Dorsal

Fish

Dorsal

Dorsal bluefish fillet meat is the upper-side flesh—usually the thickest clean meat after framing. Cook as for prime fillet; pin-bone carefully. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Unit

Characteristics

Preparations

Raw If Grade AllowsSearedSliced

Traits

CleanClean GrainFirmLeanLean FirmPin Bone CheckUpper Side

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 136

Amount per 100 g

  • Total Fat 5.23 g
  • Saturated Fat 0.99 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.92 g
  • Polyunsaturated Fat 2.08 g
  • Cholesterol 56.8 mg
  • Sodium 80.5 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 21 g
  • Water 71.4 g
Detailed nutrients

Dorsal of Bluefish: composition reflects this culinary part relative to the whole ingredient.

History

Ice, rail and trawler fleets moved bluefish inland as everyday protein, including named dorsal portions.

Ice, rail and trawler fleets moved bluefish inland as everyday protein, including named dorsal portions.

Ice, rail and trawler fleets moved bluefish inland as everyday protein, including named dorsal portions.

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