Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and stain the liquid into pint-sized storage containers for fridge or freezer. Chill well in the fridge and remove any congealed fat before transferring to freezer for long term storage.
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