Food

Interesting. I'm a recovering chef you see and have never made a stock which contained offal. Consent was it'd be bitter and murky were they included, although that's not something I've questioned - I've just stuck with it.

So with your fish stock - do you give it a long slow simmer like with meat stock? Again, the trade would say no, fish should be given no longer than 30 minutes with the bones in, as beyond that they spoil and affect the purity of both the flavour/clarity of the finished stock.

not all offal can go in, partly cause it's a waste of good food.
i always believed it is the blood that makes it bitter and the fat that makes it murky, well fat and cooked at a too higher temp.

if i want it clear i boil the bones once, rinse and use for white chicken stock and roast them before rinsing them with boiling water for brown chicken stock.
i can't get it that clear at home. the hob doesn't go to a low enough temp. so i usually add a bit of protein at the end.

i only cook the fish stock for about 30-40 mins and the last 10 put pieces of fish in to clear and enrich it. the flavour does cook out. I heard the best flavour is achieved using a pressure cooker??? i would like to test this