re: Seafood stock recipe for shrimp gumbo (recommendations)

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Should I use fish heads?

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Interesting that you should bring this up. I was revisiting On Food and Cooking by Harold McGee just last night and read his perspective on fish and shellfish stock.

He recommends that, if you use fish to make your stock, do not simmer it in the water. Instead, make a court-bouillon and then add the fish once it is cooled down to 175°F before briefly poaching the fish. Has to do with the the low melting point and water solubility of fish collagen.

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Does the type of fish heads matter?

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Conventional wisdom suggests the use of mild white flesh fish for stock making (snapper, grouper, halibut) and to avoid oily fish (salmon, mackerel, herring).

Couple of tips for maximum flavor extraction.
* Sautee and smash the shells before adding veg
* Sautee vegetables before adding water
* Start with cold water
* Add a tablespoon of vinegar per gallon of water
* Skim the scum
* Strain your stock through a fine sieve and or cheese cloth
* Press the shells and veg to extract all the liquid before discarding