Fish
Steak
Brown Trout steak is a cross-cut portion through the body, often bone-in, for grilling or pan-searing. Flesh runs cream to light pink with a fine flake and a slightly earthier freshwater note than rainbow—sturdy on the grate if oiled well. Do not overcook; brown trout is lean and dries under harsh heat. Dill, almond, and lemon remain natural partners.
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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 9.92 g
- Saturated Fat 0.94 g
- Trans Fat 0 g
- Monounsaturated Fat 2.03 g
- Polyunsaturated Fat 5.85 g
- Cholesterol 53.2 mg
- Sodium 81.5 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.9 g
- Water 71.8 g
- Energy 201 kcal
- Water 71.8 g
- Protein 19.9 g
- Fat 9.92 g
- Saturated Fat 0.94 g
- Monounsaturated Fat 2.03 g
- Polyunsaturated Fat 5.85 g
- Omega-3 2.34 g
- Vitamins 51.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.45 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 9.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 14.1 µg
- Vitamin E 1.75 mg
- Vitamin K 0.6 µg
- Minerals 433 mg
- Major Minerals 431 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 53.2 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: 3.45 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 9.9 · vitamin-d: 14.1 · vitamin-e: 1.75 · vitamin-k: 0.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Cross-cut brown trout steaks were practical hearth portions for larger fish.
Retail fishmongers sold brown trout steaks as a household grill cut.
Fresh and frozen brown trout steaks stayed a weeknight fish option.