Fish

Cross Cut

Brown Trout cross-cut steak is any transverse slice through the body—the classic steak shape for pan and grill. It shows rings of flesh and a central bone when cut that way. Baste lean fish; season simply. The bone, when present, helps the piece hold together on the grate.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BroiledCookedFreshGrilledPan FriedPrepared

Traits

Cross CutPortionPrep ReadyQuick CookSeared Crust

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 203

Amount per 100 g

Total Fat 10.5 g
Saturated Fat 1.02 g
Trans Fat 0 g
Monounsaturated Fat 2.06 g
Polyunsaturated Fat 5.95 g
Cholesterol 54.1 mg
Sodium 80.2 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.8 g
Water 71.4 g

Detailed nutrients

Energy 203 kcal
Water 71.4 g
Protein 19.8 g
Fat 10.5 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 5.95 g
  - Omega-3 2.38 g
Vitamins 48.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.67 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 10.4 µg
- Vitamin E 1.29 mg
- Vitamin K 0.4 µg
Minerals 376 mg
- Major Minerals 374 mg
  - Calcium 57 mg
  - Sodium 80.2 mg
  - Potassium 237 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.67 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.5 · vitamin-d: 10.4 · vitamin-e: 1.29 · vitamin-k: 0.4 ·

Minerals

Sodium: 80.15 · Potassium: 237 · Calcium: 57 · Iron: 1.5 ·

Cross Cut of Brown Trout: composition reflects this culinary part relative to the whole ingredient.

History

1000 BCE

Cross-cutting brown trout was a simple share method at campfires.

1800

Cookbooks specified brown trout steaks for boiling and frying.

2000

Supermarkets sold cross-cut brown trout steaks as portion-ready packs.