Fish
Dorsal
Cod dorsal fillet is the firmer upper half of the side—lean, clean-tasting, and excellent for neat rectangles and pan portions. It holds shape better than belly in stews and curries. Sear or poach; the lean muscle wants moisture—butter basting, sauce, or a wet cook method. Ideal when you need tidy flakes for presentation.
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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 0.85 g
- Polyunsaturated Fat 0.78 g
- Cholesterol 52.7 mg
- Sodium 76.4 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.4 g
- Water 74.4 g
- Energy 99.9 kcal
- Water 74.4 g
- Protein 20.4 g
- Fat 2.02 g
- Saturated Fat 0.39 g
- Monounsaturated Fat 0.85 g
- Polyunsaturated Fat 0.78 g
- Omega-3 0.31 g
- Vitamins 38.5 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 0.63 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 1.3 µg
- Vitamin E 0.51 mg
- Vitamin K 0.4 µg
- Minerals 374 mg
- Major Minerals 372 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 52.7 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: 0.63 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.5 · vitamin-d: 1.3 · vitamin-e: 0.51 · vitamin-k: 0.4 ·
Minerals
Dorsal of Cod: composition reflects this culinary part relative to the whole ingredient.
History
Dorsal cod flesh was distinguished for firm salted products versus softer belly meat.
Commercial cutters sold dorsal cod portions for uniform smoked and fresh packs.
Chefs chose dorsal cod when they needed structural integrity in composed plates.