According to Sally Fallon (Nourishing Traditions) oily fish, like salmon, should not be used for stocks - while there was no explicit reasoning for the statement in her book, I'm guessing it's because oil in the fish is likely to go rancid during the long cooking process involved in stock making.
Originally Posted by primalkate
Hmmm... what about adding those lovely trimmings to a chowder?
Last edited by Paloma; 06-02-2010 at 03:19 AM.
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