Fish

Frame

Albacore frame is the skeleton left after loins are lifted—spine, ribs, and clinging meat. It is the stockmaker’s cut: simmer gently for a light tuna broth used in soups, risotto, and sauces. Roast first if you want deeper colour and flavour. Remove gills if still attached; rinse blood. Short simmer keeps the stock clean rather than bitter. Pick residual meat after cooking for fish cakes.