Many people are familiar with making their own chicken or beef stock. The process has long been practiced by families across the world to make use of as much of the animal as possible. However, many people in the United States are not as familiar with making stock from their fish carcasses. Asian countries often use fish to make stock for their soups without a second thought.
That made me wonder, why don't we use our fish carcasses for stock? I was thinking this especially in regards to walleye since I often target and catch them. They have a very mild taste and have pretty solid bone structure. So, this fall, I decided to try making a fish stock with walleye to see how it would turn out. I must say, I was not disappointed!