@ipsedixit @frommtron I will have to try it sometime. Assuming it’s just a touch of colatura right?
I once bought a tilefish and used the filet for sashimi etc. Head and bones made a wonderful stock, super gelatinous, it was basically a pot of aspic after a night in the fridge. Used the stock to make risotto ala Trattoria da Romano’s method on Bourdain’s Venice episode where they were tossing the risotto up in the air repeatedly to emulsify. Turned out very well.