Fish

Suprême

Suprême of Monkfish 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 monkfish: 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. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPan FriedPoachedPreparedRoasted

Traits

Culinary PartElegantPortionedQuick CookSuprêmeVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 138

Amount per 100 g

Total Fat 5.14 g
Saturated Fat 0.97 g
Trans Fat 0 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1.92 g
Cholesterol 52.3 mg
Sodium 83.4 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18.8 g
Water 72.6 g

Detailed nutrients

Energy 138 kcal
Water 72.6 g
Protein 18.8 g
Fat 5.14 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 2 g
- Polyunsaturated Fat 1.92 g
  - Omega-3 0.77 g
Vitamins 43.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.54 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
Minerals 339 mg
- Major Minerals 337 mg
  - Calcium 37 mg
  - Sodium 83.4 mg
  - Potassium 217 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 52.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.54 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.2 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.36 · Potassium: 217 · Calcium: 37 · Iron: 1.5 ·

Suprême of Monkfish: composition reflects this culinary part relative to the whole ingredient.

History

5000 BCE

Ice, rail and trawler fleets moved monkfish inland as everyday protein, including named suprême portions.

1900

Fillet and portion packs of monkfish became standard supermarket seafood, including named suprême portions.

1950