Method:

1. Wash whole fish and fish heads in cold water. Run a knife over fish, scraping from tail to head, to remove any leftover scales. Rinse the gut cavity. Cut off the head at the gills, rinse again, and cut into equal pieces. Rub inside and out with salt and set aside. 

2. Remove gills from the heads. Combine fish heads, tail, fins, and all ingredients in a 4 quart pot, and cover with 6 cups cold water. Bring to a boil, skim- ming off foam, then reduce to a gentle simmer. Cook for 20 minutes or until heads are cooked through. Using a small sieve lined with a wet towel or cheese- cloth, pour liquid into a 2 quart jar. When most is poured off, press lightly on the remains and pour off the rest. 

3. Place sections of fish in about 2 cups of stock. Bring to a gentle boil and simmer for about 10 minutes until fish turns white. Do not overcook or pieces will fall apart. Remove with a slotted spoon, place on a plat- ter, and when cool enough to handle, remove skin and bones. (Try to keep pieces large and not ragged. ) Cover and cool. Strain cooking liquid again and add to rest of stock. For a more intense flavor, stock may be reheated and reduced by a third. Dissolve gelatin in 1 cup of fish stock and add. Taste, and add salt as needed. Cool. 

4. Pour in enough stock to cover the bottom of a 6 cup fish mold or glass pan by liz inch. Refrigerate until set. Remove peel from the cooked carrots and slice into thin rounds. Arrange carrot rounds in an attractive pattern on the aspic, add a little more cooled stock and cool.