Fish
Frame
Brown Trout frame after filleting is classic light stock material. The skeleton still holds enough meat and collagen to build a broth that tastes clearly of the fish without heaviness. Rinse, simmer with aromatics, strain. Use the same day or freeze; reduced frames make a glaze for roasted trout portions.
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Unit
Characteristics
Preparations
BrothCookedFreshPreparedSimmeredStock
Traits
FramePortionPrep ReadyStock BaseStructural
History
Brown Trout frames flavoured pottages after the sides were smoked or fried.
Hotel fumet pots accepted brown trout frames for mild white-fish sauces.
Farm-to-table kitchens advertised stock from their own brown trout frames.