Tips for good fish stock

1. Use good quality bones that are free from any foul smell. Heads of fish result in good flavoured stock.
2. Use bones which are free from meat, as the bones with meat will make the stock cloudy.
3. Saute the fish bones with mirepoix in very little amount of butter as this will bring out the flavour. Excess butter will result in an oily stock.
4. Do not use oily fish to make fish stock, as the oily fish are toostrong in flavour and also it will  result in an oily stock.
5. Use cold water for making soup and do not boil the stock. Always simmer the stocks for maximum flavour.
6. Do not cook the fish stock for more than 20 minutes, as it will make the stock bitter and too fishy in flavour.