Fish
Cross Cut
Cross-cut ling steak is sliced perpendicular to the backbone through a whole or headed fish, yielding rounds with bone in the centre and belly flaps at the sides. Classic fishmonger steak form. The bone helps moist heat and presentation. Season well, cook through near the bone, and serve with sharp sauces. Belly flaps can be tucked or trimmed for neater plates.
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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 4.72 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Monounsaturated Fat 2.08 g
- Polyunsaturated Fat 2.01 g
- Cholesterol 54.7 mg
- Sodium 75.3 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.8 g
- Water 73.2 g
- Energy 124 kcal
- Water 73.2 g
- Protein 19.8 g
- Fat 4.72 g
- Saturated Fat 1 g
- Monounsaturated Fat 2.08 g
- Polyunsaturated Fat 2.01 g
- Omega-3 0.8 g
- Vitamins 40.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.06 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
- Minerals 403 mg
- Major Minerals 401 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 54.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 4.06 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.4 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.7 · vitamin-d: 1.4 · vitamin-e: 0.57 · vitamin-k: 0.5 ·
Minerals
Cross Cut of Ling: composition reflects this culinary part relative to the whole ingredient.
History
Cross-cut steaks were the standard way to portion large round fish.
Retail counters kept cross-cut steaks beside fillets for customer choice.