Fish bones and heads

Fish bones and heads (carcasses, spines, ribs, and heads with gills and blood removed) are the essential ingredient for fish stock and the French fumet de poisson. Heads contain gelatin and collagen that give the broth body and a deep flavour. bones add a clean fish essence with little fat. Trimmings from white fish (cod, sea bass, pike, pike-perch, sea bream) work best. in European fumet avoid oily fish (salmon, mackerel), though they suit Asian curries such as Singaporean fish head curry. Rinse in cold water and simmer briefly (20-30 minutes) with root vegetables, bay leaf, and white wine. Remove gills and eyes from heads. otherwise bitterness leaches into the stock.