Would you recommend using a red snapper head for the base of

[no_hypocrisy]

fish stock?

[mitch96]

1. Yup, Onion/carrot/celery/bell pepper/garlic and the fish heads. Season to taste and cook low and slow..

Strain the solids and enjoy! Works for me!!
m

[Warpy]

2. Might want to remove the cheeks

which are very firm pieces of fish and will add to the finished soup but won't stand up to long, slow cooking. They're often overlooked and shouldn't be. Boston fish sellers used to sell them separately since they were so good in fish chowders.

[mitch96]

3. Love dem cheeks. When I was into diving and spear fishing, the grouper cheeks were the best!!

Sauté with garlic and oil over a bit of pasta, they were some good eats..
m

[Warpy]

5. They're usually pretty reasonably priced, too

Cod and salmon cheeks got me through more than one lean period.

[Retrograde]

4. Sure, why not?

There's probably still plenty of meat left on it to give the stock body. I've never used snapper heads, but I have made stock from the heads of trout, branzino, salmon, and other fish I've been able to find with the heads still attached, as well as tuna collars when I can find them.