Fish
Fillet
Brown Trout fillet is the boneless side lifted from the frame—the everyday pan and oven cut for this river and lake salmonid native to Europe and widely introduced. Flesh ranges cream to light pink with a fine flake and a slightly earthier freshwater note than rainbow; pull pin bones along the lateral line before service. Thickness tapers from head to tail, so centre cuts cook more evenly than tail pieces. Favour gentle pan heat and brown butter; the flesh is lean and dries if blasted. Pat dry for browning; leave skin on when you want crackle, or remove for delicate sauces. Season with salt, a squeeze of citrus, and a little fat that frames the fish rather than buries it.
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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 10.4 g
- Saturated Fat 0.99 g
- Trans Fat 0 g
- Monounsaturated Fat 2.07 g
- Polyunsaturated Fat 5.98 g
- Cholesterol 54.3 mg
- Sodium 83.7 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 70 g
- Energy 200 kcal
- Water 70 g
- Protein 22.1 g
- Fat 10.4 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 2.07 g
- Polyunsaturated Fat 5.98 g
- Omega-3 2.39 g
- Vitamins 57.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.7 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.5 µg
- Vitamin E 1.67 mg
- Vitamin K 0.6 µg
- Minerals 477 mg
- Major Minerals 476 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 54.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.7 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 13.5 · vitamin-e: 1.67 · vitamin-k: 0.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
European rivers supplied brown trout as everyday and feast food long before hatcheries.
Acclimatisation societies introduced brown trout to New Zealand, North America, and beyond.
Angling culture and farmed brown trout kept the species on rustic and fine-dining menus.