Our local fishmongers usually have "trimmings" of expensive fish... grouper, imported salmon, etc. in the showcases for chowder or nuggets. Although I haven't seen any for sale, I would check any larger fish store to see if they would sell you carcasses for a low price.
In the head note, the author recommends using the bones of sole, flounder, or other low activity fish to prevent a fishy taste. As HalfPint says, check with your fishmonger. If your grocery store sells fresh fish, there will likely be someone there who can help you.
Look for a fishmonger or seafood center. You can probably ask them to order you almost any time of fish you might need. You are ordering a large enough amount to make it worth their time. Worth a try.
For this specific recipe, you can use any fish. More importantly, you need 11 lbs of bones, not whole fish. I would ask the fishmonger if they sell salmon bones and trimmings. If the fishmonger has a lot of business, it's more than likely that they'll have plenty of bones and fish head that they would gladly sell to you.
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Eleven pounds of fish bones would take a substantial amount of freezer space so I would personally opt for making a small amount.
Your call.