Smoked Trout Stock

I've been cooking with Hudson Valley Fisheries Steelhead quite a lot lately and one thing I love to do to extend the value of the fish is to make a stock with the leftover bones. I will throw the heads, fins, and skeleton of the fish that have been picked of their meat into a pot of water with a piece or two of seaweed, some green onion, a packet or two of Okume Dashi and whatever else I feel like... a few chunks of sweet potato, shiitake mushrooms, celery or carrot, garlic or onion, bay leaf, a dried corncob, the core of a fennel bulb. Adding whatever to suit the mood. Tho, generally, I am kind of a stock purist, preferring just a few good ingredients. You can always layer in more flavor, spice, or aroma when you are ready to cook with or enjoy the stock. 

INGREDIENTS
Bones and Heads of 2-3 Hard Smoked Steelhead Trouts
1-2 pieces of Seaweed (I used Bladdewrack and Kombu)
Green Onion, tops only
2 packs Okume Dashi
A splash of Fish Sauce
Splash of Apple Cider Vinegar
Salt and Pepper to Taste

METHOD
Add all your bone bits and goodies to a large pot with water and simmer on low for several hours/overnight. Season to taste at the end. Once you are satisfied with the stock and feel your ingredients have given all they can, strain and store in containers until ready to slurp.