Dorsal

Fish

Dorsal

Dorsal bonito fillet meat is the upper-side flesh—usually the thickest clean meat after framing. Cook as for prime fillet; pin-bone carefully. Rest after high heat so juices redistribute before carving or plating.

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 123

Amount per 100 g

  • Total Fat 4.73 g
  • Saturated Fat 1 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.89 g
  • Polyunsaturated Fat 2.05 g
  • Cholesterol 56 mg
  • Sodium 78.3 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 20.2 g
  • Water 74.8 g
Detailed nutrients

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

History

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

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

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

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