Usually a delivery customer, I made a pilgrimage today to the storefront, not realizing one needs to preorder. It’s hard to find fish bones (heads aren’t the same) and when one does, one wonders how long the bones waited. Today I waited, not the bones: They had to cut up some halibut to get at the bones. Take a moment to ponder the unlikely, amazing absurdity of this.
I followed Thomas Keller’s Bouchon cookbook recipe for fish stock (except the bit about soaking the bones overnight in several changes of water). He gets many details right, like trimming the fins. This was the best fish stock I’ve made in my life. I’ve love to take credit, but this was all Four Star Seafood.