I'm still not sure I can bring myself to make fish broth, but I learned today that my whole foods just throws the heads & bones away, and will gladly give it to a customer to save it from the compost heap.
Just wanted to share and ask:
HOW DISGUSTING IS FISH BROTH?
Does it make the whole house stink like fish when cooking it?
Fish broth is ace. The bones are gelatinous and make a good rich broth and the heads are reputed to add thyroid beneficial substances. I would ask for non-oily fish bones etc though! I'm sure the long cooking times needed would play havoc with the PUFAs in oily fish.
The broth / stock forms the basis of some stunning fish soups - smoked salmon and Jerusalem artichoke (sun choke) soup being my absolute favourite!
Fish broth makes an excellent base for any soup or stew that will have fish in it, like gumbo, or things like cioppino. If you like fish, you should like fish broth, and as others have said, it's quick cooking. I'd agree with choosing milder, perhaps less fatty fish, but my concern would be more the flavor than the PUFAS. I eat a lot of fatty fish from cans, and I'm guessing the heat of canning is worse for fats than light simmering in water. But fatty fish always seem....fishier tasting, to me.
I bet many fish markets will practically give these parts away--I'd never thought to ask. Thanks for the great idea!