4. Sure, why not?

Reply to no_hypocrisy (Original post)

Wed Dec 13, 2023, 01:13 PM

Dec 2023

There's probably still plenty of meat left on it to give the stock body. I've never used snapper heads, but I have made stock from the heads of trout, branzino, salmon, and other fish I've been able to find with the heads still attached, as well as tuna collars when I can find them.

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Would you recommend using a red snapper head for the base of [View all] no_hypocrisy Dec 2023 OP

Yup, Onion/carrot/celery/bell pepper/garlic and the fish heads. Season to taste and cook low and slow.. mitch96 Dec 2023 #1

Might want to remove the cheeks Warpy Dec 2023 #2

Love dem cheeks. When I was into diving and spear fishing, the grouper cheeks were the best!! mitch96 Dec 2023 #3

They're usually pretty reasonably priced, too Warpy Dec 2023 #5

Sure, why not? Retrograde Dec 2023 #4