Fish
Rack
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.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.72 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 2.04 g
- Cholesterol 56.7 mg
- Sodium 83.2 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.4 g
- Water 73.9 g
- Energy 136 kcal
- Water 73.9 g
- Protein 19.4 g
- Fat 4.72 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 2.04 g
- Omega-3 0.82 g
- Vitamins 43.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.45 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 12.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
- Minerals 359 mg
- Major Minerals 357 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 56.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.45 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 12.9 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·
Minerals
Rack of Bream: composition reflects this culinary part relative to the whole ingredient.
History
Frames and bones underpinned classic fish fumet and soups.
Nose-to-tail seafood cooking revived stock use of frames.