Fish Recipes – Best Uses for a Frozen Fish Head

Stock is made from bones only and broth is the liquid that meat has been simmered in. A well made stock should be clear without particles or cloudiness. Broth will usually be somewhat cloudy due to containing more dissolved proteins.

Bones for lamb stock (and any brown stock - veal can be made white or brown but lamb is usually brown) are typically first roasted. The roasting will melt fat that may still be intact. After roasting bones for stocks such as lamb, veal, and duck you would then remove the bones from the roasting pan and roast the vegetables. You can use the residual fat for coating the vegetables prior to roasting. (Just put vegetables in roasting pan and toss to coat with the fat). Fat from the bones will congeal on the top once the stock is chilled and you can then easily remove it.

I wouldn't add or purposely leave chunks of fat attached to the bone as you just have to remove it later but what is there isn't a problem.

If you wrap the fish (or any meat you're freezing) with a layer of plastic wrap and a layer of aluminum foil, it will keep out air out and moisture in as much as possible without vacuum sealing.

Make sure you wrap with plastic wrap first, then aluminum foil. The taste of aluminum can leech into the food and supposedly there are health risks associated with aluminum/meat contact as well, though I haven't heavily researched them. Better safe than sorry, though.

Then I also recommend using a straw to suck out as much air as possible, as chris suggests.

This article has some great guidelines on freezing meat and minimizing freezer burn. While it only calls out meat and poultry, I use the same methods for fish with great success.