Chowder using cod heads?
Chowder using cod heads?
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Chowder using cod heads?
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Post #1 - August 28th, 2009, 1:00 pmA question for LTH's Best and Brightest. I've been eyeing these big boys the last couple weeks at Fresh Farms for $1.99/lb. Will they make a good stock for a chowder? Any prep work beyond removing gills involved? Can't wait for the cooler weather to get back into soups and stews!Coming to you from Leiper's Fork, TN where we prefer forking to spooning.
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Post #2 - August 28th, 2009, 1:28 pmI'm sure that will be great. Might want to take out the cheeks to add at the end, assuming they are still there and big enough to bother. Best part of the fish.
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Post #3 - September 2nd, 2009, 10:01 pmThey make great soup stock (we've used to make Korean soups).
