Let me just say this: I miss New England, especially the chowder! Local prices for ocean fish are sky-high: only to be expected in Michigan, but a problem for a frugal cook. Bottled clam juice just doesn’t have the flavor of a great fish-based stock.
When my local fishmonger told me he was going to cut halibut filets, and would save the frames for me, I made a large batch of strong fish stock and canned it. As with all stocks, a pressure canner is required to safely put it up in jars.