Preparing the Bones: Rinse the fish bones and heads under cold water to remove any residue.

Simmering the Broth: Place the cleaned fish bones and heads in a large stockpot. Add enough water to cover the ingredients by a few inches.

Bringing to a Boil: Bring the water to a boil over high heat, then reduce the heat to a low simmer. Skim off any foam or impurities that rise to the surface during the first few minutes of cooking.

Cooking: Allow the broth to simmer gently for 1-2 hours. Unlike mammalian bones, fish bones are more delicate and release their nutrients and flavors more quickly.

Seasoning: Add salt to taste in the last 30 minutes of simmering to enhance the flavor of the broth.

Straining the Broth: Once the broth has finished simmering, remove it from the heat. Strain it through a fine-mesh sieve into a large container, discarding the fish bones and heads.

Cooling and Storing: Allow the broth to cool to room temperature. Once cooled, you may refrigerate it for up to 3-5 days or freeze for longer storage.