Fish

Whole

Whole pike is scaled and gutted for roasting, grilling or steaming on the bone—moist and flavourful when not overcooked. seafood with species-specific oiliness and flake. Score thick areas, season the cavity, cook until flesh just flakes. Check eyes and gills for freshness. stop at just-opaque; residual heat finishes the centre. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 131

Amount per 100 g

Total Fat 4.82 g
Saturated Fat 1.02 g
Trans Fat 0 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 2.08 g
Cholesterol 57.6 mg
Sodium 78 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.8 g
Water 75.7 g

Detailed nutrients

Energy 131 kcal
Water 75.7 g
Protein 20.8 g
Fat 4.82 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 2 g
- Polyunsaturated Fat 2.08 g
  - Omega-3 0.83 g
Vitamins 44.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.71 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.7 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 428 mg
- Major Minerals 426 mg
  - Calcium 59 mg
  - Sodium 78 mg
  - Potassium 289 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 57.6 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: 4.71 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.7 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·

Minerals

Sodium: 78.04 · Potassium: 289 · Calcium: 59 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1200

Coastal fisheries and markets sold pike whole and in pieces long before industrial freezing, including named whole portions.

1800

Ice, rail and trawler fleets moved pike inland as everyday protein, including named whole portions.

2000