Seafood stock recipe for shrimp gumbo (recommendations)

Agreed. Add trimmings from onion, celery and bell pepper to shrimp heads/shells. Simmer a couple of hours if you have time.

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.

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Don’t use the heads of the shrimp, just the shells and tail. A legit chef guy who posted here convinced me of this. He said using the heads for a stock just mucks it up

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Lots of flavor left out if you're not using heads. Strain thru some cheesecloth if you're put off by any grit. Sautéing the shells in a bit of oil prior is a great tip though. Or throw them on a cookie sheet and into the oven until pink.

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want all the muck

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It doesn’t really do anything to enhance a stock.

For something like a butter emulsion in barbecue shrimp, it’s a different story.

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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I want all the muck

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Same here. I'm not cooking for a competition so I care less that the stock is "clear" and more about the taste, which to me, is undeniably better when including shrimp heads in the stock.

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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

Most "rules" of stock apply to restaurants, which use stocks in multiple ways, not known in advance.

For example, restaurants want stocks to be clear so they can be used for consomme, or dishes like that. But since you're making a stock for gumbo, clarity is of no concern.

If you have fish heads, use them, they have tremendous flavor. But first remove the gills, which are bitter.

Nothing is to be gained by cooking fish fumet at high heat, or for a long time. Cook it at the gentlest simmer - 180 degree F is enough.

30 minutes is plenty of time. If you want to flavor it or reduce it further, strain out the bones after 30 minutes, then add your veg and boil away.