Fish
Frame
Cod frame is the skeleton after filleting—the backbone of New England chowder and European fish soups. Pick residual meat for fishcakes after simmering, or leave it to enrich the broth. Rinse, simmer with onion, celery, and bay, then strain. Cool quickly; cod stock is delicate and spoils faster than meat stock if left warm.
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History
Cod frames were the thrifty foundation of fish soups in Atlantic coastal towns.
Hotel kitchens standardised cod-frame fumet for banquet white-fish sauces.
Chowder houses and nose-to-tail fish cooks reclaimed frames from filleting lines.