Fish

Bone

Brown Trout bones and frames make a light fumet—cleaner and less oily than salmon stock, with the gentle perfume of river and lake salmonid native to Europe and widely introduced flesh. Residual meat between ribs sweetens the pot. Simmer gently with leek and peppercorn; strain for soups, risottos, and poaching liquid. Keep the boil quiet so the stock stays clear and sweet.

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 266

Amount per 100 g

Total Fat 16.3 g
Saturated Fat 6.51 g
Trans Fat 0 g
Monounsaturated Fat 6.51 g
Polyunsaturated Fat 3.26 g
Cholesterol 56.9 mg
Sodium 76.4 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 29.8 g
Water 47.6 g

Detailed nutrients

Energy 266 kcal
Water 47.6 g
Protein 29.8 g
Fat 16.3 g
- Saturated Fat 6.51 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.26 g
  - Omega-3 0.39 g
Vitamins 48.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.7 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 10.5 µg
- Vitamin E 1.3 mg
- Vitamin K 0.4 µg
Minerals 528 mg
- Major Minerals 526 mg
  - Calcium 250 mg
  - Sodium 76.4 mg
  - Potassium 200 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 56.9 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: 3.7 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.6 · vitamin-d: 10.5 · vitamin-e: 1.3 · vitamin-k: 0.4 ·

Minerals

Sodium: 76.38 · Potassium: 200 · Calcium: 250 · Iron: 1.5 ·

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

History

1000 BCE

Brown Trout frames went into camp and kitchen broths wherever the fish was cleaned.

1850

Classical kitchens used brown trout bones for delicate fish fumet when salmon was too strong.

1990

Farm restaurants simmered brown trout frames daily as a zero-waste stock base.