Fish

Frame

Carp bones and frames are simmered for fumet—collagen and residual meat build body without mammalian stock heaviness. Rinse well; remove gills if the head is included. Cover with cold water, add aromatics, and simmer gently—never a hard boil. Strain for sauces, risottos, and chowders. Freeze frames promptly if not used the day of filleting.