Fish

Bone

Bream bones and frames are simmered for fumet—collagen and residual meat build body without mammalian stock heaviness. Rinse well; remove gills if the head is included. Cover with cold water, add aromatics, and simmer gently—never a hard boil. Strain for sauces, risottos, and chowders. Freeze frames promptly if not used the day of filleting.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Frame

Rack

Characteristics

Preparations

BrothRoastedSimmeredStock

Traits

CollagenMineralsStock BaseStructural

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 265

Amount per 100 g

Total Fat 16.1 g
Saturated Fat 6.44 g
Trans Fat 0 g
Monounsaturated Fat 6.44 g
Polyunsaturated Fat 3.21 g
Cholesterol 56 mg
Sodium 81.4 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 30.1 g
Water 48.1 g

Detailed nutrients

Energy 265 kcal
Water 48.1 g
Protein 30.1 g
Fat 16.1 g
- Saturated Fat 6.44 g
- Monounsaturated Fat 6.44 g
- Polyunsaturated Fat 3.21 g
  - Omega-3 0.39 g
Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.82 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
Minerals 593 mg
- Major Minerals 591 mg
  - Calcium 250 mg
  - Sodium 81.4 mg
  - Potassium 260 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 56 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.82 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 81.37 · Potassium: 260 · Calcium: 250 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1700

Frames and bones underpinned classic fish fumet and soups.

2000

Nose-to-tail seafood cooking revived stock use of frames.