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Fish Stock
Fish trimmings ' the head, skin and bones ' from any white fish with a good flavour can be used. (Oily fish are not suitable for making stock as they give it a strong, fatty flavour.)
Fish trimmings ' the head, skin and bones ' from any white fish with a good flavour can be used. (Oily fish are not suitable for making stock as they give it a strong, fatty flavour.)