Encountered a recipe for smoked salmon chowder that looks delicious, so I'd like to cook up a batch soon.
However, I'm a bit perplexed by one of the required ingredients: "fish stock." The local grocery stores don't appear to carry the stuff, so figure I need to make my own.
From what I gather, fish stock is derived from boiling a carcass. Therefore, my plan is toss the remains of the next silver salmon that I catch and fillet into a pot of water, then boil on the stove top for an hour or so. Hopefully, I can freeze the leftover broth for future use as well.
Am I on the right track? Advice, experiences and information on this topic are appreciated.