Originally Posted by
YVR Cockroach
I typically use sockeye trimming (I buy the whole gutted fish) and make a dashi with it. Haven't got the right flavour (not enough dried bonito?)
I'll assume you're also using kombu (vital).
Take a look at this clip, 4:31
http://www.youtube.com/watch?v=s5cLK0T9d6I
I'm not sure what you mean about getting it 'right' as it's completely down to personal preference.
You might like to try using niboshi, it's possible that that's the taste you're hankering after.