Ok -I have read about a gazillion recipes for making seafood stock (Lobster, shrimp, crab, fish etc too). About 50% say to only simmer / cook for about 1 hour while others say at least 4 hours but 8 hours if you have the time. I have also read that seafood stock does not require a long “simmer” like other meat stocks. I always cook my seafood stock for about 2-3 hours (for gumbo etc) but was wondering if I am missing out on some additional flavor / richness but not simmering it much longer?
As with everything else on the internet it’s always hard to tell who knows what they are really talking about. Can someone with some substantial experience help out here? Thanks so much.