Fish

Frame

Frame of Wahoo 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 wahoo frame iced until cooking; pat dry for browning, and stop when just opaque (or leave rare when quality allows for seared or raw service). Grilling, searing, poke, and smoking suit the cut. Season with salt, acid, and fat that frame large mild flake.