FISH PARTS GUIDE

Frame

About Spearos Kitchen

Spearos Kitchen is an ocean to table education platform focused on helping the recreational spearfishing and fishing communities responsibly utilize their catch through recipes, species guides, fillet tutorials, and educational content.

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Part

Frame

Edibility

Good

Taste

Rich, Savory

Texture

Tender, Moist

Quick Facts

Also Known As: Fish Carcass, Fish Skeleton, Fish Rack
Best Uses: Fish stock, seafood broth, soups, stews, ramen, and sauces.
Best Species: Snapper, grouper, amberjack, yellow jack, wahoo, kingfish, tuna, and other medium to large fish with meaty frames.
Flavor & Texture: Rich, savory, and full of natural collagen, with small pockets of tender meat remaining after filleting.
Why They’re Special: Using this part is a great way to maximize your catch, producing flavorful stocks and broths while ensuring very little of the fish goes to waste.

What Are Fish Frames?

Fish frames are the remaining skeleton of a fish after the fillets have been removed, typically including the backbone, ribs, tail, and small pieces of meat left attached to the bones. Although often discarded, fish frames are one of the most valuable parts of the catch because they’re packed with flavor, collagen, and nutrients that make them ideal for homemade seafood stock and broth.

fish frame

They can be used from a wide variety of species, including snapper, grouper, amberjack, tuna, kingfish, and wahoo. Whether simmered into a rich stock for soups and sauces or picked clean for the remaining meat, using fish frames is an excellent way to reduce waste and get the most out of every fish you harvest.

What Do Fish Frames Taste Like?

Fish backbones have a rich, savory flavor that comes from the bones, connective tissue, and small pieces of meat left behind after filleting. When simmered into stock, they produce a clean, seafood-forward broth with natural sweetness, umami, and a silky texture from the collagen released during cooking.

african pompano fish frame

The exact flavor depends on the species. Mild fish like snapper and grouper create a delicate, slightly sweet broth, while richer species such as amberjack, kingfish, and tuna produce a bolder, more robust stock that’s perfect for soups, ramen, chowders, and seafood sauces.

How to Cook Fish Frames?

Grill: Brush the backbone with oil and seasonings, then grill over medium heat until the remaining meat is lightly charred and flakes easily from the bones – great for larger fish carcasses.
Smoke: Smoke the frame over low heat to infuse it with rich, smoky flavor before using the meat or simmering it into a flavorful seafood stock.
Bake: Bake at 400°F (205°C) until the meat is cooked through, then pick the meat for fish cakes, tacos, or soups, or use the frame to make broth.
Fry: Coat the skeleton in seasoned flour or batter and fry until crispy, creating a crunchy snack or flavorful addition to salads and rice dishes – best for smaller frames.

Frequently Asked Questions

Yes, they are one of the best eating and versatile parts of the fish. Not only can you grill, smoke, or roast them whole and pick the meat off the bones, but you can also make incredible stocks and broths with them.

Yes, while this part of the fish is commonly discarded, they are definitely worth saving because you can create additional meals out of your harvest.

Yes, fish frames are a healthy ingredient because they contain protein, collagen, minerals, and small amounts of healthy fats, especially when used to make homemade fish stock or broth. They also allow you to utilize more of the fish, making them a nutritious and sustainable choice with very little waste.

Fish carcasses can also be used as a fertilizer. They are commonly buried in the ground beside fruit trees to provide nutrients to plants.

Using this part of the fish is a responsible and ethical way to get the most out of the fish that you choose to harvest. They are also extremely nutritious and delicious!