Seafood stock recipe for shrimp gumbo (recommendations)

No fish heads
Shellfish only: shrimp heads and shells, crab bodies if you got em

I find fish heads make a stock that is "too fishy tasting".

My go-to are the shrimp heads and peels. They don't need to be cooked down anywhere near as long as I cook down chicken, beef or pork stocks.

Only advice I can give is when the shrimp stock is done, strain it well----I use a chinois which is a very fine mesh stainless steel strainer. Let the stock come to near room temperature and put it in the fridge to cool overnight. Next day use a ladle to remove the stock being real careful to not disturb any sludge on the bottom of the container. No matter how much you strain it, there will be some sludge.

Bag it up in quart freezer bags to save some if you have enough. I make my stock when I buy 25 or more lbs. of fresh shrimp and usually get a couple gallons worth.

When you find yourself without shrimp shells for a stock, this comes in handy. I've used it in small amounts for a dish serving a few people and large amounts serving 100 and have been pleased with the results.

As said by others, no fish heads. Simmer, don't boil, the shells. It doesn't take long to get shrimp stock. I wouldn't go over 30 minutes.

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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

Shrimp shells mostly. Rinsed thoroughly. Some heads but not many.

Filter the hell out of it.

I used to use the shrimp heads and shells to make stock for my seafood gumbo. I found using the heads made the gumbo too strong tasting especially when warming up the next day. Just the shrimp shells for me. Everyone has their own opinion I guess.