In article >,
Lou Decruss > wrote:

> On Wed, 03 Sep 2008 14:08:35 -0500, Omelet >
> wrote:
>
> >In article >,
> > Janet Wilder > wrote:
> >
> >> Omelet wrote:
> >> > In article >,
> >> > Janet Wilder > wrote:
> >>
> >> >> I've cleaned plenty of fish, but when I go out in the Gulf or the
> >> >> Laguna
> >> >> Madre the guy who owns the charter boat does it for tips. It's so much
> >> >> more pleasant to watch the gulls feast on the leavings than to stink up
> >> >> my place.
> >> >
> >> > You don't make fish stock?
> >>
> >> No, I don't, except when making gefilte fish and then I use the head and
> >> bones from the fish I've ground up. That would be the only time I'd need
> >> fish stock for poaching. We don't mush care for poached fish or any
> >> other dishes that require fish stock.
> >
> >Ok, whatever works for you. :-)
> >
> >Fish stock is good for a lot of seafood dishes but if you don't like it,
> >that's ok!
> >
> >I save shrimp shells as I prefer shrimp stock for chowders.
>
> I save crab leg and claw shells also. When I've got a bunch I know
> it's time for chowder.
>
> Lou

I have some crab shell in the freezer, but I've not used them yet. How
strong is the resulting flavor?
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain