Trust me on this recipe - I make it every year and people cant get enough
When I make my Fish Stock I always strain it with a strainer just to get those little bones out and everything else I missed- also if you dont want to see anything yukki and gross. when the mate is cutting up the blackfish , take some ribcage meat with rib and meat and make your stock from a bunch of them .
I have made stock with whole fish and rib-cage meat and cant go wrong either way
This recipe is AWESOME and people I have made it for that dont like it - Love it
I always bump this up every year - it is too good
GDubs-
