Fish
Frame
Frame of Tuna 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 tuna frame iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Sashimi, searing, canning, and poke suit the cut. Season with salt, acid, and fat that frame dense steak-like muscle.
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Characteristics
Preparations
Traits
History
Coastal cooks portioned tuna into frame pieces for even cooking and trade.
Filleting lines and frozen packs made frame of tuna available inland.
Restaurants standardised specialty frame portions of tuna for plate timing.