Fish

Head

Brown Trout head is soup and grill material—cheeks, collar scraps, and collagen on a small bony frame. Yield is modest on portion-sized fish but flavour for stock is excellent. Simmer for broth or split and grill after seasoning. Pick meat carefully; use the broth the same day.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Cheek

Collar

Frame

Characteristics

Preparations

RoastedSimmeredStock

Traits

CollagenFull FlavourStock WorthyTraditional

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 172

Amount per 100 g

Total Fat 9.79 g
Saturated Fat 1.05 g
Trans Fat 0 g
Monounsaturated Fat 2.01 g
Polyunsaturated Fat 6.26 g
Cholesterol 57.9 mg
Sodium 80.7 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 17.4 g
Water 70.8 g

Detailed nutrients

Energy 172 kcal
Water 70.8 g
Protein 17.4 g
Fat 9.79 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 2.01 g
- Polyunsaturated Fat 6.26 g
  - Omega-3 2.5 g
Vitamins 55.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.47 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 12.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.8 µg
- Vitamin E 1.59 mg
- Vitamin K 0.5 µg
Minerals 466 mg
- Major Minerals 465 mg
  - Calcium 52 mg
  - Sodium 80.7 mg
  - Potassium 332 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 57.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.47 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 12.9 · vitamin-d: 12.8 · vitamin-e: 1.59 · vitamin-k: 0.5 ·

Minerals

Sodium: 80.72 · Potassium: 332 · Calcium: 52 · Iron: 1.5 ·

Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.

History

500 BCE

Brown Trout heads went into camp soups wherever the fish was cleaned whole.

1800

Home cooks made head broth from brown trout while bodies were fried or smoked.

2000

Chef whole-fish programmes returned brown trout heads to stocks and specials.