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Originally Posted by dsafety
Just thinking. After filleting a YT or other fish, there seems to be a lot of good meat still on the bones and in the head. Has anyone tried to gleen this meat from the carcas and use it for ceviche or some other purpose?
I have seen some of our master fishers bring frozen fish heads to cut up for chum while making bait. If this meat would be better served with a bit of lemon, lime, onion and tomato, I think that one might be able to get an extra meal or two out of each fish.
Any thoughts?
I used my WSB head and carcass to make fish stock at the beginning of the summer. Its a killer ingredient for sauces, does not taste fishy at all. Googled for the recipe.
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Fish Stock? I often make chicken or turkey stock but never thought of using fish. What kinds of recipes do you use this stock in?
Bob