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FISH HEADS (and bones)! FRESH. (preferably sole, turbot, rockfish or snapper)

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FISH HEADS (and bones)! FRESH. (preferably sole, turbot, rockfish or snapper)

I am looking to make fish broth and need fresh fish heads and bones, preferably sole or turbot, but I can also use rockfish. Any suggestions of stores with the freshest selection in the Seattle area


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  1. I have found halibut frames (frozen) from the University District Seafood Market that make great stock. Maybe call them to see if they have what you're looking for.

    1. Call Tim's Seafood in Kirkland to see if they can help you out. Their fish is absolutely the freshest and highest quality.

      1. 99ranch (Edmonds) always has a large assortment of fish heads on display, presumably cut from fish that they have sold that day.

        1. Mutual Fish on Rainier is the best source of fresh fish (IMO) and they often have a bucket of fish heads set out separately on ice.

          1. Mutual Fish is fantastic. If you call ahead I'm sure you could wrangle very fresh options out of any good seafood dealer where whole fish are being filleted, they're generating a lot of heads and bones either way and if someone will pay for them, they'd be happy to take the income.

            Uwajimaya is also a good source with locations on both sides of Lake Washington. They have heads and bones on display with the same prominence many retailers give to salmon. They go through a lot of fish, and their Asian clientele are more likely to use the whole fish in their cooking than most customers at a standard grocer so they're turning over quickly and you're pretty likely to get something new and fresh. I can also attest to them having both sole and turbot at the Bellevue and Seattle locations right now, so it's likely you could ask and get the heads you're looking for.

            600 5th Ave S, Seattle, WA

            1. Central Market in Shoreline

              1. University Seafood & Poultry in the University District or Mutual Fish on Rainier Avenue South. Call ahead a few days and tell them what you want. They have been the best fish markets in Seattle for years and still are.

                1. Last time I made a fish stock (a week ago) I used salmon heads from Saar's market for the stock, at $0.99/lb. I'm sure they were frozen first and then thawed, but since I boiled the heads for two hours in order to get a good rich stock, I didn't think that it mattered whether the heads were frozen or not first. They certainly hadn't been frozen long, as the stock was delicious!

                  So I'm asking you: why use fresh fish heads for stock?
                  And on a related question, which I think I'm going to have to try now that I think of it, the Asian grocers sell dried fish, and I wonder if the flavor of stock made from them is richer tasting?
                  Anyone got any ideas?