Sometimes tt’s good to make complaints, but not often. Since my public ranting about the lack of seafood in Turkey, I’ve had more chances to eat seafood, I mean rare seafood. Scampi! One evening Mr.O came home with bags full of all kinds of unusual seafood that I hadn’t seen or eaten here; big flathead type fish, squid and scampi with eggs. It was too much to finish in one meal. First, I boiled the fish and boned it, then ate it with lovely homemade garlic aioli. I reserved the liquid in the pot and processed it to make fish stock. The liquid was gelatinised overnight in the fridge and it became easier to spread it in a thin layer in a plastic bag, which is an alternative way to store liquid stock. Homemade demi-glace is stored in ice cube makers and chicken stock is stored in one-cup portion in plastic bags. How many people are bothered to do this nowadays even if it’s so easy? The next day I used the leftover fish to …