For big savings and great chowders, buy fish heads and trimmings.
If you’re adventurous, look for meaty heads, tails, and trimmings of larger fish like salmon, cod, and halibut, which are
often sold at bargain prices. Simmer or steam, pick off the meat, and add to chowders and casseroles. (Don’t forget the delicious
cheek meat under the gills). They’re also essential to making fish stock, which is more flavorful and lower in sodium that
Use homemade fish stock in place of the water or clam juice in these chowders:
Herbed Fish and Red Potato Chowder (pictured)
Manhattan-Style Fish Chowder