Fish
Cross Cut
Cross-cut carp steak shows the full body map, often bone-in—traditional for larger fish. Cook evenly; rest briefly; watch thinner edges. Salt early for large joints, late for delicate leaves and soft fruit.
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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 5.25 g
- Saturated Fat 0.99 g
- Trans Fat 0 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 52.5 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 19 g
- Water 70.3 g
- Energy 135 kcal
- Water 70.3 g
- Protein 19 g
- Fat 5.25 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.89 g
- Omega-3 0.76 g
- Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.81 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
- Minerals 422 mg
- Major Minerals 421 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 52.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.81 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·
Minerals
Cross Cut 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 cross cut portions.
Ice, rail and trawler fleets moved carp inland as everyday protein, including named cross cut portions.
Ice, rail and trawler fleets moved carp inland as everyday protein, including named cross cut portions.