Fish
Frame
Frame of Walleye 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 walleye frame iced until cooking; pat dry for browning, and stop when just opaque. Pan-frying, shore lunches, and baking suit the cut. Season with salt, acid, and fat that frame fine white flake.
Track this ingredient
Unit
Characteristics
Preparations
BrothCookedFreshPreparedSimmeredStock
Traits
FramePortionPrep ReadyStock BaseStructural
History
Coastal cooks portioned walleye into frame pieces for even cooking and trade.
Filleting lines and frozen packs made frame of walleye available inland.
Restaurants standardised specialty frame portions of walleye for plate timing.