Fish

Whole

Whole bream is gutted and scaled (or not, by tradition) and cooked on the bone for maximum flavour and moisture. Fine flakes; clean marine or freshwater taste by species. Score thick areas and stuff the cavity with herbs and citrus if desired. Roast, grill, or steam until the flesh just flakes at the backbone. Eyes should be clear and gills bright when buying; cook soon after purchase.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 134

Amount per 100 g

Total Fat 4.95 g
Saturated Fat 1.05 g
Trans Fat 0 g
Monounsaturated Fat 1.96 g
Polyunsaturated Fat 2.04 g
Cholesterol 56.4 mg
Sodium 79 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.5 g
Water 73.1 g

Detailed nutrients

Energy 134 kcal
Water 73.1 g
Protein 20.5 g
Fat 4.95 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 1.96 g
- Polyunsaturated Fat 2.04 g
  - Omega-3 0.82 g
Vitamins 38.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.6 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.4 µg
Minerals 458 mg
- Major Minerals 457 mg
  - Calcium 49 mg
  - Sodium 79 mg
  - Potassium 329 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56.4 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.6 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.3 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.4 ·

Minerals

Sodium: 78.98 · Potassium: 329 · Calcium: 49 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1000

Whole fish were sold and cooked on the bone in markets worldwide.

1980

Whole roasted fish returned as a restaurant sharing centrepiece.