Frame

Fish

Frame

Brown Trout head frame after cheeks and collars are removed is soup and stock material. Collagen from the skull gives body that pure fillet stock lacks, with a gentle river and lake salmonid native to Europe and widely introduced character. Simmer with ginger or mirepoix, skim, and pick scraps for fishcakes. Cool quickly; light stocks spoil if left warm.

Track this ingredient

Unit

Characteristics

Preparations

BrothCookedFreshPreparedRoastedSimmered

Traits

FrameFull FlavourPortionPrep ReadyStock BaseTraditional

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 265

Amount per 100 g

  • Total Fat 16.2 g
  • Saturated Fat 6.49 g
  • Trans Fat 0 g
  • Monounsaturated Fat 6.49 g
  • Polyunsaturated Fat 3.25 g
  • Cholesterol 52.4 mg
  • Sodium 75.5 mg
  • Salt 0.19 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 29.9 g
  • Water 47.7 g
Detailed nutrients

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

History

Brown Trout heads flavoured camp soups across its native range.

Processing plants diverted heads while home cooks still made brown trout head broth.

Heritage and chef recipes restored brown trout head frames to the pot.

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