Why should stock made from beef or veal bones cook longer than fish bones?

Stock made from beef or veal bones should cook longer than fish bones because the collagen and connective tissues in mammalian bones take more time to break down and extract their flavors and nutrients. Beef and veal bones are denser and richer in Gelatin, which requires longer simmering to fully infuse the stock. In contrast, fish bones are more delicate and break down quickly, releasing their flavors in a shorter cooking time. This difference in composition and structure is key to achieving the desired taste and texture in each type of stock.