DescriptionWhether you're making clam chowder or bouillabaisse, seafood risotto or a rich fish sauce, the best seafood dishes start with a good fish stock. And the most flavorful fish stock starts with fish bones and heads. Since you're unlikely to collect enough of them in your day-to-day kitchen life, we've made it easy for you.
Fish Heads And Bones For Stock Or Soup.
Heads and bones typically from one or more of the following white fish: Snapper, Grouper, Flounder, Striped Bass, Sea Bass, Tile.