Fish
Cheek
Carp cheek is a sweet gelatinous nugget from the head—small yield, high pleasure. Sear or braise gently until just tender. Keep pieces whole. A cook’s treat in fishmonger and coastal cookery. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
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 5.17 g
- Saturated Fat 0.97 g
- Trans Fat 0 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 55 mg
- Sodium 75.9 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.7 g
- Water 76.1 g
- Energy 123 kcal
- Water 76.1 g
- Protein 19.7 g
- Fat 5.17 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.79 g
- Vitamins 42.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.39 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.62 mg
- Vitamin K 0.5 µg
- Minerals 375 mg
- Major Minerals 374 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55 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: 4.39 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.7 · vitamin-d: 1.6 · vitamin-e: 0.62 · vitamin-k: 0.5 ·
Minerals
Cheek of Carp: composition reflects this culinary part relative to the whole ingredient.
History
Ice, rail and trawler fleets moved carp inland as everyday protein, including named cheek portions.
Ice, rail and trawler fleets moved carp inland as everyday protein, including named cheek portions.
Coastal fisheries and markets sold carp whole and in pieces long before industrial freezing, including named cheek portions.