Fish
Cheek
Brown Trout cheeks are tiny, sweet muscles from the head—scarce on small fish but worth saving when you portion whole trout. They cook like miniature medallions with a softer grain than the loin. Sear in butter for under a minute per side or warm in a spoon of stock. Serve as a cook's garnish; overcooking toughens them immediately.
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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 10.7 g
- Saturated Fat 1.04 g
- Trans Fat 0 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 6.29 g
- Cholesterol 57.2 mg
- Sodium 75.2 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.2 g
- Water 69.7 g
- Energy 189 kcal
- Water 69.7 g
- Protein 19.2 g
- Fat 10.7 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 6.29 g
- Omega-3 2.52 g
- Vitamins 56.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.36 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.8 µg
- Vitamin E 1.71 mg
- Vitamin K 0.6 µg
- Minerals 369 mg
- Major Minerals 367 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 57.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.36 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.9 · vitamin-d: 13.8 · vitamin-e: 1.71 · vitamin-k: 0.6 ·
Minerals
Cheek of Brown Trout: composition reflects this culinary part relative to the whole ingredient.
History
Whole-brown trout butchery kept cheeks as a treat in angling households.
Restaurant fish breakdowns collected brown trout cheeks for staff meals and specials.
Tasting menus occasionally featured brown trout cheek when large fish were on the board.