Fish
Pouting
Pouting (bib, Trisopterus luscus) is a small soft-fleshed Atlantic cod-family fish, mild and thrifty. Often local day-boat catch rather than a premium named species. Fry whole or as small fillets, soup, or cake mince. Use very fresh—soft flesh spoils fast. Quick cook methods suit the delicate texture.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
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 4.68 g
- Saturated Fat 1.02 g
- Trans Fat 0 g
- Monounsaturated Fat 1.87 g
- Polyunsaturated Fat 1.97 g
- Cholesterol 54.8 mg
- Sodium 74.6 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.9 g
- Water 76.1 g
- Energy 124 kcal
- Water 76.1 g
- Protein 18.9 g
- Animal Protein 18 g
- Fat 4.68 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 1.87 g
- Polyunsaturated Fat 1.97 g
- Vitamins 47.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.35 mg
- Vitamin B5 — Pantothenic Acid 0.75 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.6 µg
- Vitamin B12 — Cobalamin 1.5 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.62 mg
- Vitamin K 0.5 µg
- Minerals 406 mg
- Major Minerals 315 mg
- Trace Minerals 90.9 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 54.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.5 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.35 · vitamin-b5-pantothenic-acid: 0.75 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.6 · vitamin-d: 1.6 · vitamin-e: 0.62 · vitamin-k: 0.5 ·
Minerals
Sodium: 74.64 · Potassium: 190 · Calcium: 50 · Iron: 0.5 · Zinc: 0.4 · Iodine: 90 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Coastal and river fishing for pouting and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of pouting and enabled long-distance trade.
Ice preservation and railway transport brought fresh pouting to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made pouting widely available in international markets.