Fish

Frame

Ling frame is the skeleton left after filleting—spine, ribs, and residual meat—the classic start for white-fish fumet. A little meat left on the bones improves body and flavour. Rinse blood, discard gills if attached, and avoid dirty ice melt. Simmer gently 20–40 minutes; longer can turn stock bitter. Strain, cool, and freeze in portions. Essential for chowders and sauce bases when ling is broken down in-house.