Fish

Frame

Frame of Swordfish is the carcass after primary meat removal—spine, ribs, and residual scraps for stock. Roast for colour, then simmer gently for gelatin-rich broth. Strain well; skim fat if a clear soup is wanted. As a frame section of bone, portion for even cooking and clear labelling. Keep swordfish frame iced until cooking; pat dry for browning, and stop when just opaque. Grilling steaks and searing loins suit the cut. Season with salt, acid, and fat that frame meaty firm texture.