Fish
Rack
Cod rack is a bone-in rib section for roasting—leaner than meat racks, so baste or protect with a crumb or fat layer. Presentation can be rustic; the flavour gains from cooking on the bone. Roast with olive oil, lemon, and herbs until the flesh flakes at the thickest rib. Serve family-style and let diners pull meat from the bones.
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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 2.02 g
- Saturated Fat 0.39 g
- Trans Fat 0 g
- Monounsaturated Fat 0.8 g
- Polyunsaturated Fat 0.83 g
- Cholesterol 56.6 mg
- Sodium 79.5 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19 g
- Water 72.8 g
- Energy 94.1 kcal
- Water 72.8 g
- Protein 19 g
- Fat 2.02 g
- Saturated Fat 0.39 g
- Monounsaturated Fat 0.8 g
- Polyunsaturated Fat 0.83 g
- Omega-3 0.33 g
- Vitamins 41.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.26 mg
- Vitamin B5 — Pantothenic Acid 0.74 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.6 mg
- Vitamin K 0.5 µg
- Minerals 453 mg
- Major Minerals 451 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 56.6 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: 4.26 · vitamin-b5-pantothenic-acid: 0.74 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.3 · vitamin-d: 1.5 · vitamin-e: 0.6 · vitamin-k: 0.5 ·
Minerals
Rack of Cod: composition reflects this culinary part relative to the whole ingredient.
History
Bone-in cod sections roasted over fire before boneless retail cuts dominated.
Banquet cooks occasionally presented cod racks as white-fish centrepieces.
Restaurant whole-fish programmes offered rack cuts of large Atlantic cod when supply allowed.