I often encourage everyone to buy whole chickens and bone-in cuts of meat because the bones–either trimmed off while still raw, or gathered after eating–allow the luxury of meat to be enjoyed again as stock later on. As I told a recent class I taught here, stock is the single most useful from-scratch ingredient one can have in the kitchen; it’s the easiest way to make your food better and more like things you pay big bucks for out in the world. And I used a shrimp shell reduction (to make paella-flavored fettucine) in that class to illustrate the point; crustacean shells are pure gold in the stock pot the next day. But when it comes to fin fish, I often buy fillets instead of whole fish. And that’s missing an opportunity. I had this epiphanette last night as I stood over a steaming pot of beautiful fish stock.
