• place water and fish heads/bones in a 4-quart stockpot

• Stir in vinegar while bringing the water to a gentle boil.  As the water begins to boil, skim off any foam that rises to the surface.  It is important to remove this foam, as it contains impurities and off flavours.

• Reduce heat to simmer for a least 4 hours but no more than 24 hours.

• Cool and then strain into containers for refrigeration.  Freeze what you will not use in one week.

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**Do not use oily fish such as salmon for fish stock or you will stink up the whole house! Use only non-oily fish such as sole, turbot, rockfish or snapper.