Looking to learn how to make a fish stock from walleye utilizing some of the parts we always throw away after fileting the fish. Good fish stock, strained and frozen, should make great soup, seafood pasta ect. Can anyone tell me EXACTLY how to do this? Been making a walleye pasta, similar to white clam sauce, but using walleye meat. Still working on the recipe....but it has good potential. Suggestions welcome. Thanks.