Fish
Suprême
Suprême of Lamprey is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. seafood with species-specific oiliness and flake. Handle by the moisture and perishability of lamprey: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. stop at just-opaque; residual heat finishes the centre. Pairs with lemon, butter, herbs, oil, gentle spice. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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 5.23 g
- Saturated Fat 0.99 g
- Trans Fat 0 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.1 g
- Cholesterol 57.4 mg
- Sodium 84.2 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 67.7 g
- Energy 125 kcal
- Water 67.7 g
- Protein 20.9 g
- Fat 5.23 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.1 g
- Omega-3 0.84 g
- Vitamins 41.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.15 mg
- Vitamin B5 — Pantothenic Acid 0.72 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 12 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.59 mg
- Vitamin K 0.5 µg
- Minerals 416 mg
- Major Minerals 414 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 57.4 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: 4.15 · vitamin-b5-pantothenic-acid: 0.72 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 12 · vitamin-d: 1.5 · vitamin-e: 0.59 · vitamin-k: 0.5 ·
Minerals
Suprême of Lamprey: composition reflects this culinary part relative to the whole ingredient.
History
Ice, rail and trawler fleets moved lamprey inland as everyday protein, including named suprême portions.
Fillet and portion packs of lamprey became standard supermarket seafood, including named suprême portions.
Ice, rail and trawler fleets moved lamprey inland as everyday protein, including named suprême portions.