Fish
Whole
Whole brill is gutted and scaled (or not, by tradition) and cooked on the bone for maximum flavour and moisture. Delicate sweetness close to turbot, thinner fillets. 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.
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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 5 g
- Saturated Fat 1.06 g
- Trans Fat 0 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 53.9 mg
- Sodium 78.4 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.3 g
- Water 70.9 g
- Energy 125 kcal
- Water 70.9 g
- Protein 19.3 g
- Fat 5 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.79 g
- Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.72 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.52 mg
- Vitamin K 0.4 µg
- Minerals 386 mg
- Major Minerals 384 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 53.9 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: 3.72 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.7 · vitamin-d: 1.3 · vitamin-e: 0.52 · vitamin-k: 0.4 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole fish were sold and cooked on the bone in markets worldwide.
Whole roasted fish returned as a restaurant sharing centrepiece.