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sally_in_wales

Making stock from langoustine?

For some bizarre reason, Gareth produced a plate of langoustine as part of tonights dinner, in usual fashion with these critters, they are more hassle than its worth, so most of the edible bit stays stuck to the shell. Am thinking making stock for fish risotto tomorrow makes sense, but am I better to fridge wreckage tonight and boil for stock tomorrow, or boil now and fridge stock overnight?
Jonnyboy

I'd boil now, it only takes 30-40 mins for shellfish stock
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