What is the opaque off-white layer settled to the bottom of my fish stock? Do you toss it or keep it for uses where you don't care that it's cloudy?

There's no sediment and it's about the same texture as the rest of the stock (moderately gelatinous). It looks unappealing when cold, but when reheated just looks kind of like tonkotsu broth. I'm guessing the color is from albumin and suspended proteins that I should have skimmed? This layer is like 1/5 the total volume though, so it'd be painful to throw out. I'm also just curious why there's such a sharp border between the clear stock and the cloudy layer. I only see this in my fish stocks, not my meat stocks (it's nothing like a fat cap).

I did clean the frames pretty meticulously, so it's just bones, heads with eyes, collars, fins and skin; no gills, organs, vein/red stuff. Bare simmer about 30 minutes with mirepoix, aromatics and white wine vinegar.

Lastly, these are lake fish, and in my region there's some concern about PCBs in the wild fish (authorities don't want us to eat more than a couple servings a week or something). Anyone know if the plastic would be concentrated in the cloudy section? I'd be inclined to toss it if so, curious what you all think though.

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