Using a halibut head as the base of your stock is really easy, and the stock is ready much faster than a long-simmering chicken stock. For a little guidance, check out this recipe.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days