#How to fish stock is an indispensable ingredient in many sauces, soups, and chowders. Bones, heads, and tails of lean white fish, especially flatfish, such as sole, are recommended for stock. Avoid rich fish, such as mackerel, that can make stock oily. Fish stock keeps well up to 2 days if it is kept covered in the refrigerator, or it can he frozen.#
Thoroughly wash the fish bones and heads. Cut the bones into 4-5 pieces with a chefs knife. Peel the onion, leaving a little of the root attached, and cut it in half through the root and stalk. Lay each onion half on a chopping board and cut it vertically into thin slices.