Poland doesn't exactly have a whole lot of fresh seafood but it has some extremely delicious smoked seafood. Lately I've been buying large whole smoked fish, but I was previously assuming that the smoking process would make stinky broth. Does anyone have any experience using smoked fish bones in fish stock? I just want to know before I potentially smell up my house. I used to make stock with snapper heads when I lived in the states.
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I've frequently used smoked fish heads to make a fish stock without smelling up my house in the least. I prefer the stock made from smoked heads for smoked fish dishes, like Cullen Skink. |
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