1

Is there any reason not to put the heads and bones from cooked fish in stock?

2

Nope, go ahead. I do it all the time, and in fact some stock recipes call for roasted bones. Just make sure to store the heads/bones safely to keep a nice taste between the original cooking and the stock-making.

If you season the fish heavily during the original cooking, it may influence the taste of the stock.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.