Well after yesterdays catch I make sashimi, cevishe and baked collar. However in all the cleaning up of the fish I used the carcass for fish stock. The problem then is what to do with all this fish stock and where should I put it in the mean time. Well I read about an idea and wanted to share.
I strained the fish stock and then pored it into ice cube trays and froze them. I then took them out of the tray and put the fish stock cubes into a large zip lock and keep them stored in the freezer. Now when I need fish stock I can grab a handful of "ice cubes" and melt them into my pot. Just make sure not to mix your drinks with the fish stock cubes or you will be in for a surprise.
