I cooked professionally in upscale kitchens for about 10 years and one of the rules for making fish stocks was not to over-boil them! It is not like making roasted veal stock that will become Demi-glace (thick and syrupy) where you want it bubbling away for days on end to extract al the flavors. Fish stock should be light and fragrant.
Fish bones release their collagens REALLY fast, so the better method is to (1) remove skins (2) mince your aromatics finely and (3) cook the stock for about 30 minutes. No more. This will make a much lighter, less "funky" fish stock that will be much more versatile. And your neighbors won't hate you!