Fish
Rack
Catfish bones and frames are simmered for fumet—collagen and residual meat build body without mammalian stock heaviness. Rinse well; remove gills if the head is included. Cover with cold water, add aromatics, and simmer gently—never a hard boil. Strain for sauces, risottos, and chowders. Freeze frames promptly if not used the day of filleting.
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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 5.14 g
- Saturated Fat 0.97 g
- Trans Fat 0 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.06 g
- Cholesterol 56.1 mg
- Sodium 84.7 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.4 g
- Water 76.3 g
- Energy 131 kcal
- Water 76.3 g
- Protein 20.4 g
- Fat 5.14 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.06 g
- Omega-3 0.82 g
- Vitamins 42.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.34 mg
- Vitamin B5 — Pantothenic Acid 0.75 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.6 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 370 mg
- Major Minerals 369 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 56.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.34 · vitamin-b5-pantothenic-acid: 0.75 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.6 · vitamin-d: 1.6 · vitamin-e: 0.62 · vitamin-k: 0.5 ·
Minerals
Rack of Catfish: composition reflects this culinary part relative to the whole ingredient.
History
Frames and bones underpinned classic fish fumet and soups.
Nose-to-tail seafood cooking revived stock use of frames.