Fish
Frame
Frame of Yellowtail 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 yellowtail frame iced until cooking; pat dry for browning, and stop when just opaque (or leave rare when quality allows for seared or raw service). Sashimi, tataki, and grilled collars suit the cut. Season with salt, acid, and fat that frame buttery firm white-pink flesh.
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Characteristics
Preparations
Traits
History
Coastal cooks portioned yellowtail into frame pieces for even cooking and trade.
Filleting lines and frozen packs made frame of yellowtail available inland.
Restaurants standardised specialty frame portions of yellowtail for plate timing.