Local Fish Stock

Sometimes M gets an idea in her head about how our four house cats are still wild ravaging animals. L let her bring home three trout heads to feed the cats. A great, well intentioned idea – but not very thought out. We put only one trout head out, just to see if they would like it; they did not. At all. They sniffed it and turned the other way. With one trout head wasted, L decided to prevent the other two from going unused and tossed away. Fresh fumét!

Warning: While this recipe is easy, getting rid of that fishy smell is not.


  • 2 fish heads, local trout
  • lemongrass
  • carrots
  • onions
  • garlic cloves
  • any other spices or aromatics you may want

IMG_2270 IMG_2272


1. Preheat oven to 450*F/232*C. Roast the fish heads for 15 minutes (roundabouts).

2. Place all vegetables, spices, aromatics, and fish heads into the largest stock pot you have. Fill pot with enough water to cover the fish heads.

3. Simmer, covered, for up to four hours. The longer you allow to stew the more flavorful the stock will be.

4. Strain out all of the solids and divide into storage containers. Refrigerate the stock for immediate use or freeze for the future.





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