Fish
Cross Cut
Cod cross-cut steak is any transverse slice through the body—the mid-century “cod steak” of cookbooks. Bone-in pieces hold together on the grill; boneless versions suit pan and oven. Baste or use a moist cooking method because the fish is lean. Season simply; cod’s mildness is the point.
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 1.89 g
- Saturated Fat 0.38 g
- Trans Fat 0 g
- Monounsaturated Fat 0.72 g
- Polyunsaturated Fat 0.79 g
- Cholesterol 55.9 mg
- Sodium 81.1 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.9 g
- Water 73.7 g
- Energy 96.7 kcal
- Water 73.7 g
- Protein 19.9 g
- Fat 1.89 g
- Saturated Fat 0.38 g
- Monounsaturated Fat 0.72 g
- Polyunsaturated Fat 0.79 g
- Omega-3 0.12 g
- Vitamins 44.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.7 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
- Minerals 335 mg
- Major Minerals 333 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 55.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.7 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·
Minerals
Cross Cut of Cod: composition reflects this culinary part relative to the whole ingredient.
History
Cross-cutting cod was a practical way to portion large Atlantic fish.
Printed recipes specified cod steaks for boiling, grilling, and frying.
Supermarkets restocked cod steaks as portion-ready white-fish packs.