Fish
Frame
Salmon frame is the skeleton left after primary meat removal—classic material for fumet or broth. Residual meat between ribs and along the spine adds body and a clean salmon perfume when simmered with leek, celery, and peppercorn. Rinse, remove any gills, and simmer gently without a rolling boil so the stock stays clear. Use within a day or freeze; reduced frames yield a glaze for finishing roasted fish and vegetables.
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Unit
Characteristics
Preparations
BrothCookedFreshPreparedSimmeredStock
Traits
FramePortionPrep ReadyStock BaseStructural
History
Medieval fish kitchens kept salmon frames for pottage and Lenten broths after the sides were taken.
Hotel kitchens formalised salmon-frame fumet as a standard mise for banquet fish courses.
Sustainability-minded chefs marketed frame-based stocks as full use of each farmed or wild fish.