Fish
Bone
Ling bones—spine, ribs, and head frame—are the base for white-fish stock and fumet. They release collagen and gentle marine flavour without the oiliness of salmon frames. Roast lightly for deeper colour or use raw for a cleaner broth. Always rinse away blood and gills if the head is included. Simmer gently; hard boiling clouds stock. Strain and reduce for sauces, chowders, and risottos. Freeze frames promptly if not used the day of filleting.
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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 16.3 g
- Saturated Fat 6.5 g
- Trans Fat 0 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.25 g
- Cholesterol 52.9 mg
- Sodium 84.3 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.2 g
- Water 48.3 g
- Energy 267 kcal
- Water 48.3 g
- Protein 30.2 g
- Fat 16.3 g
- Saturated Fat 6.5 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.25 g
- Omega-3 0.39 g
- Vitamins 43.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.38 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 14 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.69 mg
- Vitamin K 0.6 µg
- Minerals 623 mg
- Major Minerals 621 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 52.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.38 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 14 · vitamin-d: 1.7 · vitamin-e: 0.69 · vitamin-k: 0.6 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Fish frames underpinned classic European fish soups and sauces.
Waste-reducing kitchens returned to making stock from filleting bones.