A few steps led to the tastiest fish stock ever. First, when we brined the butchered fish, we brined all of the bones and odd bits as well. When we originally broke the fish down we did not have specific plans. Instead we looked at it as a puzzle and then began working with the pieces. After we smoked the skeleton, with shreds of meat still clinging to the bones, we roasted it in our toaster oven. The fat slowly rendered out as everything began to caramelize into a rich golden brown. We deglazed the pan with water and pressure-cooked the carcass with the drippings. When the broth was done we strained it and tasted. The combination of smoking, roasting, and pressure-cooking produced a broth with deep, balanced flavors. Now we just need to figure out what to do with it next. Ideas on the table are to slow cook the fish tail (which was also brined and smoked), using it to cook white beans for a fishy version of cassoulet, making chowder, and incorporating the stock instead of water for bread.