Fish Stock question...
so i have a few very small fish (Spot) that were good and fresh when io brought them home, but somehow got a bit freezer-burned since then. They havent gone bad, but I dont think they'll be as forgiving cooked in their whole state.
Is it ok to add whole fish to make stock? Head and guts are gone, they're small and boney. I just dont want to waste them, and they dont have much meat on them to start with...
Nothing wrong with using whole, small, non-oily fish (instead of just the bones) to make great all-purpose stock.
If you are using just these bones to make stock, I'd probably put in minimal investment- water, salt, fish, bring to simmer, taste liquid, and see if it has freezer burn flavor. If not, then might add in wine, tomatoes, lemon zest, any other goodies that make fish stock extra tasty.
I would not throw this in with a whole collection of fish-stock-destined bones, though, for fear of ruining an entire batch of stock.
I have ruined chicken stock when the bones and parts I'd saved up became freezer-burned. I doubt that you will be happy with stock made from freezer-burned fish. If you are determined to try, that them first and cut away the worst-burned areas. Skin the fish if possible. Alert the neighborhood cats.