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Fish bones for making stock in Oakland - Berkeley area (or anywhere in the East Bay, for that matter)

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giacomantonia Dec 12, 2011 05:33 PM

Greetings, everyone. I'd like to find some good (white) fish bones for making stock. Frozen is okay. Are there any fish mongers or seafood counters within larger establishments that regularly make them available? Chinatown and big grocery stores of any kind are all okay with me. I just need to find some fish bones, soon. Thanks so much. ;o)

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    TopoTail RE: giacomantonia Dec 12, 2011 05:40 PM

    I once got some at Monterey Fish in Berkeley.

    1 Reply
    1. re: TopoTail
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      wally RE: TopoTail Dec 12, 2011 06:05 PM

      I've gotten them there, too. Sometimes they don't have them. Their fish stock that they sell is actually pretty good.

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      ML8000 RE: giacomantonia Dec 12, 2011 06:08 PM

      Might try Tokyo Fish Market in Albany/Berkeley.

      1. moto RE: giacomantonia Dec 12, 2011 06:09 PM

        fish carcasses are often found at many of the oaktown chinatown fish mongers. you might not be able to get the exact type of bones you prefer, though, depending on what you mean by (white) fish.

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          ernie in berkeley RE: giacomantonia Dec 13, 2011 10:31 AM

          Berkeley Bowl West has them. They're frozen, but they turn over quickly and there isn't much freezer damage.

          10 Replies
          1. re: ernie in berkeley
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            gordon wing RE: ernie in berkeley Dec 13, 2011 12:13 PM

            How much are they asking for those bones? Or are they free?

            1. re: gordon wing
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              rubadubgdub RE: gordon wing Dec 13, 2011 12:16 PM

              I think they're .99/lb. They don't have white fish as often as they have salmon heads and bones (what do folks make with these?). So I like to shop BBE in the early afternoon when they're filleting the whole fish and ask for fish frames then. They prefer to focus on selling the fillets in the evenings when people are shopping for dinner.

              1. re: rubadubgdub
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                ernie in berkeley RE: rubadubgdub Dec 13, 2011 01:45 PM

                Salmon makes an excellent stock.

                1. re: ernie in berkeley
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                  rubadubgdub RE: ernie in berkeley Dec 13, 2011 01:48 PM

                  Do you use it when whitefish stock is called for, or? I always thought it would make an oilier fish stock somehow, which might not be appropriate for general use.

                  1. re: rubadubgdub
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                    wally RE: rubadubgdub Dec 13, 2011 01:52 PM

                    It has a more definite flavor. It depends your use.

                    1. re: rubadubgdub
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                      ernie in berkeley RE: rubadubgdub Dec 13, 2011 02:30 PM

                      Not oily in the sense that say, mackerel is oily, more like a richness, depth of flavor. I use it in chowders, risottos and quick-soups (freeze individual portions of the stock, thaw and make soup with whatever else you have around).

                      Since this is several posts deep and nobody's looking, let me reveal a great Berkeley Bowl secret: chowder scraps. When they carve those elegant filets, they cut up what's left over and sell it very cheaply, $4.99 a pound. They don't always have them, though, but it's a treat when they do. Look for a small container of fish cubes, and ask them not to include the escolar if you're sensitive.

                      1. re: ernie in berkeley
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                        rubadubgdub RE: ernie in berkeley Dec 13, 2011 03:22 PM

                        Very useful to know about the salmon, I'll try it some time. I have bought the chowder scraps before and they were good for that use. I think I paid even less than $4.99 because I fed some to the cat. They also sell fish just for cat fud, aka the bloodline of the tuna (.99/lb but sometimes .50/lb). It's a great occasional treat for them.

                        1. re: ernie in berkeley
                          tpc RE: ernie in berkeley Dec 13, 2011 08:53 PM

                          Escolar is good, but in small quantities. I think almost anyone is sensitive to the particular waxy escolar fat, and you should limit yourself to a couple of ounces at the most, or else you will have the unpleasantness of oily discharge that will surely ruin where you're sitting.

                          1. re: tpc
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                            rubadubgdub RE: tpc Dec 14, 2011 08:23 AM

                            Boy, I'm learning a lot on this thread. I actually love olive oil poached escolar and haven't had any issues so far, and I'm pretty sure I've eaten more than a couple of ounces in one sitting (at a restaurant). I'll have to look into it!.

                            1. re: tpc
                              escargot3 RE: tpc Dec 14, 2011 10:54 AM

                              IMHO Escobar is one of the most delicate and yummy tasting of fish.
                              Maybe I'm just lucky, but I cook it at home every so often, and no one at the table has had a problem afterwards.

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